I thank NPR and Lynne Rossetto Kasper’s Splendid Table for my discovery of Panna Cotta. Kasper included this sublimely simple, yet luscious dessert recipe in a cooking demonstration back in 2008 at Schoolcraft College in Livonia, MI at the launch of her book, How to Eat Supper. I’ve adopted this recipe as a favorite dessert standby, using its proportions as the basis for my own variations. <br /> <br />With lavender in full bloom in the garden, what better flavor bouquet for peaches and cream and raspberries brightened with a hint of fresh mint and basil leaves? A touch of cinnamon and lavender extract in the cream deepens the flavors. Ten minutes to prep, set and ready to serve out of the fridge in four hours. The full effect: a texture akin to soft ice cream. Yummy. <br />

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