Ingredients:
Creme
- 20g Unflavored Gelatin
- 85 ml of Water
- 875 ml of Whole Milk
- 3 Units of Clove
- 1 Unit of Cinnamon stick
- 875 ml of UHT Cream
- 140g of Sugar
- 1 Unit of Lemon Zest
Coverage and Decoration
- 1,050kg Red Fruit Flavor Pastry Filling
- 130g Melken Milk Chocolate Granule
Preparation mode:
Panacota cream
First of all, hydrate the gelatin in water.
Soon after, boil the milk by adding the cloves, cinnamon, cream and sugar.
Afterwards, sift and let it cool.
Next, mix the hydrated gelatin made from milk and cream and add the lemon zest.
Finally, distribute this cream into individual packages (80g each) and refrigerate for 2 hours to firm up.
Coverage and decoration
First, over the already firm basic cream, apply the Red Fruit Flavored Confectionary Filling, calculating 50g for each unit.
Afterwards, decorate with 5g of Melken Milk Chocolate Granules.
In conclusion, package, label and display in a refrigerated environment.