Panna Cotta is a popular dessert throughout all regions of Italy and throughout the world. Although its culinary history remains debated, Italians in the Piedmont region of the mainland have long considered it to be their traditional dessert. The recipe started appearing in Italian cookbooks in the early 1960s, and naturally it was soon served in Sicilian restaurants and homes. Its popularity continues in Sicily, thanks to the year-round availability of fresh fruits on the island.

Servings: 4

Ingredients:

• 1 quart heavy cream
• 4 tablespoons sugar
• 2 teaspoons powdered gelatin
• 1 vanilla bean or 1 teaspoon vanilla extract
• 20 strawberries or raspberries
• 1 tablespoon powdered sugar

Directions:

Heat the heavy cream well, but do not let it come to a boil. While stirring, add the sugar and vanilla bean or extract to the cream.

Put about 4 tablespoons of the cream into a small cup or bowl. Add the powdered gelatin, and stir. Allow the mixture to soften for about 3 minutes.

Whisk the gelatin mixture into the cream mixture, and keep stirring until it is completely dissolved.

Add a few of the whole fruits to the cream mixture.

Pour the cream mixture into a pan, and put it in the refrigerator for at least 3 hours or in the freezer until the mixture becomes firm.

Strain most of the remaining fruit, using a fruit mill or mesh strainer. Add the powdered sugar to the pulp and juice. Place the fruit sauce in the refrigerator to chill.

Remove the pan from the refrigerator, and put it in hot water to loosen it. Then flip it onto a serving platter.

Decorate the panna cotta with the fruit sauce and a few whole fruit, and serve. Buon Appetito!