Disclaimer: I was an invited guest at the Hass Avocado Board dinner in Atlanta, GA this year. I was compensated for my time.  

I’m no fan of panna cotta. Maybe it’s a texture thing. It’s the same thing with flan. Never order it. Never want to order it. Just not a fan. At all. Ever.

You can imagine my surprise when I was served a grapefruit panna cotta with herbed honey for dessert at a dinner hosted by the Hass Avocado Board at White Oak Kitchen and Cocktails in Atlanta. Oh, and guess what the secret ingredient was in the recipe? Avocado. Suddenly, I heard the Doink Doink from Law and Order in my head as it was placed in front of me. I looked around at my table mates who were oohhing and ahhing at the beautifully plated dessert. I was taken aback by the simplicity of the design, the colors of the fall season and the contrast of the textures that I knew were present even before I took a bite.  I oohed and ahhed with the rest of the guests. 

 Before we took a bite,  Chef Timothy McGee demonstrated the nuances of the panna cotta recipe and the flavors and technique for the toppings. 

After Chef finished his demonstration, spoons were at the ready. I took a bite and-I kid you not-it was one of the richest, yet lightest taste I’d ever had in a dessert. The rich, creamy texture was thanks to the avocado and the freshness from grapefruit and thyme complimented the creaminess. I loved the candied grapefruit peel-it reminded me of the sugared fruit slices I had as a kid-although these were much more refined.  I ate the whole thing and enjoyed every bite. By the looks of it, my table mates did, too, as there was hardly a lick left on any of the plates. 

Would I eat panna cotta again? Yes. But only if Chef McGee and his team this exact same recipe for me. I’m spoiled now. 

Click here for the recipe.