Apple jelly and Calvados panna cotta from Decadence: Desserts by Philip Johnson by Philip Johnson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on March 31, 2021

    This was a delight! Next time though I will use leaf gelatine, not powdered .. my apple base was beautifully clear before I added the gelatine... ah well., still looked & tasted good! Served with a baked apple as he recommends.

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