Pastry chef Kim Mahar introduced this dessert as a special after finding great peaches at a farmers market. To make the panna cotta she combines local honey with Greek yogurt and a pinch of salt and sets it with gelatin. She juices Washington blackberries and adds the juice to a French meringue while she’s whipping it. Then she spreads the meringue on acetate sheets and dehydrates it overnight. She also makes basil “glass” by blanching fresh basil and then pureeing ...

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