How To Make PANNA COTTA Recipe Original from ITALY

[@roytaylor5618]

Love this well done for perfect pancota. Can I add fruit to it and stuff

[@firstnamelastname7783]

Thank God clear instructions on ingredients and no unnecessary blah blah. Love it

[@italiancakesusa]

Thank you very much!

[@netchefkitchenespinel8585]

Wow this really look impressive. I'm gonna try this recipe. thank for sharing.

[@italiancakesusa]

Thanks Chef!!!

[@pakistanmarijaan2650]

Very lovely and beautiful

[@italiancakesusa]

Thank you!

[@sylviachristodoulou7339]

Very nice,thank you

[@italiancakesusa]

Thanks Sylvia!

[@asankaiddamalgoda2675]

Lots of love from Sri Lanka 💐❤❤

[@KC-nu7rx]

Hi, I only have gelatin powder at home . How much amount I have to. use ? Thank you so much !

[@italiancakesusa]

Hi KC. Powdered is also fine. For the amount depends on the gelling power of the gelatin you have. Start with the same amount and then make adjustments if necessary.

[@carlynscolorfulcreations]

Looks great,! wish you had cut it with the spoon so we could see the texture of it cause I feel like thats a big thing with Panna cotta, making sure not to put too much gelatin in it so its a nice custard texture and not rubbery like jello. overall cant see this tasting bad though, looks delicious for sure!

[@Ajkepakaiye]

Wow very good😋😋👏👏👍👍👌👌💖⚘❤⚘❤⚘❤⚘💖💖

[@cuddlebunny6299]

Hello xxx how long do we keep in the fridge pls, xxx up to how many hours

[@italiancakesusa]

Hi, the minimum time is what allows the gelatin to solidify the cream, so we're talking a few hours. Then, if you don't have to eat it right away, you can keep it in the fridge for a few days. If you want a precise storage time take into account the expiration date of the cream as indicated on the package.

[@cuddlebunny6299]

@@italiancakesusa thank you xxxx

[@fananh11]

I also add a little rose water in the mixture, pretty good imo

[@italiancakesusa]

Hi Fananh11, thank you so much for your advice!

[@hafa5582]

Hi I'm from India (Kerala) I love this recipe😘😘😘

[@italiancakesusa]

Thnks Ha fa!!!

[@voda5130]

Siêu ngon và đẹp mắt cảm ơn bạn rất nhiều ❤❤❤❤❤❤

[@jujubs2618]

So good I'ma go make me some

[@italiancakesusa]

Thank you David, very kind, if you like our videos subscribe to the channel.

[@jujubs2618]

@@italiancakesusa i like Colinary art nd it's always fun to bake new things so see how it turns out

[@林沅沅-p3l]

Cooing cream or whipping cream

[@italiancakesusa]

Hi, fresh whipping cream.

[@林沅沅-p3l]

@@italiancakesusa thank you

[@TreeofLife_111]

Do you have the recipe written out?

[@MominaPatel]

Can u pls share the written recipe?

[@italiancakesusa]

Hi Momina, I put the recipe in description. 😘

[@tony69em]

@@italiancakesusa thank you because I was going to ask the same question.

[@asankaiddamalgoda2675]

Mamma mia signora quello troppo buono mi piace🤗🤗🤗🤗🤗🤗🤗🤗

[@italiancakesusa]

Grazie!!!

[@mamamia9228]

No whipping cream?

[@Simon-no4fe]

When my caramel was done and I put it away, it completely hardened. What did I do wrong?

[@italiancakesusa]

Hi, obviously you forgot to put the water, or after adding it you continued to cook the caramel and then let it evaporate.

[@italiancakesusa]

The water is used to stop the caramel cooking and to increase its fluidity. Once the caramel has cooled, it will become denser. So keep this in mind and take it out of the fire in time. If it is too thick, add a little water and mix. If you follow the instructions well the caramel will never become solid again.

[@Simon-no4fe]

I actually did add more water after I had the right color. Should I have let it cool with the water before I put it on medium heat?

[@Simon-no4fe]

Italian Cakes Tried again today and this time it worked. Thank you! A very good panna cotta.

[@laszlosohajda7897]

I actually prefer to prepare my caramel in another way with milk and butter, it will not thicken fully and will taste much creamier: 1. Caramelize 200g of caster sugar, no need to stir or even if you stir, stir gently to avoid forming "crystals" when the sugar starts to melt. Once it's a nice, rich golden color remove from heat. 2. Away from the heat add 40g of butter (unsalted and real butter, not margarine) and stir until the butter completely dissolves. 3. Add 200 ml of milk/cream or any mixture of the two. The more cream you add, the thicker the sauce will get. If you use cream only, your caramel will still go solid once completely cooled (after a couple of hours), but if you reheat it, it will turn back to a liquid-y, creamy state. If you use milk, do to the less fat content, it will never go solid. 4. Bring the mixture back to heat and bring it to a boil. If you add the milk/cream while the butter-caramel is still very hot, you might get a gewy-chewy dump of caramel swimming in the milk/cream mixture. Even if it happens, it's no worry, when you put it back to the heat and stir patently, it will still mix perfectly on the heat, and your sauce still can turn out perfect... Try this recipe, I guarantee you will be much happier with how it tastes...

[@eskerinola5845]

Ingredients SERVE x4

[@sharronmadhusekhar8899]

😊😊😊😛😚😚👍👍👍💟💟💟

[@italiancakesusa]

Thank you Sharron!!!

[@josephborgese36]

7

[@Dommels1010]

NEVER boil the cream.

[@nadinecanabou2069]

you NEVER biol panna cotta such a shame everything else so nice....

[@patysamyoa1501]

Recipe

[@italiancakesusa]

Hi Paty, is this a question?

[@CH-yp5by]

Simmer not boil!!!! you ruin the flavours!

[@katarinadicamella]

Italian used egg white originally😌

[@italiancakesusa]

Hello Katerina. I'm sorry to contradict you but as an Italian born in Italy and living in Italy (our main channel is called Torte italiane), passionate about pastry, I can tell you that panna cotta is a dessert invented in Italy that is composed of only three ingredients.This is the original recipe we make in Italy.

[@kodry9235]

Original recipe has no gelatin.

[@italiancakesusa]

Hi Kodry, thanks for your comment. Can you write the ingredients of the original recipe that you know? I hope you will reply soon.

[@daleboxsell2805]

Then how did it set?

[@kodry9235]

@@daleboxsell2805 i left the link, READ.

[@craigsmall]

@@daleboxsell2805 it was baked in the oven

[@MuchoBungo]

@@italiancakesusa I believe isinglass was used instead of gelatine to set the panna cotta. The rest of the ingredients was the same.