in partnership with Blue Diamond Almonds // photos by kristen kilpatrick
One of the best nights of my life started and ended with this panna cotta.
It was time for our cooking class at the villa we rented in Tuscany last month, and after pouring the Chianti and turning up the music, Giuseppina showed our group how to stir together just a handful of ingredients into one of the region’s signature desserts. As is the case with so many of the best things in life, this one’s all about time: it sat patiently in the fridge while we made pasta by hand, slathered pork loin with garlic and rosemary, learned how to fry sage leaves, then sat down to devour the entire feast. We almost forgot about our humble little custards chilling away in the kitchen, but boy am I glad that we didn’t. Keep reading to find out how I put a new spin on these once I got back home: since I prefer all my desserts with a little crunch, we teamed up with our friends at Blue Diamond Almonds to crown these panna cottas with the perfect finishing touch.