For 8 aluminium pots, 125ml (4fl oz) each
Panna cotta literally means ‘cooked cream’ as the cream is brought to a simmer with sugar and flavourings before dissolving the soaked gelatine leaves. The origin of this dessert is debated, but most sources agree that it originated somewhere in northern Italy, most likely in Piedmont in the early 20th century.
Compared to older classics, panna cotta is a relatively young addition to the list of Italian desserts, but it has acquired popularity rather quickly, both in Italy and abroad, being extremely simple and quick to make. Nevertheless, a couple of precautions must be observed to obtain the all-important silky smooth and flawless texture.
Nowadays, panna cotta is often flavoured only with vanilla and served with a fruit reduction or chocolate sauce, but my version is closer to what was officially recorded in Piedmont in the 20th century: I find that the addition of Marsala wine and rum, as well as the light coating of caramel, creates a much more complex flavour, bringing this panna cotta into a league of its own!
Probably, the most difficult step in the making of panna cotta is demoulding it on to the serving plate. Admittedly, the end result looks rather sophisticated, but, as an easier alternative, you could skip the caramel altogether and serve your panna cotta directly in individual pots or glasses, without demoulding it. For a potted panna cotta, reduce the amount of gelatine from 7g to 5g (i.e. use 3 leaves rather than 4), pour it into fancy glasses (Martini glasses look great) and decorate the top with diced or puréed fruit. Peach, either fresh or canned, goes extremely well with the flavour of Marsala wine.
Tip: Do not pour cold water in the hot caramel pan! Set the pan with leftover caramel aside to cool down completely. To wash off the caramel from the pan and the pots, fill them with hot water and leave them to soak: the solid caramel will dissolve in the water effortlessly.
