anna cotta, meaning ‘cooked cream’ when translated from Italian, is one of the Italian classics. It is a very popular dessert, not only in Italy but in many other countries worldwide. The secret might be in its delicate, creamy texture, or in the utter simplicity of preparing panna cotta. Its origin isn’t precisely determined; however, it is believed that panna cotta appeared in Langhe, a hilly part of the Piemonte, a region in Northern Italy at the beginning of the 20th century.
One of the greatest things about panna cotta, besides its ease of preparation, is surely its ability to transform. You can make panna cotta in silicone molds or even cups, and unmold it onto a plate. I like to make it and eat it directly from the glass. The classic panna cotta is vanilla flavored; however, you can flavor yours with almost whatever you like! Infuse some orange zest, anis seeds, cinnamon stick or mint leaves into the cream! I think that chocolate is always a great choice, so today I am making mine with milk chocolate, and you can use any kind of chocolate you like or the one you have in the cupboard.
Basic panna cotta ingredients are cream, sugar, and gelatin. You can use double cream if you are not afraid of fat content, but if you are concerned with the calories use single cream, or you can even swap half of the cream with Greek yogurt. I like to use regular white sugar for my panna cotta, but you can use honey or any other sweetener that will melt in the liquid. Regarding gelatin, you can use powdered or sheet gelatin (the same weight), and if you have never used gelatin before, take a glimpse at my post about .
Panna cotta is usually served cold, with fruit, caramel or chocolate sauce. You can easily make any of that at home. Take some fresh, seasonal fruit, put it in a pan and sprinkle with some sugar to taste. Cook until it thickens a bit and serve with your cooled panna cotta. I decided to serve my panna cotta with some lovely chocolate crumble.
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