A seductive dessert with flower syrup with roses and lilacs from our garden. The recipe comes from the cooking classes with Mamma Ornella at Villa La Rogaia in Umbria, Italy.
Recipe:
Recipe:
Panna cotta with rose and lilac syrup
Panna cotta all rose e lilac
Per person 100 ml of fresh cream and 1 sachet of agargar, sugar, vanilla sugar or aroma, fragrant rose and lilac flowers
Warm the cream, add sugar to taste and vanilla. When the cream is warm, squeeze out the gelatin and slowly stir into the cream until it is completely dissolved. Fill the cream into several small tins, put in the fridge for 2 hours. Decorate with the syrup and petals.
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