The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream
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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream

Roses pannacotta

Roses pannacotta
Ingredients for 4 persons
  1. 500g whole milk
  2. 500g fresh cream
  3. 80g white chocolate
  4. 1 pouch Panna Cotta Mix
  5. 4g Rose Petals
  6. q.s. strawberry topping
Method

  • Steep the rose petals in cream for about twelve hours.

  • Bring the milk to the boil with the cream, turn off the heat, add the pouch of preparation and whisk with the help of a mixer.

  • Pour the panna cotta into the moulds and chill for at least two hours.

  • Place the broken white chocolate on a baking tray covered with baking paper and bake in the oven at 140 degrees for about 15 minutes; cool and cut as desired.

  • Serve the rose panna cotta combining the strawberry sauce, the chocolate cramble and garnish with fresh flowers.

Products in this recipe
Panna Cotta Mix

Panna Cotta Mix
Rose Petals

Rose Petals