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.