Panna Cotta is a dessert that is one of the most famous Italian desserts, which originates from the North-West region of Italy, Piedmont. It has become so well-known and seen on menus all over Italy due to its simple preparation, elegant presentation for individual desserts, and for its delicate taste to finish any meal.
Difficulty: low Cooking time: 30 minutes + 2 hours to set
3/4 cups of sugar
4 egg whites
1 tablespoon of powered sugar
butter for baking molds
2 cups of fresh cream
1/2 cup of whole milk
1 cup of strawberries
Panna Cotta Preparation:
- Prepare first the whipped cream, whisking or mixing with a mixer, the 4 egg whites with tablespoon of powered sugar. Then mix separately the cream and milk before adding the cream mixture to the egg whites, add slowly while whisking everything together until it becomes smooth and unified.
- Next butter 4 small circular cake or pudding molds and pour the panna cotta mixture into each.
- Then take the baking molds and place them in a bagnomaria (bain-marie) in the oven at 250F for 30 minutes.
- Once the panna cotta is cooked let them cool, out of the oven still in the baking stamps, and once cool place in refrigerator for at least 2 hours.
Strawberry Sauce Preparation:
- Clean, and cut strawberries, place into a mixer and add powered sugar – one tablespoon but can be adjusted by your preference if prefer to have a sweeter sauce add more powered sugar – and mix until becomes liquid. Another variation is to add a marsala or port wine to the sauce, just a splash for an extra flavor.
- Again this recipe can vary with different sauces such as chocolate, almond, caffe.