Panna cotta – literally “cooked cream” – is a light Italian eggless custard hitting the dessert circuit in various styles. Rendezvous in Central Square does a simple vanilla bean version with poached quince and pomegranate ($7); Lumière in Newton does a buttermilk rendition with a dried fruit, maple compote ($9); East Cambridge's dante offers panna cotta with red wine–poached pears, chocolate ganache and amaretti ($9); Craigie Street Bistrot serves sour milk panna cotta with local berry coulis ($10); while over at Meritage, dark chocolate panna cotta appears on a chocolate dessert sampler ($12).
– Naomi Kooker