Panna Cotta with Summer Fruit

 

The ideal summer dessert, to me, is cool and light, and definitely something that can be made ahead. We're in the midst of our third heat wave this summer. Guests are coming for dinner and last night I put 8 lovely ramekins of Panna Cotta in the fridge where they will lounge about, coolly waiting for dinner. 

Yes, I unmolded one ahead of time to take the photo. 

The fruit is a cooked cherry compote to which I added fresh blackberries and the very last of our garden's blueberries. Any fruit would be good and I'll leave that part up to your imagination. 

Panna Cotta (for 6) 

1 cup whole milk

1 cup whipping cream (unwhipped)

1/3 cup sugar

2 teaspoons good vanilla

2 1/2 teaspoons unflavoured gelatin

2 Tablespoons cold water

1 cup plain yogurt (I used 3.5% fat)

Heat the whole milk and whipping cream along with the sugar in a saucepan over medium heat until it steams. Do not let it boil. 

Meanwhile, soften the gelatin in the cold water. 

When the milk is steaming, add the gelatin and stir until completely dissolved. Whisk in the vanilla and yogurt. 

Pour into individual ramekins which have been very lightly oiled. 

Place into the fridge for several hours. Unmold, or serve in the ramekins with a fresh fruit sauce, or simply a handful of summer berries.