Passionfruit Panna Cotta
Passionfruit Panna Cotta
| g | |
| FILLING ACE MILK | 150 |
| PROBEST 33 | 83 |
| Water | 160 |
| Passionfruit Puree | 100 |
| Sugar | 50 |
| Gelatine | 4 |
Process
- Soak the gelatine into cold water.
- Put all of the ingredients in a pot and cook until boiled.
- Put the softened gelatine in the mixture and melt them together.
- Put into cups and put them in the chiller to set.
Passionfruit Gelee
| g | |
| Passionfruit Puree | 100 |
| Water | 100 |
| Sugar | 50 |
| Gelatine | 5 |
Process
- Soak the gelatine in cold water.
- Put all of the ingrendients in a pot and cook until boiled.
- Put the softened gelatine in the mixture and melt them together.
- Cool down to 32 °C.
Assemble
- Wait for the panna cotta to cool down and set.
- Put the 32 °C passionfruit gelee onto the panna cotta for mirror until set.
- Put white chocolate and blueberry for decoration.
Products Used for This Recipe
FILLING ACE MILK
Room temperature storage filling with good baking stability and rich milky taste.
- Packing: 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
