One of the best dessert recipes you should try. This italian dessert is a pudding thickened with gelatin. It has got a sweet milky taste.
Panna cotta originated in the northern Italian region of Piedmont. Local tradition often credits its invention to a French chef who worked at Restaurant Vichy in Alba. It is a staple on restaurant menus throughout Italy and can also be found at many Italian-American restaurants in the U.S.
In panna cotta recipes, gelatin is typically prepared with cold water (or other liquid) prior to being combined with hot cream, which dissolves it instantly. So let us start making it!
Add a cup of milk to a bowl
Add gelatin and stir well
In next bowl add 2.5 cup of heavy cream
1. 5 cup of sugar
[Stir constantly until fully boiled]
Add above showned gelatin mixture
Take it off from the heat
Add millet extract
Pour the final mixture into 6 individual cups
Cool it uncovered in room temperature
After complete cooling, wrap with plastic cover
Refrigerate for at least 4 hours (Prefer-overnight)
Panna Cotta is ready to serve with strawberries or honey
About Panna Cotta Dessert
Panna cotta is typically served cold, with the texture ranging from a firm solid to soft (like jelly), depending on how much gelatin was used and how long it was cooked.
Panna cotta is very easy to make; all you need is panna (Italian for cream), sugar, milk or water, and your favorite flavorings. You can also add panna to your pannacotta before serving so that it will melt in the pannacotta rather than sit at the bottom in a puddle like regular whipped cream would do in most puddings.
Panna cotta derives from Northern Italian cuisine and is commonly served as a part of or after the main course dishes. It goes extremely well with fruit, but it has recently become an acceptable dessert on its own as well.
Recipes for pannacotta can be found all over the internet; they are so easy to make that anyone with time, patience, and access to panna, sugar, milk or water can quickly master pannacotta making without compromising on flavor!
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