I am extremely lucky to have a neighbor (hi Paula) who is a fellow mom, expat from Europe, lived in London for a decade (like me), has a son 2 days older than my daughter, and loves to cook tasty, healthy food for her family. We do fun stuff like borrow ground turmeric from one another,...Read More »
Cherries are in full season here – red, pink, white, dark red, all sorts of colors are available. My favorites are the Amarena cherries, dark and slightly bitter, with plenty of flesh and juice, the kind of cherries that stain your fingertips and clothes… stains that bring many childhood memories back, the kind of stains that I don’t mind anymore. I loved climbing trees to pick these up when I was a kid and the taste of freshly made cherry jam is something that I will never forget.
This beautiful White Chocolate and Coconut Panna Cotta with Hibiscus Syrup is one DIVINE dessert, whether you choose to use Molecular Gastronomy magic to make Hibiscus syrup pearls or serve it with just Hibiscus syrup. The creamy sweetness of white chocolate and the tropical freshness of coconut pair beautifully with the citrusy sweetness of hibiscus syrup.