Crema alla Panna

Name: Crema alla Panna (Pannacotta from the Aosta Valley)
Cuisine: Italian
Ingredients: 3 gelatine leaves; 2 tbsp peach liqueur or dark rum; 2 tbsp peach liqueur or dark rum; few drops of vanilla extract; seeds from 1 vanilla pod; 250 g caster sugar; 750 ml single cream; 200 ml full-fat milk

Pannacotta from the Aosta Valley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative of the French crème caramel, except that there are no eggs in pannacotta, only a little gelatine to hold it altogether.

Ingredients

750 ml single cream
200 ml full-fat milk
250 g</

Europe
Italy
Aosta
Dessert

Method

Put everything except the gelatine in a pan and very slowly bring to the boil.

Soften the gelatine leaves in a little warm water. Lift out, squeeze out excess water and add to the hot cream mixture just before it comes to the boil. Stir with a wooden spoon until the gelatine has dissolved, then pour into 8 ramekins or dariole moulds.

Allow to cool, then refrigerate until set. To