Latte Panna Cotta

How do you sneak in an espresso beverage before bed? By hiding it in your dessert!


Latte Panna Cotta

Yield: 8 servings


Nonstick spray

1 packet powdered unflavored gelatin (2 teaspoons)

3 tablespoons cold water

2 cups heavy whipping cream

⅓ cup granulated sugar

1 cup half-and-half

2 ounces (2 tablespoons) brewed espresso


Prepare eight 4-ounce ramekins by lightly spraying nonstick spray into each and wiping gently with a paper towel to distribute the spray evenly along the sides and bottom.

Add the gelatin to the cold water in a medium bowl, and allow to bloom (soften) for 5 minutes; do not stir.

Meanwhile, stir the heavy whipping cream and sugar together in a small saucepan set over medium heat. Heat, stirring occasionally, until the sugar is fully dissolved at just barely a simmer.

Slowly add the warm sugar cream to the gelatin and stir until the gelatin is fully dissolved.

Pour the half-and-half into a large bowl (or a large pitcher for easier pouring) and, stirring continuously, slowly pour the warm cream mixture into the half-and-half.

Stir in the espresso.

Fill the ramekins equally and refrigerate uncovered for approximately 5 hours until chilled and completely set.

To unmold the panna cotta, dip the bottom of each ramekin into very hot water for 45 seconds, or until you can see the panna cotta just beginning to melt around the sides. You may also take a knife and run it around the inner circumference of each ramekin. Place a dessert plate on top of the ramekin, then holding both the ramekin and plate, simply invert.


Creamy Coffee Ice Pop

Need a caffeinated way to cool off this summer? This. Is. It. Another win for coffee!

Creamy Coffee Ice Pop

Creamy Coffee Ice Pop

Yield: 6 ice pops


1 cup cold brewed coffee (recipe below)

¾ cup heavy cream

1/4 cup granulated sugar


Mix all ingredients until sugar is dissolved and pour into ice pop molds and freeze.


Cold Brewed Coffee

2 1/4 cups coarsely ground coffee

6 cups cold water


Stir to combine, cover and allow to sit at room temperature for 24 hours.

Strain through a fine mesh sieve lined with damp cheesecloth.

Celebrity Cooking Magazine

The Spring issue of Celebrity Cooking Magazine is out and guess who is featured alongside The Barefoot Contessa and Ted Allen?!

You’ll find two delicious recipes of mine from Great Food Starts Fresh, including my pan-roasted halibut with salsa verde and asparagus (pictured).

Simply grab your Latte and check out the digital version to flip through the entire spread. (Now that’s my kind of magazine!)

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Picking and Choosing the Best Veggies

It’s the final installment of a series I did on shopping at your local Farmers Market with America Now and this one pretty much covers it all:

How to pick and store a range of fresh produce.

Latte knows, there is nothing worse than buying a delicious fresh fruit or vegetable and then a few days later seeing it wilted or bruised because of improper storage.

Too avoid that all together, I wanted to share these tips with you!

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