Though panna cotta is now seen as a timeless Italian classic, it actually stayed a local secret in northern Italy until the late 20th century. It didn’t achieve worldwide fame until the 1990s, when restaurants began featuring it on their menus. Its smooth texture and endless flavor possibilities — from coffee to lavender — helped it become a modern gourmet sensation almost instantly.

   Buttermilk ok kefir is at room temperature. If using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning purple.