Lemon, apricot and rosemary panna cotta
Difficulty level
Ingredients
| PANNA COTTA MIX | g 130 |
| liquid cream 35% fat | g 500 |
| milk | g 500 |
| PASTA AROMATIZZANTE LIMONE | g 25 |
| milled rosemary | g 5 |
Preparation
Boil milk and rosemary in a small pot, add PANNA COTTA MIX and mix well with a whisk or immersion mixer to avoid the formation of lumps.
Add cold cream (5°C) and mix.
Add JOYPASTE PASTRY LEMON, mix and pour in glasses, half-filling them. Let them cool in a refrigerator for at least 4 hours. Place a layer of 1 centimetre of FRUTTIDOR APRICOT and decorate with a tuft of rosemary.
Ingredients
| FRUTTIDOR ALBICOCCA | To Taste |
| rosemary | To Taste |
Pastry Chef, Chocolatier and Baker
