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481 PANCOTTA (Panna cotta) - paste preparation 4 x 3 kg
Gelato recipe: 40gr Pancotta, 1000gr White base mix (can add 100gr of Milk)
Pastry recipe: 50gr Pancotta, 1000gr pastry cream or heavy cream
Pancotta mousse: 50gr Pancotta, 1000gr Milk, 100gr starch (cook and fill the molds
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