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Trying a spoonful, I decided to set it all aside as it was and make panna cotta to have with it. lemons, all flesh removed and sliced into strips 1/2 c sugar (approx) Water (approx 2-3 c) For the panna cotta To serve, spoon the lemon peels and syrup over the panna cotta. I absolutely loved this dessert. It caused the panna cotta to be slightly grainy, and it is not the first time I've had this issue with It didn't happen with the Lemongrass Panna Cotta but did a previous time.

Challenge update: I love a good risotto. I thoroughly enjoy the traditional ones with actual names, but I also enjoy making risotto with a variety

The only tweak I would make in future would be to crumble feta or ricotta salata over the top of the

After making my ricotta for the White Lasagne though, I had about 1.5l of whey on hand - enough for scones and then some (used in the Caramel Chestnut Risotto).

Maybe a lemongrass coconut panna cotta. No, it's Lent and I won't get a chance to try it. How about a savoury lemongrass panna cotta then? Hmmm. That's an idea. With what?" I was not sure how any of this would work, starting with the panna cotta. Also, I don't know that I would try to loosen the panna cotta in the cups first. As it was, the panna cotta melted a little fast, producing a (re)constructed Thai curry.

Before leaving I had some pumpkin and some chanterelles to use up, so we had a Chanterelle and Pumpkin Risotto

very tasty with the original Ham Feast, but then also with multiple other meals, such as a chestnut risotto

While I found other uses for it (In soups, in porridge, in lasagna, in blondies or in risotto for example

Extra juices are great mopped up, or save them for a risotto!

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