Panna Cotta

“Cooked” Cream

Preparation info

  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Despite this dessert’s name, the cream is not cooked at all beyond being heated. It is really a cream jelly poured into a caramelized mold and results in a lighter and more flavorful version of a baked custard.

To dress up the panna cotta, prepare it in a ring mold and fill the center with mixed berries or with mixed cut fruit sprinkled with a tablespoon or two of white rum.

Ingredients

Method