Dessert
Maíz Morado Panna Cotta with Quince Paste & Toasted Pine Nut Crisp
A distinctly Peruvian finale: silken, subtly sweet maíz morado (purple corn) panna cotta perfumed with cinnamon and vanilla, topped with jewel-like quince paste swirl and a crackly toasted pine nut tuile. Tart, creamy, nutty, and entirely sophisticated.
482calper serving
9gprotein
56gcarbs
27gfat
18min prep 20min cook 4serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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