Panna Cotta with Fresh Berries

While a homemade tiramisu used to be my signature dessert, I now find myself shifting toward simplicity. So in addition to making poached pears (see previous post), panna cotta has become another of my go-to desserts. These two desserts are on the fly, on the go recipes—ingredients already in the pantry, 15 minute prep time, and recipes that I can make in Hawaii, the mainland, or at a guest’s home in a moments notice. They also look pretty and are always a hit with my guests.

Panna Cotta is a super easy dessert to make for a dinner party. It’s also a light pairing that complements a heavy preceding course. I like to serve it in extra large wine goblets (glasses I serve sangria in) as the wide open mouth holds more berries and is easier for guests to scoop out of.

PANNA COTTA WITH FRESH BERRIES

Giata de Laurentis
6 servings

1 cup whole milk

1 T unflavored powered gelatin

3 cups whipping cream

1/3 cup honey

1 T sugar

Pinch of salt

2 cups fresh assorted berries (e.g. blueberries, raspberries, blackberries, strawberries)

Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar and salt and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 wine goblets. Cover and refridgerate until set, at least 6 hours and up to 2 days.

Spoon berries atop the panna cotta and serve.

{Mahalo to Alli for the “Everyday with Giata” cookbook}