Panna cotta is the Piedmontese set-cream dessert: cooked cream, sugar and gelatin, unmoulded and served with berries, caramel or wild-strawberry sauce.

Panna cotta was first documented in Piedmont in the early 20th century; the simplest version uses three ingredients (cream, sugar, gelatin) and a slow gentle simmer. It crossed into international restaurant menus in the 1980s as nouvelle Italian. The canonical Piedmontese version is unflavoured, served with a fruit coulis or caramel.

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