Panna cotta is a steamed Italian pudding, not unlike a traditional English or French one, but using gelatin to help stiffen and make the pudding come together. It will take a bit of getting used to but much like Jell-o, it just requires some soaking to make the gelatin blend and mix in the silky milk. You will still want to cook this dish over low heat, stirring constantly, but it will come together much quicker than those other puddings.
- This custard uses gelatin to firm it up and add to its unique texture
- It will still require a bit of simmering but not as much as a typical custard
- The gelatin does need to soak in order to allow the proteins to disburse in the milk
“If you’ve never had Panna Cotta, it has a custard-like texture but is literally “cooked cream” with an amazing vanilla flavor. The cream is sweet and the strawberry sauce is just a little bit tart and they go perfectly together!”
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