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(article, Culinate staff)
We've been loving [/recipes/collections/Culinate+Kitchen/Desserts/Panna+Cotta+%28Cooked+Cream%29 "panna cotta,"] the Italian dessert that's a richer, smoother version of Jell-O pudding than you've ever tasted. Not only is it a divine treat, but panna cotta's not difficult to make once you get the hang of it. That said, one of our early panna cotta experiments started out as a disaster, and we wished we knew more about one particular essential ingredient: gelatin. So we were happy to find a recent blog post by Paris-based pastry master David Lebovitz entitled '"How Next on our to-find list: Gelatin sheets.