Rainbow Panna Cotta  

Kwame Onwuachi's colorful layered almond panna cotta is finished with a thin layer of fruity jam, grated chocolate, and dukka-seasoned almonds.  

This quirky delicacy from chef Kwame Onwuachi's restaurant, Tatiana by Kwame Onwuachi, in New York City features multicolored layers of almond panna cotta  

Onwuachi garnishes the creamy panna cotta with a thin layer of apricot-raspberry jam, crunchy sugar-coated and dukka-seasoned almonds, and shaved chocolate.  

The finished dish has the aroma of berries and cream, toasty nuts, and earthy, sweet chocolate, with a pleasing texture contrast between the crunchy almonds and the velvety custard.  

Panna cotta can be prepared through step 3 up to three days ahead of time and refrigerated, covered.  

Dukka almonds can be prepared up to a week ahead of time and stored in an airtight jar at room temperature.  

Dukka is a combination of nuts, seeds, and earthy spices. You can find it on The Spice Way.  

Any remaining dukka almonds can be added to salads or grain bowls, or sprinkled over ice cream.  

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