BAVARESE ALLA FRUTTA -- FRUITY BAVARIAN CREAM 8 sheets fish glue * 1 c water 10 oz pureed fruit 1 c powdered sugar The

juice of a lemon 1 1/4 cups whipped cream (300 ml) *(fish glue is gelatin; it weighs about 5 grams, a fifth of an ounce, per sheet, which means about 1 3/5 oz gelatin) This is a basic fruit Bavarese that can be made with a number of different kinds of fruit, for example peaches, strawberries, blueberries, cherries, persimmons, peaches, or apricots, either singly or in the combination that you prefer. You'll want ripe, flavorful fruit. Peel it if need be, pit it, and blend it or p ut it through a strainer, and then weigh it. While you're doing this, soak the g elatin in cool water. Once the gelatin has soaked for at least 20 minutes, trans fer it to a small pot without squeezing it, add the c of water, and heat, gently stirring, until it is completely dissolved. Let it cool. Pour the fruit puree i nto a bowl and mix the sugar into it. Then add the cool gelatin and the lemon ju ice a little at a time, and finally fold in the whipped cream. Transfer the mixt ure to a mold and chill it well. Come time to unmold it, dip the mold into hot water for a few seconds and invert it onto a serving dish. Decorate it as you see fit, and serve. A note: this recipe calls for quite a bit of gelatin. Contrary to what you might think, if a dish has lots of solids, for example the pureed fruit here, it requ ires more gelatin to set it. BAVARESE AL MANDARANCIO -- MANDARIN ORANGE BAVARIAN CREAM 1 1/4 c whipped cream 4 oz fresh ricotta 4 yolks 1 1/4 c sugar 1 c milk 15 g gelatin 1 tb cornstarch 1/2 ts vanilla 5 mandarin oranges A shot of orange liqueur Grate the orange part of the zest of two of the oranges. Peel one of the ones wh ose skin you have grated take the sections, and peel off the membranes. Peel the remaining three oranges and julienne their skins. Then squeeze the three, strai n the juice, and set it aside. Heat the milk with the vanilla and the grated orange zest and let it cool. Set t he gelatin to soak in cold water. Beat the yolks with the starch and 3/4 c sugar until the mixture is pale white, then add the milk in a thin stream, then stir in the orange liqueur. Heat the mixture very gently (a double boiler would be go od here), stirring all the while, until it thickens. Do not let it boil. Once it has thickened, squeeze the excess moisture out of the gelatin, remove the pot f rom the heat, and stir in the gelatin, stirring until it is well dissolved. Let the cream cool to lukewarm. Put the ricotta through a strainer, then fold it into the cream, together with t he orange slices and the whipped cream. Pour the mixture into a ribbed mold and chill it well. Blanch the strips of orange peel and drain them Caramelize the remaining sugar, add the julienned blanched strips of orange peel, stir in the reserved juice, an d add a touch of orange liqueur. Come serving time dip the mold into hot water f or a few seconds, then invert it onto a plate and remove it. Decorate the bavare se as you see fit, for example with julienned strips of peel, orange leaves or o range segments, pour the sauce over it (heated or not as you prefer) and serve. BAVARESE ARLECCHINO -- HARLEQUIN BAVARIAN CREAM

3 egg yolks 1/2 c sugar 1 c boiling hot milk 1/2 ts vanilla 1 oz powdered chocolate 1 c cream, whipped 7 g gelatin A pat of butter A pinch of salt More whipped cream and a pastry bag, for garnishing Finely minced almonds or colored candy bits, for decorating A ribbed pudding mold Set the gelatin to soak in cool water. Beat the yolks with the sugar and a pinch of salt until the mixture is creamy an d pale papery white. Mix the vanilla into the hot milk, and slowly beat it into the egg mixture, then continue stirring for a minute or two before adding the so aked gelatin. Continue mixing carefully, then heat the mixture over an extremely low flame for 80-10 minutes, being careful not to let it boil at all; if need b e remove it from the flames for a few seconds. Put the cream thus obtained through a fine strainer and divide it into two equal portions. Add the cocoa powder to one, and fold half the whipped cream into eac h. Continue gently stirring the contents of the bowls until they have cooled; in th e meantime lightly butter the mold and chill it. Pour a ring of one of the cream s into the mold, chill it, then add a ring of the other mixture and chill it too . Continue alternating mixtures until all is used up, then chill everything well . Unmold the bavarese by dipping the mold in hot water for a few seconds, then inv erting it onto a serving dish and lifting the mold away. Using a pastry bag, lay a ring of cream dots around the bavarese, then sprinkle it with the decorations and serve. LEMON BAVARESE 8 egg yolks 200 g sugar 20 g isinglass [gelatine] 1/2 litre milk 1 packet vanilla 1 phial lemon essence 1/2 litre fresh cream peel of 2 lemons Boil up the milk with the vanilla and the peel of one lemon. Beat up the egg yol ks with the sugar and grated peel of the other lemon in another bowl. When the m ixture is nice and fluffy, add the milk, mixing all the time, and then add the i singlass, which should be softened in cold water or cold milk before use. Place the mixture back on the heat and cook on a low flame until it comes to the boil, mixing all the time. Remove from the heat as soon as it reaches boiling point. Pour the mixture into a bowl, add the phial of lemon essence and leave to cool a t room temperature, taking care to stir it every now and then in order to preven t a skin forming on the surface. When it is cold, add the previous whipped cream . Brush a little lemon liqueur around the inside of a serving bowl or mould, pou r in the mixtureand leave in the freezer for at least two hours before serving. Bavarese di fragole (Strawberry Pudding) 300 g Strawberry 2 Gelatine, sachet 250 g Cream 30 g Sweetener, artificial Puree the strawberries. Place the gelatine in a tb of warm water and mix well. S tir the gelatine into the pureed strawberries. Whip the cream and add the artifi

cial sweetner. Lightly grease a rectangular pudding mould with a drop of oil. Po ur the mixture into the mould and leave to set in the refrigerator for a few hou rs. BAVARESE ALLE BANANE - Banana Cream Pudding 1/4 c water 2 teaspoons unflavored gelatin 4 large egg yolks 1/2 c plus 2 tablespoons sugar 1 c boiled milk 1 large well-mashed banana (2/3 cup) 1/2 c heavy cream 1 pint strawberries, stemmed and wiped clean 2 tablespoons brandy Pour the water into a medium bowl, sprinkle the gelatin over it, stir, and let d issolve. Set aside. In another bowl, beat the egg yolks and 1/2 c of sugar with an electric mixer un til the mixture is lemon colored. Set aside. Gradually stir the milk into the ge latin mixture, blending well. While beating, slowly pour the milk and gelatin mi xture into the egg mixture. Add the banana and the cream, and continue to beat u ntil smooth. Pour the mixture into a 4-cup mold. Cover the mold with foil or plastic wrap and refrigerate for at least 4 hours or until firm. In a food processor or blender, puree the strawberries with the brandy and remai ning sugar until smooth. Set aside. To serve, unmold the bavarese by placing a serving dish larger than the mold on top and carefully turning the dish over. Holding the sides of the plate and the mold, shake the mold gently to release it. If it does not come out easily, quick ly dip the bottom of the mold in hot water and repeat the process. Cut the mold into serving pieces and pour some of the sauce over the top. Variation: Make individual molds. Spoon some of the sauce over each mold after u nmolding. This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morr ow and Company Inc., in 1993. BAVARESE ALLA PASSIFLORA 500 g passion fruit pulp - no seeds 4 yolks 150 g sugar 1 c milk heated with a pod of vanilla 7 sheets fish glue of softened and squeezed 1 lemon grappa 1 c whipped cream flowers of the candied passion. you climb on the four yolks with 100 g of sugar, when is well climbed on you add thread the milk to which you will have removed the vanilla. Cuocete to bagnomar ia for any minute, until don't thicken, you remove from the fire and amalgamate you 2 sheets of glue of fish. Lets to cool. Meanwhile you heat the juice of lemon and loosen you the others 5 sheets of glue of fish. Unite the pulp of the fruits of the passion and 1 spoon of grappa. You anoint a die to dome with oil of almonds, but you can line it also with film from kitchen, you on the bottom put the three flowers of the candied passion an d pour you some glaze of fruits. You make to harden. Meanwhile you climb on the whipped cream with the stayed sugar, mix you it to th e cream of eggs and pour you any half in the die, lets harden in refrigerator, p ut you above the glaze of fruits, you complete with the cream of eggs and whippe d cream.

You put again to harden. You deform and you serve accompanying with the flowers of the candied passion. YOGURT BAVARIAN WITH STRAWBERRIES 500 g lo-fat yogurt 250 g strawberries 50 g sugar 20 g fish glue. In a tureen you put the fish glue to soften in cold water. Washed the strawberri es well, it dries them to you, liberatele from the piccioli and cuts them to fet tine. Mettetele then in one ciotola capiente and incorporates them to you to the yogurt. Therefore you put a pair of water spoons in a tegame nonstick with the sugar, mettetelo on the low flame and with a spoon of wood stirred accurately un til when the sugar completely is melted. Drained much good the glue of fish and aggiungetela to the compound sweeten, always stirring well. Joined then the yogu rt with the strawberries and continued to miscelare the ingredients for some min ute. Inumidite with cold water a stamp from budino (or four stampini characteriz es them), you pour the compound and fairies to cool for three hours in refrigera tor. At the moment to serve decorated with fettine of strawberries the surface. PANNA COTTA 1 quart cream 1 1/8 c granulated sugar 3 sheets fish glue 1 tb all purpose flour 1 c milk. Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1 c of the sugar. Remove from the fire and gently stir in the milk mixture. Caramelize the remaining sugar and coat the insides of 8 individual-portion cust ard cups. Fill them with the cream mixture, and chill for 2 hours before serving . Unmold them onto pretty plates when you serve them. This is the basic recipe; they suggest making a sauce with fresh red & black cur rants, blueberries, and wild strawberries. Combine them (the amounts are up to y ou) with a tb of currant jelly and gently warm them over the fire till the fruit is cooked and begins to come apart. Spoon a bit of sauce over each serving. PANNA COTTA 1/2 c half-and-half 1 envelope unflavored gelatin 2 c heavy cream 1/4 c plus 2 tablespoons sugar 1 2-inch piece vanilla bean Grated zest of 1 small lemon * Grease four 1/2-cup ramekins lightly with butter and set aside. * Pour the half-and-half in a small bowl and sprinkle on the gelatin; then stir to dissolve. Set aside * In a medium saucepan, mix the cream, sugar, vanilla bean, and half-and-half mi xture. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Take care not to let the mixture bubble up over the sid es of the pan. Cook until the mixture begins to thicken slightly, then remove th e pan and discard the vanilla bean. * Stir the lemon zest into the cream, then carefully pour the mixture into the r amekins. Place them on a tray and cover with plastic wrap. Refrigerate until set , about 5 hours or overnight. * To serve, run a butter knife around the sides of the ramekins to release, or d ip each mold quickly in hot water and then invert onto serving dishes. Serve at once.

Note: This is wonderful served as is, but is even better with a fruit sauce or a rich chocolate sauce. Buttermilk Panna Cotta 2 tsp gelatin powder 1 c buttermilk 1 c whipping cream 1 c half-and-half cream 1/3 c sugar 1 vanilla bean Strawberry Sauce 2 c fresh strawberries, washed and hulled 1/2 c buttermilk 2/3 c sugar zest and juice of one lime Lightly oil 6 5-oz ramekins. Soften gelatin in 2 Tbsp cold water. Place buttermilk and creams into a medium saucepan. Slice vanilla bean lengthwis e and scrape out seeds into cream. Add whole bean to cream for additional flavou r. Bring cream to a simmer, whisking occasionally, and remove vanilla bean pod. Sti r in gelatin. Pour into ramekins and chill for 4 hours. Strawberry Sauce Puree all ingredients together and strain. Sauce will keep for 2-3 days refriger ated. To Assemble To plate panna cotta, immerse ramekins in hot water for 30 seconds to loosen edg es (do not submerge). Run a butter knife or palette knife around edge of ramekin and invert onto plate. Spoon strawberry sauce around panna cotta, accent with c ut up strawberries. Panna Cotta 5 1/2 oz milk 2 teaspoons of almonds 1 ts gelatin 3/4 c powdered sugar 3 teaspoons cherry brandy 1 1/4 c whipped cream 1. Warm the milk and dissolve the gelatin. 2. Add the sugar, brandy and almonds, mix well with the whipped cream. 3. Place in a molding, chill for two hours and serve. Coffee Panna Cotta 2 1/4 c heavy cream 7 tablespoons Raw Sugar 1/4 c finely ground coffee grounds 1 1/2 teaspoons powdered gelatin 1 1/2 teaspoons pure vanilla Chocolate coffee beans, optional Equipment: 9 (2-ounce) demitasse or 6 small decorative dessert or custard cups Cheesecloth In a 4-cup microwave-safe measure or small saucepan, stir together the cream, su gar and coffee. Sprinkle gelatin on top and allow to sit for 3 to 5 minutes. Sti r in gelatin and microwave at high for 5 to 6 minutes, stirring every minute, un til bubbles form around edge. Remove from oven and stir once; pour liquid throug h fine strainer or strainer lined with cheesecloth to filter out coffee grounds. Stir in vanilla and pour into serving cups. Cover tightly and chill until set, at least 2 hours and up to 24 hours. Texture will be like custard. Garnish with chocolate coffee beans, if desired.

Conventional Directions In small saucepan, stir together the cream, sugar and coffee. Sprinkle gelatin o n top and allow to sit for at least 3 minutes. Stir in gelatin and heat over med ium heat for about 3 minutes, stirring constantly, until bubbles form around edg e. Pour liquid through fine strainer or strainer lined with cheesecloth. Proceed as above. Panna Cotta 1 vanilla pod 1 1/2 c double cream 1 lemon (pared rind) 1/4 c caster sugar 2 tsp gelatin 2 tblsp almond liqueur (Amaretto) 3/4 c cream poached fruits of the season to accompany 1. Split the vanilla pod lengthwise, and scoop out the seeds 2. Place seeds in a saucepan with the double cream, lemon rind and caster sugar and bring slowly to the boil. Strain to remove the lemon rind. 3. Sprinkle the gelatin over the almond liqueur and leave to swell. Dissolve by standing over a bowl of hot water or placing in the microwave on full power for 15-20 seconds. 4. Pour the dissolved gelatine into the hot cream and stir well to mix. Cover an d set aside in the refrigerator until the cream has almost set. 5. Whip the cream to soft peaks and fold into the double cream mixture. Spoon in to six -cup moulds and refrigerate for 4 hours or overnight. 6. To unmould, run a hot cloth around the outside of the moulds and turn onto a plate. Hold the plate and mould together and give a good shake to release the pa nna cotta. 7. Serve with poached fruits. COOKS TIP Do not apply too much heat to the moulds as the Panna Cotta will melt easily. Panna Cotta - Low Carb 4 tbsp water 2 1/2 tsp gelatin 3 c whipping cream 1/2 c splenda 1/2 vanilla bean, slit lengthwise OR 2 teaspoons pure vanilla Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until softened. Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add th e gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knif e. Stir in the Splenda and the remaining cream. Pour evenly into six 4- to 5-ounce ramekins. Place in the fridge and chill until set, approximately 2 hours. To serve, place the ramekins in hot water for 30 seconds. Run a knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall ou t onto the plate. Remove the ramekin and spoon the berries over the top. Serve i mmediately. Panna Cotta with Raspberry Sauce 1 envelope unflavored gelatin 1 c milk 1/2 vanilla bean or 1 1/2 teaspoons vanilla 1 3/4 c heavy or whipping cream 1/4 c sugar

1 strip (3" by 1") lemon peel 1 cinnamon stick (3 inches) Raspberry Sauce 10 oz. frozen raspberries in syrup, thawed 2 tablespoons currant jelly 2 teaspoons cornstarch 1. In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand 2 minute s to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; s crape out seeds and reserve. 2. In 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick, and va nilla bean halves and seeds (do not add vanilla); heat to boiling over high heat , stirring occasionally. Reduce heat and simmer, stirring occasionally, 5 minute s. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes. 3. Discard lemon peel, cinnamon stick, and vanilla bean from cream mixture. (Sti r in vanilla, if using.) Pour cream mixture into medium bowl set in large bowl o f ice water. With rubber spatula, stir mixture until it just begins to set, 10 t o 12 minutes. Pour cream mixture into eight 4-ounce ramekins. Place ramekins in jelly-roll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, 4 hours or up to overnight. 4. Meanwhile, prepare Raspberry Sauce. Into a non-reactive 2-quart saucepan, wit h back of a spoon, press raspberries through a fine sieve. Discard seeds. Stir i n the jelly and cornstarch. Heat over high heat until boiling, stirring constant ly; boil 1 minute. Serve at room temperature or cover and refrigerate for up to 2 days. 5. To unmold panna cotta, run tip of knife around edges. Tap side of each rameki n sharply to break seat. Invert onto plates. Spoon raspberry sauce around each p anna cotta and sprinkle with raspberries. Panna Cotta with a Twist 4 c heavy cream 1/2 c sugar 1 vanilla bean 1 tb powder gelatin 3 tablespoons water Twist 5 oz butter 5 oz flour 5 oz icing sugar 5 oz egg whites - Combine the water (cold) and the gelatin; let it rest for several minutes. - Bring to boiling point (medium heat) in a saucepan the cream, sugar, and the s plit lengthwise vanilla bean. - When the mixture is boiling, remove from the heat and add the dissolved gelati n. - Place the mixture in a cold container and stir until it reaches a dense consis tency. - Prepare 6 to 8 ramekins or coffee c and pour in the mixture. - Refrigerate for 2 hours. Twist - Cream the butter and sugar. - Incorporate the egg whites very slowly. - Add some vanilla to give an additional flavor (optional). - Fold in the flour and refrigerate the mixture. - Heat the oven at 400F. - Spread the mixture on a baking sheet (you can be creative with the design). - Bake until golden brown. - Once the Panna Cotta is firm, cut the edges of the mould and turn Panna Cotta onto a dessert plate. - Decorate with berries, chocolate and the Twist.

Crme Frache Panna Cotta with Fruit Pure 1 1/2 c cream 1 c milk 1/2 c buttermilk (milk) 1/2 c sugar 1 vanilla bean, split 1 c crme frache 1 tb powdered gelatin Strawberry pure: 1 pound ripe fruit 1 tb sugar or to taste 1 ts lemon juice or to taste PANNA COTTA: Pour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepan, and b ring to a simmer over high heat. Remove from heat and whisk in the crme frache. Sc rape the vanilla bean to remove remaining seeds. Pour the cream mixture through a strainer and add the gelatin to the hot mixture, stirring until it has dissolv ed. Pour evenly into 6 molds or martini glasses, or into a 1-quart souffle dish. Chi ll to set for at least 3 hours. PURE Put two thirds in a food processor, and pure until smooth. Add 1 tb of sugar and 1 ts lemon juice, pure again, and, depending on the ripeness of the fruit, adjust sugar and lemon juice to taste. Strain though a fine sieve to remove seeds (opt ional). Unmold panna cotta onto a plate, and pour about 2 tablespoons pure around each se rving. Garnish with remaining strawberries. Caramel Panna Cotta 1/2 c superfine sugar 2 tablespoons water 3 c heavy cream 2 1/2 gelatin leaves Combine the sugar and water in a heavy saucepan. Stir until all the sugar is moi stened, then place over moderately low heat and cook without stirring. Watch car efully as the sugar liquefies and begins to darken. When the sugar has turned a rich golden brown ? do not let it darken too much ? add the cream all at once, b eing careful as it may spatter and burn you. The sugar will seize into a clump i mmediately, but as the cream warms, the sugar will dissolve. Keep stirring patie ntly with a wooden spoon, scraping up the undissolved caramel on the bottom of t he pan, until all the caramel has dissolved and the mixture has turned a pale bu tterscotch color. Meanwhile, soak the gelatin leaves in a large bowl of cold water until soft, 4 t o 5 minutes. Squeeze gently to remove excess water, then add the gelatin to the warm sweetened cream. Stir until the gelatin melts, about 30 seconds, then strai n the mixture through a sieve. Ladle into six 4- to 5-ounce molds. Cover and refrigerate until firm, several ho urs or overnight. To unmold, run a knife under hot water until the knife is hot, wipe it dry, then run it around the inside edge of each mold and invert onto in dividual plates. Michael's Notes: Don't let the caramel get too dark before adding the cream, or your panna cotta will taste burnt. And please be careful when you add the cream. Spattering caramel can cause a nasty burn. Panna Cotta (Italian Creme Custard) with Caramel Sauce 3 ts unflavored gelatin 1/2 c milk 2 1/2 c whipping cream, divided 1/2 c plus 1 ts confectioners sugar, divided

1 tb lemon zest, finely chopped 2 teaspoons vanilla Caramel Sauce: 1/2 c Water 1/2 c Suga Dissolve gelatin into milk; let stand until softened, about 5 minutes. Heat 1-1/ 2 c whipping cream and 1/2 c confectioners sugar in heavy saucepan to a simmer. S tir dissolved gelatin mixture and lemon zest into cream. Cook and stir just long enough to melt the gelatin. Transfer mixture into glass or stainless bowl set in a larger bowl filled with ice. Stir in vanilla Cook, st irring occasionally, to room temperature. Meanwhile, beat remaining 1 c cream wi th 1 ts confectioners sugar until stiff peaks form. Gently fold whipped cream int o gelatin mixture. Place mixture in the 6 Pan cavities. Chill overnight. Makes 8 servings. Caramel Sauce: combine sugar with 1/4 c water in small saucepan. Heat to a boil; stir to dissolve sugar. Cover with lid and boil 1 minute. Uncover pan, boil wit hout stirring, until mixture turns a light brown color. Carefully add remaining water (mixture may splatter) and return to a boil. Pour mixture into small bowl and cool to room temperature. To serve; run a paring knife around edge of each m old and dip pan into hot water for 15 seconds. Invert onto cookie sheet and shak e gently to unmold. Place on serving dish. Drizzle caramel sauce over and around Panna Cotta. May garnish with raspberries and mint. Panna Cotta - simple Recipe 3 Tablespoons Milk -4 2 Tablespoons Gelatin 2 1/2 c Milk 2 c Light Cream 1/2 c Sugar Recommended topping: 1/2 c toasted pine nuts 1 c honey 1 c Marsala Wine 1. Place milk and gelatin in a bowl and let it sit (as it softens) 2. Heat milk, cream, sugar to a simmer. 3. Add the gelatin mixture and stir until gelatin is dissolved (approx. 5 minute s). 4. Pour into small bowls or cups. 5. Refrigerate for a minimum of 3 hours. Recommended toppings: Combine pine nuts, honey, Marsala in a small, heavy pot ov er low heat. Stir until the honey is dissolved into the Marsala. Let the mixtu re stand at room temperature for a minimum of 3 hours. Reheat this sauce to pou r over the Panna Cotta. Panna Cotta - complex Recipe 2 c Milk 1 1/2 ts gelatin powder 2/3 c Cream 1/2 c Sugar 2 drops of Rosewater per bowl (Optional) 1. Add Gelatin to one c of the milk and let it sit for 5 minutes. 2. In a double boiler bring the heavy cream and sugar to a boil. 3. Turn down to a quiet simmer. 4. Add the gelatin mixture and whisk for 5 minutes to insure that the gelatin is thoroughly dissolved. 5. Turn off heat. Stir in the remaining one c of milk. 6. Add Rosewater. 7. Pour into small bowls or cups. 8. Refrigerate for a minimum of 3 hours. Mango Panna Cotta

2 ripe mangoes, peeled and cubed 1 1/2 c milk, divided 1/4 c orange blossom honey 1 ts vanilla 2 1/2 teaspoons gelatin powder Blackberries, raspberries and fresh mint sprigs, for garnish Puree the mango in the bowl of a processor or blender until smooth. Pour through a mesh strainer set over a bowl and discard solids. Place 1/2 c puree in a mixi ng bowl (reserve any remaining puree for another use). Place 1/4 c milk in a small bowl and sprinkle gelatin over it; let sit to soften for 5 minutes. Set the bowl of softened gelatin in a pan of simmering water and stir until the gelatin dissolves completely. To puree, add 1 1/4 c milk, and stir in, along with honey and vanilla. Stir in t he dissolved gelatin. Spoon into 4 (4-ounce) ramekins or custard cups. Refrigerate at least 6 hours or overnight. To serve, garnish with berries and mint sprigs. Garnish variation: In a small bowl, beat 3 tablespoons heavy cream until whipped . Stir in 1 ts orange blossom honey. Dollop whipped cream mixture on each panna cotta. Sprinkle each panna cotta with 1/4 tb finely chopped crystallized ginger. Garnish with blackberries, raspberries and fresh mint sprig. You can make the custards a day ahead, then garnish them just before serving tim e. Makes 4 servings. Fromage Blanc Panna Cotta 3 c heavy cream 1 1/2 c sugar 1 c fromage blanc 1 vanilla bean 2 tablespoons gelatin powder Toasted hazelnuts to garnish Soak gelatin in enough water to cover the powder (approximately 2 Tbsp.). In a h eavy sauce pan bring the heavy cream to a boil along with the split and scraped vanilla bean and sugar. After the mixture boils, pour it into a bowl and whisk i n the fromage blanc. Discard the vanilla bean. Heat the gelatin over low heat fo r about one minute to dissolve and whisk into cream mixture. Pour the mixture in to eight 10-ounce ramekins or foil cups. Refrigerate at least 4 hours. Panna Cotta 2 1/2 teaspoons unflavored gelatin 1/4 c whole milk 3 c cream 1/2 c sugar Berry Puree Berries for garnish In a small bowl, combine the gelatin and milk. Stir well and set aside to soften for about 5 minutes. In a saucepan, combine the cream and sugar, place over medium heat, and stir fre quently until the mixture comes to a boil. Stir in the gelatin mixture and conti nue to stir until the mixture is smooth and the gelatin is completely dissolved, about 1 minute. Pour into a large glass measuring c or bowl. Immediately place a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Set aside to cool to room temperature. Using a pastry brush, lightly grease six 6-ounce custard c or timbale molds with butter. Pour or spoon the cooled cream mixture into the prepared containers, di stributing evenly. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or for up to 12 hours. Prepare the Fresh Berry puree as desired.

To serve, dip the bottom of a container into a bowl of hot water for about 30 se conds, then run a thin, flexible knife blade around the inside edges of the cont ainer. Invert a serving plate over a container, invert the plate and container t ogether, and carefully lift off the container. Repeat with the remaining contain ers. Spoon the sauce over the tops and garnish with berries.