Panna Cotta Piemontese: Original Recipe and Secrets of the Tradition

Panna cotta piemontese is one of the most celebrated desserts in Italian tradition, a masterpiece of simplicity that has conquered tables around the world. Born in the hills of the Langhe, this preparation based on fresh cream, sugar, gelatin and vanilla represents the essence of Piedmontese pastry-making: few ingredients of the highest quality, crafted with expertise for an extraordinary result.

For hospitality professionals in Switzerland, offering an authentic panna cotta piemontese means presenting an elegant dessert that demands excellent raw materials. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides fresh cream of superior quality, natural vanilla and selected berries to create this classic of Piedmontese pastry-making.

Origins and History of Panna Cotta in the Langhe

The origins of panna cotta are deeply rooted in the countryside of Piedmont, particularly in the Langhe and Monferrato area. Although the first written records date back to the 1960s, oral tradition has passed down this recipe for many older generations. Piedmontese farmwives prepared this dessert with freshly milked cream, sugar and gelatin, creating a simple yet extraordinarily refined sweet.

Panna cotta was born as a rustic dessert on Piedmontese farmsteads. It was in the trattorias of the Langhe that the dessert was perfected and began to spread beyond regional borders. In the 1980s and 1990s, it conquered the menus of starred Italian restaurants and then the entire world.

In summary, panna cotta is the fruit of the Piedmontese culinary philosophy: simple and genuine ingredients, worked with respect, to achieve a result that surpasses the sum of its parts.

Original Ingredients for Panna Cotta Piemontese

The beauty of panna cotta lies in its extreme simplicity: very few ingredients are needed, but each must be of the best possible quality. Fresh cream is the absolute protagonist, and the final result depends on its quality.

Base Ingredients and Toppings

• 500 ml high-quality fresh cream (at least 35% fat content)
• 100 ml fresh whole milk
• 80 g caster sugar
• 1 natural vanilla pod (or 1 teaspoon pure extract)
• 4 g gelatin sheets (approximately 2 sheets)
• For the caramel sauce: 150 g sugar, 50 ml water, 30 ml hot fresh cream
• For the coulis: 250 g mixed berries, 60 g sugar, lemon juice

The key point is the choice of fresh cream: it must have a fat content of no less than 35%, which guarantees creaminess and body to the dessert. LAPA supplies Italian fresh cream of superior quality, along with natural vanilla and selected berries, perfect for a professional panna cotta.

The Secret of Gelatin: Dosage and Trembling Texture

Gelatin dosage is the element that distinguishes a mediocre panna cotta from an exceptional one. Too much gelatin produces a rubbery dessert, too little renders it unstable. The secret of the great Piedmontese pastry chefs lies in finding the perfect balance.

Rules for Perfect Dosage

• For panna cotta served in a glass: 3-4 g gelatin per 600 ml total liquid.
• For panna cotta to be unmoulded: 5-6 g gelatin per 600 ml total liquid.
• Gelatin sheets must always be soaked in cold water for at least 10 minutes.
• Never exceed 6 g per 600 ml, otherwise the result will be rubbery.
• Gelatin is dissolved in hot but never boiling cream, to preserve its gelling power.

Authentic panna cotta piemontese must have a trembling consistency that gently wobbles when the plate is moved. It should be neither rigid like a pudding nor too soft to lose its shape. This texture is the hallmark of the dessert and is achieved only through precise gelatin dosage and excellent quality fresh cream from LAPA. Temperature plays a fundamental role: panna cotta must cool gradually, first at room temperature for 30 minutes, then in the refrigerator for at least 4 hours.

Step-by-Step Preparation of Panna Cotta

Preparing panna cotta piemontese is relatively straightforward, but requires attention to detail and precision with temperatures.

Preparing the Base

• Place the gelatin sheets in cold water for at least 10 minutes until fully softened.
• Pour the fresh cream and milk into a heavy-bottomed saucepan.
• Split the vanilla pod, scrape out the seeds and add them to the cream with the sugar.
• Heat over medium heat, stirring until almost boiling (80-85 degrees), but do not let it boil.
• Remove from heat, take out the vanilla pod and add the squeezed gelatin.
• Stir until completely dissolved, strain through a fine sieve.
• Pour into moulds, cool 30 minutes at room temperature, then refrigerate 4-6 hours.

Common Mistakes to Avoid

• Boiling the cream: compromises flavour and gelatin texture.
• Using too much gelatin: the result will be rubbery instead of trembling.
• Not straining the mixture: any lumps will ruin the velvety consistency.
• Cooling too rapidly: can create lumps in the gelatin.

Toppings and Professional Plating

The topping transforms panna cotta from a simple dessert into a culinary work of art. The two classic garnishes of the Piedmontese tradition are caramel and berries, both available in the LAPA catalogue with selected ingredients.

Caramel and Berry Coulis

For the caramel, melt sugar with water without stirring until deep amber, slowly add hot fresh cream from LAPA and a pinch of salt. For the coulis, cook LAPA berries with sugar and lemon juice for 5-7 minutes, blend and pass through a sieve. Both sauces should be cooled before serving.

Professional Plating Tips

To unmould, dip the mould in hot water for 5 seconds and invert onto the plate. Serve on white plates, decorate with fresh berries, small mint leaves and a drizzle of coulis. The ideal serving temperature is between 4 and 8 degrees. A quenelle of whipped cream or a caramel tuile adds the finishing touch.

Quality LAPA Ingredients for Professional Panna Cotta

Panna cotta piemontese demonstrates that simplicity in cooking requires the highest quality ingredients. With only four base components, every imperfection is immediately noticeable. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian ingredients.

The Italian fresh cream supplied by LAPA has the right fat content for a creamy panna cotta. Natural LAPA vanilla pods deliver an unmistakable fragrance. LAPA berries, fresh and premium-selected, complete the dessert with colour and flavour. With a catalogue of over 3,000 authentic Italian products and delivery in 24-48 hours throughout Switzerland, LAPA guarantees absolute freshness on every product.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability. Whether you are a starred restaurant, an artisanal pastry shop, a hotel or a catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Panna Cotta Piemontese

How much gelatin is needed for a perfect panna cotta?

The answer is that the ideal dosage is 4 g of gelatin sheets per 600 ml of total liquid if served in a glass, or 5-6 g if it needs to be unmoulded. Excessive dosage makes the panna cotta rubbery, while insufficient dosage makes it too soft.

Can you make panna cotta without gelatin?

The answer is yes, there are plant-based alternatives such as agar agar, but the result is different. Agar agar produces a more rigid and less creamy consistency. For a traditional Piedmontese panna cotta, gelatin sheets remain the ideal ingredient as they guarantee the characteristic trembling texture.

How long should panna cotta stay in the refrigerator?

The answer is that the minimum resting time in the refrigerator is 4 hours, but the best result is achieved by leaving it to rest overnight, meaning at least 8-10 hours. Extended resting allows the gelatin to stabilise completely.

Why does my panna cotta have a rubbery texture?

The answer is that the main cause is an excess of gelatin. Follow the dosage of 4 g per 600 ml of liquid. Other causes may include having boiled the cream with the gelatin or having used cream with a low fat content.

What is the difference between panna cotta and pudding?

The answer is that panna cotta is thickened with gelatin and does not require oven baking, while pudding is thickened with eggs and starch. Panna cotta has a lighter and trembling consistency. Authentic panna cotta piemontese does not contain eggs.

What are the best toppings for panna cotta?

The answer is that the classic garnishes of the Piedmontese tradition are caramel and berries. Caramel provides a flavour contrast with its slightly bitter note, while berries add freshness and acidity. LAPA offers selected berries and all the ingredients for professional sauces and coulis.

Discover all ingredients for professional pastry-making in the LAPA catalogue: fresh cream, natural vanilla, berries and over 3,000 Italian products. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch