Halloween Panacotta
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Ingredients
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Yield
5 oz verrinesUnit of Measurement
- Plain Pannacotta Verrine
- 200 g PreGel Five Star Chef Pronto Pannacotta (Cooked Cream) - 83514
- 600 g whole milk
- 600 g heavy cream
- Pistachio Pannacotta Verrines
- 200 g PreGel Five Star Chef Pronto Pannacotta (Cooked Cream) - 83514
- 600 g whole milk
- 600 g heavy cream
- 140 g PreGel Pistachio Pure Anatolia Traditional Paste 06872
- Orange Pannacotta Verrines
- 200 g PreGel Five Star Chef Pronto Pannacotta (Cooked Cream) - 83514
- 600 g whole milk
- 600 g heavy cream
- 56 g PreGel Five Star Chef Pannacrema Orange - 78076
- as needed PreGel Chocolate CrumbOlé® (Chocolate Cookie Crumbles) - 64922
Method of Preparation
- In a small sauce pot, heat the whole milk to 40°C/104°F.
- Remove from the heat just before it comes to a boil and whisk in the PreGel Five Star Chef Pronto Pannacotta until all the powder has dissolved.
- Whisk in the cold heavy cream and allow the mixture to set under refrigeration.
- Whisk in desired Pannacrema or Traditional Paste until combined.
- Pour into verrines and set in the refrigerator for a minimum of 1 hour before serving.
- Chef Tip (optional): Add a topping before the final layer of crumbles for added flavor!
- Top with PreGel chocolate CrumbOle