Cassis Panna Cotta Topping

Preparation info

  • Yield: enough for


    cake, 9 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 1 cup (240 ml) whole milk
  • ¼ cup (60 m


  1. 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.
  2. In a saucepan, combine the cream and sugar. Warm over medium-low heat, stirring to dissolve the sugar.
  3. Heat the cassis milk to dissolve the gelatin and stir into the cream mixture.