A couple of quick recipe reports:
Tea-based desserts are polarizing. No matter how silky and fragrant it is, no matter how pretty it looks in your grandmother’s vintage china tea cups, if you make jasmine panna cotta roughly half the people at the table simply will not eat it. Last night, my 4-year-old nephew shouted, “I don’t like it!” after a single bite. No one else was quite that direct. They just quietly put down their spoons.
But the other half of the people scraped clean their cups. Infused with jasmine pearls tea, Valerie Gordon's panna cotta from Sweet is similar to a lovely tea cream I made last year, but firmer, richer and probably better, though I’d have to taste the two side by side to be sure.
The panna cotta wasn’t roundly adored, but the accompanying almond shortbread was. These delicious, buttery, nicely salty cookies (another recipe from Sweet) are about the size of poker chips and ridiculously easy. You should make them . All shortbread is good, but this one is extra good. I’m stingy with my star stickers. Valerie Gordon now has three.
|Just feeling exuberant, I guess!|