Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
10
ServingsMedium
Published 2012
Vanilla’s flavor is one that is very well aligned with most other flavors, since it does in fact have a flavor of its own; it can do double duty as a flavor enhancer, pushing other flavors forward—like maple in this case—without muting its own. This is a soft-textured dessert, but it has two different types of soft textures—one that is melt-in-your-mouth smooth (panna cotta) and one that is soft and chewy (tapioca).
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement