Recipe: Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

Christina Lee of Recette employs spherification to create Champagne caviar for this festive panna cotta, but you can make a simpler component at home without channeling your inner Ferran Adrià. Just use powdered gelatin to set a straightforward gelée—no calcium chloride bath required.

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