Why, panna cotta of course.My second attempt making David Lebovitz’s panna cotta was a breeze. A smooth afterthought; the idea popped into my head as I gazed out the window at the still-attached strawberry dangling precariously, carmine and beckoning (to birds). I needed an action plan to put it in our bellies pronto.We, of course, pulled out the rhubarb preserves and Shae’s Blackberry Mojito jam, for the naked halves of our panna cotta.
How miraculous is gelatin? It turns half & half and raw sugar into a magical, sweet preserves vehicle.