What is panna cotta? It literally means "cooked cream" and that's really all it is. It's cooked cream (or yogurt) thickened and sweetened and chilled in the fridge. Panna cotta is a pudding that, unlike traditional custards, has no eggs. It also has no flour, so it's completely gluten-free. It does usually include gelatin, though, so if you are vegetarian you'll have to find a substitute like agar agar. But it's a snap to make — adaptable to any size of crowd, easily made ahead, and elegantly served in little cups, glasses, tumblers, ramekins, martini glasses — heck, even soup bowls if you're really a fan. It can be cooked up in just about five minutes then put into the fridge to chill. Convinced yet? If not, let's talk about how it tastes. Without the flavor of eggs, panna cotta is the purest vehicle for really good cream, milk, or yogurt. It's light and creamy with all the sweetness of fresh cream and good vanilla or other flavorings. It's light on the tongue yet not as rich (or melty) as ice cream. It pairs perfectly with summer fruit: strawberries, blueberries, peaches and apricots. This particular recipe we're about to share is a yogurt panna cotta, which gives it an extra tang, and also lessens (somewhat) the caloric weight. We added just a taste (a tiny taste) of rosewater for a faint, elusive scent of roses that enhances the yogurt's refreshing tang without overpowering. We added blueberries for a final touch of tannic sweetness. And again (are you tired of this yet?) it took us about four and a half minutes to put this whole little dessert together. Panna cotta — it's the best elegant summer dessert we know. Give it a try!