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Crema alla Panna
Pannacotta from the Aosta Valley
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
Published 2012
“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 200 ml 250 g </
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 the 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.
Leave to cool, then refrigerate until set
Part of
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