A classic Italian cold custard dessert

INGREDIENTS FOR THE CUSTARD:

2 CUPS HEAVY CREAM

½ CUP GRANULATED SUGAR

 2 TABLESPOONS MILK

1 TABLESPOON POWDERED GELATIN

1 TEASPOON VANILLA EXTRACT

INSTRUCTIONS:

Heat the Cream:

   – In a medium pot, combine the heavy cream and granulated sugar. Heat over medium-low heat until the cream starts to boil. Remove the pot from heat immediately.

Dissolve the Gelatin:

   – In a small pot, add the 2 tablespoons of milk and sprinkle the gelatin on top. Let it stand for 1 minute.

   – Place the pot on low heat and gently heat until the gelatin dissolves (1-2 minutes). Do not let it boil, then remove from heat.

Combine Mixtures:

   – Add the dissolved gelatin mixture and vanilla extract to the cream mixture. Whisk until well combined.

Pour and Chill:

   – Pour the mixture into 4 molds or glasses. Let it cool at room temperature, then refrigerate for at least 5 hours or overnight until the panna cotta is firm.

Serve:

   – If using molds, dip each mold in boiling water for about 3-4 seconds, then gently slide the tip of a knife around the edge of the mold and invert onto a plate.

   – If using glasses, simply add the berry topping directly on top of the panna cotta. Enjoy!

FOR THE BERRY TOPPING:

Ingredients

2 CUPS MIXED BERRIES – strawberries, blueberries, raspberries

¼ CUP GRANULATED SUGAR – or to taste

1 TABLESPOON CORNSTARCH

1/4 CUP WATER

1 TABLESPOON LEMON JUICE

INSTRUCTIONS:

PREPARE THE TOPPING:

   – In a medium pot, combine the mixed berries, sugar, cornstarch, water, and lemon juice.

   – Bring the mixture to a boil, then lower the heat and simmer until it reaches your desired thickness.

COOL AND REFRIGERATE:

   – Pour the berry mixture into a bowl and let it cool. Refrigerate for at least a few hours before serving on top of the panna cotta.

NOTE: this creamy panna cotta paired with a fresh berry topping makes for a delightful dessert that’s perfect for any occasion! If short on fruit just add a dollop of your favorite jam or even a squirt of chocolate sauce will make it special.

BUON MANGIATA!