Panna cotta with orange rum jelly, hibiscus cream and brioche croutons

Panna cotta with orange rum jelly, hibiscus cream and brioche croutons
Panna cotta with orange rum jelly, hibiscus cream and brioche croutons
Gavin Gordon

Gavin Gordon

Executive Chef 20th June 2016
Gavin Gordon

Gavin Gordon

Executive Chef

Panna cotta with orange rum jelly, hibiscus cream and brioche croutons

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