Panna cotta is particularly popular in northern Italy.
Vanilla panna cotta is a cold, sweet cream from northern Italy. It is traditionally made with sour cream, sugar, and milk, with the addition of vanilla to accentuate the cream. All the cream and sugar mixture is finally added to the gelatin and the pudding is formed in a small dish. Ready-made vanilla panna cotta can be served with fruit on top or with chocolate chips.
Many panna cotta recipes call for the addition of fresh vanilla pods during cooking.
The region where panna cotta is believed to have originated in northern Italy, an area known as Piedmont, has declared panna cotta as one of its official regional cuisines. It is described as a very delicate dish and many chefs agree. In particular, the texture of cream, when cooked properly, is supposed to look like it can barely hold its shape, even though it does.
Some vanilla panna cotta recipes call for the addition of sour cream.
Vanilla panna cotta is one of many variations that have developed over time. Adding vanilla to cream is thought to have a complementary effect, especially when topped with pears or strawberries. Some recipes call for the use of fresh vanilla beans during cooking, while others use pure vanilla extract.
There are numerous variations on the basic vanilla panna cotta recipe. Some of them were developed to try to reduce the cream content in the dessert. Instead of using all the cream, a certain amount is substituted with sour cream, yogurt or half and half. This creates a lighter consistency in the finished dish, but can also cause some complications when determining how much gelatin to add. For a stronger flavor, buttermilk can be added to the cream.
Chocolate chips can top vanilla panna cotta.
Vanilla panna cotta presentation is one of the most creative areas in dessert preparation. It is usually unmolded from a ramekin-shaped bowl or plate in the center of a plate and then lightly coated or topped with a sauce. Other presentations include forming the cream in a champagne glass and serving it with whole fruit or chocolate chips in the glass. You can also leave it in the bowl or mold and pour a caramel sauce on top to form a layer that covers the vanilla panna cotta.
One important thing to remember about making vanilla panna cotta is not to use certain fruits, specifically sour tropical fruits like pineapple. These fruits contain an enzyme called bromelain. The fruit, when mixed with the panna cotta, prevents the gelatin from solidifying and leaves the dessert little more than a bowl full of liquid.