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Recipes

The Panna cotta

July 19, 2011
The Panna cotta

Ingredients

  • 500 gr fresh dairy cream
  • 200 gr vanilla sugar
  • two pieces of isinglass
  • 50 gr milk
  • a glass of rhum
  • six pineapple slices

What to prepare

  • a casserole
  • a small casserole
  • six moulds having a glass shape

Procedure

Put the cream and all the sugar in a saucepan, put the saucepan on the fire and stir until all the sugar has melted. Take off the fire.

Aside, melt the only two pieces of isinglass in a few tablespoons of milk and add them to the cream; add a glass of rhum to give some flavor.

Stir very good and pour into glass moulds (of course if you serve this dessert with caramel, you must previously prepare it in the moulds).

Let them cool down in the refrigerator and serve garnished with pineapple or, if it’s the right season, with raspberries or strawberries.

Photo Credit: Robyn Lee

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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