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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?