Panna cotta fits all of those requirements and so is one of my staple dessert recipes. Its an eggless custard - thickened with gelatine - and goes great with fresh fruit, compote or sauce.
The basic recipe is 3 c cream, 1/2 c sugar, and 1.5 t gelatine. I usually make mine with half and half instead of cream, and usually do 2 c of some sort of tangy milk product - yogurt, buttermilk, and goats milk are all good options. For a recent dinner party, I served buttermilk panna cotta with blueberry cabernet sauce. Delicious and so easy!
Buttermilk Panna Cotta
1.5 t gelatine3 T water
1 c half and half
1/2 c sugar
2 c buttermilk
Add water and gelatine to a small bowl. Let soften for at least 10 minutes. Gently heat half and half and sugar in a saucepan until sugar is completely dissolved. Remove from heat and stir in vanilla and gelatine. Then stir in buttermilk. Pour into 6-8 prepared ramekins (I use handled soup bowls which work perfectly). Let chill in fridge for at least 4 hours before serving.
Blueberry Cabernet Sauce
In a saucepan bring 1 pint fresh blueberries and 1/2 cup cabernet sauvignon to a boil, stirring constantly. Let cool before serving.