profile:
Creamy dairy notes meet a gentle caramelised-sugar finish—soft, rounded, and designed to sit comfortably inside layered desserts rather than dominate them. The flavor reads like a composed panna cotta: comforting, polished, and easy to pair with berries, citrus, coffee-toned accents, toasted nuts, and dark chocolate. Use panna cotta paste for gelato and desserts to shape a satin gelato base, to deepen semifreddo folds, and to perfume pastry creams with a caramel-cream whisper. For inserts, glazes, and plated quenelles, panna cotta paste for gelato and desserts keeps the profile consistent from batch to service. When a classic dairy-caramel signature is needed, panna cotta paste for gelato and desserts stays reliable.

features:
A concentrated paste formulated for professional kitchens: smooth integration, predictable dosage, and clean flavor definition that supports both cold and warm processes. The profile enhances added flavors rather than masking them, making it suitable for paired builds—fruit, nut, chocolate, or spice—without losing the panna cotta identity. This panna cotta paste for gelato and desserts helps standardize signature recipes while keeping texture and aroma aligned across teams.

specifications:
Suggested use: 70–100g + 1kg white base. Designed for flavoring various confectionaries and ice creams, with flexibility for gelato cabinets, patisserie production, banquet plating, and commissary batching. Storage: keep in a cool, dry place. Allergen note: manufactured in a facility where milk and products with wheat, soy, and peanut are present. The panna cotta paste for gelato and desserts fits standard pastry workflows and frozen dessert preparation.

relevance:
Menus continue to lean into “classic-with-a-twist” desserts—familiar comfort presented with modern structure, clean finishes, and cross-format efficiency. Panna cotta profiles satisfy that demand, especially when kitchens need consistency for multi-site execution. Three common builds include panna cotta gelato with amarena ripple and toasted almond, a panna cotta entremet with citrus gel and caramel glaze, and a panna cotta semifreddo bar finished with dark chocolate shell; one beverage application completes the set as a panna cotta latte designed for menu harmony.

markets:
For gelato makers, pastry teams, chefs, hotels, commissaries, chain restaurants, concept cafés, and international concepts in the Philippines familiar with Fabbri 1905. Ideal for central-kitchen batching, plated dessert stations, banqueting, tasting-menu portions, and R&D benches that require repeatable dairy-caramel balance.

Choose TOP Creamery as the local partner bringing Fabbri 1905 to the Philippines—supporting origin-made products with practical application guidance for scaling and consistency. Specify Fabbri 1905 Delipaste PannaCotta Gluten-Free Fruit Paste 1.5kg to build panna cotta-driven gelato, pastry creams, and plated dessert components with dependable performance. Connect with TOP Creamery for training direction, application support, and supply planning.