Rosewater, raspberry, yoghurt panna cotta - The West Australian

The West Australian

Rosewater, raspberry, yoghurt panna cotta The West Australian Place cream, yoghurt and sugar in a saucepan. Gently heat to dissolve sugar. Stir in rosewater. Puree raspberries and stir in. Place gelatine leaves in a bowl of cold water for a few minutes. Once softened, squeeze out excess water with your hands and ...