Panna Cotta of the Bocage - Catering - Elle & Vire Professionnel
Heat gently the Panna Cotta with the milk. Pour into verrines and leave to stand for 20 minutes at room temperature.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Verrine
- Refrigerator
- Spoon
Ingredients
- 1 L Panna Cotta
- 250 g blackberry puree
- 100 g neutral glaze
- 50 g water
- 1 bunch of watercress
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