Ok, so maybe the only thing they have in common is the jiggle. But that’s what I was reminded of by the texture of this gelatin-based panna cotta, something you’d serve at a dinner party for grown-ups. Whereas rainbow jello is something you’d serve at a dinner party with guests whose ages are in the single-digits, or with a tongue-in-cheek 70s theme (break out the avocado-green Tupperware!).
Bemoaning the lack of jello dessert options at your local restaurant? One of the places you can still find jello options in abundant supply, apart from your local senior center, is K&W Cafeterias. I head there whenever I’m visiting my hometown in NC and need a cheap comfort-food fix.
At K-Dub, they call jello congeal, not a word you’d normally associate with anything you put in your mouth. If that doesn’t make you think twice about that green, gelatinous cube with mandarin oranges suspended within like a Damien Hirst shark tank, I’m not sure what will.
But back to the panna cotta. It’s not as solid and chewy as your typical block of jello, but it’s definitely got a jiggle about it. If you like the flavor of vanilla yogurt, I recommend trying the recipe mentioned above. It’s dead easy, just requires a few ingredients, and foolproof. I didn’t even bother straining the mixture, and it turned out just fine. Like yogurt, it’s best served up with a compote or fresh fruit. I liked it with strawberries and mangoes (if available, buy the champagne mangoes, with the yellow-orange skin. They’re sweeter than the larger ones with red-green skins and have a buttery texture).