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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.
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