Panna cotta, meaning “cooked cream” in Italian, is a silky, custard-like dessert believed to have originated in the Piedmont region of northern Italy, possibly in the early 20th century. Though its precise origins are debated, some food historians trace it back to earlier European cream-based desserts, with the modern version likely emerging when gelatin became more widely available as a stabilizing agent. Traditionally made with cream, sugar, and gelatin, and often flavored with vanilla, panna cotta is chilled until set and typically served with fresh berries, caramel, or fruit coulis. Its simplicity, elegance, and adaptability have made it a favorite across Italy and around the world. While panna cotta is now a staple of Italian dessert menus, it reflects a broader culinary trend of transforming humble ingredients into refined, satisfying treats.
Ingredients
Equipment
Method
- In a medium-sized saucepan, combine the cream, sugar, vanilla bean, and its seeds. Gently bring this mixture to a simmer over moderate heat. Once it reaches a simmer, remove it from the heat, cover it, and allow it to steep for 15 minutes.
- While this is happening, take a small bowl and evenly sprinkle the gelatin over the water. Let it stand for about 5 minutes until it becomes evenly moistened.
- Uncover the mixture of cream and heat it until it's just about to simmer over moderately high heat. After that, remove it from the heat, incorporate the gelatin, and stir until it completely dissolves. Retrieve the vanilla bean and set it aside for future use.
- Pour the panna cotta mixture into eight ramekins, each with a capacity of 5 ounces, and allow it to cool down to room temperature. Once cooled, cover the ramekins with plastic wrap and place them in the refrigerator. Allow the panna cotta to set – it should be firm but still slightly wobbly – which typically takes at least 5 hours.
