“This is not for someone looking for something too sweet,” says Kristin Wilson, a veteran of Hamersley’s Bistro, Grill 23 & Bar, the Boston Harbor Hotel and other famous kitchens. She prepares the fruit soup by steeping rhubarb stalks in water and sugar, then boils them to release the pectin “so it’s not jiggly in the bowl.” After it’s strained, she cools it and pours it around a panna cotta made with Old Chatham sheep’s milk yogurt from the Hudson Valley. “A lot of people use Greek, but this gives it more tang,” she says. The result is a vibrant dish, lightly touched with honey. And it’s gluten free.
270 Northern Ave., Boston (617-477-2900) legalseafoods.com
Happy Endings
A chocolate-free trawl through some of the city’s outstanding desserts.
By Andrew Rimas | Photo Credit: Jillian Medugno | Sept. 26, 2014
Rhubarb consommé with sheep’s milk yogurt panna cotta at Legal Harborside
“This is not for someone looking for something too sweet,” says Kristin Wilson, a veteran of Hamersley’s Bistro, Grill 23 & Bar, the Boston Harbor Hotel and other famous kitchens. She prepares the fruit soup by steeping rhubarb stalks in water and sugar, then boils them to release the pectin “so it’s not jiggly in the bowl.” After it’s strained, she cools it and pours it around a panna cotta made with Old Chatham sheep’s milk yogurt from the Hudson Valley. “A lot of people use Greek, but this gives it more tang,” she says. The result is a vibrant dish, lightly touched with honey. And it’s gluten free.
270 Northern Ave., Boston (617-477-2900) legalseafoods.com
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