Panna Cotta is probably the easiest dessert in the Italian gastronomical tradition. 3 basic ingredients (cream, milk, sugar) combined in different ratio, give birth to one of most delicious treat ever. The origin of Panna Cotta is obscure, there are rumors that Panna Cotta, is just the easy copy of the French of Bavarois (obviously French started the rumor!), other claims that it was invented in the Langhe area, by a lady of Hungarian origins, and many others believe that is the Northern version of the Sicilian “Biancomangiare” a dessert of Arabic origins. Be that as it may, the fact is that Panna Cotta is easy, can be done with what you have in the fridge and with the help of the right mold you will get a spectacular result. Panna Cotta is such a star that deserved a book of its own.
My recipe is not from this book, it is mine. I use organic Agar Agar power instead of gelatin, because I read things about gelatin that made me feel uncomfortable. It is not always possible to control the origins of the gelatin. Moreover with agar agar, Panna Cotta can be enjoyed also by my vegetarian friends.
For the panna cotta
250 gr. of cream
250 gr. of milk
4 spoonful of sugar
1 vanilla pod or half a teaspoon of extract
1 and ½ teaspoon of Agar Agar powder
For the sauce:
200 gr. of raspberry
1 spoonful of powder sugar
Some drop of lemon
In a saucepan, heat cream, sugar, vanilla pod, vanilla seeds and agar on medium heat and bring just to a boil until sugar and agar dissolves. Remove from heat and discard the vanilla pod.
Pour cream into individual serving molds. Refrigerate for at least 2-4 hours, until completely set.
Prepare a sauce, processing the raspberry with sugar and some drop of lemon
Gently remove the panna cotta from the molds and serve it with the raspberry sauce.