This dessert is beautiful. It does take a little more time than most of my recipes, but quite worth the effort. You can serve this in little dessert dishes, but martini glasses are so much more appealing.
The recipe has two parts. It is very important that each part is cooled before you put them together in a martini glass. Otherwise you won't get the lovely layering effect.
Panna Cotta Martini with Blueberry CompoteFor the compote:
1/4 cup water
2 tbsp. sugar
1 1/2 cups fresh blueberries (raspberries or blackberries work, too)
For the panna cotta (Italian for cooked cream):
1 3/4 cups buttermilk
1 envelope of powdered gelatin
1 1/4 cup cream
1/4 cup sugar
1 tsp. lemon juice
1/2 tsp. vanilla extract
First make the compote by combining the water and sugar in a saucepan and cook over medium heat.
Add 1/2 cup of the berries and cook for 3 minutes, stirring and smashing the mixture.
Remove from heat and stir in the rest of the berries.
Divide evenly among 506 martini glasses.
Chill well.
Next the Panna Cotta:
Pour the buttermilk into a mixing bowl.
Sprinkle the gelatin over the milk and leave for 1 minute, then stir. Set it aside.
In a saucepan, stir the cream and sugar until it boils. Remove from heat.
Pour the hot cream mixture over the buttermilk. Add lemon juice and vanilla. Stir.
Let buttermilk cool to room temperature.
Pour buttermilk atop compote and chill entire dessert for 2 hours.
Garnish with a dollop of whipped cream or a mint sprig.
Once again, my friend Karyn has found a keeper. No eggs, no butter, no extra sugar. These come out moist and divine. I use dark chocolate devil cake mix. I'm told spice cake mix is nice, too.
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Many recipes I see for baked apples call for the apples to be peeled. I prefer the skins on, in this case, because I like the crunchy texture next to the soft, baked fruit. Sometimes a diva likes skins off, but not here.
Divas know that dessert doesn't have to be super sweet to be good. It just needs to be simple to make...and good. This dish is a fabulous way to get one of your servings of fruits in!
This chocolate dessert is so rich, I serve it in tiny espresso cups. Lord knows I never serve espresso in those little cups. That machine is baffling. I serve this with whipped cream and butter cookies on the side.
Kids won’t eat their carrots? They’ll devour this bread. Better still, you don’t need to peel or grate a single carrot for this easy bread. It also freezes well. Make it on a rainy afternoon and pull it out for a holiday get-together. Another idea is to wrap it well in plastic wrap and tie a pretty ribbon on it for a gift. 
This comes from my newest favorite food blog: My EpicStyle. Click on the sidebar below and go right there. The author, Brian, writes, "Check out this great Pumpkin Bread recipe from Pirtle Winery. It is a great gift to give for any reason. If you wish, use 4 small loaf pans. Wrap in Saran wrap and add a ribbon and it will be so appreciated. Everyone loves something good from the home oven." (photo by Crysti)
This is such an elegant presentation. I recently served this to friends after we dined outside under my white and pink lighting that are draped all over the porch. It was a sweet, fruity, gorgeous treat. Everyone was impressed. (photo by David Blaine)
This dessert is beautiful. It does take a little more time than most of my recipes, but quite worth the effort. You can serve this in little dessert dishes, but martini glasses are so much more appealing. 
