Ingredients
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400 ml Cream 30%
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200 grams Mascarpone Cheese
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300 ml Milk 3.2%
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5 Gelatine leaves
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100 grams Sugar (White)
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5 ml Vanilla Essence
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20 ml Lemon Juice
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Sauce
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50 grams Sugar (White)
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100 ml Moscatel Wine
Directions
Panna Cotta is one of the most recognized desserts from Italy, however, this dessert has other “predecessors” (cream-jelly like dessert with milk, some sweetener, and starch or gelatine as a thickener as common ingredients) such as the Sicilian Biancomangiare, French Blancmange, British Flummery, Irish Goody, etc. Although its origins are not very specific, the story tells that a Hungarian woman brought the recipe to Langhe, Piedmont at the beginning of the XX century.
This dessert can be served alone, with sauce (caramel or fruits) or just fruits (normally berries). What it’s most interesting is to find the perfect balance between creaminess, sweet and gelatine. Some people like more sweet, some want to enjoy more the creaminess, the texture influences how you perceive the cream and the sweet.
This version adds some acidity with the lemon juice, creaminess with the addition of mascarpone cheese. The amount of sugar can be reduced to 80 grams if desired
Steps
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1
Done
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Mix the cream, mascarpone cheese, milk, sugar and vanilla essence in a pot and put to medium fire |
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2
Done
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When the mix reaches a temperature of 80 ºC, add de lemon juice and the gelatine leaves. Mix all together until homogeneous. Pour in small cups and let them cool down. Once they have cooled down, put in the fridge for at least 4 hours. |
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3
Done
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Pour in a pot the Moscatel wine and let reduce to half. Then add the 50 grams of Sugar and let cook until having a dense mix (when this reaches an approximate temperature of 110-112 ºC) in a form of sauce |
