The sweet spot
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.