Peaches  cream panna cotta

Peaches & cream panna cotta

RN74, Seattle

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

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