Preparation for the making of Panna Cotta
Thanks to PANNA COTTA MIX we would like to give every chef the opportunity to quickly prepare one of the most delicious and successful recipes of the Italian gourmet tradition.
PANNA COTTA MIX allows you to obtain tasty, wonderful desserts, comparable to the ones made following the traditional recipe from Piemonte region. All you need to add is fresh cream and milk and, in a few minutes, the Panna Cotta will be ready to be placed in the refrigerator. We suggest decorating them with our icing from the MIRROR range before serving.
Direction for use:
PANNA COTTA MIX g 130 (150 g for a higher consistency)
Fresh cream g 500
Milk g 500
Boil milk and cream in a pan.
Remove it from fire and add PANNA COTTA MIX mixing thoroughly with a whisk to avoid lumps.
Pour the cream into the moulds and let cool in the refrigerator for at least 4 hours.
For a tastier product prepare Panna Cotta only with fresh cream (PANNA COTTA MIX 130 g - cream 1000 g.).
Caramel panna cotta:
PANNA COTTA MIX g 130*
Fresh cream g 500
Milk g 500
*150 g for greater consistency.
Boil milk and cream in a pan.
Remove it from fire and add PANNA COTTA MIX mixing thoroughly with a whisk to avoid lumps.
Pour the cream into the moulds and let cool in the refrigerator for at least 4 hours. Remove from moulds and decorate the surface using MIRROR CARAMEL
Masala chai panna cotta
PANNA COTTA
PANNA COTTA MIX g 65
Milk g 250
Cream (35% fat) g 250
Chai Tea g 4
Cardamom seeds 2-3
Boil the milk with the tea and cardamom. By using a whisk, mix the milk with a PANNA COTTA MIX and add the cream, strain and pour into a jar, creating in the middle a layer of FRUTTIDOR MANGO.
JELLY
Boiling Water g 250
Chai Tea g 2
RIFLEX POWDER NEUTRAL g 25
(or gelatin equivalent)
Sugar g 30
Combine the sugar with the RIFLEX POWDER NEUTRAL, and mixing with boiling water after made an infusion with tea; filter and bring to a boil; pour on the bottom of the dish, and let it cool.
Complete the Panna Cotta with a light layer of MIRROR TROPICAL, place it in the centre of the plate and decorate with cardamom seeds.