How to cook Panna Cotta Italia so delicious

mike486 By mike486, 5th Aug 2014 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Italian

According to Italian, panna cotta is cream (cooked) up. Panna cotta is similar to quartz (please distinguish jelly made ​​from gelatin (derived from animal collagen) and seaweed agar (derived from seaweed) softer), panna cotta however often use less gelatin than to type 'fossil 'this superior soft and juicy fat cream of milk - the main ingredient. Also because panna cotta softer so true "standard" is difficult to cast more easily and usually take shape.

Cook Panna Cotta Italia

Panna cotta is said to come from Piedmont in Italy, in the original recipe, then freeze it by mixing with boiled fish bones for the production of collagen, gelatin was invented later to support any public place (and with seems fishy) how much: =)).

Panna cotta how very simple: a rolling boil milk, sugar and whipping cream with gelatin and mix well. Depending on preference and taste that cooking can add flavor and fruit type. Usually when people eat will pour an extra layer of flavor to the sauce on top, panna cotta eg climbing lemony yellow passion fruit sauce would be cumbersome, panna cotta with a strawberry flavor will dilute layer of strawberry jam ...
Panna Cotta basic formula:

500ml whipping cream
30g sugar
5ml vanilla extract
12g gelatin powder
45ml cold water
1 Mix the gelatin powder and cold water, set aside.
Simmer 2 whipping cream and sugar until sugar dissolves. Be careful not to boil.
3 Turn off the stove and let the gelatin and vanilla extract and stir to dissolve gelatin.
4 Pour into mold in the refrigerator for 2 ~ 4 hours to the east.
When can eat chocolate sauce (melting chocolate) or fresh fruit is great enough for hot summer ♥!


Italian Cooking, Italian Dessert, Italian Food, Italian Recipes, Panna Cotta

Meet the author

author avatar mike486
Hi everyone, nice to meet you.
I very love write and write about cook, so hope you can enjoy my articles
thanks all

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author avatar Etc.
5th Aug 2014 (#)

I wish (oops, not I don't) that I did more of these recipes I see on line. But you see, I caught myself. My days of 'cooking' are over. I still enjoy eating things like this once in awhile. But when I make them, I end up eating them all by myself and my waistline doesn't appreciate it.

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author avatar Nancy Czerwinski
5th Aug 2014 (#)

Thanks for the great recipe. I'm not exactly sure of the measurements. Our's are different.

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author avatar Margaret Michel
5th Aug 2014 (#)

Sounds interesting!

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author avatar mike486
6th Aug 2014 (#)

you can try do this more and more then you can do better

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