My first introduction to Panna Cotta was in 1999. I was in Vigevano, Italy. It was my first trip to Italy and I enjoyed everything about it, especially Panna Cotta. This silky smooth chilled dessert was refreshing during a hot Spring day in Northern Italy. It was served simply with Strawberries marinated in Balsamic Vinegar and it made the meal memorable to this day.

     When I came back to North America and attended the Culinary Institute of America. In the school there are several restaurants, I found myself in the Italian inspired Ristorante Caterina de’ Medici learning more about Italian cuisine. I volunteered for the dessert station, where I was asked to create the dessert list for the restaurant. I knew exactly the menu I wanted to create, which included Classic Panna Cotta. I was going to master this classic and over the 3 week period the Panna Cotta’s flew out of the Caterina kitchen. It was a huge success and it was one of the most important lessons I learned at Culinary School – perfecting Panna Cotta!

     This classic Italian dessert originates from the Piedmont region of Northern Italy. It is traditionally made with Milk, Cream, Sugar, Vanilla and Gelatin. When Panna Cotta was introduced the Italians at that time did not have Gelatin. The Pastry Chef would boil Fish bones and reduce the stock to a Gelatin state. I am sure that the taste and the smell of the Fish Gelatin was not as appealing as the Panna Cotta I had in 1999. In Northern Italy Panna Cotta was traditionally served with Fruit or Hazelnuts.

Below is listed the recipe that I made at  Ristorante Caterina de’ Medici, this recipe makes 19-4 ounce portions.

Ingredients:

• Milk                           30 ounces
• Gelatin Sheets       5 each
• Water                        2 Cups
• Heavy Cream         1 Quart
• Sugar                         12 ounces
• Salt                             1/4 teaspoon
• Vanilla Beans         2 each

Method:

1. Bloom the Gelatin in hot Water for 10-15 minutes.
2. Prepare molds with a non-stick spray and set aside.
3. Combine Heavy Cream, Milk, Sugar, Vanilla Beans, and Salt in a Heavy Duty Sauce pan. Bring mixture to a simmer. Remove from heat.
4. Remove Gelatin from water and squeeze out excess water. Add Gelatin to cooling Heavy Cream mixture.
5. Remove Vanilla Beans and evenly divide your Panna Cotta mixture into prepared molds.
6. Cover with plastic wrap and refrigerate for 12 hours.
7. Flip Panna Cotta in mold on to plate and lightly tap out your Panna Cotta, serve with Fresh Fruit.

Please keep in mind that you can add a wide variety of ingredients to your Panna Cotta mixture to make it yours. I encourage you to experiment with the wide variety of options. This dessert is ideal for a warm Spring/Summer night to finish off a great dinner -

Eat Fresh and Enjoy!