Pannacotta with Amarena Fabbri
200 ml milk
300 ml cream
45 g Fabbri gelatin powder
Amarena Fabbri syrup, to taste
For a lighter flavour
250 ml milk
250 ml cream
Heat the milk to 60°C. Mix in the gelatin powder and allow to cool. Then stir in the half-whipped cream. Put into the mould or moulds and place in the fridge.
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