Join me in my French kitchen as I whip up a must-make summer dessert! Panna Cotta Aux Fruit Rouges. Essentially, an easy panna cotta recipe topped with a compote of rhubarb, strawberries and raspberries. A make ahead dessert idea that you can make 24-hours in advance, and all you have to do is serve! My kind of summer entertaining!

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PANNA COTTA WITH RUBURB, STRAWBERRY, and RASPBERRY COMPOTE
Serves 8 (in 1/2 cup/120 ml portions)

INGREDIENTS:
For Panna Cotta:
4 cups (1 liter) heavy cream
1 cup (212 g) of granulated sugar
2 vanilla beans, scrapped of their seeds
4 gelatin sheets (silver if you have a choice between silver and gold) or 2 tablespoons powdered gelatin.

For Topping:
1 cup (100 g) rhubarb, chopped
1 cup (200 g) strawberries, hulled and sliced
3/4 cup (95 g) raspberries
1/4 cup (58 g) granulated sugar
2 tablespoons (30 ml) water
1/2 teaspoon (2.5 ml) lemon zest

METHOD:
Take out 6-8 small glass bowls that have at least a 1/2 cup (120 ml) capacity. Footed Ice Cream dishes work well.

Prepare the compote. In a medium sauce pan add the fruit, the sugar, the water and the zest. Stir to combine then cover and simmer for 5-10 minutes until bubbling and the fruit is softened. Mash the fruit gently with a fork to create a chunky sauce. Set aside to cool. Then transfer to a bowl, cover and refrigerate until ready to serve. It will thicken as it cools.

Meanwhile in a large sauce pan, add the cream, sugar and vanilla bean paste. Whisk to combine. Set the heat on medium high and simmer until the sugar is dissolved and the vanilla bean specs start to rise to the surface. Turn heat down to a very low simmer to keep warm.

Then place the 4 sheets of gelatin, one at a time, in cold water to soften. Once they feel like "plastic wrap" add them, one at a time, to the warm cream mixture, whisking in between each addition.

Pour the cream mixture through a fine mesh sieve into a 2-cup Pyrex pitcher. But don't fill it all the way to the top, it will easier to pour if it isn't totally full. Place the dishes on a small sheet pan or tray small enough to fit in your refrigerator. Fill the dishes with the mixture from the pitcher leaving about 1/4" at the top. Place the tray in the refrigerator, uncovered, for a minimum of 4 hours, but overnight the texture will be even better!

To serve, place each dish on a small dessert plate, top with a few spoonfuls of the compote and serve with a buttery, flakey cookie on the side.

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