Blyde Welcome Shop
Vanilla Panna Cotta with Poached Rhubarb, mint infused rhubarb gel and Creme Patissiere
Acclaimed Chef Andrew Spence will show you step-by-step how to make silky smooth Panna Cotta (Italian for ‘cooked cream’) with just five ingredients. He’ll then share his expert presentation skills, showing you how a little bit of beetroot juice can add intensity of colour to the syrup. Finally, everyone’s favourite, crème patissiere, a thick, creamy custard which can be piped.