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Don't be intimidated by Italian dessert panna cotta
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Silky, smooth, and delicious -- that describes panna cotta. If you're a fan of this Italian dessert but are intimidated by it, don't be. It's a cinch to make.
In Italian, panna cotta means "cooked cream," and the basic
ingredients are cream, gelatin and sugar. There's no baking, no water bath, no blow torch. You will need a double boiler, but you can improvise. The beauty of this dessert is once you master a basic recipe, you can add anything to customize it. Consider it a blank cream canvas of opportunity.
Change a recipe by adding zest of lemons, oranges or limes. Embellish it by spooning fruit preserves on the bottom, or top with honey, whipped cream, fresh berries, berries soaked in rum -- options abound.
It's the perfect dessert for entertaining because you can make it a day in advance and people think it's gourmet. Serve it in ramekins, wine or champagne glasses, shot glasses, tea or cappuccino cups -- have fun with it.
I spent my weekend dabbling in recipes and crafted one for readers who want something fancy (the Grand Marnier) and another for those after a homestyle taste (the banana split). The Grand Marnier was my favorite. And there's no need to wait for a dinner party to savor this dessert -- make it for yourself. Remember, every meal should be a celebration.
By Juliana Goodwin || May 14, 2008
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