Simplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing! Even though panna cotta (lit. cooked cream) wasn't mentioned in Italian cookbooks until the 1960s, today it is considered a traditional Piedmontese dessert, and the original recipe calls for only whole cream, sugar, vanilla, and gelatin.
When made to perfection and properly chilled, panna cotta is silky smooth, deliciously creamy, and has a gentle wobble to it. For a slightly lighter version of this scrumptious dessert, use half-and-half instead of heavy cream, or simply dilute heavy cream with milk.
According to Anna Del Conte, a renowned food writer and leading figure in Italian cuisine, classic Piedmontese panna cotta is served on its own or sometimes accompanied with Brutti ma buoni hazelnut meringue biscotti, while the Valle d’Aosta version of panna cotta is flavored with a dash of peach eau-de-vie and garnished with red berry coulis.
In other parts of Italy, panna cotta is frequently flavored with rum or sweet Marsala wine and topped with a generous drizzle of caramel sauce, which perfectly complements the seductive aroma of vanilla. Imagination being the only limit, variations on this elegant dessert are virtually endless, and it can be easily tailored to anyone’s taste.
Recipe variations
Academia Barilla's Panna Cotta with Caramel Sauce
READY IN 3h 35minThe following recipe shows how to prepare panna cotta the traditional way, with cream, sugar, and gelatin. Additionally, the panna cotta is flavored with vanilla, but if you want to keep it really traditional, you can leave it out. Once set and unmolded, panna cotta is poured over with caramel sauce. The recipe is courtesy of Academia Barilla.
Panna Cotta with Strawberry Coulis
READY IN 4h 25minThe following is the panna cotta with strawberry coulis recipe. The panna cotta is prepared in a traditional manner and flavored with vanilla, and the strawberry coulis is made with fresh strawberries, sugar, and a touch of water. The recipe is adapted from the YT channel Vincenzo's Plate by the comedian and food enthusiast Vincenzo Prosperi, where he showcases how to prepare authentic Italian food.
Panna Cotta with Rum, Marsala, and Caramel Sauce
READY IN 3h 20minPublished in the Official Gazette of the Piedmont Region, the following recipe shows how to prepare panna cotta in a more traditional, less-known way. Milk, cream, gelatin, vanilla powder, and hefty amounts of rum and Marsala wine are the ingredients needed to prepare this panna cotta. Once done, the panna cotta needs to be poured into a plum cake mold covered in caramel, which should be prepared in advance.
Panna cotta Authentic recipe
The following recipe shows how to prepare panna cotta the traditional way, with cream, sugar, and gelatin. Additionally, the panna cotta is flavored with vanilla, but if you want to keep it really traditional, you can leave it out. Once set and unmolded, panna cotta is poured over with caramel sauce. The recipe is courtesy of Academia Barilla.
WHERE TO EAT The best Panna cotta in the world (according to food experts)
