Italian Panna Cotta

A sweet delicacy of the Italian cuisine, Panna Cotta is much more than an ordinary milk pudding.

Panna cotta is known to have origins in the Piedmont region of Italy, while suspicions are held that it may have actually originated in the wine growing district of Langhe. But after the Second World War and continuous migrations, the Italians have brought this divine treat across their borders and into many peoples’ hearts.

Traditionally made with just cream, sugar and gelatin, panna cotta is now made in different ways all around the world. This recipe makes a more traditional panna cotta topped with sweet cherry compote.

Health Benefits

Panna cotta is a lighter dessert compared to other rich ones. The pudding itself and the cherries have a cooling effect that makes the dish perfect for hot summer nights.

The cherries in the compote are rich sources of vitamins and antioxidants that are good for the skin and reducing inflammation.

Ingredients

cups half-and-half (1 ½ cup whole milk and ½ cup heavy cream): 3

unflavored gelatin powder: 2 tsp

cup granulated sugar: 1/3

pure vanilla extract: 1 tsp

pinch salt: 1

cups fresh or frozen sweet cherries: 2 1/2

cup brandy: 1/4

granulated sugar: 3 tbsp

tsp lemon juice: 2 1/4

pinch salt: 1

tsp cornstarch: 1 1/2

pure vanilla extract: 1 tsp

How To Make Italian Panna Cotta

For the Cherry Compote

1. If you are using fresh cherries, wash and pit them and cut them in halves. And if using frozen, let them thaw, drain and cut them in halves.
2. Add brandy, lemon juice, sugar and salt in a 2 quart sauce pan and whisk.
3. Add the cherries to the mixture and bring to a boil over a medium flame. Stir occasionally.
4. Reduce the heat to low and let it simmer for 5 more minutes, or until the sauce thickens.
5. Dissolve cornstarch with 1 tsp. water in a small bowl and add to the cherry mixture. Cook for 2 more minutes. If the sauce get too thick, ass 1 tsp of at a time and reduce thickness to a compote consistency.
6. Remove form flame and keep aside to cool.

For Panna Cotta

1. Spray six 6 ounce ramekins with cooking spray and keep aside.
2. Put half of the half-and-half in a saucepan and mix in gelatine powder and let it sit for 5 minutes.
3. Put the pan on low heat and stir in sugar whisking until gelatine and sugar dissolves i.e. about 2-3 minutes. (avoid simmering, if you see bubble remove pan from heat and let it cool)
4. Remove pan from heat and mix in the remaining half-and-half, salt and vanilla extract.
5. Pour the panna cotta liquid into the oiled ramekins equally and let them cool for 5-6 hours or overnight.
6. Serve by inverting a ramekin on a plate and gently wiggling it to release the panna cotta.
7. Pour the cherry compote on top and serve.

Trivia

• Panna Cotta originated in Northern Italy and got its name there. The words Panna Cotta literally mean “cooked cream”.
• In the olden times when gelatine was not available in extracted, powder form; cooks used to make the panna cotta mixture by cooking cream with fish bones, which has collagen that sets the cream.