Panna Cotta

Panna cotta (Italian panna cotta — “cooked cream”) is an elegant classic Italian dessert native to the Piedmont region, a tender, wobbly pudding of set cream. Despite its refined appearance, it is remarkably simple to make.

Panna cotta is made thus: cream with sugar and vanilla (or another flavour) is heated, a small amount of gelatine is dissolved in it, the mixture is poured into moulds, and it is left to set in the refrigerator for several hours. The key to a perfect panna cotta is the right amount of gelatine: there should be just enough so the dessert only barely holds its shape, wobbles gently, and melts in the mouth, rather than being rubbery. The finished panna cotta is turned out onto a plate or served right in the mould. Its flavour is clean, creamy, tenderly sweet. Classically panna cotta is served with a bright accompaniment that creates a flavour contrast: berry sauce (coulis), caramel, chocolate, fresh fruit, coffee. It is a versatile base for countless variations. Refined, velvety, melt-in-the-mouth, panna cotta is the embodiment of Italian culinary philosophy, by which from a few simple ingredients a perfect dessert is born.