Summertime-simple panna cotta with a tart Montana twist 

One thing I love about Italian cooking is the Italian talent for making a masterpiece out of just a few ingredients. I think some of the best meals you can put on a table are simple creations, and Italy has perfected that art. 

That’s why I love panna cotta, the Italian dessert of sweetened cream thickened with gelatin and most commonly flavored with vanilla. I especially love it during the summer. It’s a cool and unpretentious end to a meal, and proof that amazing taste doesn’t have to be complex.

Few people know this better than maestro Allan R. Scott of the Helena Symphony, who gave me this recipe. He’s entering his 23rd year as the symphony’s music director and has put Montana’s capital on the musical map. 

Though the works he conducts with large orchestras and chorales can employ dozens of instruments, others draw beauty from the subtle sounds of just a few. A properly made panna cotta is similar in its simplicity.

For this recipe, I pair Scott’s panna cotta, with its lightly sweet and silky qualities, with a sauce of my own that adds the tartness and fragrance of a Montana treasure: huckleberries. In keeping with this recipe’s theme, the sauce is equally easy to make from a few simple ingredients. 

This is very much a beginner-level dessert. For someone who doesn’t often make dessert from scratch, the hardest part is remembering to schedule six hours for the panna cotta to set. I hope you have an opportunity to enjoy this on a warm summer Montana evening, on your patio, with friends.

PANNA COTTA RECIPE
Serves 6-8

1 cup whole milk
1 packet (2 1/2 tsp) unflavored gelatin 
2 cups heavy whipping cream
1/2 cup + 1 tbsp white sugar
1 tsp vanilla extract
1 cup sour cream
pinch of salt

HUCKLEBERRY SAUCE RECIPE

1 cup huckleberries
2 tbsp freshly squeezed orange juice
1 tbsp white sugar
pinch of salt
optional: fresh mint for garnish

Before you cook anything, pour the cup of whole milk into a saucepan and add the gelatin. Allow it to bloom for 5 minutes. Then place the saucepan over medium-low heat and gently whisk as it heats, being careful not to let it boil. Once the milk begins to steam (about 4-5 minutes), add the sugar, pinch of salt, and vanilla. Cook for one minute and whisk. Add the two cups of heavy whipping cream and heat until it once again begins to steam, without boiling. Turn off the heat and let it cool for 15 minutes. 

While the mixture cools, pour 1 cup of sour cream into a mixing bowl, with a pour spout if you have one. Whisk the sour cream to remove any lumps. After the milk-and-gelatin mixture has cooled, gradually whisk it into the sour cream until everything is incorporated. Pour it into ramekins (you should be able to do around 7-8), or into stemless wine glasses (you should be able to do about 6). Refrigerate for six hours. 

In a small saucepan, add the huckleberries, orange juice, sugar and pinch of salt, and bring to a simmer. This will start to break down the berries a bit. With a fork, you can smash 1/4 to 1/2 of the berries, which will help the sauce form. Simmer for 10 to 15 minutes, then place the sauce in a bowl, using a spatula to scrape all the contents out of the saucepan. Place the bowl in the refrigerator to cool and thicken the sauce. 

Now you’re ready to serve. If you’re using ramekins, run a paring knife around the edge of the panna cotta. Submerge most of the ramekin in hot water for 10-15 seconds (without letting water get inside). Place a small plate over the top of the ramekin, then flip the whole thing over. The panna cotta should release onto the plate (you may need to give it a few seconds). Drizzle huckleberry sauce over the top and garnish with fresh mint if you like. 

If you’re using wine glasses, simply drizzle huckleberry sauce over the panna cotta and garnish with the mint.