Gelatin versatile, valuable

HYDE PARK, N.Y. -- In the United States, gelatin was first made in Massachusetts in 1808. Today, it's still a key ingredient, versatile and valuable to cooks.

Use gelatin to make panna cotta, a delicious traditional Italian dessert. It is light, with a delicate buttermilk flavor, and it's much easier to prepare than the finished product suggests.

Panna Cotta

1 package plain gelatin

1/4 cup cold water

2 1/2 cups heavy cream

1 cup sugar

2 1/2 cups buttermilk

1/4 teaspoon salt

2 cups sliced fresh fruit or berries

In a small bowl, sprinkle gelatin over cold water and let sit for 3 minutes.

Meanwhile, in a large saucepan, heat cream and sugar over low heat until sugar dissolves. Remove from heat and stir softened gelatin into warm cream. Stir in buttermilk and salt. Fill individual glass bowls or molds, or one large glass bowl or mold, with fruit; ladle cream mixture over fruit.

Cover and refrigerate for at least 3 hours or up to 24 hours in the refrigerator before serving.

Alternatively, fill mold with cream mixture alone, and serve the fruit on the side as a garnish.

Makes 6 servings.

Nutritional information per serving: 530 cal., 7 g pro., 45 g carbo., 38 g fat, 140 mg chol., 240 mg sodium.