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 fre