Often when my husband and I go out to one of our favorite restaurants near our home, Bar del Corso, panna cotta is on the dessert menu. Every once in a while we order it, and every time, I comment on how simple it is to make, yet so delicious, and it inspires me to go home and make a batch.
Panna cotta is the perfect accompaniment for all of the wonderful berries and stone fruits available at this time of year (the above photo has some of the last of the season’s strawberries from our garden).
I found this recipe on Epicurious. The only variation I made was to use coconut spray instead of vegetable spray for the ramekins. It ended up hardening, so next time I might try something else.
Panna Cotta
Serves 6 – 6 ounce servings
2 tablespoons water
1½ teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
½ cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed
Pour 2 tablespoons of water into a small bowl; sprinkle gelatin on top. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
Heat cream, lemon peel, and sugar in a medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase the heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; stirring constantly to ensure the gelatin “melts” and mixes thoroughly, remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in the buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate until set (about 4 hours).
Tina’s Tip: Can be made 2 days ahead. Cover and keep chilled.
Using small sharp knife, cut around the panna cotta in each ramekin. Place a plate atop each ramekin and invert, allowing the panna cotta to settle onto its plate. Top with berries and serve chilled.
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