Savarin & panna cotta with green tea (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)


Ingredients Preparation
100g butter
250g Callebaut Origine Madagascar
Melt together
100g egg yolks Add
225g egg whites
50g sugar
Beat together and fold carefully into the mixture
Pour in savarin moulds, freeze and bake off at 200°C for 6-8 minutes

Panna cotta with green tea

Ingredients Preparation
100g milk Bring to boil
2g green tea Leave to infuse
8g gelatine powder Add
500g cream Mix in
Pour into moulds and leave to cool / freeze.

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