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Article: Panna cotta keeps summer fruits afloat.(Food)(Baking secrets)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- August 30, 2006
CopyrightCOPYRIGHT 2006 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Annie Overboe
You need dessert for your Labor Day get-together, something cool and breezy that provides a platform for fresh local fruit. Yet you don't want to put too much labor into this end-of-summer treat.
Panna cotta fits the bill.
Panna cotta, which translates to cooked cream, resembles American pudding. Simple, yet enticing, this classic Old World dessert offers a delicious taste of European fare.
Traditional panna cotta begins with sugar sweetened cream. Heated just below boiling and thickened by gelatin, the dessert takes shape during chilling. You have to unmold it to serve it, and I know from first-hand experience ...