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Strawberry and fig jam crostate with Meyer lemon panna cotta and saba from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • sesame seeds
  • buttermilk
  • heavy cream
  • dried figs
  • gelatin
  • lemons
  • vanilla beans
  • butter
  • saba
  • pastry flour
  • egg yolks
  • dried strawberries
  • Meyer lemons

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for pastry flour.

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Reviews about this recipe

  • Lisa Is Cooking

    I loved...that they're kind of like a cookie and kind of like a tartlet. They're sturdy enough to pick up and eat with your hands and pretty enough to be served on a plate with whipped cream.

    Full review