Category: Panna Cotta

How to Make Panna Cotta

Exceedingly simple, just the way I like it. Feels like it’s been an awfully long time coming, though, doesn’t it? First, let me thank several very talented pastry people who all wrote in with various tips on this dessert. They were all very much appreciated (though to be 100% honest, I went back to my […]

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Vanilla-Buttermilk Panna Cotta

One misconception about panna cotta is that it must always be served turned-out, standing on its own like a flan. That to me presents a fundamental problem, which is to say, too much gelatin. My personal feeling is that panna cotta needn’t be terribly firm, just enough to give it a silky and elegant mouthfeel. […]

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