Wednesday, June 12 2024

Panna da cucina (Cooking Cream) is an emulsion of fat in water, a cream, more or less liquid, obtained by creaming or centrifuging, from the lipid component of milk.

A great protagonist of Italian cuisine in the 1980s, too often-unjustly-demonized and mistreated, panna is actually an incredibly useful ingredient in the kitchen, excellent in both sweet and savory preparations.


Sour, fresh or long-life, panna is much less “fatty” than the collective imagination tells us: we can whip it and serve it with fresh fruit, employ it to mellow sauces and gravies or use it to embellish cakes, puddings and cheesecakes of all kinds.

We talk about panna but in this case the plural is a must: there are many varieties of panna, each with its own properties and characteristics.

 

 

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1/2 cup whole milk (cold)
  • 2/3 cup sunflower oil
  • pinch of salt

 

METHOD

  • Combine the milk and the salt into a large mixing bowl and start the hand mixer on a medium speed. While mixing, slowly pour the oil in, letting it fall down in a single line and making sure to not pour it directly over the mixer.
  • Keep blending together for a few minutes until you notice that the cream has thickened.
  • Pour the cream into an airtight jar, or a smaller bowl with cling wrap, and let it sit in the fridge for at least an hour before using.
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