Trend of the moment: panna cotta in special flavors

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The Italians are at home in the kitchen. We don’t just know that about pastas, pizzas and other Italian delicacies, the dessert menu is also always a success. Tiramisu, zabaglione, sgroppino, but of course also the panna cotta. The classic ‘puddinkje’ made of milk, cream, sugar, gelatin and vanilla has once again made its appearance in the kitchens of our country. Panna cotta is back  and better and more daring than ever.

More than a boring pudding

In recent years, the panna cotta has (unnecessarily) acquired the image of a boring, soggy pudding. No wonder, because although it seems simple, the preparation is sometimes a profession in its own right and sometimes things go wrong. The trick is to use just enough gelatin so that the pudding does not collapse, but also not too much, then it will not get a fine structure.

Fortunately, our panna cotta skills are improving and we see the Italian dessert here and there on menus in new, extravagant jackets. For example, Toscanini gives a twist to the classic with a caramel sauce and at Bar Pif they completely understand how to deal with an old-fashioned ‘trend:’ throwing it over the head. Here they serve a cardamom panna cotta with hibiscus and lime.

You can learn to experiment

Classic desserts are sometimes labeled ‘don’t tinker with’, but with the small Italian dessert this tinkering turns out very well. The pudding can have those different twists and special flavors. For example, in Andy Baraghani’s new book The Chef You Want to Be, we saw a panna cotta with orange blossom and honey strawberries. Addictingly delicious!

Experimenting with the dessert is therefore no higher math, but it is useful if you have mastered the basic recipe and know it through and through. This way you can add extras in a familiar way without being left with a soggy catastrophe. It all sounds dramatic, but it isn’t.

Getting started with fancy panna cotta

At the Culy editors we have already started experimenting with the Italian pudding. How about a variant with lavender , a bright green pandan panna cotta or a more spicy version made with bay leaf . Such a spice that makes you think: what does it taste like now? Well, get ready for a fresh, almost licorice-like panna cotta.

Experiment yourself? How about a variant with verbena or another extract that you can easily infuse by making a tea from the herb? Or go for a chocolate PC with orange for example (a combination we can’t get enough of.) The possibilities are endless and one thing is certain: panna cotta is always a good idea.

Bay leaf panna cotta

Source: Culy by
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