Dulcey and Exotic Marmalade Panna Cotta | Valrhona

Dulcey and Exotic Marmalade Panna Cotta | Valrhona

www.valrhona.us

Chocolate decoration:Spread some tempered DULCEY 32% chocolate between two silicone sheets and cut into 1.5 x 10cm rectangles with an extendable wheeled cut

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Ingredients

  • 50g raw cane sugar
  • 50g cake flour
  • 50g almond flour
  • 50g butter
  • 140g mango puree
  • 375g fresh mango
  • 50g banana puree
  • 40g raw cane sugar

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