200 ml cream
130 ml milk
160 g broccoli mash
30 g Gourmet Mousse
Boil milk and cream at 60°. Apart from the fire add the broccoli mash and the Gourmet Mousse. Fill in the mix into the cutters and move to the fridge. After 45 minutes take off from the cutter and serve with sardine pesto and toasted pistachios.
For a perfect output of your panna cotta, the mix should be totally. We suggest you to use a liquidizer just in case.
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