Panna Cotta

Panna Cotta is a Decadent Piedmont and Italian Dessert that will leave you absulutely begging for more.

Panna Cotta is perhaps the most well known of Piedmont's dessert recipes, although the great Bonet has to be a close second.

Panna Cotta, which means cooked cream in English, is to found in restaurants of all types everywhere throughout the Piedmont region. It is very easy to make plus delicious. Just the thing to end off a perfect dinner.

Ingredients

• 3/4 tsp. of gelatin

• 2 cups (480ml)of heavy cream

• 1/4 cup (60g)of sugar

• 1 to 1/2 teaspoons of vanilla or 1 small vanilla bean

• not more than a pinch of salt

Cooking instructions

1) Dissolve the gelatin in the cream for about 5 minutes.

2) Combine the remaining ingredients in a medium saucepan a cook over a medium heat, stir occasionally until the sugar dissolves and the first bubbles begin to appear around the edge of your pan, once the bubbling begins remove from heat before it boils fully and add in the gelatin, stir until it is all completely mixed together.

3) Pour the mixture into small baking dishes and set it in the refrigerator for at least 4 hours but it does taste much better if you can leave it overnight. Serve with fresh fruit, balsamic vinegar (a nice thick high quality one otherwise don't bother), port, or a sweet sauce.



Return from this Panna Cotta recipe to the Piedmont Recipe Page

Return to the home page of My Italy (Piedmont, Le Marche, Sardinia and Liguria).

For more on the history of Panna Cotta and a nice photo too click here to visit Wikipedia

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