Pasta from Scratch

Chicken Piccata

Roasted Asparagus with Lemon and Parmesan

Chocolate Lava Cobbler

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Chicken Piccata

Ingredients

2 chicken cutlets or breasts, boneless, skinless, butterflied pounded to create thinner pieces

1/4 teaspoon freshly cracked black pepper

3/4 teaspoon sea salt

1/2 cup flour

5 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 shallot, finely chopped

2 teaspoons minced garlic (from 4-6 cloves)

¾ cup chicken stock

1/2 teaspoons lemon zest plus more to taste

2 teaspoons fresh lemon juice

1 tablespoons capers, drained

Fresh parsley, chopped, optional

Method

 Season the chicken all over with the pepper and ½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.  Place chicken breast cutlet on a baking sheet

 Heat 2 tablespoons butter and 1 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Transfer the chicken to a serving platter.

Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 2 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.

Add the chicken back to the pan and finish cooking until it reaches correct temperature. Plate and garnish with parsley before serving.

Roasted Asparagus with Lemon and Parmesan

yield: 2 servings

¼ teaspoon vegetable oil

8 oz asparagus spears, trimmed

1 tablespoon olive oil

1 lemon zested and cut in half

2 oz parmesan cheese, freshly shaved with vegetable peeler or coarsely shredded

Sea salt and freshly ground pepper to taste

  Pre heat oven to 350

 Place trimmed asparagus on a rimmed baking sheet and drizzle olive oil over top. Season generously with salt and pepper and toss to coat evenly.

 Roast in oven for approximately 10-12 minutes

 Transfer to serving platter or plates, sprinkle parmesan cheese over top along with the lemon juice and zest. Serve immediately.

Brownie pudding (chocolate lava cobbler)

  yield: 8

1 cup flour

2 teaspoon baking powder

1 teaspoon salt

2/3 cup sugar

2 tablespoons cocoa powder

½ cup milk

2 tablespoons veggie oil

1 teaspoon vanilla

1 cup brown sugar

4 tablespoons cocoa powder

1 ½ cup hot water

Preheat oven 350

Grease 9×9 pan

In a small bowl mix together flour, baking powder, salt, sugar, 2 tablespoons cocoa powder, milk, veggie oil, and vanilla. The batter will be very thick. Pour into prepared pan, spread evenly.

In a small bowl combine brown sugar and remaining cocoa powder, pour over top of thick batter. DON’T MIX.

Pour hot water on top and place in the oven. Bake for 30-40 minutes. Serve warm with vanilla ice cream.

Quiche Lorraine

Creamy Potatoes Au Gratin

Caprese Salad with Strawberries and Avocado

Strawberry Shortcake

STRAWBERRY AVOCADO CAPRESE SALAD RECIPE

Ingredients  

• 1/4 cup good quality balsamic vinegar
• 1/2 cup mozzarella pearls, extra mini
• 1/2 cup sweet cherry tomatoes, halved
• 1/2 cup ripe strawberries, hulled and halved
• 1/2 large semi-ripe avocado, diced and sprinkled with lime juice
• 1/4 cup basil leaves, torn to small pieces
• ¼ cup olive oil
• kosher salt and freshly cracked black pepper, to taste
• Optional: honey roasted almonds, chopped or slivered

Instructions

1. Balsamic Reduction: In a small saucepan, add the balsamic vinegar and bring to a boil. Boil and stir 3-4 minutes or just until liquid is reduced by about half; should be thick and syrup-like. Transfer to a small bowl and let cool to room temp.
2. Toss:When ready to serve, add all remaining ingredients to a large platter or bowl, folding very gently with rubber spatula. Add kosher salt and freshly cracked black pepper to taste. Drizzle with olive oil and then with balsamic glaze, sprinkle with almonds if desired, and serve immediately.

CREAMY POTATOES AU GRATIN

INGREDIENTS

1 pounds Yukon gold potatoes, peeled and thinly sliced

1 tablespoons unsalted butter

1/4 medium onion, diced finely

1 cloves garlic, minced

1 tablespoons all-purpose flour

3/4 cups whole milk

Salt and pepper to taste

1/2 cup sharp white cheddar cheese, shredded

2 Tablespoons shredded parmesan

fresh green onions, chopped (optional, for garnish)

INSTRUCTIONS

Preheat oven to 375 F. Lightly grease a 9 x 9 inch baking dish. Layer potatoes in the baking dish.

Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until soft and translucent, about 3 minutes. Whisk in flour and continue to whisk until browned, about 30 seconds to 1 minute. Gradually whisk in milk, and add salt and pepper. Continuously whisk until mixture has thickened, about 2-3 minutes. Turn heat down to low and add cheeses and stir continuously until melted, about 30 seconds.

Pour cheese sauce on top of the potatoes, and cover with aluminum foil. Place into oven and bake for 1 hour. Uncover and continue to bake for 20-30 minutes or until lightly browned and the potatoes are tender and mixture has thickened.

Garnish with fresh ground black pepper and green onions (optional) and serve immediately.

Quiche Lorraine

INGREDIENTS

One 9-inch deep-dish frozen pie crust

8 oz thick-cut bacon (about 6 slices), diced

½ cup chopped shallots, from 2 medium shallots

4 large eggs

1¼ cups heavy cream

¼ teaspoon salt

⅛ teaspoon cayenne pepper

Pinch ground nutmeg

4 oz Gruyère, finely shredded (about 1¼ cups)

INSTRUCTIONS

Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.

In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.

In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.

Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.

Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.

Strawberry Shortcake/Touch of Grace Biscuits

Butter for greasing, or nonstick cooking spray
2 cups (9 oz/255 g) spooned and leveled self-rising flour

1/4 cup sugar (or less, if you prefer your biscuits less sweet)
1/2 teaspoon salt
1/4 cup shortening
2/3 cup heavy cream
1 cup buttermilk, or enough for dough to resemble cottage cheese (if you are not using low-protein flour, it will take more than 1 cup)
1 cup plain all-purpose flour, for shaping
3 tablespoons unsalted butter, melted, for brushing

1 quart fresh strawberries, cleaned, hulled and sliced

⅓ cup white sugar

1 Tablespoon lemon zest and juice

2 cups cream, whipped with a little sugar and vanilla

Instructions

1. Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven. Spray an 8- or 9-inch round cake pan with nonstick cooking spray.

2. In a large mixing bowl, stir together the self-rising flour, sugar, and salt. Work the shortening in with your fingers until there are no large lumps. Gently stir in the cream, then some of the buttermilk. Continue stirring in buttermilk until the dough resembles cottage cheese. It should be a wet mess—not soup, but cottage-cheese texture. If you are not using a low-protein flour, this may require considerably more than 1 cup of buttermilk.

3. Spread the plain (not self-rising) flour out on a plate or pie pan. With a medium (about 2-inch) ice cream scoop or spoon, place 3 or 4 scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up, and gently shape it into a round, shaking off the excess flour as you work. Place this biscuit in the prepared pan. Coat each dough ball in the same way and place each shaped biscuit scrunched up against its neighbor so that the biscuits rise up and don’t spread out. Continue scooping and shaping until all of the dough is used.

4. Place the pan on the arranged shelf in the oven. Bake until lightly browned, about 20 to 25 minutes. Brush with the melted butter. Invert onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. Butter ’em while they’re hot.

5. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar and lemon zest and juice, cover, and refrigerate until needed.

6. To assemble take a biscuit and top with sliced strawberries and then whipped cream.

Cast Iron Grilled Tenderloin

Chimichurri Sauce

Hasselback Sweet Potato

Roasted Brussel Sprouts

Fudgy Nutella Brownies

Cast Iron Tenderloin

Ingredients

2- 6 ounce beef tenderloin

Salt and Pepper

1 Tablespoon vegetable oil

1 Tablespoon butter

Instructions

Season and sear the steak

Let the steaks sit at room temperature for about 30 minutes prior to preparing it. Pat the steaks dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.

Now heat your cast iron pan over high heat. Once the pan is smoking pour in the oil and gently place the seasoned steaks into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.

Once the steak has seared for a few minutes and formed a brown crust, flip it over, and top with the butter. The best way to tell when your steak is done is by using an instant-read meat thermometer. For a medium steak, you want the meat to be about 145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit

 Plate steak and top with the chimichurri.

Chimichurri Recipe

• 1/4 cup cilantro
• 1/4cup parsley
• 1/4 onion, diced
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 1/2 tablespoon garlic
• 1/4 teaspoon Italian blend seasoning
• 1/4 teaspoon crushed red pepper flakes
• ¼ Olive oil
• 1 tablespoons red wine vinegar , or apple cider vinegar

Instructions

1. Mince all and combine all chimichurri ingredients
2. Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

Hasselback Sweet Potatoes

INGREDIENTS

▢ 2 medium sweet potatoes

▢ 1 tablespoons butter spread divided

▢ 1/2 teaspoon fresh thyme

▢ 1/4 cup nonfat Greek yogurt

▢ ½ avocado diced (optional)

▢ 1 scallion white and green parts chopped

▢ Salt and pepper

INSTRUCTIONS

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Wash and scrub the sweet potatoes, then pat them dry with a paper towel. Make a series of 1/8-inch slices along each potato, stopping ½ inch from the bottom. It helps to position the sweet potatoes on chopsticks to avoid slicing all the way down.

Spread 1 tablespoon of the butter on the potatoes. Bake in the preheated oven until the center of the potatoes start to soften, about 30 minutes.

Remove the potatoes from the oven, rub the remaining butter all over, making sure to get in between the slices, sprinkle thyme on top, and run a fork gently across the tops of the potatoes, to fan the slices and separate them from one another. Return to the oven and continue baking until the potatoes are tender on the inside and crispy on the outside, about 20-30 minutes

Meanwhile, stir the yogurt, avocado and scallions with a pinch salt and a pinch pepper. Serve the dip with the sweet potatoes.

CACIO E PEPE BRUSSELS SPROUTS

INGREDIENTS

            1 tablespoons extra-virgin olive oil

            3/4 teaspoons freshly ground pepper

            ¼ teaspoonnCrushed red pepper flakes

              8 ounces shredded Brussels sprouts

            1/2 teaspoon kosher salt

            ¼+1/4 cup freshly grated Parmesan cheese, one is  for serving

            Zest of 1/2 lemon

            1/4 cup toasted hazelnuts or pecans, roughly chopped

INSTRUCTIONS

In a large skillet over medium heat, cook the olive oil, pepper, and red pepper flakes together until        toasted, 30 seconds to 1 minute.

            Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.

            Season with the salt, and cook until the Brussels sprouts just begin to char, about 2 minutes.

            Remove the skillet from the heat and add the Parmesan, lemon zest, and hazelnuts.

            Serve warm, topped with more fresh Parmesan, if desired.

Nutella Brownies

Ingredients

1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (370g) Nutella, divided

1/2 teaspoon salt

3/4 cup (94g) all-purpose flour (spooned & leveled)

optional: 3/4 cup (135g) semi-sweet chocolate chips and sea salt

Instructions

Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.

Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.

Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.

Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!

Yield: ½ sheet

2 ¼ teaspoons instant dry yeast (1 envelope)

½ cup granulated sugar

1 Tablespoon Sea salt

6 tablespoons olive oil

2 cups whole milk heated

2 large eggs, scrambled

5 cups all-purpose flour, sifted

Salt and Pepper

Herbs de province

Preheat oven to 400

Make a sponge:

 In a bowl combine 2 cups flour, salt and yeast in a bowl. Mix in warm milk, make sure it is not warmer than 110 degrees. Let rest in warm spot until bubbly, about 45 minutes.

  In the bowl of a stand mixer with a paddle attachment, combine sugar, oil, , eggs and yeast mixture and mix at medium speed to combine. Turn mixer to slow speed and gradually add remaining flour, beating until a smooth, consistent dough is formed. This will be a very loose, wet mixture. Transfer dough to a greased mixing bowl and cover with saran wrap. Place in warm, humid area or proofing oven until dough doubles in size, about 40 minutes. Turn dough out onto olive oiled ½ sheet, with oiled hands spread out evenly, can even let rest a few minutes to let gluten relax a bit before getting it spread out

Let proof again for a about 45 minutes. Sprinkle with herbs, salt and pepper.  Bake for approximately 20-25 minutes until golden on top. Let cool and cut.

Pappardelle with Chicken ala Vodka Sauce

Shrimp with Herbs and Bread

Cheese Ravioli in Brown Butter Sauce

Panna Cotta

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Chicken ala vodka with fresh pasta

Yield 2:

 1/2 pasta dough recipe, rolled out and cut into desired sized strips

1 teaspoon oil

1/2 onion, chopped

2 garlic cloves minced

1/3 cup vodka

1 cup crushed tomatoes

1/2 cup heavy cream

2 tablespoons butter

2-4 basil leafs, chiffanoned

1 cup chicken, strips or cubes

Salt and pepper to taste

In a large skillet over medium heat add oil and chicken. Cook chicken until golden brown, remove from pan and set aside. Add onions to the pan and cook until soft. Add garlic and cook for 1-2 minutes. Add vodka and allow to reduce down until almost dry. Add crushed tomatoes and heavy cream. Bring up to a simmer then add butter and basil. Cook for 5 minutes then add chicken, season to taste with salt and pepper.

Boil pasta until it floats then remove and place directly into sauce.

cheese ravioli

  Yield: 2

¼ cup mozzarella

¼ cup parmesan

½ cup ricotta

1 teaspoon garlic

Salt and pepper to taste

1 Pasta dough recipe

In a small bowl combine all ingredients, season with salt and pepper.

Place a small amount of filling in the center of the pasta, place another piece of pasta on top of filling and crimp edges together.

Cook in boiling salted water for 5-7 minutes

Pumpkin Ravioli in brown butter sauce

  yield: 2

1 pasta recipe, prepped and roll out

1 cup pumpkin puree

½ cup mozzarella

¼ cup grated parmesan

¼ cup marscapone

¼ teaspoon garlic powder

¼ teaspoon onion powder

Sheet pasta

6 tablespoons of butter

4 leaves of sage or ½ tablespoon dried

Salt and pepper to taste

Bring a pot of water to a boil

In a small bowl combine pumpin, cheeses and spices then mix until smooth.

Lay pasta sheets out and place ½-1 tablespoon mixture in center of pasta dough 1 inch apart from each other. Using your finger brush water along the edges of pasta rough and around each dollop of filling. Fold pasta over onto itself widthwise and Crimp edges together. cut with a crinkled pasta roller cutter and pinch the edges together on each side. Add to boiling water and cook until they float, then allow to cook for 1-2 minutes.

In the meantime using a large skillet over medium heat, add butter and cook until it turns a light golden brown and has a nutty aroma. Add sage turn off heat and swirl sage around.

Add cooked ravioli and season with salt and pepper.

Transfer to a warm serving dish, sprinkle some parmesan over top and serve.

Easy Baked Shrimp Scampi

Ingredients

½ lb shrimp peeled, deveined

1 ½ cloves garlic minced

½ lemon juiced

⅛ cup white wine

⅛ cup panko breadcrumbs-toasted

1 tablespoons butter softened at room temp (not melted)

kosher salt + pepper

2 Tablespoons olive oil

¼ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 425F.

Lay the shrimp flat in a small baking dish.

Add olive oil, season with red pepper flakes, salt and pepper.

Pour the lemon juice and white wine on top.

Sprinkle the garlic on top.

In a separate bowl, combine the butter and breadcrumbs to form a paste-like mixture (like wet sand).

Sprinkle the mixture evenly on top of the shrimp.

Bake for 15 minutes.

Panna Cotta with Berry Sauce

Ingredients

Ingredients for Panna Cotta:

• 1 cup whole milk
• 2 1/2 tsp unflavored gelatin, (1 packet Knox gelatin)
• 2 cups heavy whipping cream
• 1/2 cup + 1 Tbsp granulated sugar
• Pinch salt
• 1 tsp vanilla extract
• 1 cup sour cream

Ingredients for Berry Sauce:

• 2 cups berries, divided (I used 1 cup raspberries and 1 cup quartered or halved strawberries)
• 3 Tbsp granulated sugar
• 1/2 Tbsp lemon juice

Instructions

How to Make Panna Cotta:

1. Off the heat, place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
2. Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
3. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

How to Make Berry Sauce:

1. In a small saucepan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
2. Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.