Silky Smooth Italian Panna Cotta with Italgel Gelatin (Italy)

Panna Cotta is a iconic dessert from the Piedmont region in Northern Italy, beloved by food enthusiasts for its silky-smooth texture that melts effortlessly on the tongue. In Italian, panna cotta literally means ‘cooked cream.’ The key to a perfect Panna Cotta lies in its texture: neither too firm like jelly nor too liquid, but achieving an exquisite, gently set wobble.

To achieve this perfection, selecting the right gelling agent is essential. Today, join Golden Sand in discovering the secret to authentic Italian Panna Cotta with the ultimate support of Italgel Gelatin – a premium gelatin line imported directly from Italy!

Produced with high purity from carefully selected, healthy porcine and bovine skins with full traceability, Italgel delivers consistent bloom strength and stability without altering original flavor profiles. It is the ‘secret weapon’ helping pastry chefs and F&B manufacturers elevate their dessert creations to the highest standard.

Discover the full recipe below!

Ingredients:

• 250 ml whipping cream

• 200 ml unsweetened fresh milk

• 30 g sugar

• 2.5 g gelatin powder (250 Bloom, 30 mesh – Pigskin / Type A)

• Vanilla, rum (optional); cocoa powder, matcha powder, or fresh fruits/jams of your choice.

Instructions:

• Dissolve the gelatin powder in a small portion of the fresh milk. In a saucepan, combine the remaining fresh milk, sugar, and whipping cream. Stir well and heat over low flame. Once gently simmering, add the dissolved gelatin mixture and stir until fully dissolved. Remove from heat and allow to cool. Stir in vanilla, rum, cocoa powder, or matcha powder as desired. Pour the mixture into molds and refrigerate until set.

• Serve topped with fresh fruits, fruit jam, or chocolate paired with pistachios, hazelnuts, almonds, and other nuts.

Reference: https://www.italgel.com/

https://www.cosiitaliano.com/