This beautiful White Chocolate and Coconut Panna Cotta with Hibiscus Syrup is one DIVINE dessert, whether you choose to use Molecular Gastronomy magic to make Hibiscus syrup pearls or serve it with just Hibiscus syrup. The creamy sweetness of white chocolate and the tropical freshness of coconut pair beautifully with the citrusy sweetness of hibiscus syrup.
Easy Coffee Cake – A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.
PLUS – How to make this cake in any size of round, square or rectangular tin.