Pannacotta
Pannacotta
With white chocolate and Variegone Passion Fruit.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Pannacotta Mix | 250 g | for the pannacotta |
| Milk | 1.000 g | for the pannacotta |
| Sugar | 100 g | crumble |
| Princess margarine | 100 g | crumble |
| Pastry flour | 140 g | crumble |
| Butter 82% | 100 g | crumble |
| Coconut | 40 g | crumble |
| Variegone Passion Fruit | extra | |
| Scaldis White | extra |
Preparation
Pannacotta
Put the 750 g of milk and the Pannacotta Mix in a saucepan and stir until it boils. Remove the pot from the heat and add the rest of the milk, stirring until combined.
Put the pannacotta in a dish of your choice and cool in the fridge.
Crumble
Place all ingredients in the bowl of a stand mixer and mix on low speed until a crumble forms.
Spread the crumble on a baking sheet and bake at 180 °C for about 10-12 minutes.
Composition
Top with optional Variegone Passion Fruit and crumble and top with a cap of Scaldis White.
