Panna Cotta recipe has Piedmontese origins and is one of the most well-known and appreciated desserts not only in Italy, but all over the world for the simplicity of its preparation and its delicate taste.
The precise origins of this dessert are unknown, we only know that it was born in the Langhe area of Piedmont at the beginning of the twentieth century.
Panna Cotta is one of the most versatile desserts of Italian tradition. It is the ideal spoon dessert for every season thanks to the infinite variety of accompanying sauces: caramel, melted chocolate, berries or fresh seasonal fruit coulis!
Soak the gelatin sheets in cold water.
Pour the milk into a saucepan, heat to very low heat and do not boil. Remove from the heat and dip the drained and squeezed gelatin sheets.
Pour the cream into a saucepan, add the sugar and the vanilla pod, place on the heat and, over low heat, stirring constantly, bring to a boil.
Remove immediately and pour in the milk where you have melted the isinglass, mix to mix the ingredients.
Wet a cassette mold with icy water, drain it and fill it with the mixture. Or you can pour the mixture into 6 single portions molds.
Keep in the refrigerator for a long time to let it firm (minimum 2 hours).
Turn out the panna cotta and serve it in its natural state or with your favorite sauce.
Panna Cotta can be stored in the refrigerator for 3-4 days at most well covered with plastic wrap, or in an airtight container.
To flavor the Panna Cotta you can use the vanilla stick (or vanilla powder) or, if you prefer the citrus aroma, you can also use the lemon rind. As topping just have fun trying any kind of sauce (caramel, chocolate or fresh fruit).
For the vegetarians and those intolerant to the substances contained in the gelatin there is also Panna Cotta without isinglass, an equally tasty version to not give up this delight! To thicken the mixture just add 2 egg whites and cook the mixture (even in the molds) slowly in a bain-marie in the oven, so that it can compact without drying out.
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