“These are terrible! Don’t try it and keep moving,” said the woman standing next to me, pointing to a table filled with small cups.
It was a beautiful early fall evening at the Taste of the South event at Euphoria food and wine festival, in Greenville, South Carolina. The Reedy River was flowing by and the music of Sixwire Band was lingering in the air. I was mingling through the tasting tables of the many restaurants in the pavilion when I heard the instruction aforementioned. Of course I stopped with a smile.
She laughed and then confessed that she was on her fourth serving of the salted caramel panna cotta from The Lazy Goat, and it was for a good reason. And of course, then I had to have one.
No need to elbow your way to the front of a tasting table because The Lazy Goat has shared the recipe for this salted caramel panna cotta. It might look intimidating with all of its pieces and parts, but I promise each step is simple.
Salted Caramel Panna Cotta with White Chocolate Ganache and Whipped Cream
from Pastry Chef Krystal Hill of The Lazy Goat, Greenville, SC
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