Introduction

Mere months ago, had you offered me a serving of Panna Cotta, I would have scrunched up my nose in disgust and said, "Ugh. You mean milk jello?" Which is essentially what Panna Cotta is. Now of course that does not sound nearly as intriguing or delicious as "Panna Cotta", but when the basic ingredients are sugar, milk and gelatin - milk jello seems to be the perfect description.

It wasn't until I came across David Lebovitz's recipe that I gave this creamy concoction a chance. If you are unfamiliar with David Lebovitz, you may not know that when he recommends something with such passion and exuberance, as he did this Panna Cotta, you listen, then immediately set to making the recipe. His recipes are nearly flawless. Having worked in some of the top kitchens in the U.S. and now living in Paris - he has well-trained tastebuds.

This recipe can be assembled in under 10 minutes and made a day or two before you plan on serving it. The texture is smooth and unforgettably creamy without being overly heavy.

This simple in method but sophisticated in flavor dessert can be paired with any number of seasonal fruits that are currently in abundance.

The Panna Cotta recipe can be easily altered in any number of ways. Infuse the cream with fresh herbs, zests, coffee or tea. Alter the sugar (as I did with David Lebovitz's original recipe) or replace some (or all) of the cream with half and half - if you're in to that sort of thing. Me?! I wouldn't dream of removing a drop of cream.

Without question my favorite flavor this time of year is roasted apricots. Their tart flavor matched with supple texture make them a pleasure on the tongue and a perfect companion to sweet and creamy Panna Cotta. The flavor of a fresh apricot has nothing on one that has been flashed in a hot oven with a kiss of sugar. They transform into an entirely new creature - one that is immensely more delicious than its fresh brother.

To add a subtle sweetness and another delicious dimension of flavor drizzle just the tiniest splash of good quality maple syrup over the roasted apricots. Trust me.

Brown Sugar Panna Cotta with Roasted Apricots

adapted from David Lebovitz

• 4 cups heavy cream (or half-and-half)
• 1/2 cup brown sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 1/4 tsp salt
• 2 packets powdered gelatin (about 4 1/2 teaspoons)
• 6 tablespoons cold water

Heat the heavy cream and sugar until the sugar is dissolved. Add the vanilla and salt. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let steep for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Carefully pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

With a steady hand pour the Panna Cotta into 8 fancy little dishes (such as Glasi dip bowls). Cover with plastic wrap then place in the refrigerator to set for a few hours.

Note: You can also spray or coat your dishes with a flavorless oil, and once the Panna Cotta has set, run a warm knife around the edge then invert the dish on your serving plate.

Serve with roasted Apricots.

Roasted Apricots

• 2 lbs. apricots (pits removed and halved)
• 1/4 cup brown sugar (or Turbinado sugar)
• zest from 1/2 orange
• 1/2 tsp vanilla

Combine all the ingredients in a bowl. On a parchment covered baking sheet, spread out the apricots, then place in a 375°F pre-heated oven. Roast for 20 minutes or until some are lightly caramelized and all are tender and extremely juicy.

Serve with chilled Panna Cotta. Can be served warm or room temperature. If you so desire, drizzle with a touch of maple syrup just before serving.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.