They're really different, Cathy. What throws people off, I think, is the word "custard."

Panna cotta translates as cooked cream. But it's not, really. The cream is heated just enough to assure that the gelatin dissolves.

So, think of it as a gelled cream, rather than as I custard.

I love the stuff, in all its permutations.

For my review, go to cheftalk.com and click on the cookbook reviews button.

Thanks KYH I will read your review. I understand what you mean by the word custard throwing people off. I want to give it a try especially if it is rather easy and simple to make, and what with the prcie of eggs these days, I may well develop a taste for the Panna Cotta, and save a few $$ on eggs in the process!

Cathy