鮮奶酪(Panna cotta)是一種義大利甜點,是用奶油、牛奶、糖、和 吉利丁(Gelatin)用小火慢慢煨煮,再放至冷卻定型。 有種義大利說法:”cooked cream”如同字面上的意思,是指綿密,已定型的甜點,此類甜點發源於從義大利北部地區。 這類甜點在義大利很普遍,可以加上野莓、焦糖、巧克力醬或有果粒的果醬食用。
沒人知道cream的確切發源地或時間,早期食用方法可能單吃或只加水果或臻果增加甜度。以前的製作方法是使用魚骨提煉出的膠質取代凝膠;而糖這個製作甜點的主要材料,在當時並沒有廣泛被使用因為它是昂貴的進口商品。
然而現在這道甜點漸漸發展成凝膠甜點(顧名思義就是以凝膠製作而成而非魚骨萃取物),加上香草成為香草口味,再在上頭加上水果或香料作為點綴,並以冰、冷的狀態下的供應。 在法國或希臘皆有類似的甜點。
Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian expression which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte. It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. 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. Earlier recipes for the dish used boiled fish bones in place of gelatin; however, sugar, a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled. Similar versions of this dish are also found in Greece and France.
From Wikipedia