Instant powder for cream dessert. 440g (1 bag) is enough for 2 kg of cream and 2 kg of whole milk. The powder is mixed with 1 liter of cream / milk mixture and the remaining 3 liters are brought to the boil. Add the mixed powder to the boiling cream / milk mixture. Cook for a minute, fill portions, chill, done.
Instant powder for panna cotta. Sugar, egg powder, starch, gelling agent: carrageenan and tara gum, starch (WHEAT), emulsifier: mono- and diglycerides of fatty acids, flavor, vanilla powder. Preparation: Mix 2 l cream and 2 l milk in a bowl. Remove 1 / 4 and mix with 400g panna cotta powder. Bring the remaining cream / milk mixture to the boil while stirring. Add the mixed panna cotta mixture and cook for 2 minutes. Portion and let cool at +5°C for 2 hours. Makes 36 portions of 120g each. Store cool (+12°C to +20°C), dry and odor-free.
Nutritional table (11781)
per 100g / 100ml
Calorific value
1684 kJ / 403 kcal
fat
2,2 g
saturated fatty acids
1 g
carbohydrates
93,2 g
of which sugars
90 g
protein
2 g
Allergy Advice about the product (contain allergens) (11781) Gluten:Weizen Eggs Traces: Milk
