Packaging: 5 g wafers
This product is gluten-free.
Ideal for: Toppings for cakes and/or ice cream – Creams – Mousses – Ganaches – Decorations – Cakes – Panna Cotta Cremino
Cremino – Panna Cotta con Cioccolato al Latte Guido Gobino.
Ingredienti (4 persons): 250 g fresh milk, 500 g cream, 200 g Nocciole Piemonte I.G.P. Relanghe tritate, 30 g pasta di Nocciola Piemonte, I.G.P. Relanghe, 150 g icing sugar, 12 g isinglass/gelatin, 80 g cioccolato al latte Guido Gobino (16 5 g wafers approx.).
Preparation: Blend hazelnuts and hazelnut paste with milk and cream previously warmed to 90 degrees. Pass the mixture into strainer to remove lumps. Pour into a saucepan, combine sugar and bring the mixture to 90 degrees. Combine the gelatin and pour over the milk chocolate. Mix well and pour into individual molds. Place in refrigerator for at least 4 hours.
The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″