Panna Cream: High pasteurized cream. Literally "cooked cream". Panna cream is seldom used in traditional dishes, but is now added to a number of pasta sauces to make them more liquid yet denser. The best known sauce based entirely on cream is used for dressing fettuccine. Cream is used in sweet preparations, although egg custard is often preferred, as it also is in the making of ice cream. There are two traditional desserts made entirely of cream and sugar, lattemiele, from southern Lombardy and Panna Cotta. Panna Cotta is a mixture of cream, sugar, and gelatin, brought to a simmering point and then poured into moulds to set. The traditional Panna Cotta from Piedmont and Val d'Aosta is flavored with peach eau-de-vie. Panna cotta is served chilled and unmoulded and, traditionally, by itself, although there is now a trend to serve fruit puree with it or to surround it with fresh fruit.Panna cream now added to a number of pasta sauce to make them more liquid, yet denser. The best-known sauce based entirely on cream is used for dressing fettuccine.