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Panna cotta
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
Panna cotta, Italian for cooked cream, comes from Piedmont in northern Italy and is sweetened cream set softly with gelatine. A good one is barely set, so it trembles on the plate and melts in the mouth.
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