Now that I mastered making panna cotta in the microwave, I am officially ready for a stress-free holiday. Panna cotta is that luscious, custard-like Italian dessert flecked with vanilla beans ...

It not only gives the panna cotta a boozy edge, it also helps with that soft-set texture. I pour the creamy concoction into a large, 9-by-13-inch or similar dish and let it sit in the fridge for ...

Meanwhile, panna cotta can come in many flavors, including caramel and fruit, and smells more like a milky dessert. Advertisement Read more: 8 Chocolate Bars That Are Totally Different Outside The US ...

Directions. Combine cream, milk, sugar and vanilla in a saucepan over medium heat. Stir until the sugar dissolves and bring it to just a simmer. Remove from the heat and cover.

1. Have on hand 4 glass or ceramic cups (6 ounces each) and a small tray that will hold them. 2. In a heatproof bowl large enough to hold all the ingredients, pour in the water.

MAKE AHEAD: The panna cotta will need 4 to 6 hours to set in the refrigerator. The berry sauce can be made up to 4 days in advance. From nutritionist and cookbook author Ellie Krieger.

Lightly coat an 8x8-inch baking pan with pan spray or grapeseed oil. Press a layer of plastic wrap into the pan, being careful not to wrinkle the plastic.

Frozen panna cotta or mini ice cream bars create an impressive dessert with a minimum of effort. The frozen-food section of your grocery store has a plethora of ideas for easy, appealing desserts ...

Meanwhile, in a heavy saucepan, bring the cream, milk and turmeric to a simmer. Remove from heat, cover and set aside to steep for 5 minutes. Stir in the softened gelatin, honey and sugar and stir ...

Storage Notes: Panna cotta will keep, refrigerated, for up to 3 days. If making more than 1 day ahead, loosely cover the tops of the panna cotta; and keep in mind the texture of the dessert will ...