Halloween Panacotta
Difficulty
Easy
Pastry
Verrines
Servings
100
5 oz verrines
Servings
100
5 oz verrines
Ingredients
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
Instructions
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