This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.

Panna Cotta translates from Italian to mean “cooked cream”. It is a molded cold custard that is just sublime. The first time I made it, my young son said, “It tastes like ice cream but doesn’t melt”. And he was right! It is so simple to make and comes together in just a few minutes. The hard part is waiting for it to set, about 5 hours. We are serving it today with some fresh summer fruit that we toss with a little sugar and liquor to bring out more of that great summer flavor. It a simple dish that is so elegant and sure to be a great way to end your summer meal