Pink Peppercorn–Pomegranate Panna Cotta
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By Tim Chin
We use pink peppercorns in a number of savory applications, but these peppercorns (not true pepper) are by far the fruitiest and most floral of the varieties, so they take well to dessert.
A cookbook recipe exclusively for All-Access members from Spiced
A cookbook recipe exclusively for All-Access members from Spiced
WHY THIS RECIPE WORKS
The clean dairy flavor of creamy panna cotta was a lovely canvas for the subtle pungency of pink pepper, which we used to infuse our cream base. To balance the spiciness and richness, we incorporated pomegranate juice into the base, which p...
