Panna cotta

History & Origin

The Italian name panna cotta literally means "cooked" (cotta) "cream" (panna). The oldest known origins of panna cotta are said to be from the Langhe, southeast of Turin, where a Hungarian woman is believed to have created this dessert with excess milk in the early 19th century. However, the Italian word panna does not exist in the Piedmontese dialect, which prefers fior dë làit ("milk flower") to designate cream. The term panna cotta probably did not appear before the 1900s.

Cream, very popular in Northern Italy, was historically consumed plain or sweetened with fruits or hazelnuts. Original recipes show the use of gelatin extracted from fish bone broth. Sugar, an expensive imported exotic product, was not then accessible to the popular classes.
Vanilla has been used since the 1970s.

Description

Our panna cotta captivates with its delicately melting texture and refined sweetness. Prepared with fresh cream and milk infused with vanilla, it combines creaminess and lightness. Served chilled, it is accompanied, depending on the season, by a fruit coulis, a gourmet caramel, or crunchy pieces. This Italian classic is enjoyed here in a 60 g format. Three small spoonfuls are enough to finish the meal on a sweet and light note.

Ingredients

Milk, fresh cream (Lactose), sugar, fish gelatin, raspberries.