Panna cotta (Italian: [ˈpanna ˈkɔtta]; Piedmontese: panera cheuita [paˈnera ˈkøjta]; lit.

The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

[9] The Piedmont region includes panna cotta in its 2001 list of traditional food products.

[10] Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel.

[3] Italian recipes sometimes call for colla di pesce ('fish glue'), which may literally be isinglass or, more probably, simply a name for common gelatin.