Composition
Lychee panna cotta, cassis jelly, lychee granita, liqueur
100ml milk
200ml cream
60g sugar
150ml lychee puree
4 gelatin sheets
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About Me
- 2am: dessertbar
- Inspired by L20 restaurant's blog, we created this blog space for the chefs to share their creations and ideas with you. desserts. cocktails. food
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