Panna Cotta

Panna cotta is sweetened cream set with a small amount of gelatin until it barely holds its shape, turned out of its mould to wobble on the plate. The name simply means "cooked cream" — there's no egg custard involved at all, which is exactly what sets it apart from crème brûlée or crème caramel.

What it actually is

Cream, sugar and vanilla warm gently together until the sugar dissolves, and just enough softened gelatin stirs in to set the mixture once it chills — far less than would go into a firm jelly, since the whole point is a set barely strong enough to hold its shape when turned out. It sets in individual moulds, then a quick dip in warm water and a firm tap releases it onto the plate.

The wobble is the whole test of a good panna cotta. Set too firm, it eats like a rubbery jelly; set correctly, it should tremble as the plate moves and give way to a spoon with almost no resistance.

How it's served

• Turned out of its mould onto a plate, unmoulded just before serving.
• With a fruit coulis, caramel or berry compote spooned over or around it.
• Chilled, never at room temperature, since it needs to stay cold to hold its set.

Writing it on a menu

• Flag dairy; the cream base carries it entirely.
• Say what it's served with, since the sauce or fruit accompaniment is what varies most between versions.
• Note that it's egg-free, unlike a baked custard dessert, which some guests specifically look for.
• Mention that the texture should be a soft wobble, not a firm jelly, since an over-set panna cotta has missed the point of the dish.