So lately I have been seeing reviews about the Italian dessert, Panna cotta. According to wikipedia, Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatine, and letting it cool until set. An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piedmont.
I got really curious because of the description's similarity in my way of cooking Ms. Garcia's recipe. Then, while at the confectioner's section of the grocery last week, I noticed a Panna Cotta box mix...so I got two and tried it yesterday. Just to make sure if this is the same dessert back home.
The recipe calls for 200 grams whipped cream, 300ml milk and the mix (which I think is sugar and gelatine).
In a pot, heat up milk and cream while mixing slowly.
Pour in the mixture and stir well. Let the mixture boil still mixing continously for 2 minutes.
Remove from heat.
After just one bite, I could therefore conclude (lol), that panna cotta is definitely what we had back in highschool, only we werent quite sure of what its called. Also, the texture was a little different, this one was rather creamier, I did not use an electric mixer so it didn't turn out how I was expecting it.
Some parts though did have the texture and appearance of Ms Garcia's recipe like below. I guess I'd stick to the original recipe after all.