YIELD: 8 servings

Panna Cotta:

¼ oz. unflavored gelatin
1 cup whole milk
6 Tbsps. granulated sugar
2 cups 5 oz. heavy cream
1 tsp. lemon zest
2 tsps. orange zest
1 tsp. pure vanilla extract
6 Tbsps. orange juice
1 Tbsps. lemon juice

Berries:

6 oz. strawberries, washed trimmed and diced
2 oz. blueberries, washed
2 oz. blackberries, cut in half lengthwise
2 oz. raspberries
1 tsp. pure vanilla extract
1½ tsp. granulated sugar or honey

For the berries:

1. Combine the strawberries, blueberries, blackberries, raspberries, vanilla and sugar or honey.

For the panna cotta:

1. Stir the gelatin into one cup of the milk. Allow to soften or “bloom” for 5 minutes.

2. In a non-reactive pan combine the remaining milk, cream, sugar and the zests. Over medium heat bring to a simmer.

3. Remove from the heat and allow to steep for 10 - 20 minutes. (Any longer and the zests may cause the mixture to become bitter.) Add the vanilla and juices mixing gently so no bubbles are formed. Strain.

4. Pour into desired serving dishes. (4 oz. portions are recommended as this dessert is very rich.) Cover and chill for 1 hour or until set. The dessert will be soft and should melt in the mouth.

5. Top each dish with the summer berry relish. Garnish further as desired.

Recipe and photo: Marion Gibson, Director of Culinary for the National Catering Group, Aramark, Chicago, IL.

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