Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence.
The bottom layer is a “salted” caramel made using soy sauce and brown sugar; it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert.