Panna cotta is the perfect dinner party dessert: it looks impressive, tastes ethereal, and is practically foolproof. Learn how to make it perfectly with this tutorial from The Kitchn, and celebrate Valentine’s Day year-round.
Photo by Faith DurandA few weeks ago, during our editorial retreat, I made panna cotta for a dinner at home, and insisted to Ariel, our assistant editor, that it was a piece of cake to make. No, actually — easier than cake. (Har har.) She went home and tried a recipe from my book, Bakeless Sweets, and reported back, wide-eyed, that she couldn’t believe how easy and quick it was.
I find that’s usually the case with panna cotta; people think it’s some laborious restaurant dessert involving cheesecloth and a chinois, but it’s actually easier than making Jello out of a box.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
