Last week I made Panna Cotta for the first time. It was so easy, and went over so well, that I declared this week Panna Cotta week in our home. Our home in a 1911 original craftsman bungalow with poor insulation, which means it gets real hot when it’s hot outside, and real cold when it’s cold. With the weather being in the 90s and 100s this week in Los Angeles, a cold Panna Cotta seemed a befitting breakfast. And it was.
I used the same Panna Cotta recipe from the never-fail cook and blogger David Leibovitz, as I did in the Lemon Basil version, but adapted with buttermilk and yogurt, and coconut cream for the base, and used blood orange, mandarquat, and white mulberry that I found at this week’s Farmer’s Market for the fruit accent.
On the day it was hottest, I froze the cooked cream (Panna Cotta means “cooked cream” in Italian) custards, and drizzled a little hot espresso over them to start the melting action. Wow, was that ever a good idea!