Black tea panna cotta with sbrisolona crumble and chocolate

chef

Leonardo Pellacani

For 6 persons
Bring the fresh cream and the milk to the boil in a pan; pour on the product “Panna Cotta” and mix quickly with a whisk. Continue to boil for another two minutes, then take off the heat and add the tea bag. Leave it to brew for a few minutes, then remove it and pour the panna cotta into the cups. Cool to room temperature, then put in the fridge for at least four hours. When serving, add the Sbrisolona crumble mix with the Menu product, the chocolate glaze and a raspberry to decorate.