Recipe of the month is:

[Translate to Spanish:] Panna Cotta with Rousselot® 250 PS 30


The gelatin Rousselot 250 PS 30 is a stabilizer which allows the preparation of Panna Cotta with a smooth texture. The gelatin Rousselot 250 PS 30 is added to the milk with the sugar and improves the mouth feel of the final product. 

 

 

Process

  • Blend all the dry ingredients (a): gelatin and sugar.
  • Disperse (a) into (b) the cold cream and milk under stirring.
  • Heat at 80°C for 10 minutes under stirring.
  • Add (c) flavor.
  • Fill in pots and store in cold conditions after cooling.

            Contains allergens: milk

 

 

 

Formulation complies with EU regulations. Always consult the local  requirements regarding labelling outside EU.
©Rousselot. This recipe cannot be reproduced, distributed, translated and used without prior permission of Rousselot.

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