Traditional Italian Panna Cotta (cooked cream )
How to make panna cotta/ How to cook perfect panna cotta at home.
Panna Cotta is a spoon dessert of our Italian gastronomic tradition. Simple, as simple are the ingredients that compose it. It is made of sweetened cream thickened with gelatin. The name panna cotta is not mentioned in Italian cookbooks before the 1960s.
Some argue that it was born in the Langhe at the beginning of 1900. Others, that it is derived from a Sicilian sweet, the “BiancoMangiare”, which originated from the Arab domination and that once landed in northern Italy, replaced the almond milk with cow’s milk. In the book “Il CuocoPiemontese” we find a very similar recipe already at the beginning of the eighteenth century, this dessert was called “crema bianca al naturale” and they used some flour as a thickener. Let’s not forget about similar recipes also in English and French cuisine.
Nowadays the Piedmont Region includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel.
Panna Cotta recipe Vanilla Bean panna cotta /Italian Panna Cotta recipe
- 250 g whipping cream/thickened cream (>=30% fat)
- 40 g icing sugar /confectioners’ sugar/powdered sugar/10X sugar
- 60 ml milk
- 1 and a half sheet isinglass(gelatine) or 1,5 gr. Agar agar powder
- ½ vanilla bean pod
Place the cream, icing sugar /confectionary’s sugar/powdered sugar and vanilla over a low heat.
Mix until the icing sugar dissolves (don’t let the mixture boil).
Soften the gelatine in room temperature milk and then add it to the warm cream mixture, which you have removed from the heat.
Pour the cream in the little moulds or glasses
Leave to cool in the fridge for at least 2 hours to set.
It’s possible to flavour the cream with saffron .Add powdered saffron to the cream after having added the gelatin.
Serve with melted chocolate ,fruit sauce (strawberry, raspberry or grapes) or liqueur (limoncello or nocino)