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.
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture. The preparation consists of four key preparations, each designed to […]
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—: the Strawberry, Lemon, and Basil Tartlet. Jason tells us that, from his personal taste, he is passionate about working with flavors such as strawberry and basil; as he achieves a […]
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