I realize that given some of the somewhat complex recipes and step-by-step tutorials I have in the archives one might incorrectly assume that something simple like a vanilla panna cotta would not excite me.
The best dishes, however, are often the simplest. The panna cotta, an Italian dessert as traditional as the tiramisu, epitomizes this idea. I am astonished that a dessert made from so few ingredients, simply stirred together and gently heated to a simmer, could be so wonderful.
