This panna cotta recipe (which is completely vegetarian and gelatin-free) comes infused with dried lavender flowers and zesty ...

Dessert: There are those who love panna cotta and those who lie! This fresh and chic dessert is a must-have at any time of ...

Pour the panna cotta mixture into the mould and refrigerate overnight. Once ready to serve, turn out onto the plate and serve ...

Whisk in to combine and dissolve the gelatin, before straining the mixture into bowl or jug. Distribute the mixture between six panna cotta moulds and chill in the fridge for 5-6 hours (or a minimum ...

There is something about ascending a staircase to reach the dining room of a restaurant. It’s a tone setter, more effective as an appetizer than any bread basket. Each step amplifies anticipation.

You’ll learn about mould design, the science of gels and how to unmould ... poached carrots and wild garlic, and fig leaf panna cotta with forced rhubarb. Andi Oliver is heading into the Pahli Hill ...

The mold shows a stern-faced female with tresses of curly hair. Greek myth Medusa has a "fierce and grotesque or feminine and composed" face with "hair made of snakes," according to The Met’s ...

Buraschi makes the restaurant’s desserts. Pasta offers four choices, including a pistachio torta and panna cotta al caffe, but ordering anything else after you’ve tried the tarta de quesos ...

Spoon the cooked sago into the oiled moulds, about 125g each. Place the moulds on the tray, cover with cling film and place in the fridge to chill and set (from 1 hour up to 3 days). Prepare the ...