The panna cotta is definitely one of the most popular desserts and appreciated not only in Italy but also abroad, for the simplicity of its preparation and its delicate taste. The panna cotta does not have a specific historical period because it was probably prepared since ancient times, but we know with certainty that its origins are from Piedmontese region.
cream - liquid 500 ml (2 & 1/2 cups)
Gelatin - 3 sheets (6 g)
vanilla extract - 1 tsp
sugar - 150 gr (1/2 cup) white sugar
The first thing you need to do is soak the sheets of gelatin in cold water for 10 minutes. Put the cream in a saucepan, add the vanilla extract, icing sugar and heat over low heat, but do not boil. Soak the gelatine into the cream, then stir until it has melted completely. At this point, strain the mixture through a mesh strainer and prepare the individual ramekins or a single mold cassette; pour in the panna cotta (prior to pouring - wetting the containers for the panna cotta, instead of water, some liquor: the most suitable seems to be rum or the lightest coating of butter).
Keep the panna cotta in the refrigerator for at least 5 hours, and ready to serve, dip the mold for a few seconds in boiling water, then sformatela on a platter, serve natural, with caramel, with melted chocolate or seal that most suits you best. Lucas likes to serve with some "fruti di bosco"jam.