Pannacotta..cooked cream in other words. Although you don’t cook it to be truthful, so the name is a bit misleading..
Full cream, sugar and gelatine basically is what it is and you can play around with aromas and tastes and additives as much as you like.
It first entered the culinary world in Italy in the 1960s, in Piedmont in Northern Italy and is listed as one of the traditional dishes of the region although its exact origin is unclear.
Anyway…I like to add a little yoghurt inside, it makes it lighter.
Traditionally I like to flavour with vanilla and also a little cinnamon stick.
It goes well with baked rhubarb which has also been seasoned with cinnamon.
For the rhubarb you will find how to cook it in the jam section. It’s incredible what you can do with it. Here with some simple ingredients you can make a really tasty accompaniment to the Pannacotta by simply roasting it for a short while in the oven.
One of those simple ingredients is the wonderful “Melgiris”sage honey made by Manolis Stefanakis from Crete. From the first time I tasted sage honey, one morning in Mani in the Pelopponese, I have loved it. And if I am unable to find some from the stunning boutique hotel “Antares” just outside Areopolis, I can always find something similar from Crete from the guys at Meligiris at the Mediterranean Diet Shop in Sofokelous Street in central Athens. I met Mr Stefanakis at the Athens Food Expo personally and now I think about it we could have been fellow students at the Agricultural University… I should ask him…
Oh! I should point out that I haven’t received any money from Mr Stefanakis to mention his honey on my blog it’s just a product I happen to love and want you to know about…