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Panna Cotta Mix malta Panna Cotta Mix malta Panna Cotta Mix malta

Panna Cotta Mix

1kg pack

Product Code: IRPC
Description:

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.

Out of stock
Price: € 5.55
Description:

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.

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