Panna cotta from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 840) by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on May 27, 2022

    This is one of my go-to desserts for company dinners where I want something fresh, creamy, but light tasting. I love the tang that the buttermilk adds. I normally don't bother with turning it out. Just prepare and chill in glasses or dessert coups and top with some macerated fruit. The suggested blueberry/star anise topping works really well.

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