Panna cotta, or "cooked cream," is a specialty of Piedmont, Italy, where large herds of dairy cows yield an abundance of fresh milk. It has the pure flavor of fresh cream, with a slightly thickened, custardlike consistency, thanks to a touch of gelatin. Using a vanilla bean imbues the cream with a particularly delicate floral aroma, but 1 tsp. vanilla extract can be substituted; add it after removing the pan from the heat.
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