The recipes


Coffee Panna Cotta with Hazelnut Crunch


Ingredients: 24 portions

  • Coffee 200


Prepare the Panna Cotta by adding 800ml of milk, 200ml of coffee and one litre of cream to the contents of one sachet. Pour into moulds and allow to cool.
Plate the Panna Cotta and add the previously prepared Crunchy Mix.
For the Crunchy Mix:
incorporate the chopped hazelnuts with the product, arrange on the plate giving the desired shape and bake in the oven for a few minutes.