PANNA COTTA
CAKE
| DRY INGREDIENTS | |
| LAMEQUICK CE 8580 | 25 g |
| ICING SUGAR | 50 g |
| MODIFIED STARCH, COLD SWELLING | 6 g |
| GLUCOSE SYRUP 30 DE | 8 g |
| DEXTROSE | 5 g |
| ALGINATE | 4.2 g |
| CARRAGEENAN | 0.5 g |
| SALT | 0.3 g |
| VANILLA FLAVOR | 1 g |
| WET INGREDIENTS | |
| MILK (20-25ºC) | 300 ml |
| DAIRY CREAM (10ºC) | 200 ml |
Preparation
- Blend powder mix in milk and stir untill thickiening starts.
- add diary cream while stirring.
- Pour into desired containers and refrigerate for 3-6 hours.
RECIPE BOOK
CHERRY SHEET CAKE
BROWNIES
BIRTHDAY CAKE
CUPCAKE
PANNA COTTA
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese ‘English milk’, made of cream cooked with gelatin and molded,though other sources say that latte inglese is made with egg yolks, like crème anglaise; perhaps the name covered any thickened custard-like preparation.
Our premium Lamequick® products are used in several dessert applications such as whipping creams, cake filling and decoration creams, ice creams, low-aerated desserts and mousses. Lamequick® has a good solubility and delivers fast and reliable aeration, high foam stability as well as creamy melting properties for all kinds of desserts. When used in decoration creams, it creates defined shapes and precise edges
LIGHT WHIPPED CUSTARD CREAM
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla.
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
