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 Pastry Chef James Matty is a graduate of the Culinary Institute of America. He worked at the Georges Perrier Restaurants in Philadelphia and also under Pastry Chef Johnny Iuzzini at Jean Georges in New York City, NY.
Pastry Chef Marianne Laird Cobaugh is a graduate of Beaver College and the Restaurant School in Philadelphia. She spent five years in the Pastry department at Le Bec Fin. Marianne Continued on to be Pastry Chef at some of the areas critically acclaimed restaurants such as the Dilworthtown Inn and La Jonquille in Devon. Marianne is in high demand for her creativity for her specialty cakes for any occasion.
Berry Consomme with Yogurt Panna Cotta
Berry Consomme:
1 pint water
1/2 cup granulated sugar
2 pints mixed berries
Bring water and sugar to a simmer. Add berries and cook for 30 seconds. Remove from heat and cover. Let stand for an hour at room temperature. Chill overnight.
 Yogurt Panna Cotta:
1 cup heavy cream
1 cup yogurt
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 ounce powdered gelatin
1/2 ounce water, cold
Bloom gelatin and cold water for a minimum of 15 minutes. Bring cream and sugar to a boil. Remove from heat and add yogurt, extract, and gelatin. Whisk until smooth. Pour into desired molds or 4oz. ramekin and chill for at least 4 hours. Makes six 4oz. ramekins.
Almond Shard:
1/2 cup granulated sugar
14 tablespoons flour
2 egg whites
1/2 cup butter, softened
1 ounce whole blanched almonds, chopped
Sift sugar and flour into a medium bowl. Slowly add in whites, stirring to incorporate. Stir in butter. Spray a parchment lined sheetpan with non-stick spray. Spread, thinly with a spatula for an even layer. Sprinkle almonds on top. Bake 3 minutes at 350 degrees F then rotate tray and continue to bake for another 4 minutes or until golden brown. Break apart.
Release Panna Cotta from mold onto a shallow bowl. Surround with the Berry Consomme and spear the Almond Shard into the Panna Cotta. Enjoy! |
