The Pannacotta, whose name literally means “cooked cream” in Italian, is a traditional dessert originating from the Piedmont region in northern Italy. Although its exact origins are uncertain, pannacotta is believed to have roots dating back to the early 19th century. In its earliest versions, fresh cream, sugar and gelatin were used, and it was flavored with vanilla or rum.
In this recipe, we wanted to replace animal gelatin with our Pro-Pannacotta. This ingredient, based on iota (red algae extraction), guarantees rapid and thermoreversible gelling, allowing the mixture to achieve a perfect, soft, and elastic texture when cooled between 60 and 70 °C.
The process is simple: just mix Pro-Pannacotta with the liquid cold and bring the mixture to a boil, stirring constantly. Once cooled, an ideal gelation is obtained, resulting in a pannacotta with a unique consistency.
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
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