This panna cotta recipe is from Franny’s in Brooklyn which served me, by far and away, the best panna cotta I’ve ever had in my entire life. Go out and buy their recently published book—it is worth it. The key to panna cotta is that it should quake like a Renaissance Thigh, and the amount of gelatin in their panna cotta is perfect. Nothing goes better with cream and vanilla then some summer fruits. The toasted almonds give a bit of crunch to a very silky dish.

• 2 apricots, sliced into 6’s
• 2 peaches
• 2 nectarines
• 1 bay leaf
• ½ C sugar
• 3 C cream
• 6 T sugar
• ½ tsp vanilla paste, I like Masey’s found at Hansens
• pinch of salt
• 2 tsp powdered gelatin

1. Bring the cream, sugar, vanilla and salt to a simmer
2. Meanwhile soften the gelatin in 1 T cold water
3. Whisk the gelatin into the cream mixture
4. Ladle the panna cotta mixture into a ramekin, cover with plastic wrap to keep from forming a skin and chill for at least 6 hours (keep up to a week)
5. In a sauce pan heat the fruit, bay and sugar until the fruit has broken down and give up its juices
6. Remove the bay leaf and puree until smooth
7. Strain and chill
8. To serve: unmold the panna cotta by running a pairing knife around the edge and flipping over
9. Pour a ¼ C of the fruit soup over the panna cotta and a sprinkle of toasted almonds