COCONUT PANNA COTTA

This dessert was inspired by our annual tribute to "Selena", and this dish was created with the song of "Como La Flor" (loosely translated means "like a flower") in mind. We took the concept of "like a flower", and created a dessert around the Hibiscus Flower, which is used extensively as a Mexican beverage.

hibiscus gelée, pistachio, candied celery leaf, mango-black pepper & coconut salsa, blackberry, fennel frond