Pannacotta from the Aosta Valley
This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative of the French creme caramel, except that there are no eggs in pannacotta, only a little gelatine to hold it together.
Crema alla Panna
- 750ml single cream
- 200ml full-fat milk
- 250g caster sugar
- Seeds from 1 vanilla pod
- Few drops of vanilla extract
- 2 tbsp peach liqueur or dark rum
- 3 gelatine leaves
- Put everything except the gelatine in a pan and very slowly bring to the boil.
- Soften the gelatine leaves in a little warm water. Lift out, squeeze out excess water and add to the hot cream mixture just before it comes to the boil. Stir with a wooden spoon until the gelatine has dissolved, then pour into eight ramekins or dariole moulds.
- Allow to cool, then refrigerate until set. To unmould, dip the base of each mould into warm water for a few seconds, then turn out onto small serving plates.
- You might like to serve the pannacotta with crystallised fruit or a little fruit sauce; it is also good with some caramel poured on top.
- Baked cream with lime syrup