How to Make Panacotta

This dish is called by a lot of different titles, such as:

• Italian Custard.
• Italian Egg Custard - although, many do not contain eggs.
• Panna Cotta - means cooked cream.
• Italian Pudding.

Panacotta is a traditional northern Italian dessert recipe originating in Piedmont, Italy. This dessert includes ingredients such as heavy cream, sugar, gelatin, and an individual's choice of flavors for toppings; although it is often created as vanilla, with sauces spooned over top.

Some panacotta are also made with cinnamon or caramel and topped with other sauces as well. The key ingredient is cream. Thus, it is like a creamy Jell-O, but more sophisticated and flavorful. Toppings can include caramel, chocolate, fruit sauces and preserves, and others.

The Piedmont area of Italy is located in the far northwest corner of the country and includes Turin, when the famous Shroud of Turin was discovered and where the 2006 Winter Olympic Games were held. In the past, religious pilgrims traveling from Canterbury to Rome passed through the Piedmont, particularly through the Valley of Abbeys.

On the borders of France and Switzerland, the Piedmont was not highly traveled as a tourist destination until after 1970. It has become a center that now attracts those in search of gourmet dining. About two dozen festivals are held in the region, including the White Truffle Festival in Alba.

INGREDIENTS

• 2 Cups heavy whipping cream
• 1 Whole vanilla bean
• 2 Ounces granulated sugar
• 1 Envelope Knox or other brand unflavored gelatin
• ¼ Cup cold water
• Caramel or chocolate syrup, fresh fruit, or any topping you like

INSTRUCTIONS

• Dissolve gelatin in water.
• Pour the whipping cream into a saucepan
• Take 1 vanilla bean, cut it open, and scrape it out into the saucepan. Then add the whole bean.
• Add sugar and mix.
• Heat the mixture over moderate heat (do not oil) and simmer for 15 minutes.
• Remove pan from the heat and remove vanilla bean with tongs and discard.
• Stir the mixture consistently while gradually dissolving the gelatin/water into the hot whipping cream.
• Pour the mixture into pudding cups that have been rinsed out with cold water to chill.
• Put cups in the refrigerate for 3 - 4 hours until set.
• When ready to serve, turn the panacotta upside down onto serving plates and place topping over each one. 

Serves 6

INGREDIENTS

Panacotta

• 2 Tbsp water
• 1 ¼ teaspoon unflavored gelatin
• 2 Cups heavy whipping cream
• 1 ¼ cups yogurt
• 1 teaspoon vanilla extract
• ½ Cup sugar

Strawberry Prep

• 1 quart strawberries, washed and sliced
• 3 Tbsp balsamic vinegar
• 1 Tbsp Sugar
• ½ teaspoon pepper

INSTRUCTIONS

• Pour 2 Tbsp water into a bowl and sprinkle gelatin over top – allow to stand until soft (15 minutes).
• Mix 1 Cup cream, yogurt, and vanilla in a larger bowl.
• Heat and stir another 1 Cup cream and ½ Cup sugar in small pan over medium heat until sugar dissolves and cream begins to just bubble around the edges.
• Quickly remove from heat and pour into the gelatin mixture, stirring well to dissolve gelatin.
• Pour this hot mixture into the yogurt mixture in the bowl.
• Pour batter into 6 tart shells, 6 custard cups, or 6 ramekins - ½ cup batter in each.
• Refrigerate cups uncovered until cold; then cover and refrigerate overnight.
• Before serving, toss strawberries (sliced), vinegar, sugar, and pepper in a bowl and permit to stand to marinate for 30 minutes.
• Spoon strawberries over panacotta and enjoy.