Panna cotta is practically the perfect dessert.Let me count the ways. Most important, it’s delicious. A simple concoction of sweetened cream laced with vanilla (and often other flavors), it’s thickened with just enough gelatin to hold its shape and give a slight jiggle, while still being soft enough to readily melt in your mouth.

It offers some practical conveniences, too: It requires no more than a slip of time to prepare, it can be made a day ahead, and it’s served cold or at room temperature (so there’s no need for reheating). Plus, it’s naturally gluten-free and easy to make dairy-free.

选择形状

您几乎可以使用大约任何小容器来塑造胸衣。Ramekins，小碗，糕点模具，甚至是水杯都是公平的游戏。混合物将以您选择的任何容器的形状建立。从那里开始，它可以使用食谱说明不镀或直接从容器中送达。

换乳制品

Traditionally, panna cotta (Italian for cooked cream) is made with cream and milk. I use half-and-half in mybasic version, but I also like to make panna cotta with other dairy and even nondairy ingredients, which change the flavor and offer subtle differences in texture. Sour cream and buttermilk are favorites. Both give panna cotta a mildly tart flavor.Sour creamalso adds extra richness, while abuttermilk versionfeels even lighter and fresher than the original. For adairy-free option, I use coconut milk. To accommodate the varying amounts of fat in each of these, I’ve adjusted the amount of gelatin I use, so they all set up beautifully.

Top it off with sauce

Glossy and white, panna cotta can look a bit stark on its own. Fruity toppings like arhubarb compote,樱桃白兰地酱, or蓝莓酱make a bright contrast for the creamy dessert.Honey caramel sauce, on the other hand, adds another layer of complex sweetness. Try mixing and matching the panna cottas and sauces below for an effortlessly sophisticated and tasty way to end a meal.