Our staff and board were saddened to hear of the passing of longtime friend of dairy Marlene Morton this weekend. Marlene worked as a writer and recipe genius for Western Dairy Association (now Dairy MAX) for many years and was a great friend to dairy farmers. If you’ve ever visited the Colorado office, you’ve seen 3-A-Daisy, our cow sculpture in the front lobby, which was made by Marlene’s husband, Will.
To honor Marlene’s memory, we’d like to share one of the delicious recipes she developed for us. This panna cotta will help brighten your holiday season – and if you knew Marlene, we hope it will help lighten your heart and think of her.
Panna Cotta
- 1/4 cup confectioners’ sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/4 ounce envelope plus 1 teaspoon gelatin
Berry Topping (Optional)
- Raspberries, strawberries, blueberries
- 1-2 tablespoons sugar
Directions:
Blend together sugar, cream and milk in a saucepan over medium-high heat, stirring constantly. Remove from heat when mixture begins to bubble. Slowly stir in the gelatin. Continue to stir 5 minutes, empty saucepan into a bowl and stir occasionally while mixture cools. When cool, pour into 6 custard cups. Refrigerate at least 8 hours.
Before serving, loosen the custard from the sides of the ramekins using a knife blade. Set the ramekin bottom down in a skillet of simmering water for 1-2 seconds. Turn the custard out onto individual serving plates and serve.
Marinate raspberries, blueberries or strawberries (or a mixture of all) in a small bowl with sugar for 30 to 60 minutes. Pour over each custard before serving. Makes 6 servings.
