Authentic Panna Cotta Recipe Piedmont, Italy

The basic version of this softly set pudding is prepared with only three ingredients: cream, sugar, and gelatin; vanilla is commonly added for flavor. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked. Cream, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into individual molds, which are then kept in the freezer for two to three hours until the puddings have set. For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit, fruit sauces, or caramel. Variations on the basic recipe include adding milk or yogurt to the mix, thickening the panna cotta with egg whites, in which case it has to be cooked in a bain-marie to set, or flavoring it with alcohol, typically rum and Marsala, espresso, or aromatic herbs.