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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
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To challenge himself, Simone Devasini adds new products to his range every month.
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500 g Cavaillon melon
500 g Galia melon
500 g Watermelon
20 ml Lime juice
20 g Mint
50 ml Rum
20 g Cane sugar
1000 ml Debic Panna Cotta
15 g Lime zest
Use a melon baller to make nice little balls of melon.
Dissolve the cane sugar in the rum and add lime juice.
Mix the melon balls with the rum mixture.
Chop the mint into thin strips and add to the melon salad.
Heat the Debic Panna Cotta until it is totally liquid.
Mix in the lime juice and zest.
Pour the panna cotta mixture into half-sphere silicone moulds.
Leave to set in the refrigerator and freeze if necessary.
Place a stainless steel ring in the middle of the plate.
Arrange a few of the half spheres of the lime panna cotta in the ring.
Place the melon balls in between.
Wait 10 minutes before serving so that the panna cotta can defrost.
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