Welcome to DT
Year 9 Hospitality and Catering
Friday 14th June - 9-OP3-HC
Tuesday 18th June - 9-OP1-HC
Please remember to bring in 2 ramekins or alternative serving dishes for the panna cotta and a lidded tub for the glaze.
If there are any problems please see Mrs Lever the day before the practical to sort out.
For the Panna Cotta:
- 250ml double cream
- 50ml milk
- 50g caster sugar
- 1 teaspoon vanilla extract or 1 vanilla pod
- 2 gelatine leaves (agar agar can be used as a vegetarian alternative)
For the glaze:
- 200ml of fresh fruit juice of your choice (e.g. orange, cranberry, apple, raspberry)
- 25g caster sugar