Panna Cotta

Panna cotta is set with gelatin, while flan and creme caramel are egg custards. The name means cooked cream in Italian, and the texture should be softly wobbly rather than sliceably firm.

Panna cotta is strongly associated with Piedmont in northern Italy. The classic version uses cream, sugar, gelatin, and vanilla, though modern versions often add coffee, citrus, or chocolate.

Rubbery panna cotta usually means too much gelatin or too little dairy fat. A good panna cotta should barely hold its shape when unmolded, which is why many recipes chill it in small ramekins.

Fruit sauces such as berry coulis are common because their acidity balances the cream. Caramel, espresso syrup, and poached stone fruit also work with the simple vanilla base.