Panna cotta with Asiago PDO Fresh

Ingredients

For the panna cotta


• 250 g of cream

• 180 g of milk

• 7 gr of isinglass

• 180 g of Fresh Asiago DOP

• 60 g of sugar


For the crumble


• 100 g of rice flour

• 40 g of Fresh Asiago PDO

• 70 g of butter

• 110 g of sugar

• 1 g of Maldon salt

Instructions

Category

Dessert

Preparation time

120-180 mins

Preparation

FOR THE PANNA COTTA

Bring the cream, milk and sugar to 90°C.
Add the previously soaked gelatine and the fresh Asiago PDO.
Pour into molds and thicken.

FOR THE CRUMBLE

Mix all the ingredients in the planetary mixer with the leaf, crumble the mixture on
a pan with parchment paper and cook at 180°C for 10/15 minutes.

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