This is my favorite dessert. I was introduced to panna cotta by my favorite Italian friend who owns a local restaurant here in Toledo. After much pleading, I talked him into sharing the recipe with me. Today I pay it forward and share it with you!
Panna Cotta
Ingredients:
1/4 cup cold water
2 1/2 teaspoons unflavored gelatin
3 cups whipping cream
1 cup sugar
1 1/2 teaspoons vanilla extract
4 1/2-pint baskets assorted fresh berries (such as raspberries, blueberries, blackberries, huckleberries, and strawberries)
1/3 cup sweet white wine (such as Moscato)
Preparation
Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in a small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
Combine cream and 2/3 cup sugar in a heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with the back of a spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
Spoon compote over puddings, serve and enjoy!
