The Project: Vanilla panna cotta with fresh seasonal fruit
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for leisurely weekend cooking. This week, it's vanilla panna cotta with fresh seasonal fruit. As you can see above, the test kitchen used figs and raspberries. But you could use whatever looks best at the market.
This recipe is not all that time-consuming to make -- about 30 minutes. But it does require overnight chilling. That makes it a nice make-ahead dessert for company.
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Photo credit: Kirk McKoy / Los Angeles Times