Jansen Chan, the pastry chef at The brand new york’s Oceana, grew up eating a Chinese dessert known as “almond Jell-O”—in actuality an almond-flavored panna cotta. Then he had his first staunch Italian panna cotta: “It used to be plainer, nonetheless so unprecedented richer,” he recalls. Here, Chan toys with the conventional, rising a model with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet mute low in corpulent and energy.
