Italy is an endless source of culinary inspiration, especially when it comes to desserts. We’ve indulged in the rich and creamy Tiramisu from the north, tasted the honey-drenched Cartellate from the sun-kissed region of Puglia, and now it’s time to embark on another sweet adventure. Today, we’re heading to the northwestern region of Piedmont, a gastronomic paradise known for its high-quality wine, truffles, and of course, delectable desserts.
Piedmont is home to many world-renowned desserts, but one that truly stands out and has won the hearts of many is the classic Panna Cotta. Panna Cotta, which literally translates to “cooked cream,” is a creamy, silky dessert that’s delicately sweet and incredibly versatile. Its simplicity is its true charm, with just a few ingredients required: cream, sugar, and gelatin. Once set, it forms a perfect canvas for a variety of toppings, from fresh fruit to chocolate sauce to a tangy berry coulis.
So, let’s journey to Piedmont and create our own classic Panna Cotta, a dessert that’s sure to impress with its elegant simplicity and delightful taste.
Piedmontese Panna Cotta
Ingredients
- 500 ml heavy cream
- 50 g sugar
- 1 tsp vanilla extract
- 5 g unflavoured gelatin
- 3 tbsp cold water
- fresh berries for serving
Instructions
- In a medium saucepan, combine the heavy cream and sugar. Place the saucepan over medium heat and stir until the sugar is completely dissolved. Remove the saucepan from the heat and stir in the vanilla extract.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for a few minutes until the gelatin softens.
- Add the softened gelatin to the warm cream mixture and stir until the gelatin is completely dissolved.
- Divide the mixture among four dessert cups or ramekins.
- Let the panna cotta cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve the panna cotta in the dessert cups, topped with fresh berries or your choice of topping.