ITALIAN COOKING CREAM: HOW TO MAKE ITALIAN “PANNA DA CUCINA”
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.
Uses of Cooking Cream
- Savory: Add it to tomato or cream-based pasta sauces to enrich them, or stir it into soups and sauces for a velvety finish.
- Sweet: Lightly whip cream and use it as a topping for desserts such as cakes, cheesecakes or puddings.
- Sauces and dressings: Mix with herbs and spices to make a creamy sauce or dressing.
Why you will like this recipe
- Simple ingredients: Requires only milk, oil and salt, with no additives or preservatives.
- On hand: An inexpensive alternative to store-bought cooking cream.
- Versatile: It is ideal for sweet and savory dishes, making it an essential in the kitchen.
Enjoy the richness and versatility of Homemade Cooking Cream in all your favorite recipes!
Servings: 4
Cooking Time:
- Preparation Time: 5 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 5 minutes
Ingredients
- ½ cup whole milk (cold)
- ⅔ cup sunflower oil
- Pinch of salt
METHOD
Combine the ingredients:
- Pour cold milk and a pinch of salt into a large bowl.
Emulsify the mixture:
- Start a hand mixer on medium speed. While mixing, slowly pour in the sunflower oil in a thin, steady stream.
- Make sure the oil is poured in a single line, avoiding direct contact with the mixer to prevent splashing.
Blend until it thickens:
- Continue blending for a few minutes until the mixture emulsifies and thickens to a creamy consistency.
Cool before using:
- Transfer the cream to an airtight jar or cover a bowl with plastic wrap.
- Refrigerate for at least 1 hour to firm up the cream.
Ready to serve:
- Use homemade cooking cream in sauces, dips, pasta dishes, or as a creamy base for desserts.
Tips for success
- Cold milk: Make sure the milk is cold to promote emulsification.
- Neutral oil: Sunflower oil is ideal for its mild flavor, but other neutral oils such as grapeseed or canola oil are also fine.
- Adjusting consistency: If the cream does not thicken as desired, blend longer or cool briefly and blend again.
Storage: Store in an airtight container in the refrigerator and use within a few days for best texture.
Nutritional Facts (Per Serving)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 170 kcal |
| Protein | 1 g |
| Carbohydrates | 1 g |
| Sugars | 1 g |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 50 mg |
| Calcium | 40 mg |
Homemade Cooking Cream (Panna da Cucina)
Ingredients
- 1/2 cup whole milk, cold
- 2/3 cup sunflower oil
- pinch of salt
Instructions
- Pour the cold milk and a pinch of salt into a large bowl.
- Start a hand mixer on medium speed. While mixing, slowly pour in the sunflower oil in a thin, steady stream, avoiding direct contact with the mixer to prevent splashing.
- Continue blending for a few minutes until the mixture emulsifies and thickens to a creamy consistency.
- Transfer the cream to an airtight jar or cover a bowl with plastic wrap. Refrigerate for at least 1 hour to firm up.
- Use the homemade cooking cream in sauces, dips, pasta dishes, or as a creamy dessert base.
