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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

June 2019

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