Panna Cotta with Summer Berries

Panna cotta is an Italian dessert that translates to "cooked cream." This easy dessert is the perfect end to a meal at the height of berry season. Our version uses buttermilk to add a refreshing tang.

shown on the hand painted La Gabbianella pattern,
Mare Blu (Blue Fish)

To Serve:
With the tip of a pointed knife, gently loosen the edges of each panna cotta. Place a dessert plate on top of the custard cup then carefully flip over and jiggle the cup to release the panna cotta. Arrange berries around each panna cotta.

2 tbsp. water
1½  tsp. unflavored gelatin

1  cup heavy cream
1/3  cup sugar
1  tsp. finely grated lemon zest
    (Meyer Lemon if available)
2  cups buttermilk
1   tsp. vanilla 

2 cups assorted berries: strawberries,  
   raspberries, blackberries, and/or blueberries.
1-2 tsp. sugar
1 tbsp. framboise (optional)

Sprinkle the gelatin over the water in a medium-sized bowl. Let stand until softened, 5-10 minutes.

Heat cream with sugar and lemon zest, stirring until the sugar has dissolved. Simmer a few minutes to bring out the flavors of the lemon zest. Pour over the gelatin mixture and stir to blend.

Let cool to lukewarm and stir in buttermilk. Divide among six large (8-oz) or eight small custard cups.

Refrigerate for at least three hours, until set.

About 30 minutes before serving, gently rinse and drain berries. Place in a bowl and carefully toss with the sugar. Add framboise, if using. Let macerate to draw out the juices.