Preparation: 30 min
Total: 3 hours
Panacotta with Mint and Peach Jam
►30 cl fresh cream;
►20 cl fresh milk;
►50 g Mountain Honey Quinta dos Jugais;
►3 tea spoons of Bio Mint Infusion;
►3 gelatin sheets;
►8 tsp of Natura Peach Jam;
Quinta de Jugais
1.Take 4 small glass cups and pour in each of them 2 tsp of jam. Store in the freezer until it’s solid. Put the jello sheets under cold water.
2.In a saucepan, boil the cream with the milk, the honey, and the tea (inside an infuser). After boiling, let it rest for 3 minutes and then add the jello. Remove the infuser and pour the mixture onto the four cups you’ve previously stored in the freezer.
3.Serve cold and decorate as desired.