Caramel Pannacotta

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.