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Lemon thyme panna cotta with raspberry granit
- 2 leaves gelatine (or 2 tsp powdered)
- 600ml double cream
- 150ml whole milk
- 1 bunch lemon thyme (some supermarkets stock this)
- 100g golden caster sugar
- 4 punnets raspberries
- 4 tbsp framboise or Chambord
- 3 tbsp icing sugar
- white chocolate , for grating over (optional)
Directions:View on BBC Good Food
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