Baking is definitively another favorite activity for me. In the picture you can see my early attempts at my sourdough bread, and few of my favorite sweet desserts that I really enjoy. Linzer cookies and my grandma's bundt cake recipes are my comfort food that I return to bake quite often. Dandelion syrup is my spring project when dandelions bloom. And then there is the Panna Cotta. A dessert I was first introduced in a little coffee shop in my hometown. I would meet with my friends there every time I would visit my hometown. While sipping on cappuccino and catching up on our lives, we would eat the Panna Cotta with raspberries on top.
I wanted to make Panna Cotta even when I was not in that little coffee place. So, I searched for a recipe. I have found one on Epicurious, about ten years ago. I printed the recipe out in 2015. It says that the recipe originally appeared in Gourmet in August 1997. I did some adjustments and added the raspberry sauce.
So here is my variation on that original recipe. I usually make the Panna Cotta one day and the raspberry sauce the following day.
2 cups of heavy cream