![]() ![]() This recipe unmolds with a soft, creamy finish. Balsamic vinegar isn’t a Piemontese tradition, but the thick liqueur-like, artisan-made balsamic (Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio-Emilia) is fabulous over panna cotta.Ĭook to Cook: Use organic cream if possible and be sure the sour cream contains only cream and culture, no other additives. ![]() Find imported Saba from Modena in some fancy food stores. ![]() The boiled-down juice of fresh-pressed wine grapes, an old-country substitute for sugar, sometimes sauces panna cotta. ![]() I like it on its own, or the way it’s eaten in homes, with fresh fruit - cherries when they come into season, strawberries, raspberries, peaches, and pears. Chefs often dress up panna cotta with complicated sauces. To bring the dessert to the consistency it achieves with the super-thick cream of the Piedmont region’s dairy country where it was born, I stir in sour cream before pouring it into small molds for chilling. Although panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and a little gelatin. This panna cotta is like eating vanilla ice cream. ![]()
0 Comments
Leave a Reply. |