Panna Cotta

Panna cotta is the kind of dessert that looks complicated but is actually incredibly easy to make. Unlike its high-maintenance cousin, crème brûlée, this simple, elegant, easy dessert takes less than 30 minutes to assemble and can rest in the fridge for at least a week before unmolding. With its creamy, slightly jiggly texture, it’s the perfect make-ahead dessert for capping off a low-stress dinner party, whether you top it with fresh strawberries, a tangy blueberry compote, a spoonful of cocktail cherries and a grating of orange zest (as pictured), or a drizzle of chocolate syrup.

Panna cotta means “cooked cream” in Italy, and that’s essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste. The mixture is poured into ramekins (you could also use small bowls or simple molds) and chilled. Be aware that gelatin is, technically, an animal product. If you want to make a vegan (or kosher) version of this treat, try this version made with kuzu starch and almond milk.

Change it up: Top your panna cotta with a ruby-hued mixed-berry sauce, a versatile strawberry compote, or a drizzle of homemade dulce de leche; or whisk the sugar with a couple tablespoons cocoa before adding the cream to transform it into chocolate panna cotta.