Pour the panna cotta liquid into the containers and set them aside to cool to room temperature, about 50 minutes to 1 hour, and then cover and refrigerate for at least 4 hours to firm up. Garnish ...

If the panna cotta don't easily come out, carefully dip the ramekin in a bowl of warm water to loosen then try again. Spoon over the sauce. Garnish with a sprig of mint and dust with icing sugar ...

For extra credit, let the panna cotta set in pretty Champagne coupes or tea cups. Or garnish with a few toasted sesame seeds and a drizzle of honey. Total Time: 3 hours (includes chilling and setting) ...

Drizzle the sauce over the top and garnish with pomegranate seeds before serving. Note: If inverting the panna cotta from molds or ramekins, spray with cooking spray before pouring in the liquid.

Sugar – 10 g • Water – 50 ml For the Panna Cotta (Middle Layer)• Milk – 100 ml • Vanilla Essence – 3 ml • Caster Sugar – 20 g • Amul Cream – 62.6 g For Garnish • Fresh ...

4. Add the rosemary compote on the top. 5. Use baby basil leaves on top as a garnish. Making the mixed berries compote 1. Combine all the ingredients together and cook them on a low flame until ...

1. To make the panna cotta, start by placing the green tea powder into a bowl with the hot water to dissolve. Mix well and set aside. 2. Meanwhile, place coconut cream, vanilla and honey into a ...