This velvety pudding is the brainchild of chef and cookbook author Sara Foster; and like many of her recipes, it’s a masterpiece of simple goodness that needs no extra bells or whistles. But it’s amenable to a variety of sauces and toppings. Try soaking the fresh berries in port to make a memorable dessert.

　　

Ingredients

Makes 6 servings

　　2 tablespoons water

　　1 1/2 teaspoons unflavored gelatin

　　Nonstick vegetable-oil spray

　　1 cup heavy whipping cream

　　1 teaspoon finely grated lemon peel

　　1/2 cup sugar

　　2 cups buttermilk

　　2 teaspoons pure vanilla extract

　　Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed

　　Special equipment: 6 (3/4-cup) ramekins or custard cups

　　

Step 1

Pour the 2 tablespoons water into a small bowl; sprinkle the gelatin over. Let stand until the gelatin softens, about 10 minutes. Lightly spray 6 (3/4-cup) ramekins or custard cups with nonstick spray.

　　

Step 2

Heat the cream, lemon peel, and sugar in a medium saucepan over medium-high heat, stirring constantly until the sugar dissolves. Increase the heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from the heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in the buttermilk and vanilla; divide the mixture among prepared ramekins. Refrigerate the panna cotta until set, about 4 hours.

　　

Step 3

Using a 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 the plate. Top with berries and serve chilled.

　　

Do ahead

Step 4

The PANNA COTTA (through step 2) can be made 2 days ahead. Cover and keep chilled.

　　The Epicurious Cookbook