German ice cream fans have, of late, been getting a good lesson in Italian desserts. The latest buzz word is panna cotta. Both Langnese and Nestle-Scholler have new products out that make use of it.

The word translates as "cooked cream"--preferably the thick cream of the Piedmont region where the dessert originated. Add sugar and gelatin and you get something like vanilla ice cream on the verge of melting, which gives talented chefs a canvas on which to express creativity.

Nestle-Scholler is mixing panna cotta with orange, blueberry and rhubarb ice, while ...

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