Masterclass – Panna Cotta with an Indian Twist
Dry fruit paste and betel leaf and supari (Arecanut) flavoured Panna Cotta @ home with a red wine sprinkle 1. Spray the ramekins (fancy word eh? I prefer the term katora) with cooking spray, then use a napkin to wipe … Continue reading “Masterclass – Panna Cotta with an Indian Twist” →