Panna cotta is the simplest thing: basically boiled cream. With addition of sugar, vanilla extract (or not) and some gelatine. The proportions change according to taste, but that’s basically it. The beauty is that its simplicity makes you appreciate even more the ingredients. You feel the quality of the cream and the milk, if there is too much gelatine, you “listen for” the subtle vanilla tone and so forth. The pureness of this elegant and easy dessert, gives the tastebuds more space to enjoy the panna cotta accompaniment. Fruit coulis, chocolate- and caramel sauces are perfect, and sometimes you find really original matchings, that often reflect the territory’s food tradition. This recipe is from Elvira Ramoino, chef of Azienda Agricola Ramoino restaurant in the town Sarola, in the depths of the Ligurian Ponente Riviera.
- 1 liter cream
- 1 liter milk
- 250g sugar (even little less, depending on how sweet you like you like it)
- 2 tsp vanilla extract
- 24g gelatine sheets
For garnishing: crumbled Stroscia cake, some toasted hazelnuts and a little bit of thin home made caramel sauce if you wish.
1. Pour some cold water onto the gelatine sheets as just to cover them.
2. In the meantime heat the milk in a pot without boiling it.
3. Drain the gelatine sheets and dissolve them in the hot milk.
4. Heat the cream in another pot and add the sugar, whisking it well together to dissolve the sugar well. Mix in the milk and pour the blend into small round aluminium or silicon mold, or into aluminium or silicone molds. If you use aluminium molds, pass them first in icy water. Let the panna cotta cool out of the fridge and then in the fridge for 5-6 hours.
5. Loosen the panna cotta delicately from the molds and decorate with the crumbled Stroscia cake, toasted hazelnuts and some thin caramel sauce.