Panna cotta, a traditional Italian dessert, is similar to pudding. This dessert originated in the Piedmont region, specifically from Langhe. The cream, sugar and vanilla seeds are combined to make this dessert. Once they have been placed in the refrigerator, the isinglass is added to help firm them up. Because of its simplicity in preparation, delicate taste, and elegant presentation, it is loved by many people around the globe. Panna cotta mix products for sale can be used as a spoon dessert in any season due to its infinite variety of matching sauces, such as caramel, melted chocolate or sauces made with seasonal fruits.
A little bit of history
It is not known where this dessert originated. Recipe books state that it is a Piedmontese traditional dessert. However, the dessert’s birth date dates back to the early 1900s when it was first cooked by a Langhe Hungarian woman. It was first documented in the 1960s by Ettore Songia (star chef at Cuneo’s “I tre citroni”), who first put the recipe on the menu. On the other hand, northern Europe has recipe books that attribute it to a much earlier origin, going back as far as Middle Ages. You can find similar preparations in some European countries to our Piedmontese dessert. In Denmark, the Moos hwit is the most common, while in Hungary the Kremes is the most popular.
Pudding or Panna Cotta?
Panna cotta can be described as a dessert that is made with milk cream, cream, sugar and isinglass (or eggs whites). Although the original recipe did not include gelatine, it is now widely accepted. However, there is a pannacotta made with gelatine. Pudding is a dessert that uses milk, egg yolks (not used in panna cotta preparation), sugar, and usually corn starch.
The traditional recipe
500 ml fresh liquid cream
1 vanilla pod
8 isinglass
80g sugar
First, boil the isinglass in cold water for about 10-15 minutes to make pannacotta. The vanilla pod can be cut in half lengthwise. Next, use a knife to scrape the seeds out. In the meantime, heat the liquid cream in a saucepan and add the sugar, vanilla seeds, and vanilla pod. To heat everything, heat it on a low heat but not boil. Once the cream is almost boiling, take the pot off the heat. Then, use tongs to remove the pod. Once the gelatine is softened, drain it and add it to the saucepan along with the hot cream. Use a wooden spoon to stir the gelatine or a hand whisk until it is completely dissolved. Take 4 molds of 150ml capacity and add the pannacotta using a ladle. After the molds have been filled, place the pannacotta in the refrigerator for at least five hours. After the moulds have hardened, you can dip them in boiling water for a few minutes before serving. Then, place the pannacotta on each plate. Your pannacotta nature can be served with caramel, melted chocolate, or with a fruit coulis.
