A Recipe for Cuberdon Panna Cotta and raspberry foam | Debic
An inspiring recipe for Cuberdon Panna Cotta and raspberry foam | Debic. A Recipe compiled for and by professional chefs and bakers.
Ingredients
- 1000 ml Debic Panna Cotta
- 100 ml Debic Cream 35%
- 50 ml full-fat milk
- 2 vanilla pod
- 30 cuberdons
- 250 g raspberry coulis
- 400 g sugar syrup
- 150 ml water
- 15 g lecithin
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