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

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jbfauthor

July 30, 2010

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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.