PANNA COTTA WITH CARAMEL, STRAWBERRIES AND WILD BERRIES
Monica Copetti
Gluten-free
Menù Ingredients
200 g Fresh wild berries
150 g Icing sugar
Strawberries
MAKES 8 PORTIONS
Whisk the Èpannacotta with a hand blender and pour into 8 individual moulds. Refrigerate for at least 8 hours.
Turn the panna cotta onto the plate, decorate with the Caramel Sugar, wild berries, fresh strawberries and mint leaves, and serve.
