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Panna Cotta with a bittersweet twist
Kate Willbourn
Sin-ko-nah is a new tonic syrup that is gaining lots of attention in foodie circles. Recently featured in Gourmet Traveller magazine, Inside Out magazine, the Weekly Review and now part of Qantas Epiqure, we were lucky enough to include it in the February 2017 Discovery Box.
Sin-ko-nah is a really unique product, made with Cinchona bark. Its most obvious use is to serve it with your favourite gin, however Sarah, the founder of sin-ko-nah, has shared with us another delicious way to use this bittersweet syrup. The sin-ko-nah Panna Cotta dessert.
sin-ko-nah Panna Cotta
- 250ml heavy cream
- 100ml full cream milk
- 1 1/2 TB of sin-ko-nah tonic syrup
- 1/4 cup castor sugar
- Zest of 1/2 Meyer lemon*
- 1 1/4 tsp powdered gelatine
>> Experience the Foodies Collective Discovery Box for yourself!
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