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Panna cotta

Basic recipe for Panna cotta

Debic Panna Cotta crème brûlée

Ingredients

Panna cotta

1L Panna cotta

Fruit purée to taste (max of 20% of whole mixture)

Red fruit and atsina cress to taste

Assembly

Hold the packaging under warm water for a few seconds (it will then be easier to pour out the contents). Shake the bottle and squeeze the contents into a pan. Melt the panna cotta, but don’t let it boil. If desired, season to taste with fruit purée, for example (up to 20% of the whole mixture). Divide among the verrines and leave to cool for a few minutes. Cover well, place in the refrigerator and leave to set for 2-3 hours.

Finishing touch

Finish with red fruit coulis and atsina cress.

Recipe tags Debic Panna Cotta crème brûlée

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