Boiled Cream Pudding

Panna Cotta

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Among the selection of Piedmontese desserts that Giorgio Rocca serves on a big plate to end the meal, Panna cotta is one of the most memorable. This version of a basic custard is very thick and creamy, with a rich, smooth flavour and a very silky, slippery texture. It should be quite pale yellow in colour and must always be slightly chilled when served. If s very easy to make and is absolutely wonderful to eat. I like to serve it with a dish of soft fruits like raspberries,