Q: My husband and I would like to submit our request. We are addicted to the panna cotta dessert at Antica Posta. It is the Italian version of flan. We would appreciate it if Antica Posta would share its recipe.

-- Patricia Genovese, Marietta

A: Marco Betti of Antica Posta gladly provided the recipe you requested. Panna Cotta or "cooked cream," a well-known Italian dessert, is a sweetened cream and gelatin mixture molded in individual ramekins. The key to making panna cotta is to keep its creamy smooth texture, while having it set enough to keep its shape. If you like a firmer texture, use 1/2 cup of water; for a just-set version use 3/4 cup water. Antica Posta serves its panna cotta with fruit puree and garnishes it with diced pineapple, raspberries and a sprig of mint.

-- Jeanne Besser, for the Journal-Constitution

DESSERT

Panna Cotta

Makes 10 servings

Preparation time: 10 minutes, plus 6 hours or overnight refrigeration

Cooking time: 10 minutes

1 envelope (2 1/4 teaspoons) unflavored gelatin

1/2 to 3/4 cup cold water

4 cups heavy cream

1/2 vanilla bean

2/3 cup granulated sugar

2 cups pureed berries

1 cup diced pineapple

10 raspberries

10 mint leaf sprigs

Lightly grease 10 (6 to 8-ounce) ramekins.

In a bowl, dissolve gelatin in cold water. In a saucepan, heat cream with vanilla bean until a light boil. Remove from heat and add sugar and gelatin mixture, stirring well to combine. Remove vanilla bean. Place in molds. Refrigerate for 6 hours or overnight, until set.

Invert molds on to individual serving plates (if molds are hard to dislodge, run a knife around the sides or heat the bottom of the mold for 5 seconds). Drizzle berry puree over panna cotta. Garnish each with pineapple, raspberry and a mint leaf.

Per serving: 408 calories (percent of calories from fat, 76), 2 grams protein, 23 grams carbohydrates, 2 grams fiber, 35 grams fat, 131 milligrams cholesterol, 39 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.