No products in the cart.

  • traditional pastes

481 – PANCOTTA (Panna cotta – Cooked Heavy Cream)

0 reviews
0 out of 5

Gelato recipe: 50gr Pancotta, 1000gr White base mix (can add 100gr of Milk)

Pastry recipe: 50gr Pancotta, 1000gr pastry cream or heavy cream

Pancotta mousse: 50gr Pancotta, 1000gr Milk, 100gr starch (cook and fill the molds).

Package: TIN 4 x 3 Kg.
Categories: ,