Pana cotta

The origins aren’t entirely known, many believe it began in the Langhe area of Piedmont, Northern Italy. Others argue that it’s a local adaption of similar desserts of Italy, such as the Sicilian Biancomangiare.

Method

Serves 4

1. In a small bowl combine the gelatin and water and let the gelatine blossom for 10-15 minutes.
2. In a pan combine the cream, milk and sugar using a low heat to warm up the ingredients (ensure it doesn’t boil) until the sugar has dissolved. 
3. Remove the pan from the heat and mix in the vanilla and blossomed gelatin until smoothed and dissolved.
4. Pass mixture evenly through a sieve into your glasses and put them in the fridge for at least four hours to set.
5. Once set serve with mixed berries.

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