There's no doubt about it; we love anything creamy that crosses our palate.  I can remember my first Panna Cotta in Italy, and I was immediately seduced by its rich creamy texture.  Chef Jerry Pellegrino points out to us, there are so many other ways of getting something creamy on a spoon.

               One of the first great desserts you'll come across when you start dining out on French cuisine is Crème Brulé.  The combination of the brittle sugar topping and the creamy pudding underneath is irresistible.  Closely related to it is Crème Caramel, which literally turns the recipe on its head.  And of course, the Italian delight Panna Cotta achieves that perfect creaminess in an entirely different way.

               Here are Jerry's recipes for each.

There's no doubt about it; we love anything creamy that crosses our palate.  I can remember my first Panna Cotta in Italy, and I was immediately seduced by its rich creamy texture.  Chef Jerry Pellegrino points out to us, there are so many other ways of getting something creamy on a spoon.
               One of the first great desserts you'll come across when you start dining out on French cuisine is Crème Brulé.  The combination of the brittle sugar topping and the creamy pudding underneath is irresistible.  Closely related to it is Crème Caramel, which literally turns the recipe on its head.  And of course, the Italian delight Panna Cotta achieves that perfect creaminess in an entirely different way.
               Here are Jerry's recipes for each.

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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