Cream and berries make a beautiful marriage, and roasting berries enhances their aroma, deepening both their tartness and sweetness, which turns almost candy-like with time. That resonant aroma and flavor combines with the gentleness of raw milk and cream for a simple, light summertime dessert.
SERVES: 4 TO 6
INGREDIENTS:
- 1 cup chopped strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 tablespoon unrefined cane sugar
- 1 cup whole milk, preferably raw
- 2 tablespoons plain gelatin
- 3 cups heavy cream, preferably raw
- ½ cup honey
INSTRUCTIONS:
- Preheat the oven to 400°F.
- Arrange the berries in a single layer in a 9 by 13-inch baking dish, sprinkle with sugar, and roast for 20 to 25 minutes.
- Pour the roasted berries and their liquid into a food processor or blender and puree until smooth.
- Strain the berry puree through a fine-mesh sieve to remove seeds or bits of skin.
- Pour the milk into a small bowl, sprinkle the gelatin over the milk, and allow the gelatin to soften for 5 minutes.
- Transfer the milk and softened gelatin to a saucepan and stir continuously over medium heat for 5 minutes. Do not let the milk boil.
- Whisk the cream, honey, and berry puree into the milk and continue whisking for 5 to 7 minutes, making sure the gelatin is well incorporated.
- Pour the mixture into four 6-ounce or six 4-ounce individual ramekins or custard dishes, cover, and refrigerate until set, at least 6 hours or up to 1 day.
- Serve the panna cotta cold, in the ramekins.
