Strawberry bisque with grenadine and Grand Marnier dessert "caviar"- homemade, no molecular gastronomy involved
"Vanilla Panna Cotta with Strawberry Sauce (without gelatin)", an amazing Italian dessert. Panna Cotta, which translates to cooked cream, is a slightly warmed and flavored cream set into shape using agar agar.The panna cotta itself was perfectly set, creamy, mildly sweet and aromatic with the vanilla. The sweet and tangy strawberry sauce was the perfect pair with the panna cotta.
White Chocolate and Coconut Panna cotta with Hibiscus Syrup Pearls
White Chocolate and Coconut Panna Cotta with Hibiscus Syrup Pearls. Hibiscus pearls made using Reverse Spherification, but can be served without spherification as well. Sweet, creamy perfectly "jiggly" panna cotta with delicious sweet, citrusy hibiscus with hints of raspberry!