Dessert of Piedmontese origin, in particular from the Langhe area, whose birth would date back to the early 1900s by the starred chef Ettore Songia. It is a delicate pudding very simple to make, using: cream, milk, sugar and flavored with vanilla bean seeds and adding the gelatine sheets to firm the mixture once placed in the refrigerator. It is usually served with berry sauce, caramel or chocolate.
Today it is a dessert that has become famous all over the world, especially in Greece, France and England, whose similar recipes use egg whites as a thickener as an alternative to gelatin.
Let’s see how it is prepared.
Ingredients
For 4 portions
1/2 l of fresh whipping cream
80 gr of sugar
8 g of gelatine sheets
1 vanilla bean
Process
First we start by putting the gelatin in soaking sheets in cold water for 10-15 minutes. We take the vanilla pod and cut it by extracting the seeds with a knife. In a saucepan, pour the liquid cream, sugar, seeds and vanilla pod and heat everything over low heat without boiling. Once boiling, turn off the heat and remove the vanilla bean. We take the softened gelatin and put it in the saucepan together with the cream and mix with a whisk making the gelatin completely dissolve. The mixture must be without lumps. Then we take four molds and pour the panna cotta with a ladle. Let’s put them in the refrigerator for at least 5 hours so that the cream hardens. Once firmed, we dip the molds in boiling water for a few minutes in order to better deform the panna cotta and before serving, garnish it as we like with chocolate, caramel or fruit or we can leave it natural.
                                                                            Enjoy your meal!
