Serves 6

Panna cotta is a perfect make-ahead dessert for any summer party. Using a combination of buttermilk and cream makes this dessert a bit lighter than the traditional version, with a lovely tartness. Make sure you set the panna cotta in appealing glasses that you’d be happy to see on your dinner table.

CHERRIES

2 cups pitted cherries

2 tablespoons Campari

1 tablespoon sugar

1. In a small saucepan over medium heat combine the cherries, Campari, and sugar and bring to a simmer.

2. Cook for about 8 minutes or until the cherries have softened and the liquid is syrupy. Let cool, then refrigerate until panna cotta is ready; bring to room temperature before using.

PANNA COTTA

¼ cup cold water

1 envelope gelatin

2 cups heavy cream

1 cup sugar

3¾ cups buttermilk

¼ teaspoon vanilla extract

1. Place the cold water in a small bowl and sprinkle the gelatin over the top. Let sit for 15 minutes.

2. In a saucepan over medium heat, combine the heavy cream and sugar. Heat, stirring often, for about 6 minutes or until the cream is warm and the sugar has dissolved. Remove from heat and whisk in gelatin.

3. Whisk together buttermilk and vanilla, then pour the cream into the buttermilk and whisk until smooth. Divide among 6 glasses, cover with plastic wrap, and let sit for at least four hours or overnight. Serve topped with Campari cherries. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.