Panna Cotta Quiche Base

Posted by Information 21/11/2014 0 Comment(s) Dessert Ideas,

Panna Cotta in a Pidy Gourmet Quiche

Panna Cotta in a Pidy Quiche base with fresh fruits and mint


  • 10 Quiche Bases 8.5 cm (code 750)
  • 5 double cream with minimum 40% fat content
  • Marsala to flavour
  • 45 gr granulated or demarara sugar
  • 1 vanilla pod
  • 100 gr raspberries
  • 100 gr strawberries
  • a few leaves of mint
  • 3 sheets gelatine


  • Soak the gelatine sheets in cold water
  • Bring the cream, the sugar and the vanilla pod to the boil
  • Turn the heat off and add the soaked gelatine sheets
  • Stir briskly until all the gelatine has melted
  • Take the vanilla pod out
  • Spread the fruit and the finely chopped mint in the Pidy Gourmet Quiches
  • Cover with the panna cotta
  • Sprinkle over a few drops of Marsala
  • Let it set for at least 3 hours in the fridge