This delicious Piedmontese specialty is gaining in popularity and fame all over Italy and beyond. You can make it completely plain or add crushed amaretti, coffee, chocolate, soft fruits, lemon or orange peel, liqueur—the possibilities are endless. The skill of this dessert lies in getting it to set without making it rubbery, so just the right amount of sheet gelatin needs to be used. Here is the basic, plain version.
If you do not feel confident enough to turn the panna cotta out onto plates, serve it in small ramekins or cups instead. You can make a coffee version and froth the cream before setting to look like a cappuccino, served in a coffee cup set on a saucer.
“I’ve learned here that simplicity is liberating. We no longer measure, but just cook. As all cooks know, ingredients of the moment are the best guides. Much of what we do is too simple to be called a recipe – it’s just the way we do it.”
Frances Mayes, Under the Tuscan Sun
© 2008 Valentina Harris. All rights reserved.