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| Pastry Chef Tom Wellings' Spring Panna Cotta |
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.
