Walnut pie with panacotta
Walnut pie with panacotta
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Karidi Primo | 1.000 g | walnut pie |
| Oil (seedoil) | 380 g | walnut pie |
| Water | 380 g | walnut pie |
| Crushed walnuts | 200 g | walnut pie |
| Syrup | ±1.200 , 28-29 °C (grade) | walnut pie |
| Pannacotta Mix | 500 g | panacotta |
| Full-fat milk | 1.100 g | panacotta |
| Casa Cream 35% | 1000 g | panacotta |
Preparation
Preparation of Walnut Cake
Place all the ingredients in the mixing bowl and mix at medium speed with the "paddle" for 3 minutes, adding the walnuts at the end.
Serve the dough in the baking pans.
Bake at 160 °C.
Preparation of Panna Cotta
Dissolve the Panna Cotta Mix in half of the milk and Casa Cream 35% in a saucepan, stirring continuously with a whisk until it comes to a boil.
Add the remaining milk and Casa Cream 35%, stirring constantly.
Fill the pans with the walnut cake mixture and place in the refrigerator for about 4 hours.
