Panna cotta is a classic Italian dessert made with milk and cream, lightly sweetened with sugar, and thickened with gelatin. It doesn’t contain eggs but has the silky smooth qualities of custard, especially if you use just enough gelatin to hold its shape on a plate. Panna cotta lends itself to many variations, including the addition of buttermilk, crème fraîche, or yogurt for part of the cream. Because the list of ingredients is short, high-quality milk and cream make a noticeable difference.
This recipe is excerpted from The Chefs Collaborative Cookbook.
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