Panna Cotta

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 840

Cuisine: Italian

Course: Desserts

Reviews

1 reviews, average rating 5.0 / 5

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Barbara

14 years ago

★ ★ ★ ★ ★ 5/5

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This is such a simple tasty pudding! It is made with cream and buttermilk, which gives it a lovely, refreshing tang that makes it less rich-tasting than some other panna cottas. I served it with some mixed berries, but they almost overwhelmed the subtle flavour of the dessert. Next time I make it (and there will be a next time!) I'll add some lemon rind and serve it plain.

I've made it a number of times now, always with grated lemon rind to flavour it. I love it that way.

2 comment(s)

Queezle_Sister · 14 years ago

This sounds wonderful - love panna cotta but never thought about including buttermilk!

aj12754 · 14 years ago

I'd never have thought buttermilk either but I love the tang so this recipe goes into ever-growing pile of "recipes to try". This cookbook seems to have a lot of good stuff.

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