To bring the dessert to the consistency it achieves with the super-thick cream of the Piedmont region s dairy country where it was born, I stir in sour cream before pouring it into small molds for chilling.
Chefs often dress up panna cotta with complicated sauces.
I like it on its own, or the way it s eaten in homes, with fresh fruit cherries when they come into season, strawberries, raspberries, peaches, and pears. Find imported Saba from Modena in some fancy food stores. This recipe unmolds with a soft, creamy finish. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.