Milk Cream with Hibiscus

Milk Cream with Hibiscus

500 ml panna cotta preparation “DEBIC” (or alternative)

1 punnet fresh blackberries

4 fresh mint tips

100ml Carandini Hibiscus Cream

Suggested match

Method

Pour the panna cotta preparation into a saucepan and heat, stirring continuously. As soon as it starts to warm, slowly add the Carandini Hibiscus cream. Mix with a whisk in order to dissolve and blend in the hibiscus cream.

Boil for 10 minutes stirring continuously and then pour the cream into the mould.
Keep the mould at room temperature for 30 minutes and then place in the fridge for 2 hours before serving.

Decorate with fresh mint leaves and blackberries
Drizzle with Carandini Hibiscus cream.

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