Panna Cotta Quiche Base

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

Ingredients

• 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

Preparation

• 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