Francisco Migoya

Toasted Milk Panna Cotta

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Preparation info
  • Yield:

    618 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk solids 175 g 6.17 oz 28.32%
  • Heavy cream

Method

  1. Spread the milk solids over a sheet pan lined with parchment paper.
  2. Toast until browned in a 160°C/320°F oven, 7 to 10 minutes; move the milk solids around with an offset spatula every few minutes to ensure even toasting.
  3. Cool to room temperature.
  4. Have 10 silicone ring molds measuring 10