Rose blossom panna cotta with crystallized rose petals from 30 Years at Ballymaloe: A Celebration of the World-Renowned Cookery School with Over 100 New Recipes by Darina Allen

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Notes about this recipe

  • Melanie on May 17, 2015

    Absolutely divine, this silky smooth panna cotta has a lovely flavour. Instead of the suggested crystallised rose petals, I set these in individual glasses and topped with raspberry coulis and rose pashmak to serve. An incredibly simple show stopper dessert, perfect for a dinner party. This produced six smallish servings.

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