This is a go-to summer dessert! Low in fat (you don't have to make it low fat, as you can use cream in place of the evaporated milk and whole milk, if you choose), this is so easy to make in the morning and end dinner with! No real cooking required, just heat the milk in the microwave until it steams to dissolve the gelatin. Top it with my Caramel Sauce (shown), chocolate sauce, berries, or serve it plain for a creamy, cool, delightful dessert. (The recipes for making caramel and caramel sauce will be available in the August edition!)

2 1/2 teaspoons unflavored gelatin (1 packet)

1/2 cup sugar

12 ounces evaporated non-fat milk

12 ounces skim milk

1 whole vanilla bean, split, seeds scraped out (or use 1 teaspoon vanilla extract, if you don't have a vanilla bean)

Combine all ingredients including the seeds and pod of the vanilla bean in a large glass microwave-proof bowl and stir well, so that the gelatin starts to soften. (Don't add the vanilla extract now if you are using that instead of the vanilla bean.) Let the mixture sit for 15 minutes.

Place the mixture in the microwave and heat for 4-5 minutes until very hot and steaming (no need to boil). Strain through a fine mesh strainer into a 4-cup glass measure with a spout. If you are using vanilla extract add it now. (If you are using extract, you can heat it in the measuring cup and skip the straining step.)

Pour into 6 custard cups placed on a sheet pan and allow to cool to room temperature. Cover all tightly with plastic wrap and refrigerate at least 4-6 hours.

Serve "as-is" in the cups, or you can invert the panna cotta onto a serving plate for a more formal presentation. (Wrap a hot, wet dish towel around the cups to loosen the panna cotta, cover with the plate, and flip it over.) Drizzle with caramel or chocolate syrup, top with berries, or serve plain. All variations are delicious!

There is nothing quite like the airy, creamy goodness that a dollop of whipped cream contributes to a dessert. Unfortunately, it tends to fall and start to weep after a short time, especially during warm weather. There is a solution! This is the way pastry chefs keep their whipped cream stable, and you can very easily do the same! Here is the super-simple recipe and method. (Click on the picture above see to the how-to video!)

Stabilizer:

2 Tablespoons unflavored powdered gelatin

1/2 cup water

Place gelatin in a small, microwaveable bowl. Add water very slowly, stirring to dissolve as it is added. Place bowl in microwave and heat on high for 40-60 seconds, until very hot and gelatin has dissolved completely (mixture will become clear). Stir well and allow to cool.

To make 2 cups whipped cream:

1 cup heavy cream

2 Tablespoons confectioners sugar, passed through sieve (no lumps!)

1 Tablespoon stabilizer mixture, warm enough to be liquid, but not hot!

Beat heavy cream with whisk or whisk attachment on mixer until frothy then sprinkle in sugar while continuing to beat. When the cream begins to thicken, increase speed to high, slowly drizzle in the stabilizer being careful not to pour it onto the beater or sides of the bowl. Beat until stiff. Use immediately or store in tightly covered, odor-free container until time to serve. Leftovers (really?) will keep for up to 3 days in refrigerator, and can be frozen for later use, thaw in the refrigerator.

There will be enough stabilizer for 8 cups of heavy cream. It can be frozen for future use. If refrigerated, use within 7-10 days. Warm mixture when ready to use.

Light Vanilla Panna Cotta

Whipped Cream that won't fall flat!