Old-world panna cotta is experiencing a renaissance these days, and for good reason. This no-bake, gluten-free dessert is a giggly blank canvas for seasonal flavors and embellishments, from rhubarb compote to gingerbread crumbles. Sounds fancy, but panna cotta is really just barely-sweetened Jell-O made with cream (or milk or Greek yogurt) instead of water. Since it must be made ahead (in order to set up in the fridge), panna cotta perfect for entertaining. Busy restaurants love it for this reason as well.

Back in 1999, when I was voted one of Food & Wine magazine’s Best New Chefs, I began experimenting with all kinds of different flavorings, shapes and toppings for panna cotta.

That’s me – front row, second from the right.

Continue reading →