Caramel and peach panna cotta.
Peach panna cotta
Ingredients
A can of peaches in syrup Andean Traditions
Two envelopes of Universal glue
One teaspoon of Universal vanilla essence
Two cups of cold milk cream
A quarter cup of milk
A cup of white sugar
Half a cup of fine sugar (icing sugar)
JP products in this recipe
Preparation
Moisturize the Universal glue pencil sachets.
1
2
In a non-stick pot add the white sugar and over medium heat wait for it to wait and caramel forms, when it is golden stir.
Over medium heat, add the milk, the heavy cream, the finite sugar and the Universal vanilla essence and stir until integrated.
3
4
Do not stop stirring until it breaks boil.
Melt one of the Universal colapiz sachets in the microwave or in a bain-marie and add to the mixture, stirring.
5
6
Once everything is integrated, serve the mixture in individual molds.
Cut the Andean Traditions peaches into small pieces.
7
8
Melt the other envelope of Universal glue in the microwave or in a water bath.
In a bowl add half a cup of the syrup, the Andean Traditions peaches and the Universal colapiz.
9
10
Stir very well until integrated and add to the molds on top of the previous mixture.
You may also like
