Panna cotta
Panna cotta ( f. ) ( Italian for " boiled cream") is a pudding-like Italian dessert made from cream or whipped cream , sugar and nowadays mostly gelatine . Traditionally, only the cream is boiled and reduced, hence the name.
preparation
The cream is boiled with sugar and, if necessary, spices such as vanilla and lemon peel . Then soaked gelatin can be added and stirred in until it has dissolved. Just enough gelatine is added so that the cream retains its shape after cooling, but is not too firm. The mass is cooled down to room temperature and poured into portion containers while still liquid and cooled further. The vessels should be covered in order to avoid the formation of a leathery skin. After the panna cotta has solidified, it is turned over and usually served with fruit sauces or compotes .
The cream can also be stretched with yogurt , mascarpone , milk , sour cream or mixtures thereof. A low-calorie variant is prepared with milk that is boiled with gelatine and spices and mixed with yoghurt after cooling.
In one variant, egg white is used instead of gelatine . The cream is briefly boiled and shortly afterwards mixed with the mixture of egg white and sugar. The mass is put into portion bowls and baked for one hour in the oven at 100 degrees Celsius.
As an alternative to gelatine and egg white, agar-agar , pectin and the like can also be used . a. ( vegan ) can be used.
The vegan version of the panna cotta can be made with almond milk (similar to almond broth ), almond butter, coconut milk or soy cream.
history
The dessert has been in use in Piedmont since the 10th century , where it is said to have been developed by a lady of Hungarian origin. Traditionally, as a binder isinglass used. Gelatin is in use today. Panna cotta is now being prepared all over Italy and outside of it. Seasoning with vanilla and serving with fruit sauce , caramel or chocolate are more recent phenomena. Panna cotta is similar to today's way of preparing almond broth .
See also
literature
- Damiano Gasparetto: La tavola del piemontese di ieri e di oggi . Lulu Press (lulu.com), Morrisville (North Carolina) 2010, ISBN 978-1-4457-6845-8 , pp. 118 (Italian, online ).
- Amalie Grünzweig, Helene Reitter: Viennese cookery and business book for the middle class household with consideration of German, Hungarian, South Slavic, Polish, Bohemian and Italian cuisine. 6th edition. Vienna 1922.
Web links
Individual evidence
- ^ PAULI Textbook of the Kitchen, 13th edition 2005, ISBN 978-3952302408 , p. 531
- ↑ Chicago Tribune Staff: Good Eating's Party Snacks and Appetizers: Simple to Make and Easy to Share Hors d'Oeuvres, Desserts, and Cocktails. Agate Publishing, 2012, ISBN 978-1-57284-429-2 , pp. 155 ff. (English).
- ↑ Mike Isabella: Mike Isabella's Crazy Good Italian. Da Capo Press, 2012, p. 412 (English).
- ↑ a b Damiano Gasparetto: La tavola del piemontese di ieri e di oggi. S. 118 , accessed September 17, 2014 (Italian).
- ↑ Panna cotta with caramel sauce . In: Schrot & Korn, 2012/02 edition, February 2012, accessed on September 17, 2014.
- ↑ VEGAN COCONUT PANNA COTTA . In: transglobalpanparty, September 9, 2013, accessed on September 17, 2014.
- ↑ Panna cotta. In: cibo360.net. Retrieved September 16, 2014 (Italian).