Milky panna cotta with summer fruit by Curtis Stone

Difficulty
Easy
Preparation
8 hours
Cooking time
30 mins
Servings
6
4 Cups
a2 Milk® Whole, divided
1 tbsp
Unflavored gelatin
1/3 Cup
Sugar
1 1/2 Cups
Assorted fresh berries, such as blueberries, blackberries, raspberries, and strawberries
2
Santa Rosa plums, pitted, sliced
  1. In small bowl, place 1/4 cup a2 Milk® Whole. Sprinkle gelatin over and stir to blend. Let stand 15 minutes to soften gelatin.
  2. In small saucepan, combine 1 cup a2 Milk® Whole and sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk in gelatin mixture until gelatin dissolves.
  3. In large bowl, place remaining a2 Milk® Whole. Whisk in milk-gelatin mixture. Ladle mixture into six stemmed dessert cups or bowls.
  4. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.
  5. Top panna cottas with fruit and serve.
Calories190
Serving Size 237g
7g
Protein
28g
Total Carbohydrate
4g
Total Fat
Allergens
Milk
Curtis Stone
Created byCurtis Stone
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo) and the Emmy-nominated Top Chef Junior, an extension of the NBC Top Chef franchise. A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life.

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