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Article: LIVING REVIEW FOOD & DRINK: Not just desserts First it conquered the puddings section, now panna cotta is taking over the rest of the menu. Jenni Muir meets the chefs who are set on cooking with cream
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- June 29, 2003
- Author:
CopyrightCopyright 2003 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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In Sleepless in Seattle, tiramisu is eulogised as the most
important thing to happen to the dating scene since going Dutch - the
one thing Tom Hanks needs to know about before he takes a woman out
for dinner. But, perhaps because of its ubiquity at countless spag-
bol trattorias, it's now got another link with that film - both are
as cheesy as a bowl of Parmesan. In the new millennium, we've found a
new Italian dessert to fall in love with, something subtler and
lighter: panna cotta.
Like many of the best traditional dishes, panna cotta's exact
origins are unclear. The name means "cooked cream" (it is also known
as "crema cotta") and, today, it's usually a dome of vanilla-
flavoured cream ...