Generally speaking, you only need two ingredients to make a delicious panna cotta: flavored milk and gelatin. Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavor of the panna cotta. The secret to a profesh panna cotta is just the right amount of gelatin: Just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavored cream. So little that you wonder how the dessert held its shape in the first place. Serve the panna cotta with fresh fruit and/or Cornflake Crunch (page 51). Or layer it with Banana Cream (page 91) and Hazelnut Crunch (page 185).
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
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