Panna Cotta Recipe…Simple, Simple
Panna Cotta is a simple dessert, born from the need to use up the milk from cow milkings, which were many in Piedmont, raised for meat; not everyone uses pure cream, but to make it lighter, one-third of the cream is replaced with milk and very little gelatin.
From this pudding, you can then create an infinite number of desserts, such as panna cotta with blueberries picked in Valle Po
It takes little time to prepare food to enjoy at home; and every now and then, let’s indulge in the taste of good, fresh things, without resorting to ready-made products.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Cream!
- 2 cups heavy cream
- 4 sheets gelatin
- 1 cup caramel sauce
Tools
A saucepan, and the molds
Steps
In no time…
Said and done!
To make panna cotta, you really need very little; first of all, soak the gelatin in a cup of water, then put the cream in a saucepan and start heating, stirring, when it gets warm, squeeze the gelatin and add it, stirring well to dissolve it thoroughly.
Add some caramel to the bottom of the molds and…Pour the cream previously filtered to avoid any gelatin residues.
Let it cool and then place it in the refrigerator for at least 6/8 hours. Remove from the mold before serving and decorate to your liking. I’ve used the wild blackberry jelly that I preserved last season.
It keeps for two to three days in the refrigerator. Serve it with a sauce of your choice, or accompanied by a hazelnut or amaretto cake.
