I love confounding expectations in the kitchen: mushroom bread pudding, yogurt drained and used like cream cheese, salted caramels.... are all a little different, and they work so very well.
As does this great appetizer panacotta. It's gralicky and very parmesan-y. It's super quick to make and goes very well with all sorts of heavy crusty bread. I bet it would even do well with a nice salad and some grainy bread for a light and unusual lunch. I adore it, and we have made this to the raves of our dinner guests quite a few times. It's also one of my most popular recipes with readers. If you haven't already, give it a go.
The original post and recipe is here.
Right about now, I'm shopping at the Prahran Market!
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