subject: Exquisites Of Italy- The Pannacotta [print this page] Pannacotta is an Italian dessertPannacotta is an Italian dessert. This form of dessert is quite exquisite; it is fine in not just looks but it also has exquisite taste. This form of Italian desert is made with the help of cream that is mixed with sugar and milk. This mixture is then helped to stay up with the help of gelatine. The gelatine helps the mixture set when the mixture cools down to room temperature.
This dish is formed especially in the northern part of Italy. But this does not mean that the dish is only restricted to that part of Italy. This dish has spread all over Italy and is loved quite extensively too. The Pannacotta is served plain or in combination with a few things like strawberries, berries, caramel, chocolate sauce or several other fruits like pineapple.
As the short lists of ingredients suggest, this form of dish is not so hard to make. The recipe is quite simple, but this in no way means that the Pannacotta is a very simple dish to make. There are some techniques that you would have to be really good at in order to get this dish in the very proper man. The simpler your recipes are the more attention you should pay to the techniques regarding cooking and baking. Make sure that the techniques you use are well known so that you do not end up with a disaster dish.
With this dish, you need to be very careful with the actual heating of the cream that you tend to use. If you over heat the cream, you will end up with some form of abused dairy item that would be of no use to you in your dish. In the simplest of words, this dish with its fancy name and fancy place of origin is just cream that has been sweetened first with sugar and this sweetened sugar is then set the way it should be set with the help of gelatine. The Pannacotta cannot be slick; it needs to be thick if it is made properly. A proper formulation of this dish would mean that the dish is quite creamy. This dish must not show layers, the layers of cream should not be individual and disintegrated; rather the cream should be a very homogeneous mixture. The gelatine allows the cream to settle in such a manner that the vanilla specks that you use in this sweetened cream are not settled to the very bottom but are suspended throughout the length of the sweetened cream.
The best way to set the Pannacotta is that the mixture is put into small bowls and then the mixture is cooled. Make sure that the bowls are cheap, and disposable. Once the cream is set in to place, you can then cut off the cup in which the cream is poured and set the gelatine infused cream on the plate. The set cream can then be topped with a lot of things like vanilla custard, or something as light as berries or cherries.
