Scott Conant’s new and much anticipated restaurant, Scarpetta, serves a coconut panna cotta that is a star even amongst so many other delicious creations. Served in a guava purée with a scoop of coconut sorbet, pastry chef Gerry Minos captures the tropical spirit. Ah, coconut and guava! It takes me back to the beaches of Hawaii. I initially thought that the panna cotta and sorbet would be redundant, but the differing textures and the light flavors of both are complementary, plus the guava soup helps to balance it all out.
Editor’s PickCelia Sin-Tien Cheng | June 25, 2008
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