Panna Cotta
The traditional Italian panna cotta recipe is made of cream, sugar and gelatine although, in the course of time, the numerous and increasingly lighter versions have rather strayed away from the original concept. Variations can be made to the basic dessert but also to the sauce: the more traditional caramel sauce may be replaced by strawberry, raspberry or melted chocolate, not to mention the more outlandish versions flavoured with aniseed or cinnamon. Some believe it was invented in the Langhe area of Northern Italy by a lady of Hungarian origins. Others maintain that the first version of the dessert resulted from an attempt to make a lighter version of a typical French dessert, the traditional Bavarian cream. Yet others think that panna cotta is a derivation of Biancomangiare, a Sicilian dessert that arrived in the distant past when the island was under Arab dominion and that quickly spread to Northern Italy, where the recipe replaced almond milk with cow’s milk. Enjoyed in northern and southern Italy, as well as other countries, the dessert is usually served with berry, caramel or chocolate sauce, or with fresh seasonal fruit.

Panna Cotta

The traditional Italian panna cotta recipe is made of cream, sugar and gelatine although, in the course of time, the numerous and increasingly lighter versions have rather strayed away from the original concept. Variations can be made to the basic dessert but also to the sauce: the more traditional caramel sauce may be replaced by strawberry, raspberry or melted chocolate, not to mention the more outlandish versions flavoured with aniseed or cinnamon. Some believe it was invented in the Langhe area of Northern Italy by a lady of Hungarian origins. Others maintain that the first version of the dessert resulted from an attempt to make a lighter version of a typical French dessert, the traditional Bavarian cream. Yet others think that panna cotta is a derivation of Biancomangiare, a Sicilian dessert that arrived in the distant past when the island was under Arab dominion and that quickly spread to Northern Italy, where the recipe replaced almond milk with cow’s milk. Enjoyed in northern and southern Italy, as well as other countries, the dessert is usually served with berry, caramel or chocolate sauce, or with fresh seasonal fruit.
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