{"id":27904,"date":"2024-11-17T22:32:13","date_gmt":"2024-11-17T22:32:13","guid":{"rendered":"https:\/\/travelshelper.com\/staging\/?p=27904"},"modified":"2026-03-01T00:35:27","modified_gmt":"2026-03-01T00:35:27","slug":"panna-cotta","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/vi\/world-of-food\/italian-national-food\/panna-cotta\/","title":{"rendered":"Panna Cotta"},"content":{"rendered":"\n

Rooted in the Piedmont area of Italy, Panna Cotta, translated into Italian as “cooked cream,” is a beloved dessert. Simple and versatile, this delicate and smooth custard-like dessert has become rather well-known worldwide.<\/p>\n\n\n\n

Panna Cotta is a prime example of the amazing results possible from a small number of basic components. The dessert consists in simmering milk, cream, and sugar, then adding gelatin and letting it cool until it reaches a set consistency. The result is a dessert marked by a creamy texture and a wobbly consistency that falls between pudding and jelly.<\/p>\n\n\n\n

Panna Cotta, typically flavored with vanilla, can also be enhanced with a range of other flavors including coffee, chocolate, or fruit. Often paired with fresh berries, caramel sauce, or fruit coulis, this dessert highlights its versatility for many seasons and events.<\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Panna\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Panna Cotta<\/h2>Recipe by Travel S Helper<\/span>Course: Dessert<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

225<\/p>kcal<\/span><\/div><\/div><\/div>

Panna Cotta, originating in the Piedmont region of Italy, is a popular dessert made by simmering cream, milk, and sugar, mixing it with gelatin, and letting it cool until set. This creamy dessert has a texture akin to pudding and jelly, and can be flavored with various flavors like coffee, chocolate, or fruit. It is often served with a fruit coulis, caramel sauce, or fresh berries, making it a versatile dessert that can be adapted to any season or occasion. The recipe requires 2 cups heavy cream, 1 cup whole milk, granulated sugar, vanilla extract, unflavored gelatin powder, and cold water. It can be made up to 2 days in advance and refrigerated. It is often served with fresh berries, fruit coulis, or caramel sauce for added flavor and visual appeal.<\/p>

Ingredients<\/h3>
  • <\/span>

    100 ml of milk<\/span><\/p><\/li>

  • <\/span>

    1 sachet of gelatin<\/span><\/p><\/li>

  • <\/span>

    500 ml of sweet cream<\/span><\/p><\/li>

  • <\/span>

    1 vanilla or 3 tablespoons of vanilla extract<\/span><\/p><\/li>

  • <\/span>

    100g of crystal sugar<\/span><\/p><\/li>

  • <\/span>

    6 tablespoons of cold water<\/span><\/p><\/li>

  • For the dressing<\/strong><\/li>
  • <\/span>

    1 cup of strawberries (any fruit can be used)<\/span><\/p><\/li>

  • <\/span>

    4 spoons of granulated sugar<\/span><\/p><\/li>

  • <\/span>

    3 tablespoons of cold water<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Gelatin is left with 6 tablespoons of cold water for 10 minutes to swell.<\/li>
    • Heat the milk, sweet cream, sugar and vanilla and turn off the stove before it boils.<\/li>
    • Stir the gelatin into the mixture until it dissolves completely.<\/li>
    • Pour the pana kota into bowls and put it in the fridge to cool.<\/li>
    • Dressing<\/strong><\/li>
    • Pour 3 tablespoons of water, 4 tablespoons of sugar and stir it, then add the fruit. Cook for 5 to 10 minutes, depending on the type of fruit.<\/li>
    • Pour the fruit over the panna cotta only when the creamy mixture has cooled down in the fridge and begins to set.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      Notes<\/h3>\n\t\t\t\t\t
      • For a smoother texture, strain the mixture through a fine-mesh sieve before pouring into ramekins.<\/li>
      • You can experiment with different flavors by infusing the cream with coffee beans, citrus zest, or other aromatics before adding the gelatin.<\/li>
      • Panna Cotta can be made up to 2 days in advance and kept refrigerated.<\/li>
      • Serve with fresh berries, fruit coulis, or caramel sauce for added flavor and visual appeal.<\/li>
      • For a lighter version, you can substitute some of the heavy cream with half-and-half or more whole milk.<\/li><\/ul>\n\t\t\t\t<\/div>