Looks can be deceiving. I probably look put together, but little do you know that I live in a state of organized chaos, have the most absurd and ridiculous sense of humor and I’m a ginormous dork. That scarf I’m wearing, that you just asked where it’s from because it’s nice looking? $1.99, forever21. That incredibly handsome Jon Hamm lookalike? A doofus. The quiet guy in the corner? The most interesting man in the world, well the other one, after the Dos Equis guy. I might look like I’m having fun on the treadmill, in a state of total grace, but I’m stuggling inside for every step. That nice plate? Goodwill. That super elegant panna cotta, restaurant style dessert that you just ate, thinking I slaved three hours to make? Took five minutes of active time.

Panna cottas, a typically Italian dessert, appear difficult because they look so fancy and classy. It’s a free-form pudding/custard that just stands on its own. This type of dessert can elicit oooh’s and aaah’s once unveiled at your dinner party or in front of  the mother-in-law/date you are trying to impress. But inside you’ll know it just took heating up some everyday ingredients, pouring them into ramekins (isn’t ramekin a weird word?) or any other vessel and letting them sit. Undisturbed in your fridge. At serving time, ta-da! Flip the vessel over, and there’s your fancypants, luxurious looking, and not to mention totally decadently delicious dessert. Garnish with a fruit and you are good to go.

It’ll be your (and my) little secret. Just like so many other things out there. Appearances…tricking people, everyday.

Buttermilk panna cotta

Adapted from Epicurious

Serves 6

2 tablespoons water

1 1/2 teaspoons unflavored gelatin

Nonstick vegetable oil spray

1 cup whipping cream

1 teaspoon finely grated lemon peel

1/2 cup sugar

2 cups buttermilk

2 teaspoons vanilla extract

1-2 cups berries or any other fruit, for serving

In a small bowl, pour the 2 tablespoons of water and sprinkle the gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins, custard cups, mugs, or any other cup-like vessel with nonstick spray.

In a medium saucepan over medium-high heat, heat the cream, lemon peel, and sugar, and stiring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture and remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla. Divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours and up to 2 days before serving.

Using small sharp knife, carefully cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.