Ours Cooking School in Tuscany often runs cooking classes and prepare private dinners for restaurateurs, hoteliers, people who deal with food.
They contact us through our CONTACT FORM and explain us their wishes: they like improving their techniques or skills in Italian cooking, first of all in Italian successfull desserts.
Our cooking school is popular in desserts:
- first of all we pay the utmost attention to the original recipe and story of a dish
- in addition to this you know that stories about cakes and desserts are always fascinating
In Italy we call “dolci al cucchiaio” those ones that you eat with a spoon: “literally spoon desserts”.
Since “dolci al cucchiaio” are definitely my favorite, I love to post many recipes and try them in different ways. In fact my first goal here in this blog is passing down to you the recipes, tips and tricks about what I think are the best ones.
Panna Cotta (literally: “cooked cream”) is a fantastic and easy dessert, but there are a lots of mistakes in the Italian recipes from the Web.
In this case, for example, they add everywhere some milk to the fresh cream. In some absurd case they even add skimmed milk.
Nooooo, don’t do that. The original recipe doesn’t call for milk. The fresh cream is the key, following the name: Panna Cotta. The flavor is completely different if you use milk instead of cream. So…many mistakes on the web for Italian recipes.
Well, it’s exactly what we try to avoid in our Cooking School in Tuscany.
Well, you have 2 options about learning to make amazing Italian desserts them :
- Above all you can come here in Tuscany on holiday: contact our cooking school and we’ll come directly to your home to run a Private Cooking Class. You know that Tuscany is wonderful, furthermore a cooking class is the best souvenir that you’re bringing home. Maybe it’s not so easy…I know. Anyway you can always have a look
- here on this blog. In fact I’m writing many recipes trying being clear and exhaustive. Because of my 8 years experience as cooking classes coach, I know the critical steps of a recipe very well. That’s why I can help you directly at your home, from this blog as well.
So, a part from Panna Cotta (you can find the recipe below), here are some desserts that we often prepare at our cooking school, click the link if you’re interested in:
Our Tuscan/Italian recipes are all tested from me and our customers.
Well, telling you the truth many of my recipes have been tasted from my Granny who passed down to me all her skills and “secrets” in cooking. Don’t forget to read the session about her trick and tips clicking RIGHT HERE.
The Panna Cotta is one of the most important and traditional Italian desserts.
In my opinion it’s the perfect dessert for friends and guests that you can prepare:
It’s very versatile because you can season it with a big amount of sauces. As you can see from the pictures: Strawberries sauce, Caramel, Chocolate, Fresh fruit, any kind of Fruit puree…
It’s very simple and fast
You always make a good impression with friends and guests
At our Cooking School students love first of all the time to enjoy the fruit of the labour.
How can I blame them? I love watching the expression in their face while sinking the spoon into the softness of this dessert.
Panna Cotta Story.
This dessert was probably created in Piemonte (a region in North of Italy), but many people say that it comes from Sicily, from the popular dessert “Bianco Mangiare”. This last is made with almonds milk.
- 500 ml (1/2 liter) fresh heavy cream
- 80 gr (3 once) caster sugar
- 10 gr (0,35 once) gelatine leaves**
- ½ Vanilla pod split lenghtwise
- Soak the gelatine leaves in cold water for about 10 minutes
- Bring to a simmer: fresh cream, sugar and vanilla pod
- Remove pan from heat for about 10 minutes and allow the vanilla to leave all the scents and aroma in the infusion.
- Remove the vanilla pod
- Squeeze the water out of the gelatine leaves and add the leaves to the pan with fresh cream
- Stir until the gelatine is completely dissolved
- Pour the mixture in 5 ramekins (100ml) and leave to cool
- Place into the fridge for at least 3 hours or a whole night if you'd like preparing your panna cotta in advance
1 (0.25 oz.) envelope granulated gelatin =
1 tablespoon powdered gelatin =
3 sheets leaf gelatin; anyway remember that you need 0,35oz, so a bit more
don’t throw the vanilla bean, but dry it with a kitchen paper and put in a jar with caster sugar. You’ll obtain a delicious vanilla flavored sugar in a few days.
Do you find this post useful?
When and where did you taste the panna cotta for the first time?
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