Panna cotta

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Panna cotta
Panna Cotta with cream and garnish.jpg
Panna cotta with cream and garnish
Type Pudding
Place of origin
Italy
Region or state
Piedmont
Main ingredients
Cream, milk, sugar, gelatin
Cookbook:Panna cotta  Panna cotta

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont,[1] although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin. Sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.

Rather similar versions of this dish are found in Greece, France, and Finland.

References[edit]

  1. ^ Davidson, Alan (2006). Jaine, Tom, ed. The Oxford Companion to Food (second ed.). Oxford: Oxford University Press. p. 574. ISBN 9780192806819.