Piedmont, the ‘land at the foot of the mountains‘ are responsible for giving the world today’s dessert. Once part of Savoy and today still heavily influenced by France and Switzerland, Piedmont is famous for desserts like zabaglione and panna cotta.  The unique Castelmagno cheese and a good Gorgonzola accompany wines like Barolo, Barbaresco and Barbera for a truly Piedmontese appetizer. The most versatile dessert we know is, without doubt,  panna cotta!  There are many variations to the basic recipe – immerse saffron in the milk for a glorious golden hue, top with cardamom or star anise brittle,

stir black sesame seeds into the mixture or colour with green tea – the possibilities are endless!

Ingredients

• 10 g gelatine sleeves
• 100 ml milk
• 500 ml double cream
• 100 g caster sugar
• 1 vanilla pod, split

• Fill a small bowl with water, add the gelatine and leave to soak.
• Pour the milk into a saucepan and bring to just below simmering point, then remove the pan from the heat.
• Do not allow it to boil.
• Drain and squeeze out the gelatine and add to the milk.
• Pour the cream into another saucepan, add the sugar and vanilla pod and bring to the boil over a low heat, stirring constantly.
• Immediately remove the pan from the heat, remove the vanilla pod and stir in the milk mixture.  Rinse out a rectangular cake tin, a glass bowl or suitable individual bowls with ice cold water, shaking out any excess and fill with the mixture.
• Chill in the refrigerator for several hours until set.
• Turn out onto a serving dish and serve alone or with any sauce.

Panna cotta can be incorporated into cakes, form part of interesting new desserts or left to be eaten the classic way.