COCOBEAT

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] Panna cotta “Cooked Cream” is an Italian dessert that is easy to make and great for spring and summer. It has a custard-like texture but contains no eggs, so using good quality cream is essential. There are many recipe variations, but traditionally it contains cream, sugar, vanilla and almond extract and gelatin. If using all heavy cream is too much for you, try using ½ cream and ½ milk, ½ milk and ½ buttermilk, or a non-dairy product such as almond milk or soy milk. It all works well. My recipe is in the middle: It uses 50% cream and 50% milk. Panna cotta goes well with chilled sweet wine. It’s perfect for summer b...

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] In the Bay Area, we are still enjoying a long, mild spring. Normally the hills are already completely dry by now, like a golden carpet of rolling hills, but not this year. Green grasses are still all over. However the temperature is warming up; summer is in the air and local farmers markets are getting plenty of bright summer fruits and vegetables. Apricot, nectarine and peaches are not very good yet, but strawberries are at their best, and plenty of juicy, tasty cherries are available as well. Now through early summer is fruit tart season, and I am craving them, especially berry tarts. The classic fruit tart has a ...