Posted by: lisetta | May 17, 2009

Parmesan panna cotta?

Did not at all expect to find Italian influence at Blackfish, a fabulous progressive American BYOB in Conshohocken, about a 30 minute drive out of the city. Though the carnaroli risotto with spring herbs and mascarpone failed to intrigue me, the parmesan panna cotta did. Its seduction continued the moment it arrived.  Look at it (sorry for the bad light). Wouldn’t you fall for its elegant design? 

Parmesan panna cotta

Parmesan panna cotta

I really love that these “American” restaurants can’t resist ‘fusing’ Italian influence. Panna cotta is typically served as a simple ‘cooked cream’ dessert, but its savory variations have enjoyed a surge in popularity in recent years.  It’s ridiculously simple to make, with only four ingredients – heavy cream, sugar, vanilla and gelatin. Of the many variations on the theme I’ve eaten over the years, this one was particularly delicious! 

The rest of the meal we ate, while not Italian, ranked as one of the best I’ve enjoyed in recent months. See my review on Urbanspoon for details.


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