It would be a crying shame if we didn’t include the stellar doughnut-derived dessert only to be found at Carrollton Market in the Riverbend. Chef Jason Goodenough has already blown us away with his fabulous fried oysters made with Benton’s bacon and Béarnaise sauce, so it should be no surprise to discover a dessert like his Café au Lait Panna Cotta served with three tiny glazed doughnuts, fresh from the fryer and dripping with glaze. The panna cotta is so creamy and rich, you might be tempted to use one of those perfect little doughnuts to dunk, but be warned- it gets messy (take it from someone who knows).

 

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by Kim Ranjbar

Where Y'at