Panacotta Red Berries and Currants Cylinder

Pana cotta mousse 43.8%: whole milk, liquid cream (cream, stabilizing agent: carrageenan), sugar, almond milk (sugar, water, sweet almonds, bitter almonds extract), water, pork gelatin.

Red fruits jelly preparation 35%: morello cherries 19.3%, raspberry pieces 15.5%, sugar, raspberry puree 15.5%, redcurrants 11.6%, blackcurrants 11.6%, coating (water, wheat glucose syrup, sugar, gelling agents (pectin, carrageenan, xanthan gum), acidity regulator: citric acid), gelling agent: pectin.

Syrup biscuit 13.1%: almonds biscuit (whole egg, almonds in powder 19.7%, icing (contains potato starch), egg white, wheat flour (wheat flour, wheat gluten, bean flour), sugar, butter, egg white in powder (egg white, stabilizing agent: xanthan gum), syrup (liquid sugar (sugar, water), water, marsala).

Decoration 8.1%: icing (sugar, water, wheat glucose syrup, gelling agent: pectin, acidity regulator: citric acid), raspberry, raspberry coulis (raspberry puree 52.9%, sugar, water, gelling agent: pectin), colourings.

May contain traces of soya and other nuts.

Take the desserts out of packaging, place on a serving dish and thaw in refrigerator for about 3 hours at a temperature between 0 and 4°C. After thawing, the product can be kept maximum 24 hours. This dessert is best served chilled but not frozen.