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Article: NOW STARRING: PANNA COTTA
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- October 29, 2003
- Author:
CopyrightCopyright 2003 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Panna cotta: Literally cooked cream. A mixture of cream, milk,
sugar, and gelatin, brought to a simmering point and then poured into
molds to set." This is Anna Del Conte's definition in "Gastronomy of
Italy." It doesn't sound like much - until you eat a spoonful.
For years, pastry chefs put tiramisu on their menus, whether or
not the establishment was Italian, because the sweet concoction of
cake and custard was a surefire sell. Then the fashion moved on to
creme brulee, a thick, egg-rich custard with crackly caramel on
top.
Now the scale has tilted once again, and the new darling is panna
cotta. The turned-out cream, which is milky and barely set, is
sometimes tinted golden or ...