Jasmine and Coconut Panne Cotta
Ingredients Directions In a medium saucepan, heat the sugar and water until the sugar is completely dissolved. Drain jasmine flowers from syrup and set aside.
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Ingredients
- 125 ml Castor Sugar
- 125 ml Water
- 125 ml Jasmine Flower
- 400 ml Coconut Cream
- 100 ml Milk
- 10 ml Powdered Gelatine
- 60 ml Boiling Water
- Desiccated Coconut to Serve
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