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Panna Cotta ?

K

KYHeirloomer

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I'm doing research on panna cotta for a project and keep running into references to a French and a Greek version of this great Italian dish. Unfortunately, none of those references give me the names.

Does anyone know what the French and Greek versions are called? And how they differ from each other, and from the Italian method, if, indeed they do.
 
the Greek version most likely uses a thick half-and-half and yogurt (crema)

the French version most likely is close to creme fraiche

I don't know how much help that is though -
 
A friend suggested blanc mange as the French version.

I hadn't thought about that, but she's right. Modern versions are made with gelatin (the original, back in the Middle Ages, used rice flour as a thickener).

Creme fraiche isn't thickened like a custard. It's more like a bitter sour cream. In fact, a quickee version can be made by mixing buttermilk into sour cream.

What makes panna cotta unique is that it (and its French and Greek relatives, if they truly exist) is a custard that neither uses eggs nor is cooked. That makes it different from virtually all other custards.

Something I've been finding out that came as a surprise is the number of recipes there are for savory versions of panna cotta. I've always just thought of it as a sweet.

I figure you're right about the Greek version. It is most likely based on yogurt rather than cream.
 
It is surprising to find so many savory recipes for panna cotta! No longer a sweet! Trying to find the ancient title for it is almost impossible - everything refers to panna cotta!
 
Was there an ancient version? That is the question.

Gelatin wasn't invented until the mid-19th century. Until then, jellying was sometimes done using chicken or fish bones, as when you make a stock. But there is little evidence this was used for molded sweets.

So its possible that panna cotta, as such, didn't exist until a hundred and fifty years ago.

If so, we have to feel sorry for all the folks who lived before then. :D
 
LOL! Those poor souls!!!

I do know about the fish bones though. Custards were around - but panna cotta wasn't.

I'm glad I get to enjoy it!!!
 
Hi Kyh,

I am wondering just how good Panna Cotta really is? I really love egg custard and Flan and the thought of having them with-out egg just seems like it would detract from the wonderful rich taste of them.

What has your experience been? Did you miss the egg? I have had a cooked Flan that I get from Dollar General that is mfg. in Spain and it is egg-less, I added egg yolk to mine though, to get that authentic flavor. Is this the same as a Panna Cotta.

Let me know Thanks, CCCathy
 
They're really different, Cathy. What throws people off, I think, is the word "custard."

Panna cotta translates as cooked cream. But it's not, really. The cream is heated just enough to assure that the gelatin dissolves.

So, think of it as a gelled cream, rather than as I custard.

I love the stuff, in all its permutations.

For my review, go to cheftalk.com and click on the cookbook reviews button.
 
Thanks KYH I will read your review. I understand what you mean by the word custard throwing people off. I want to give it a try especially if it is rather easy and simple to make, and what with the prcie of eggs these days, I may well develop a taste for the Panna Cotta, and save a few $$ on eggs in the process!

Cathy
 
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