“Cooked Cream” is a recipe from the north known as Piedmont’s Strawberry Panna Cotta.

Panna Cotta is a popular Italian dessert from Piedmont. It is gelatinous and does not contain eggs.

The making of Panna Cotta is relatively straightforward; you need to keep some simple tweaks in mind, and then you are all set to master this recipe.

You can customize this dessert according to your preferences by adding a sauce topping of your choice. The most traditional topping is a fresh fruit coulis with fresh seasonal fruits. In our recipe, we suggest topping it with fresh strawberries or berries macerated in demerara sugar and Marsala Wine, which are optional.

You might enjoy Panna Cotta at home with a touch of new flavours like passion fruit or mango or simply with a scent of vanilla. Panna Cotta is your white canvas!

Curios Facts. However, the origin of panna cotta is uncertain. Recipe books say it’s a traditional Piedmont dessert that dates back to the early 1900s. According to a legend, it was first made by a Hungarian lady in the Langhe region, Italy. It is also said that back in the day, northern Italians used broth made from fish bones to thicken it. Today, of course, we use gelatin sheets.

Strawberry Panna Cotta.

Panna Cotta is a popular Italian dessert from Piedmont. It is gelatinous and does not contain eggs.

The making of Panna Cotta is relatively straightforward; you need to keep some simple tweaks in mind, and then you are all set to master this recipe.

You can customise this dessert according to your preferences by adding a sauce topping of your choice. The most traditional topping is a fresh fruit coulis with fresh seasonal fruits. In our recipe, we suggest topping it with fresh strawberries or berries macerated in demerara sugar and Marsala Wine, which are optional.

You might enjoy Panna Cotta at home with a touch of new flavours like passion fruit or mango or simply with a scent of vanilla. Panna Cotta is your white canvas!

Curios Facts.

However, the origin of panna cotta is uncertain. Recipe books say it’s a traditional Piedmont dessert that dates back to the early 1900s. According to a legend, it was first made by a Hungarian lady in the Langhe region, Italy. It is also said that back in the day, northern Italians used broth made from fish bones to thicken it. Today, of course, we use gelatin sheets.