Caramel Pannacotta

Pannacotta, whose name literally means ‘boiled cream’ in Italian, is a traditional dessert originating from the Piedmont region of 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 gelatine were used and flavoured with vanilla or rum.

In this recipe, we wanted to replace the animal gelatine with our Pro-Pannacotta. This iota-based ingredient (red algae extraction) ensures rapid and thermo-reversible gelling, allowing the mixture to reach a perfect, soft and elastic texture when cooled to between 60 and 70 °C.

The process is simple: just mix Pro-Pannacotta with the cold liquid and bring the mixture to the boil, stirring constantly. Once cooled, an ideal gelation is obtained, resulting in a pannacotta with a unique consistency.