- Place Milk in a saucepan with KNORR Lime Powder, KNORR Professional Ginger Puree and Star anise and bring mix to the boil.
- Remove from heat and add in cream, strain mix then immediately whisk in CARTE D'OR Pannacotta Dessert Mix.
- Portion into desired moulds and refrigerate for a minimum three hours.
- Once set, run a sharp knife around edges of the dessert to help separate from the mould.
- Add garnishes and serve.