Panna Base Super Dairy Base Ice Cream Stabilisier (Hot Preparation) is used for cooked ice cream bases
It builds a soft and velvety structure with a delicate vanilla taste.
Dosage: 50g of product + 250g of sugar + 1L milk. Hot preperation.
Ingredients:Skimmed milk powder, emulsifiers: E471. E472a, lactose, dextrose, dried glocose syrup, vegetable fat (palm kernel, palm) milk protein, thickeners: guar gum, sodium carboxymethlcellulose, tara gum, maltodextrin, salt, flavourings.
May contain traces of soybean, egg, almond, hazelnuts, walnuts, pistachio nuts, peanuts and seasame seed.
Join Jess Lemon as she guides you through a Japan-inspired plated dessert full of flavours and textures. Matcha gelato, matcha meringue, peanut grue, dark chocolate cremeux, chocolate caramel tuile and bitter soil. – Gluten free.
A refreshing egg-free coconut ice cream perfect on it’s own or as an addition to any dessert.
A modern plated dessert with different applications of cherry, refreshing coconut ice cream, chocolate crumble, chocolate brownie and mousse.
This award winning dessert from Esteban Garcia features 5 different textures of the subtropical fruit feijoa. Now, that’s a refreshing and zesty twist!
Follow the step by step instructions to recreate this incredible plated desert by internationally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge, candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries, freeze dried raspberries and micro herbs.
Yeild Serves 12-15