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Panna Cotta

July 17, 2006

Serves 4

1-cup milk
3-cups heavy cream
½-cup sugar
4-sheets gelatin
4-tbsp. Earl Grey Tea

Mix together the milk, heavy cream, sugar, Earl Grey tea.
Bring to a boil.
Remove from heat and let sit for 1 hour.
Strain the tea leaves from the mixture.

Put the gelatin into 2 cups of cold water.
After the gelatin has “bloomed” , add to the tea mixture.

Pour into ramakins and cool for 4 hours in refrigerator.
Decorate as desired.

Vinzenz Aschbacher, Executive Pastry Chef

Layered, fluffy, feathery, silky, soft, and velvety biscuits all come together in Southern Biscuits, a book of recipes and baking secrets for every biscuit imaginable.
The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful.
A beautiful book, winner of the James Beard Award for Entertaining, that will help the novice and the experienced alike.
The best of traditional Southern cooking, as well as innovative, new cuisine.
This book will be a keepsake for anyone with Southern roots, and a practical book for those who like to cook! A winner of the 1994 James Beard Award.
Master index to all of Nathalie's cookbooks

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