Penne Alla Amatriciana
Italian National FoodPenne Alla Amatriciana, with its classic pasta cooking, captures a major part of Italian gastronomic legacy. Coming from Amatrice in the Lazio area, this dish…
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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.
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.
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.
4
servings10
minutes15
minutes225
kcalPanna 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.
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
1 cup of strawberries (any fruit can be used)
4 spoons of granulated sugar
3 tablespoons of cold water
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