Guava and cachaça Panna Cotta

12g gelatine
500ml thickened cream
200ml Milk
1 can condensed milk
100g Predilecta Guava Paste
50ml Velho Barreiro Cachaca


Hydrate the gelatine according to package instructions. In a pot mix the condensed milk and cream, heat up and add the gelatine and Velho Barreiro cachaca. Pour the mixture in the Panna Cotta moulds or similar crockery. Keep it in the fridge till it is settle. Melt in a pan the Guava paste adding a bit of water. When serving add the Guava topping to the Panna Cottas.

Panna Cotta