Panna cotta

Panna cotta is an Italian phrase, literally translating to "cooked cream". Generally refers to a creamy, set Italian dessert from the Northern Italian region of Piedmont. It is not generally known exactly how or when this dessert came to be, but some theories estimate that cream (for which this region is famous) was historically eaten plain or sweetened with fruit. After years this treat evolved into what is now a gelatin-thickened custard, flavored with vanilla, fruit, or spices and served chilled.

Basic panna cotta recipe

• 3/4 tsp. gelatin
• 2 cups heavy cream
• 1/4 cup sugar
• 1 1/2 teas. vanilla or 1 small vanilla bean
• pinch of salt

Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce.