📍 Origin: Piedmont · 🌾 Gluten-free · ⚠️ Allergens: dairy, gelatine
“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 set with gelatine and contains no eggs.
Making panna cotta is quite straightforward: keep a few simple tips in mind and 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!
Curious Facts. 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 gelatine sheets.
Gelatine is a tasteless, colourless thickening agent, sold in thin sheets.
Allergens & Dietary Needs
Piedmont’s Strawberry Panna Cotta contains milk, fresh cream and gelatine. Please notify us of any dietary requirements in advance.
Learn to Make Strawberry Panna Cotta in Genoa
Add Strawberry Panna Cotta to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.
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