Creamy baked milk paired with the sweetness of fresh spring berries. As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate strawberries, raspberries, boysenberries and blueberries into at least one course of a dinner menu. In this dish I’ve steeped more than stewed; blueberries, raspberries and boysenberries in a light sugar syrup to accompany the delicate panna cotta. Even if I’m only cooking for four I still tend to make th...
