Pana Cotta

We made Pana Cotta in class the other day. The best part is it's easy to make and fun to setup and decorate. This dessert hardly leaves any room for you to mess it up. I look at this dessert as a creamier version of the american Jell-O. It's made by simmering milk and cream together with sugar and mixing gelatin into the mixture. It's then put into the Dariole moulds and chilled to allow the gelatin to set the custard. I didn't get to try the dessert since I am not a fan of gelatin. But I'm sure it's yummy.