Dessert Of The Month Recipe

Bloom gelatin

Sprinkle the powdered gelatin evenly over the cold water in a small bowl. Let sit for 5–7 minutes until gelatin has absorbed the water and looks spongy.

Prepare vanilla

Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. If using vanilla extract, wait to add it at the end of heating.

Warm dairy

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, vanilla bean seeds and pod (or extract later), and a pinch of salt. Warm over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling (do not let it reach a full simmer), about 5–7 minutes.

Incorporate gelatin

Remove the saucepan from heat. Stir in the bloomed gelatin until it is completely dissolved. If you used a vanilla pod, remove and discard the pod now. If using vanilla extract, stir it in at this point.

Strain and portion

Optional: strain the mixture through a fine-mesh sieve into a measuring cup to remove any undissolved bits. Pour the panna cotta mixture into four 4-oz (or similar) serving molds or ramekins. Let cool slightly at room temperature for 15–20 minutes.

Chill

Cover the molds loosely with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours. Panna cotta should wobble but hold its shape when set.

Prepare fruit

Choose seasonal fruit: e.g., hull and slice strawberries for spring, peel and dice peaches for summer, quarter figs for fall, or peel and dice pears for winter. Aim for about 2 cups prepared fruit.

Cook compote

In a small saucepan, combine the prepared fruit, granulated sugar (2 tbs), lemon juice, and water. Add the optional spice or herb (e.g., a cinnamon stick for fall/winter or a sprig of basil for spring). Cook over medium-low heat, stirring occasionally, until the fruit releases juices and softens, 6–10 minutes. For firmer fruit or to preserve pieces, cook on the shorter end; for saucier compote, cook longer and gently mash some pieces.

Finish compote

Remove from heat. If using, stir in the optional liqueur. Taste and adjust sweetness or acidity with more sugar or lemon juice as needed. Let cool to room temperature; the compote will thicken slightly as it cools. If you used a herb sprig or cinnamon stick, remove before serving.

Unmold panna cotta (optional)

To unmold, run a thin knife around the edge of each ramekin and dip the bottoms into hot water for 3–5 seconds to loosen. Invert onto serving plates. Alternatively, serve panna cotta directly in the ramekins for a more casual presentation.

Plate

Spoon 2–3 tablespoons of the seasonal fruit compote over or beside each panna cotta. Add a small sprinkle of toasted almond slices or crushed cookies for texture.

Garnish

Top each serving with a mint leaf or micro herb and dust lightly with confectioners' sugar if desired. Serve chilled.