to panna cotta but usually includes eggs as well as gelatin and is mixed with whipped cream before setting. Blancmange is sometimes thickened with gelatin or isinglass, sometimes with starch. Panna cotta is sometimes called a custard, but true custard is thickened with egg yolks, not gelatin. See also List of Italian desserts Fruit fool References Italian desserts Puddings Gelatin Cuisine of Piedmont