This entry was posted on 2 July, 2019
825 g Warm coconut cream
6 g Sosa Natur Emul
100 g Sugar
110 g Sosa Trehalosa
5 g Sosa Pro pannacotta (Iota)
Mix all ingredients at room temperature.
Pour the mixture into a saucepan and bring to a boil, stirring constantly until it reaches 85ºC.
Pour the mixture into a mould and let gel.
Let set overnight in the fridge before unmoulding and cut if necessary.