Cassis Panna Cotta Topping

Name: Cassis Panna Cotta Topping
Yield: Yield: enough for 1 cake, 9 inches (22.5 cm) in diameter
Ingredients: 3 ounces (85 g) granulated sugar; ¼ cup (60 ml) crème de cassis; 1 cup (240 ml) whole milk; 1½ tablespoons (14 g) unflavored gelatin powder; 3 cups (720 ml) heavy cream

Preparation info

Yield: enough for
1
cake, 9 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 cup (240 ml) whole milk
¼ cup (60 m

Dessert

Method

Pour the milk into a bowl. Stir in the crème de cassis and sprinkle the gelatin powder over the surface. Set aside for 10 to 15 minutes, until the gelatin is softened.
In a saucepan, combine the cream and sugar. Warm over medium-low heat, stirring to dissolve the sugar.
Heat the cassis milk to dissolve the gelatin and stir into the cream mixture.