Have your dessert and booze, too! Chez Moi is a specialty bakery based in Durham, North Carolina offering a variety of desserts not found in traditional bakeries. Rhonda Jones is the owner behind this home-based bakery, which also operates a food truck.
Rhonda’s personality and giving heart are the perfect indication of just how sweet her desserts are! She started Chez Moi over seven years ago and ships desserts across the country. She’s even shipped as far as Afghanistan!
Chez Moi is known for rum cake including flavors like brown sugar vanilla, chocolate raspberry, coconut, banana and more! Aside from the many flavors of rum cake, you’ll find a variety of other made-from-scratch desserts on the Chez Moi dessert truck, and in restaurants, specialty food stores and other gourmet food establishments throughout the Triangle. Rhonda is also dedicated to using local ingredients and you’ll often find other Durham favorites in her desserts, like Fullsteam Brewery’s Working Man’s Lunch Beer used in Matt’s Groom’s Cake.
Rhonda is big on community and is always willing to lend a helping hand. Durham has become her home and she’s excited to give back to her community at our Taste For a Cure Chef’s Gala. Make plans to attend on April 30, 2017 to taste some of her delicious desserts. In the meantime, try Rhonda’s recipe at home for Vanilla Bean Panna Cotta, which she highly suggests serving with her brown sugar vanilla rum dessert sauce. Yum!
Vanilla Bean Panna Cotta
Recipe by Rhonda Jones, Owner of Chez Moi
6 individual desserts
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 teaspoon vanilla bean paste (or simply vanilla extract)
2 cups assorted fresh berries
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, vanilla and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours. Top with the berries or dessert topping of your choice and serve.