Panna CottaCourse: DessertCuisine: ItalianDifficulty: Easy
It is believed that this traditional Italian dessert originated at the beginning of the 20th century in the northern province of Piedmont. It soon spread throughout the Apennine peninsula and then conquered the whole world.
The exact origin, when and where it was created and who its creator is, is unknown.
The name in translation means “boiled cream”. The north of Italy is not suitable for growing olives, so they use more fat and butter because they raise cattle. This region has milk and cream in abundance. That is why it is assumed that this dessert originated there, because the main ingredient is full-fat sour cream.
Today, there are countless varieties of this simple dessert, which has gained global popularity.
100 ml of milk
1 sachet of gelatin
500 ml of sweet cream
1 vanilla or 3 tablespoons of vanilla extract
100g of crystal sugar
6 tablespoons of cold water
- For the dressing:
1 cup of strawberries (any fruit can be used)
4 spoons of granulated sugar
3 tablespoons of cold water
- Gelatin is left with 6 tablespoons of cold water for 10 minutes to swell.
- Heat the milk, sweet cream, sugar and vanilla and turn off the stove before it boils.
- Stir the gelatin into the mixture until it dissolves completely.
- Pour the pana kota into bowls and put it in the fridge to cool.
- 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.
- Pour the fruit over the panna cotta only when the creamy mixture has cooled down in the fridge and begins to set.