Lingonberry Panna Cotta

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When I was young, Italian traditional cuisine was one of my greatest interests, as my family has ancestral roots in Italy. Traditionally made with cream, Panna Cotta actually means “cooked cream” in Italian.

Said to have originated in Piedmont in the North of Italy, Panna Cotta is quite a simple and elegant dessert, and all it takes is some time to chill in the fridge.

If you are lactose intolerant, simply substitute the milk for coconut, almond, oat, or any other non-dairy milk.

Here is how I made it recently:

Sprinkle 1½ – 2 tablespoons (or ½ ounce) gelatin powder over ½ cup milk and give a quick stir. Let this mixture stand while you prepare the rest of the ingredients. If you want to make this vegan, you could substitute cornstarch for the gelatin. Here is a recipe for using cornstarch to replace gelatin. (I have not personally tried this, but heard it works well).

Pour another 1 cup of the milk onto a small saucepan, and bring it to a boil. Sprinkle the ⅓ cup sugar over the milk.

Stir until the sugar is dissolved. Turn off the heat.

Add the gelatin mixture to the hot milk in the saucepan and stir to combine evenly:

Separately, add the remaining 1½ cups milk to a pitcher or large measuring cup with a pour spout. After this, add the hot milk, stirring to incorporate the hot milk into the cold, and then pour this milk mixture evenly into six prepared goblets or desert dishes.

Chill in the refrigerator for at least one hour.

Once chilled, top each of the six goblets evenly with 10 ounces lingonberry or your favorite preserves:

Enjoy!

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