- 200g Fresh Strawberries
- 100ml Single Cream
- 2.25g Special Ingredients Carrageenan Iota
- 20g Sugar
Strawberry Panacotta - Using Special Ingredients Carrageenen Iota
Strawberry Panacotta - Using Special Ingredients Carrageenen Iota
Strawberry Panacotta - Using Special Ingredients Carrageenen Iota
Ingredients
Method
1) Make a strawberry puree by blending the strawberries, then mix in the cream.
2) Mix the Carrageenan Iota with the sugar and then blend into the liquid with a hand blender.
3) Heat to approximately 60°C.
4) Pour into a large hemisphere mould or glass and leave in the fridge to set.
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