Dessert coming from pastry school, easy to use.
sugar, dextrose, animal gelatin, skimmed powdered milk, thickener modified starch, cream in powder, maize starch, flavorings, salt.
a) 500 g whole milk and 500 g fresh cream;
b) 200 g Pannacotta in powder.
DIRECTIONS:
a) mix and bring to boil;
B) Mix with "A" whisking. Fill the moulds and keep into the refrigerator at positive temperature. At negative temperature for long preservation.