Stone fruit is coming to an end as we get closer to the end of summer and as we soak-up these last few weeks of summer we should continue to keep out of the kitchen as much as possible and eat cool refreshing desserts on the porch. This panna cotta recipe is great with any fruit, but the heartiness of stone fruit and the creamy texture of the custard is a great way to end a long summer day. –Justin Burke-Samson 

Ricotta panna cotta with stone fruit 

Ingredients 

1 envelope unflavored powdered gelatin
2 cups ricotta
⅓ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon salt
1½ cups half and half
3 medium plums pitted and sliced, or preferred stone fruit
Honey, for drizzling

Directions  

1. Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften. 
2. Meanwhile, coat a 9-inch pie or cake pan with oil and set aside. 
3. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half and half in a food processor.
4. When gelatin is softened, add remaining ½ cup half and half to saucepan and set over low heat. Cook, stirring until gelatin is completely dissolved (do not bring to a boil). Scrape mixture into a food processor and pulse until completely smooth. Pour into prepared pan and chill until set, at least 4 hours (after 1 hour cover loosely with plastic wrap).
5. Using a butter knife, run a knife around the sides of the panna cotta to loosen the edges.
6. Fill a baking dish with hot water and lower the bottom of pan into water for 5 seconds, then lift it back out.
7. Using a serving plate firmly over the top of the pan, quickly invert in one motion; set plate down. Use knife gently lift up mold.
8. Top with nectarines and drizzle with honey and a pinch of salt.