A panna cotta shaped like a flower
Raspberry and hibiscus
Created by Eva Galimberti, this dessert turns delicacy into a statement. It arrives in a wide white bowl, with small panna cotta domes arranged like petals around a glossy red center. Between each dome, fresh little leaves keep the aromatics bright and the plate light, while red flower-shaped jellies add the most vibrant touch.
Vanilla and tonka bean
The panna cotta is silky, clean, precise. Vanilla and tonka bean work together to add depth without heaviness, with a warm, enveloping aroma that stays elegant. The texture is designed to melt on the spoon, and that bright, compact white, repeated in a circle, instantly shows the level of care behind every portion.
The final pour that changes everything
The cocoa cookies, small and flower-shaped, bring crunch and a darker note that gives rhythm to each bite. Then comes the sauce, poured into the center like a small ritual from a ceramic pitcher: a sauce made with black cherries, raspberries, and hibiscus. It’s where the dessert truly clicks, with controlled acidity, full fruit, and a clean finish that keeps you going back for another spoonful. Delicate. Intense. Unforgettable.
