Mexican Tarragon-Infused Panna Cotta Stuffed Petite Squash

From: Pastry Chef Ann Blackwood, Kalahari Resorts, Sandusky, OH. This is one of the recipes Ann Blackwood prepared for the recent 2008 Food & Wine Celebration held at The Culinary Vegetable Institute in Milan, OH to benefit the hands-on Veggie U educational program (see for details). She pairs it with pistachio-encrusted goat cheese. Yield: 24 servings.

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