Restaurant Reviews

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Recipe pick of the month

You can view more delicious mouth watering recipes from our recipe directory by simply clicking here.

Serves 5

Ingredients:
1 ¾ leaves of gelatine
1 ½ cups double cream
½ cup milk
5oz sugar
Vanilla pod

Method:
1. Bring to the boil the milk, cream and sugar with the seeds of the split vanilla pod.

2. Add soaked gelatine, allow to cool slightly.

3. Pour into dariole moulds or similar and allow to set in fridge.

4. To turn out place some warm water in a bowl and dip mould into water for a few seconds, shake out on to a wet hand and place on plate.

In the restaurant we serve with basil paint and strawberry dajuiri, but the panna cotta will go perfectly with fresh strawberries and home made shortbread.

Recipe from: The Lymehurst, Kents Bank Road,
Grange-over-Sands, LA11 7EY
Tel: 015395 33706 www.lymehurst.co.uk