Favuzzi Magazine (English) December 2016 | Page 47

SPECIAL EDITION

:: PANNA COTTA ::
- 400 mL 15% cream
- 75 g Favuzzi Limoncello panettone
-6 g powdered gelatin

:: TOPPING ::
- 60 mL (4 tablespoons) Stonewall Kitchen wild
Maine blueberry jam
- 6 plums, cubed
- 15 mL (1 tablespoon) lemon juice
- 5 mL (1 teaspoon) sugar

SERVES 4
PREPARATION - 30 MINUTES
REFRIGERATION - 4 HOURS
IN A FOOD PROCESSOR, BLEND THE CREAM AND THE
PANETTONE UNTIL SMOOTH. POUR INTO A SAUCEPAN
AND BRING TO THE BOIL. ADD THE GELATIN AND
COOK FOR 2 MINUTES OVER MEDIUM HEAT. POUR
INTO FOUR RAMEKINS OR GLASSES AND REFRIGERATE
FOR AT LEAST 4 HOURS.
TO PREPARE THE TOPPING, COMBINE THE CUBED
PLUMS, THE WILD BLUEBERRY JAM AND THE LEMON
JUICE. GARNISH EACH PANNA COTTA WITH A GENEROUS
SPOONFUL OF WILD BLUEBERRY JAM, THEN TOP WITH
THE PLUM MIXTURE. ENJOY RIGHT AWAY.

FA12005
LIMONCELLO
PANETTONE
FAVUZZI
1 KG

SK103

WILD MAINE
BLUEBERRY JAM
STONEWALL KITCHEN
368 G

THE PANNA COTTAS CAN KEEP IN THE REFRIGERATOR
FOR UP TO ONE WEEK IF THEY HAVE NOT BEEN TOPPED
WITH THE JAM AND THE PLUM MIXTURE.
FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 4 7