.Best Panna Cotta

Bellanico

Panna cotta is one of the simplest and most transcendent of
desserts. Although its name means “cooked cream” in Italian, this rich
feathery union of sugar, vanilla, gelatin, and (lots of) cream is
barely simmered, and only for a couple of minutes. Its flavor is
purely, wonderfully lacteal — the dessert originated in the
dairylands of the Piedmont — and when properly prepared, its
texture is smooth as satin. At Bellanico, a happy Glenview neighborhood
hangout with a penchant for inventive culinary concepts, the kitchen
prepares a savory appetizer panna cotta that’s as silky as the
finest we’ve ever experienced, but it also boasts the jazzy presence of
sweet blue-veined Gorgonzola, giving the dish a creamy intensity that
raises it to the ethereal. It’s served with half a dozen spears of
chilled al dente asparagus, a green and crunchy accent to the lush
panna, plus crispy toasted almonds and a potent drizzle of
Cavedoni’s sweet and puckery five-year-old Il Caratello
balsamico. Yum!

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