Recipe15-Passionfruit Panna Cotta

Passionfruit Panna Cotta

Passionfruit Panna Cotta

g
FILLING ACE MILK150
PROBEST 3383
Water160
Passionfruit Puree100
Sugar50
Gelatine4

Process

  1. Soak the gelatine into cold water.
  2. Put all of the ingredients in a pot and cook until boiled.
  3. Put the softened gelatine in the mixture and melt them together.
  4. Put into cups and put them in the chiller to set.

Passionfruit Gelee

g
Passionfruit Puree100
Water100
Sugar50
Gelatine5

Process

  1. Soak the gelatine in cold water.
  2. Put all of the ingrendients in a pot and cook until boiled.
  3. Put the softened gelatine in the mixture and melt them together.
  4. Cool down to 32 °C.

Assemble

  1. Wait for the panna cotta to cool down and set.
  2. Put the 32 °C passionfruit gelee onto the panna cotta for mirror until set.
  3. Put white chocolate and blueberry for decoration.

Products Used for This Recipe

FILLING ACE MILK
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
PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days

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