Wednesday, April 17, 2013

Sweet Simplicity: Rhubarb

Pastry Chef Tom Wellings is giving a perennial Fiola favorite - the zuppa inglese - a spring makeover! Chef Tom is now offering a vanilla-mascarpone custard set with pectin, served with plump segments of blood oranges macerated in sugar and extra virgin olive oil, topped with sweet and tart rhubarb-limoncello granita.

Pastry Chef Tom Wellings' Spring Panna Cotta