Vinegar on fruit? Yes, it's what the Italians do.
This dessert recipe might sound ambitious but really it’s pretty simple. It’s also good to make for a dinner party or cookout because you make it the night before.
I got it from the May edition of House Beautiful, in the “Ask the Barefoot Contessa” section.
The Barefoot Contessa, aka: Ina Garten, has not failed me yet. In fact, you may remember her ribollita soup recipe, featured in a Dec. 6th posting of RootsLiving. My guests still rave about that cold weather delight.
This recipe is a good summer dessert: it’s light, cold, and creamy like homemade ice cream and will be even better when local fresh strawberries and blueberries become available.
One tip: If you’re tempted to leave out the lemon zest, don’t!
When I served them at a cookout over the weekend, my brother commented that the lemon zest played an intricate role in the battle between sweet and tart being waged on his tongue. OK, he really didn’t say that. But that’s what he meant when he said, “If you make these again, don’t get lazy and leave out the lemon zest. It makes the dish!”
Here’s the recipe: Panna Cotta with Balsamic Berries.
Find more recipes in the Food section.