Panna Cotta (literally cooked cream in Italian), is an Italian dessert. It’s a creamy white tower-shape dessert drizzled with caramel sauce. It’s one of the most delicious dessert, and we can’t wait for you to try it!

History

Panna Cotta is often cited as a traditional dessert of the northern Italian region of Piedmont, but it was mentioned in Italian cookbooks for the first time only in the 1960s. Some believe it was invented in the Langhe area in the early 1900s.

In 2001, the Italian region of Piedmont, added Panna Cotta to its list of traditional food products of the region.

Ingredients

• 1 envelope unflavored gelatin (about 1 tablespoon)
• 2 tablespoons cold water
• 2 cups (480g) heavy cream
• 1 cup (225ml) half and half
• 1/3 (75g) cup sugar
• 1 1/2 teaspoons vanilla extract

Method of preparation

1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
2. In a large saucepan bring cream, sugar and half and half just to a boil over moderately high heat, stirring. Remove pan from heat and stir in vanilla and gelatin mixture. Divide cream mixture among eight small ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
4. Buon appetito!

ENJOY!