Vanilla, Caramel, and Cinnamon-Almond Panna Cottas

Preparation info
  • Makes


    servings (each variation)
    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

While they have only been recently discovered here (instantly becoming wildly popular), panna cottas have always been a staple of the Italian dessert repertoire. Made from cream, milk, sugar, and gelatin, the recipe is very basic. Although cotta means “cooked,” they are not actually cooked. The cream and milk are heated through so the gelatin can be mixed in. The trick is to have enough gelatin to get them to set, but not so much that they have a Jell-O-like consistency and end up ta