Lamb's lettuce panna cotta

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Soak the gelatine and heat the cream to 50 °C, add the lamb's lettuce and sour cream. Dissolve the gelatine and fold in. Season the mixture, leave to cool slightly and pour into a pacotizing® beaker.
(2) Close with the lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® 2-3 times. Heat once, season to taste and fill into silicone molds.