The Renton Reporter today concludes its presentation of a six-course meal prepared by student chefs at Renton Technical College for their annual spring banquet. Today, the dessert. The accompanying wine column is written by David L. Allen with Greenfresh Market.

Trio of Fresh Vanilla Panna Cotta, Petite Chocolate Pot of Crème and Leche Caramel Glace

with an espresso tuile and candied ginger

Vanilla Panna Cotta

yields 16 servings

1 vanilla bean

12 oz. granulated sugar

7 cups heavy cream

1 finely grated zest of one orange

2 cups whole milk

2 tbsp. unflavored gelatin

1. Split the vanilla bean. Combine the cream vanilla bean and sugar.

2. Heat to scalding, stir, melting the sugar.

3. In separate bowl sprinkle the gelatin over the milk.

4. Place on medium burner to melt the gelatin, then add to cream mixture.

5. Place on an ice bath, stirring constantly until chilled and starting to look set; place in individual ramekins (a small glazed serving bowl)

Petite Chocolate Pot of Crème

4 egg yolks

3 whole eggs

5 oz. granulated sugar

1 quart half and half

1 vanilla bean

4 oz. dark chocolate

1. Heat the half and half.

2. Whisk the egg yolks, whole eggs, sugar and vanilla bean in a bowl.

3. Add 2 cups of the scalded half and half into the egg sugar mixture and whisk. This is called tempering.

4. Then add the mixture in the bowl to the balance of half and half in the sauce pan. Whisk, then place into ramekins on a water bath and bake in a moderate oven, approximately 20-25 minutes.

5. Cover with foil, check after 15 minutes for doneness (until a custard-like texture appears), chill in refrigerator for two hours prior to serving.

6. Grate the chocolate and melt into the half and half.

Leche caramel glace

For the caramel

1 lb sugar

1 tsp lemon juice

1. Pour ingredients into 1 1/2 cups water in a heavy sauce pan.

2. Bring to a simmer over medium heat, stir with a wooden spoon.

3. Cook to desired caramel color, drop a little in ice water (it should not set up hard but be soft and pliable), set aside. Sauce may need to be thinned after it is cooled.

For the ice cream

Espresso Tuile Cookie

8 oz. butter, room temperature

8 oz. powder sugar

1 cup egg whites at room temperature

1 tsp. vanilla extract

8 oz cake flour

1 tbsp. powdered espresso

1. Cream the butter and powder sugar together, incorporate the egg white a little at a time, add vanilla and cake flour, mix thoroughly.

2. Use a stencil cut out to shape the tuile cookie, bake at 350 degrees until golden brown.

Candied Ginger for Garnish

Slice thinly peeled ginger and cook in simple syrup until tender, let cool and dust in super fine sugar, dry at room temperature.