This innocent dessert from Tiffany MacIsaac (who oversees sweets at Washington D.C.'s Birch & Barley) was one of our favorite bites at last year's Chefs & Champagne. The panna cotta is inflused with the stems and daisy-like blooms of chamomile, which has recently started showing up in bunches at farmers' markets. MacIsaac's souped-up version (pictured above) enlisted pecan granola, apricot foam, and blueberry compote—a tasty lesson in textural contrast. But the creamy and floral foundation is wonderful alone, and adds a romantic touch to an unfussy summer meal.
This innocent dessert from Tiffany MacIsaac (who oversees sweets at Washington D.C.'s Birch & Barley) was one of our favorite bites at last year's Chefs & Champagne. The panna cotta is inflused with the stems and daisy-like blooms of chamomile, which has recently started showing up in bunches at farmers' markets. MacIsaac's souped-up version (pictured above) enlisted pecan granola, apricot foam, and blueberry compote—a tasty lesson in textural contrast. But the creamy and floral foundation is wonderful alone, and adds a romantic touch to an unfussy summer meal.
