Food and Travel Magazine | Rose and raspberry panna cotta with fairy…
Rose and raspberry panna cotta with fairy floss and rose petals
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Ingredients
- 500ml double cream
- 50g caster sugar
- 3 gelatine sheets
- 3tbsp rosewater
- 200g raspberries
- 2tbsp rosewater
- 2tbsp icing sugar
- 3tbsp pistachios, crushed fresh, unsprayed pink rose petals (optional)
- rose-flavoured Persian fairy floss (optional)
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