Ingredients.
300 ml of cream 30/33/36%;
100ml of milk 2.5%;
85g of sugar;
5g of vanilla sugar from TM EKO;
8g of gelatin (from EKO TM) soaked in 40ml of water;
3 packs of jelly from EKO TM.
Preparation
First, prepare two packs of jelly from EKO TM (raspberry and orange in the video) according to the package instructions.
Next, cut the jelly into small pieces and mix.
Combine the cream with milk and add sugar.
Heat, but do not boil, to a temperature of 70 degrees. Add the gelatine and mix thoroughly.
Let the mass cool and pour the first layer into glasses. Put it in the fridge. Next, add up to half a glass of jelly. Additionally, prepare another packet (pear in the video), pour over the jelly pieces. Put it in the fridge again until it sets. Pour the remaining panacotta into glasses. After it has set, pour the remaining jelly on top. Decorate as you wish.
It tastes better with ECO!