Buffalo yogurt pannacotta, limoncello & strawberries, crumble biscotti - Chef Luca Ciano
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Ingredients
- 800 g cream
- 200 g milk
- 800 g Vannella Cheese Buffalo Yogurt
- 1 vanilla bean, cut in half
- 120 g caster sugar
- 5 strong gelatine leaves
- 50 g biscotti of your liking, crumbled
- 400 g strawberries, clean and roughly chopped
- 100 g strawberries, washed and cut into quarters (to garnish)
- 50 g castor sugar
- ⅓ cup cup limoncello
- Mint leaves to garnish
- Icing sugar to garnish
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