UNIGRÁ S.p.A.

Panna Cotta Transparency

Dessert al Gusto Panna Cotta

Difficulty 2
30 Minutes
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DESSERT AL GUSTO PANNA COTTA 1L
Tropical fruit pulp sweetened at 10% 100g
Pure Pistachio Paste 50g
Fresh Mango 120g
PISTACHIO CRUMBLE 50g
DECOR UP q.b.

Method

Procedure

  1. In a small pot, melt DESSERT AL GUSTO PANNA COTTA until a homogeneous mixture is obtained.

  2. Divide into 2 parts and, in one part, add the tropical fruit pulp; mix thoroughly, pour the preparation into transparent glasses, and place in the refrigerator at +4°C for at least 3 hours.

  3. In the other part, add the pistachio paste, mix thoroughly, then pour it into the glasses containing the tropical fruit preparation; place in the refrigerator at +4°C for at least 3 hours.

  4. Serve by topping with mango cubes sweetened at 10% and mixed with pistachio crumble, and decorate with a dollop of whipped DECOR UP and mango slices.

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