Easy Panna Cotta Recipe for Dessert

Friends Drift Inn Recipes

Easy Panna Cotta Recipes featuring Raspberries, Bourbon and Sorghum

Custard with Bourbon, Sorghum and Raspberries

Spoon In!

A few weeks back the Pointy Toed Shoes Crowd met up for food adventures in Lexington. One of the off-beat adventures included dinner at Table Three Ten.

The dessert creations of pastry chef Stella Parks were quite impressive. My favorite was a winter squash panna cotta served in a small curvy hurricane glass. The confection was a lovely presentation, and the perfect way to conclude an evening indulging in the avant garde atmosphere that defines Table Three Ten.

The thing is, I was not really sure what panna cotta was. You know, I would have called it custard; rich creamy and smooth. While not presented in a circular mold, panna cotta is similar to flan using cream and eggs as a velvet smooth base – except Stella’s version had a depth of flavor much more indulgent than a simple egg custard.

Grandma used to make homemade pudding and custards, never using anything that came all dolled up in a cardboard box. I do too. Homemade custard by any other name…flan, panna cotta…whatever. It’s still creamy, dreamy custard.

Here’s an easy panna cotta recipe inspired by the folks at Driscoll’s Berry using an abundance of raspberries.

I served it in punch cups. I think it’s just more fun for entertaining that way. Spoon in!

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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.