A Crash Course on Panna Cotta
There are so many fun and interesting desserts throughout the world that realistically, there isn’t any way that everyone will be able to try every single one. However, if you ever get the chance to try the Italian dessert Panna Cotta, you most definitely should! What is Panna Cotta, some of you may be asking? If so, come along with us and find out exactly what Panna Cotta is and a few helpful tips on how to make it yourself!
What is Panna Cotta?
Panna Cotta is a cold, delightful Italian custard that is made with sweet cream that has been thickened with gelatin and placed in a shaped mold until it’s firm. Depending on your tastes, the cream can be aromatized with a variety of flavors, including vanilla and coffee. Often times, Panna Cotta is either served in a clear glass that it was molded into, or it can be served on a plate, and more often than not it’s topped with fruit and/or fruit syrup or chocolate.
Even though you won’t see Panna Cotta mentioned in a cookbook before the 1960s, many speculate that this dessert came from Piedmont, a northern area of Italy. Rumors say that it may have been invented by a Hungarian woman in the early 1900s, but there is also a cookbook from 1879 that talks about a dish called latte inglese, which translates to ‘English Milk,’ and was a dish made of cream that was prepared with gelatin, then placed in a mold. Even though some say that this dish was also made with egg yolks, it is possible that this name was meant to define any sort of custard dish from that time period.
Piedmont’s official regional recipe for Panna Cotta includes cream, milk, sugar, gelatin, vanilla, rum, and marsala. These ingredients are mixed and then poured into a mold along with some caramel. However, another cookbook author says that peach eau-de-vie is the traditional flavor of Panna Cotta, and that it isn’t supposed to have a topping or any sort of garnish.
After its long, storied history in Italy, the 1990s saw Panna Cotta become a fashionable dessert in the United States.
Panna Cotta is a great dessert to make ahead for festivities and special occasions, as it can be made up to three days before you intend to serve it. Although it can last longer, three days is the most common recommendation for the best flavor and consistency.
What is the Difference Between Panna Cotta and Creme Brulee?
You may have noticed that Panna Cotta and Creme Brulee are similar in some ways, but there are most definitely quite a few differences.
Creme Brulee is best known as a French creation, and it’s made with eggs, where Panna Cotta is Italian and uses gelatin and vanilla pudding. The top of the Creme Brulee is then torched, which hardens and caramelizes the sugars.
However, both of these dishes do have the same goal in mind; to convert milk and cream into a sweet custard by thickening it via heat and using a thickening agent.
A Few Tips and Tricks for Making Panna Cotta
Because it’s traditionally poured into a mold or a clear glass dish and then served with some sort of topping, Panna Cotta is quite a visually appealing dessert that will end up being consumed by the eyes long before your mouth gets the pleasure. So, we’re going to check out a variety of both beautiful and delicious ways to make and serve Panna Cotta.
What to Use as a Mold for Your Panna Cotta
First of all, you must decide on the vessel that you want to use to make your Panna Cotta. Luckily, with this being a molded dessert, you can use just about any sort of vessel you like to create a multitude of shapes and sizes for your Panna Cotta.
For example, some great choices include small bowls of any shape or size, Ramekins, pastry molds, cookie cutters, and even drinking glasses. Any of these will lend a unique shape to your Panna Cotta, creating that visual appeal before you get to devour it.
Vanilla Bean Panna Cotta
This method of making Panna Cotta involves the use of real vanilla bean rather than a vanilla flavoring extract, which gives it a deeper, richer vanilla base flavor to carry your choice of toppings.
Add Sour Cream
Although you wouldn’t expect the addition of sour cream in a dish like Panna Cotta, which already has cream, sugar, and gelatin to create its texture and flavor, some folks say that it adds a bit more depth to the overall flavor of the base. We also recommend adding some vanilla extract to it to balance out the tang of the sour cream.
What if Your Panna Cotta Doesn’t Set?
You might run into an occasion while you’re making Panna Cotta that you realize that it’s not setting properly. If this happens, don’t panic. With Panna Cotta, if it doesn’t set properly, then simply try heating it again as well as adding a bit of extra gelatin to it. However, don’t bring it to a boil as it will destroy any progress that you have made.
While making Panna Cotta, it’s important to know that certain fruits, such as kiwi and pineapple, have enzymes that may break down the protein in the gelatin, causing it not to set. So, in this situation, you’ll want to heat these acidic fruits beforehand.
Try Something New!
If you’ve never tried Panna Cotta, perhaps it’s time to give it a try! With all of the delicious varieties of garnishes and toppings that you can use for this beautiful and versatile dessert, there isn’t any end to where your imagination and taste buds can take you. There are many great Panna Cotta recipes and molds out there, so don’t be afraid to explore them all!