Panna cotta

The panna cotta is definitely one of the most popular desserts and appreciated not only in Italy but also abroad, for the simplicity of its preparation and its particularly delicate taste.In France there is a very popular recipe called blanc manger reminiscent of the panna cotta.

The exact origins of this cake are unknown, we only know that it was born in the Langhe area of Piedmont at the beginning of the twentieth century.

The panna cotta is a dessert that can be prepared in many variations, there are in fact many similar preparations involving the addition of other ingredients to create new flavors. There is also a version without isinglass you can find here, ideal for vegetarians and those who are intolerant to the substances contained in the gelatin.

The panna cotta is simple and tasty dessert, which lends itself well to every season thanks to the infinite variety of accompaniments such as caramel, melted chocolate, or the coulis of fresh fruit in season, one of the most common combinations is the one with the berries.

Ingredients

Cream (500ml)
Vanilla (1 pod)
Sugar (150g)
Isinglass (6g)

Elaboration

To make the panna cotta, first put to soak the sheets of gelatin in cold water for 10 minutes and cut along the length of the vanilla bean, remove the seeds and set aside. Put the cream in a small saucepan, add the vanilla bean (if you do not like the flavor of vanilla can spice with lemon zest), icing sugar and warm eat on low heat but without boiling; wring well isinglass that has been softened and dip it into the cream, then stir until it has melted completamente.A this point, strain the mixture through a mesh strainer narrow, so as to retain the vanilla bean.

Now prepare 4 individual molds with a capacity of 125 ml or a single mold with a capacity of 500 ml, wet the inside of the molds with water (or if you prefer with a liqueur for flavoring type rum), this operation is to extract easily the panna cotta once firmed. Pour in the panna cotta with the aid of a ladle. Place the panna cotta in the refrigerator to firm up for at least 5 hours, and ready to serve.