Coconut Cardamom Panna Cotta

Step 1: In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool.

Step 2: Stir the coconut milk into the cream mixture.

Step 3: Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a large measuring cup.

Step 4: Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)

Step 5: Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate for 10 minutes. Add slices of nectarine or peach.

Step 6: To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.