This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Over the past seventy years, the editors of the late Gourmet magazine have won three coveted National Magazine Awards, 16 James Beard Awards, and an Emmy. Recent cookbook titles include Gourmet Italian, Gourmet Weekday, and The Gourmet Cookie Book.