Panna cotta is the most weightless of custards. It has a soothingly silky feel on the palate, it is just sweet enough, and I have never known anyone who didn’t like it. For a short period, however, when I was working with it in an American kitchen, I hated it.
Panna cotta means cooked cream, and that is the way I make it in Italy, allowing the cream to boil. At home in Venice it came out perfectly, but on each of my first attempts in the States, I ended up with a gummy