The sweet spot

The Guardian - Feast - - Feast - Ta­mal Ray

I used to be sus­pi­cious of panna cotta. After one too many gelati­nous dis­as­ters, I’d writ­ten it off as the hall­mark of a dodgy res­tau­rant; a pale blob that ap­peared on menus out of obli­ga­tion rather than a real love of pud­ding. When done right, though, panna cotta is a joy. The silky-smooth, del­i­cately-flavoured cream melts in your mouth and is an el­e­gant way to end a meal.

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