We featured this recipe in a recent Crio Bru newsletter, I am hoping you are all signed up for that as there are offers almost every month as well as great recipes using your Crio, ways to use up your brewed grounds, and lots of testimonials from our Crio Crazy fans, and other hints and tips…just head on over to the Crio Bru Australia facebook page, hit like and then stay tuned…OR go to the Crio Bru web page and sign up for the newsletter today. The newsletter is only once a month, so not going to fill up your inbox or anything. But you have to be in it to win it…as they say. Meanwhile, give this amazing recipe a go…I love Panna Cotta, and this is no exception. The Biscotti recipe in the pics will feature on here shortly, though don’t hold your breath…pretty busy thanks to an amazing response to the Thai Thai Again classes…not sure, but Sydney might get a look in there. How would you feel about that?? (Don’t be shy now…no time to hide your true feelings!)
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- 60 g caster sugar
- 30 g Crio Bru Crio Bru granules (any flavour)
- 300 g milk
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 3 tsp powdered gelatin
- 300 g cream
Place sugar, Crio Bru and milk into Thermo bowl and infuse 15 min/80°C/speed 2. Add gelatin and stir 30 sec/speed 3 to dissolve.
Strain through fine sieve.
Return liquid to Thermo bowl and add cream and vanilla. Stir 10 sec/speed 3.
Pour into oiled dariole moulds and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
Serve with Crio Hazelnut Biscotti and seriously, try to eat just one…at a time!