PANNA COTTA

Jun 28, 2024 | Blog edition

Simplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing!

Even though Panna Cotta (lit. cooked cream) wasn’t mentioned in Italian cookbooks until the 1960s, today it is considered a traditional Piedmontese dessert, and the original recipe calls for only whole cream, sugar, vanilla, and gelatin.

 

When made to perfection and properly chilled, Panna Cotta is silky smooth, deliciously creamy, and has a gentle wobble to it. For a slightly lighter version of this scrumptious dessert, use half-and-half instead of heavy cream, or simply dilute heavy cream with milk.

 

Classic Piedmontese panna cotta is served on its own or sometimes accompanied with Brutti ma buoni hazelnut meringue biscotti, while the Valle d’Aosta version of panna cotta is flavored with a dash of peach eau-de-vie and garnished with red berry coulis.

In other parts of Italy, panna cotta is frequently flavored with rum or sweet Marsala wine and topped with a generous drizzle of caramel sauce, which perfectly complements the seductive aroma of vanilla. Imagination being the only limit, variations on this elegant dessert are virtually endless, and it can be easily tailored to anyone’s taste.

HOW TO PREPARE: PANNA COTTA
EXECUTION
EASY

PREPARATION TIME
20 min
COOKING TIME
25 min
RESTING PLACE
REFRIGERATOR
REST TIME
4h
PORTIONS
6
TOTAL TIME
4 hours and 45 minutes

Ingredients
For the panna cotta
• 1/2 liter of cream
• 100 ml of milk
• 100 g of sugar
• 10 g of isinglass
• 1 vanilla pod
To serve
• 250 g of berries extrajam (blueberries and currants)

 

PREPARATION

Preparing the panna cotta is very simple: first immerse the isinglass sheets in cold water. Pour the milk into a saucepan, heat over very low heat and do not bring to the boil. Remove from the heat and immerse the drained and squeezed gelatin sheets. Pour the cream into a saucepan, add the sugar and the vanilla pod, put on the heat and, over a low heat, stirring constantly, bring to the boil. Remove it immediately and pour it into the milk where you have dissolved the isinglass, stir to combine the ingredients.

Wet 6 single-portion molds with ice water, drain them and fill them with the mixture using a ladle. Store in the refrigerator for at least 4 hours to firm up.

Invert the panna cotta onto serving plates and serve with the berry sauce.

Try the recipe in all its variations

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