"According to Ksenia Prints from At the Immigrant's Table, panna cotta is an Italian recipe that hails specifically from the Piedmont region in the north. Since its first appearance in cookbooks from the 19th century, this classic recipe called for only three ingredients: cream, sugar, and gelatin. In our variation, we take the same sugar that sweetens the dish and cook it until it turns into caramel."
"Soak the sheets of gelatin in cold water. Let them bloom for 5 minutes. Cook the sugar in a heavy saucepan over medium heat, swirling occasionally, until it's deep amber, 8-10 minutes. Remove from the heat. Slowly whisk in the cream (the mixture will bubble vigorously). Return to low heat. Whisk until the mixture is smooth and the sugar dissolves completely. Remove from the heat. Whisk in the bloomed"
Panna cotta originates in Piedmont, northern Italy and traditionally uses only cream, sugar, and gelatin. The recipe caramelizes granulated sugar until deep amber, then slowly incorporates heavy cream, producing a delicate salted caramel flavor. Gelatin sheets (or powdered gelatin) must be bloomed in cold water before being whisked into the hot caramel-cream mixture to set the custard. Accurate gelatin ratio, allowing gelatin to bloom, and fully chilling the dessert are essential for a creamy, jiggly texture. Individual portions set in ramekins or molds and are finished with flaky sea salt to enhance the caramel's sweetness.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]