Some weeks, it’s hard to find time to cook, much less to entertain. A recent week was like that at our house. My husband and I were racing to complete our tax return, among other things, and dear friends were scheduled to come for an overnight visit Saturday, for whom we had planned a small dinner.

Because I knew the meal would have to be simple, I searched for quick recipes or ones that could be prepared well in advance, and finally came up with a menu. For appetizers, there would be bowls of lemon-scented olives (purchased at a local market) and toasted almonds. The main course would be an all-in-one French stew of lamb and spring vegetables, and, for dessert, buttermilk panna cotta with fresh blueberries.

The stew took an hour and a half to cook, but I was able to prepare it two days ahead. The panna cottas (they turned out to be the piece de resistance of the evening) also could be prepared as long as two days ahead and had the added advantage of taking only about 20 minutes to assemble.

A classic Italian dessert, panna cotta (Italian for “cooked cream”) is a gloriously smooth custard made without eggs. It is bound with gelatin and typically served chilled.

The panna cotta recipe that follows is from Brian Alberg, chef at the Red Lion Inn in Stockbridge, Mass. He cleverly uses buttermilk to add a bright tang to this confection and to keep it from being cloying. Garnished with fresh blueberries and mint, this dessert is the answer when you want something that’s quick, make-ahead and delicious.

Buttermilk Panna Cotta with Blueberries

&#149 6 (6-ounce) ramekins

&#149 Nonstick cooking spray

&#149 2 teaspoons ( 1/4-ounce envelope) powdered gelatin

&#149 2 tablespoons water

&#149 3/4 cup heavy cream

&#149 3/4 cup sugar

&#149 2 cups buttermilk (shake carton or bottle well before measuring)

&#149 1/4 teaspoon vanilla

For the garnish:

&#149 1 1/2 cups blueberries

&#149 1 tablespoon sugar

&#149 3/4 teaspoon grated lemon zest

&#149 6 mint sprigs

Spray the insides of six 6-ounce (3/4-cup) ramekins or souffle cups with nonstick cooking spray. Place the gelatin in a small bowl and cover with 2 tablespoons water to soften, for about 5 minutes.

In a medium saucepan, whisk the cream and sugar, and place over medium-high heat. Stir until the sugar dissolves, and bring the mixture to a good simmer. Remove from the heat, and stir in the gelatin until it has completely dissolved. Then, stir in the buttermilk and vanilla. Transfer the mixture to a large (about 4-cup) measuring cup with a spout, and pour into the prepared ramekins.

Place the ramekins on a baking sheet or tray, cover with plastic wrap, and chill until completely set, for 6 hours or overnight. (Panna cottas can be made as long as 2 days ahead. Keep covered and refrigerated.)

To serve: Toss the blueberries, sugar and lemon zest in a medium-size bowl. Have ready 6 dessert plates. Remove the panna cottas from the refrigerator and let stand at room temperature for 10 minutes. To unmold, run a sharp knife around the inside edge of each ramekin.

Fill a cake pan or pie plate with very hot water, and dip the bottom of each ramekin in the water for about 10 seconds. Invert each ramekin onto the center of a dessert plate and gently lift off the dish. If the panna cotta doesn’t unmold, repeat dipping the bottoms of the ramekins in hot water.

Garnish each serving with blueberries and a mint sprig.

Makes 6 servings.

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