Welcome back! I can’t tell you how many times I have clicked on your old blog hoping it was still live. I love just reading your words and incredible flavour combo’s. If I had more free time I’d be baking your recipes but for now even just reading and looking at the photo’s is enough satisfaction for me xo
I bought the paste in Italy, but you can easily make the paste at home. The texture won’t be as fine as with a professional melanger, but you can strain the panna cotta through either a nut milk bag or fine meshed tea strainer if you want a very smooth texture
Welcome back! I can’t tell you how many times I have clicked on your old blog hoping it was still live. I love just reading your words and incredible flavour combo’s. If I had more free time I’d be baking your recipes but for now even just reading and looking at the photo’s is enough satisfaction for me xo
Hej Marie, er der nogen måde man kan få adgang til dine gamle opskrifter? Er lige begyndt at lave is og er meget nysgerrig på din proces. Vh. Theis
Looking forward to reading your recipes! This panna cotta looks fabulous!
Thanks for starting again♥️
Uhmm sounds delicious 👌🏼 The hazelnut paste - do you buy it somewhere or makes it yourself?
I bought the paste in Italy, but you can easily make the paste at home. The texture won’t be as fine as with a professional melanger, but you can strain the panna cotta through either a nut milk bag or fine meshed tea strainer if you want a very smooth texture