Panna cotta is a typical creamy sugary pudding. Panna cotta is simple and very fast to make.PRESENTATION The panna cotta is surely one of the spoon desserts most popular and appreciated not only in Italy, but also abroad, because of its easy preparation and delicate taste. Its “invention” cannot be situated in a particular historical period, because it was probably made already in antiquity, but we know for sure that it comes from Piedmont, in Italy Firstly, soak the sheets of gelatin in cold water for 10 minutes (1) and cut the vanilla pod lengthwise (2). Pour the heavy cream into a small saucepan, add the carved vanilla pod (3), the powdered sugar (4) and heat everything on a low flame, without making it boil; squeeze the gelatin well (5) and dip it into the cream (6), then stir until completely melted (7). Now filter the mixture through a fine strainer (8), prepare several individual moulds or a single bread mould and pour in the panna cotta (9). Keep the panna cotta in the refrigerator for at least 5 hours; when it’s time to serve it, dip the mould into hot water for a few seconds, then turn it out on a serving dish: serve it plain, with caramel, melted chocolate or with your favourite decoration.
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