And jiggle just so it does.
I had bookmarked this recipe to be one of the first I tried when I received my copy of A Mouthful of Stars. Then, when the Fourth of July rolled around and I was imagining a dessert to serve for our guests, I immediately thought of this. Pure, remarkably delicate white panna cotta with flecks of vanilla bean topped with fresh summer berries in shades of red and blue.
Dessert for eight was a smashing success, as I knew it would be, because one can never go wrong with Kim Sunée – a lesson that has been a joy to learn through both food and friendship. My out of town visitors from Arizona had never tried panna cotta. They sat marveling at the texture – how it’s impossibly rich and light at once – creamy and cool and dancing on the plate with every slight movement of the table. When all the panna cotta was gone, some of us unceremoniously brushed our fingers across the plate trying to pick up the very last drops of sugared berries and vanilla-scented cream.