Panna Cotta

Background:

It’s an Italian desert made by simmering together cream, milk, and sugar mixing this wit gelatin, and letting it cool until set. Is an Italian dessert, most popular in Northern Italy, and probably originated in the Piedmont region of the country.

It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.

Ingredients

½ cups (375 ml) Cream

½ cups (375ml) Milk

2 teaspoons Pure vanilla Extract

½ cup (115 g) Caster sugar

½ teaspoons gelatin powder Gelatin powder

Sliced Strawberries and Blueberries

Step 1

Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, and then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

Step 2

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Step 3

Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatin. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatin in the water and stir until dissolved. Cool slightly, and then stir into the cream mixture.

Step 4

Lightly oil 6 x 1/2 cup (125ml) dariole molds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.

Step 5

To serve, break the seal by inserting a small knife between the panna cotta and the mold. Turn onto a serving plate and shake to release. Serve dish with fresh berries.

Fermentation and Functional Food

Is a biological process by which glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate.

The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.

There exist different organism that can make this task, one of the most useful are Lactobacillus. Making this, we are creating a product that is called functional food.

Functional

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