But then a little of the sweet stuff never really hurt anything. And anyway, I don’t want to get branded as some sort of pastry purist, a Quaker with a whisk. I’ve been known to drizzle any number of condiments on a panna cotta. Caramel is a classic match with dairy, followed closely by fresh berries when you can get’em. After that citrus peels and/or syrups are a nice option. Rum is also a classic panna cotta accompaniment, though it tends to overwhelm the cream somewhat. You can either add a little in to the mixture, or pour it over the top (in which case there’s always the temptation to sprinkle on some extra sugar and light the whole mess on fire…or maybe that’s just me).