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Lychee Panna Cotta with Rosewater Syrup
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Lychee Panna Cotta
- 425 g tinned lychees in syrup, pitted (drained weight 180 g)
- 500 g double cream
- 250 g whole milk
- 80 g granulated sugar
- 4 gelatine leaves, soaked in cold water for 5 minutes
Rose Water Syrup
- 80 g caster sugar
- 2 tsp rose water
- 1 - 2 drops pink food colouring (optional)
- 2 tsp dried rose petals
- per 1 portion
- 2395 kJ / 572 kcal
- 4.4 g
- 44.7 g
- 41.8 g
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