Two-color Panna Cotta
by Glutton Nonnon
Favorite
Difficulty
Easy
Time
15m
Serving
2
Speaking of Italian desserts, everyone must think of tiramisu first, but besides this, there is another very famous Italian dessert: panna cotta. Italian is Panna cotta, which literally means " "Boiled butter", although it is "cooked butter", the butter does not need to be boiled during the production process, it only needs to be heated slightly.
Panna cotta originated in the Piedmont region of northwestern Italy. However, the exact origin of this dessert has not been investigated. However, it can be understood from some data that the earliest panna cotta is made of boiled fish bones. Comes as a coagulant.
The traditional panna cotta is to add gelatine, vanilla, rum and Marsala white wine to warm whipped cream, milk and sugar, stir well, and then pour it into a container with caramel to make it thick. Thick panna cotta. People often pair it with fresh berries and jams, or with melted chocolate and caramel. For those who like to drink, you can also add strong wine to make a wine-flavored custard.
Now people simplify its raw materials and only need whipped cream, milk, sugar and gelatin to make this Italian dessert that is well-known in Italy.
The taste of Panna cotta is between mousse and pudding. The taste is smooth, thick, milky, wine, and fruity, blending into an unspeakable wonderful taste. Only by tasting it in person can you feel its wonderful taste!
This time I added a layer of chocolate panna cotta to the panna cotta, the bitterness of the chocolate neutralized the sweetness of the milk flavor, and it tasted just right!
Panna cotta originated in the Piedmont region of northwestern Italy. However, the exact origin of this dessert has not been investigated. However, it can be understood from some data that the earliest panna cotta is made of boiled fish bones. Comes as a coagulant.
The traditional panna cotta is to add gelatine, vanilla, rum and Marsala white wine to warm whipped cream, milk and sugar, stir well, and then pour it into a container with caramel to make it thick. Thick panna cotta. People often pair it with fresh berries and jams, or with melted chocolate and caramel. For those who like to drink, you can also add strong wine to make a wine-flavored custard.
Now people simplify its raw materials and only need whipped cream, milk, sugar and gelatin to make this Italian dessert that is well-known in Italy.
The taste of Panna cotta is between mousse and pudding. The taste is smooth, thick, milky, wine, and fruity, blending into an unspeakable wonderful taste. Only by tasting it in person can you feel its wonderful taste!
This time I added a layer of chocolate panna cotta to the panna cotta, the bitterness of the chocolate neutralized the sweetness of the milk flavor, and it tasted just right!
