Home Recipes Panna cotta cream cheese lime

Panna cotta cream cheese lime

Glazed lime cream cheese panna cotta on sablé Breton with berries.

Berry Citrus Dairy

photo1 | Debic

Debic's Culinary Team

Debic

Ingredients

Sablé Breton

900 g Debic Cake Butter

720 g sugar

5 g lemon peel

10 g lemon juice

9 g salt

110 g egg

45 g baking powder

1380 g flour

Panna cotta cream cheese lime

1000 g Debic Panna Cotta

600 g white Chocolate

400 g Debic Cream Cheese

1 lime

Garnish

200 g nutral glazing

strawberries

strawberry coulis

currant berries

Debic products used

Cake Butter 4x2.5KG

Panna Cotta 1L

Cream Cheese

Preparation

Sablé Breton

Bring the butter to room temperature.

Add egg to sugar and mix.

Add butter, salt, lemon juice and lemon peel.

Add sifted flour and baking powder until combined.

Panna cotta cream cheese lime

Heat up the Debic Panna Cotta up to 90°C.

Mix it with the white chocolate and Debic Cream Cheese.

Blend with a hand blender.

Pour a layer of 12 cm in a round silicone mold of 12cm and freeze.

Assembly

Roll out the Sablé Breton at 2.3 mm and cut with a 14 cm ring.

Bake at 180°C for 8 min, after baking sprinkle with micro powder.

Heat up neutral glazing and glaze the panna cotta disc.

Place the Pannacotta-Creamcheese-lime on the Sablé Breton.

Decorate with sliced strawberries, currant berries, and strawberry coulis.

Berry Citrus Dairy

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Debic for bakers