Panna cotta: another Italian delicious dessert
Panna cotta is an Italian dessert of gelatin and sweetened creamed and molded. This dessert can be aromatized with vanilla, coffee, or other toppings. This is a very basic pudding made of dairy thickened with gelatin. Its name means “cooked cream,” since its earliest forms were made of thick cream thickened with fish bones.
The history of Panna cotta
The name Panna Cotta hasn’t been mentioned in Italian cookbooks before 1960s, but is cited as a traditional dessert of the Piedmont region in northern Italy. An undocumented claim has it that the dessert was invented by a Hungarian woman in the early 20th century. An 1879 dictionary mentions a dish by the name ‘Latte Inglese’ made of cooked cream thickened with gelatin and molded.
How Panna cotta is prepared
Here’s what you need to make panna cotta:
• About 3 teaspoons of powdered gelatin
• 1/3 cup of sugar
• 1.5 cups of heavy or light cream
• A pinch of salt
• 1.5 cups of whole milk
• Cooking spray
• Pure vanilla extract
- Lightly spray the ramekins with cooking spray and wipe out most of the oil with a paper towel. Leave light residue only.
- Pour the whole milk into a saucepan and sprinkle powdered gelatin over the top evenly. Let it soften for about 5 minutes or until the milk surface wrinkles and the gelatin grains appear slightly dissolved or wet.
- Put the saucepan under low heat and warm the milk gently, stirring or whisking frequently. Don’t boil or simmer the milk. If you get some steam, get the pot off the stove and let it cool down. The milk should get hot enough that you can put your finger in the pot for a few seconds without getting burnt. Gelatin will then dissolve fast as the milk warms.
- Rub a bit of milk between your fingers after warming for 2 minutes. Make sure it feels smooth.
- Dissolve sugar.
- Whisk in the flavorings and cream
- Pour into the ramekins and chill.
- Release the dessert edge from the cup and unmold on a plate.
Ideas for serving Panna cotta
You can serve Panna Cotta with seasonally ripe peaches and nectarines. It can also be fabulous serving it with mango chunks. Also, you can serve Panna Cotta with crushed raw nuts sprinkled on top. You can use walnuts, almonds, cashew nuts, brazil nuts, or any other mixture you find appropriate.
About Antico Eremo
If you’re an ice cream parlor or a restaurateur and looking for pronto dessert – such as our Panna Cotta – milkshakes, gelato, slushies, hot chocolate and many more, you can count on us. At Antico Eremo, we guarantee you quality raw materials to make ice cream and super sprint deserts.
As an ice cream lover, you can try this Italian dessert. Luckily, at Antico Eremo we got all the raw materials you need to prepare your ice cream. In addition, we offer private labels and recipe customization so you can have unique products for your ice cream shop or restaurant.