Craving for Panna Cotta
This is a follow-up to my previous entry about Panna Cotta. Panna Cotta is a cooked cream. I spelled it wrong in my previous entry. Hahaha… The Italian words “Panna” means “cream” and “Cotta” means “cooked”. I’m again craving for Panna Cotta.
Panna Cotta is a classic Italian dessert. You heat the cream with milk, mixed it with sugar and I think also with vanilla and gelatin. I really don’t know how it’s being done.
Some say that it’s a custard, but not really, probably just sort of a custard. For one thing, you don’t cook Panna Cotta with egg. Afterwards garnish it with berries, in this case, with strawberries.
Ok, for the benefit of others out there who would like to taste it, I tried to find the recipe for you.
According to Wikibooks, the open-content textbooks collection, from its Cookbook:
Basic panna cotta recipe
* 3/4 tsp. gelatin
* 2 cups heavy cream
* 1/4 cup sugar
* 1 1/2 teas. vanilla or 1 small vanilla bean
* pinch of saltAllow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce.
I was looking for more recipes so you can compare them. I found quite a lot. Here are some of the links. You will see that you can innovate in cooking the Panna Cotta.
According to Epicurious:
Panna Cotta with Strawberries and Balsamic Vinegar…
Here is chef Mario Batali’s recipe.
According to RecipeSource:
According to A La Cuisine:
According to All Recipes:
Now that you know how to do it, I guess I’ll be eating Panna Cotta in your place if ever I visit you. 
Friday, June 30, 2006 at 11:34 pm
you gave a lot of recipes…now I am rattling myself which one is which….hahaha….I guess you better cook one first for eric and let me know if eric likes your cooking (yikes!)….just kidding….well, i’ll try my best to cook sometime, tamad man bay ako magraha….gapangalbum lang kami kada gabii it kon pakner sa ibang balay….hehehe
Sunday, July 2, 2006 at 8:36 am
Hello ye, hehehe… if you like to do it, you can try the basic one and experiment something with flavors later. Me? Doing it? Oh no! I’d prefer that eric do it. I’ll just eat… hahaha…
Friday, July 7, 2006 at 2:34 am
We had a lunch meeting at the Solomon Guest house (managed by CSB’s OJT students) yesterday and their dessert list included PANNA COTTA. So i tried it. I was a bit disapponted at how it looked it wasn’t that yummy looking as the one in your picture. Ano tana to daw maja blanca man lang. Maybe I need to go to Weggis to try it!
Friday, July 7, 2006 at 4:21 pm
Hey Kit… kadlaw ko ba nga daw maja blanca tana… hahaha… actually Panna Cotta should not be too sweet and should not be too sticky like Maja Blanca. I like plain Panna Cotta better than the flavored one. We wouldn’t be able to compare unless you come here (san-o bala ha?) and I go there (kag san-o roman bala ha?) and taste it. Not all Panna Cottas are that good, I think it depends on how they did it. I tasted different Panna Cottas served in the same restaurants and they’re not at all the same. If I eat Panna Cotta, I feel like it’s melting. If I have that feeling, then for me that Panna Cotta is good. As far as I know, Panna Cotta should be served on the day they cooked it. I’ll asked Eric about it. Galing basi bala iba man tana imo taste haw sa akon haw…
ukon depende gid man sa raha nanda.