A delicate and delicious dessert made from cream, sugar and vanilla was born in northern Italy, in the Piedmont region. This culinary masterpiece has a very beautiful name - panna cotta, which translated from Italian means “boiled cream”. If you have tried real Italian panna cotta, you will never forget its taste. This is a real culinary shock and celebration of life! However, it’s unlikely that anyone will be happy with the prospect of constantly traveling to Italy for this dessert, so the only way to enjoy this creamy delicacy is to learn how to cook panna cotta at home . It's much easier than it seems!
How to cook panna cotta away from Italy
Unfortunately, in Russia they rarely know how to prepare proper panna cotta, and most often it turns out to look like rubber jelly. The Italian dessert is very soft, delicate, it looks more like creamy pudding or ice cream, with a velvety surface when cut. If the cut is even and smooth, this is not panna cotta, but still jelly.
This delicacy is made from cream, milk, sugar, vanilla and gelatin. Heat the cream with sugar and vanilla over low heat and cook for about 15 minutes. After this, gelatin is added to the mass and the mixture is poured into molds and then served on dessert plates. Panna cotta is eaten with fruit, chocolate or caramel sauce, garnishing the dessert with spices, berries or pieces of fruit.
Classic panna cotta is white, but some confectioners create real multi-colored and multi-layered masterpieces that are a shame to even taste.
French blancmange and German Bavarian cream are very similar to panna cotta. In the cuisines of different nations you will find a variety of delicacies that will remind you of the dessert from Piedmont.
Choosing products for panna cotta
Experienced Italian chefs advise using sheet gelatin and natural vanilla in the pods, and the pods should not be dry, but soft and moist. Do not use vanillin in powder or sticks for panna cotta. Carefully cut the pod and carefully scrape the seeds from both halves with a knife. Some gourmets argue that if there is no natural vanilla, it is better not to put anything in the cream at all, so as not to spoil the taste. But you can argue with them. In the end, even with vanilla extract or sugar you get a very decent dessert.
The best cream for this dish is Parmalat with 33% fat content. They always beat well and behave predictably in cooking. However, you won’t be able to replace them even with very full-fat milk - the result will not be the same! But instead of milk, you can take any other tasty liquids, such as juices and syrups, and the taste will not become worse. But never make panna cotta with homemade cream, as it turns into pure fat when heated.
Secrets of making panna cotta in Italian
If you don’t have vanilla, feel free to add aromatic green tea, lavender, chamomile, mint and any fragrant herbs to cream or milk. The light didn't shine on vanilla! Cognac, chocolate and coffee add piquancy to this dessert, but if you replace sugar with stevia and gelatin with agar-agar, you get a dietary sweetness. Homemade panna cotta recipes also contain cornstarch, which gives the dessert a thick texture.
Some confectioners soak gelatin in ice water to maximize its gelling properties. When using powdered gelatin, you need a little more water for soaking than when using sheet gelatin. The most important thing is that after boiling the cream has time to cool to about 82-85°C, otherwise the panna cotta will not harden. You should evenly stir the swollen gelatin in the cream until completely dissolved and do not beat it so that the dessert does not lose its tenderness and softness. Sometimes housewives strain the mixture to remove undissolved gelatin crumbs.
How to make panna cotta at home
This is a classic panna cotta recipe, and by following it, you can be sure that the dessert will always turn out great.
Soak 8g of gelatin in a little ice water and let it set - this usually takes about 3-4 minutes. If you are using powdered gelatin, add 6 times its weight of water, i.e. 48 g. In this case, the proportions are important because you will have to use the gelatin directly with the liquid.
Take 250 g of cream with 35% fat content, 125 g of milk with 3-5% fat content and 40-60 g of sugar. Add lime juice and zest for flavor. If you are used to cooking by eye, remember a simple rule - each subsequent product is taken in proportions 2 times less than the previous one. Pour the cream and milk into a saucepan, add sugar, add the seeds and halves of a vanilla pod to the cream and milk, and then set the saucepan to heat over low heat. Bring milk and cream to a boil and strain.
Now remove the gelatin from the water, squeeze it well and place it in the cream that has slightly cooled to 85°C. Pour gelatin powder along with water. Stir the mixture well with a whisk without whisking, let it cool slightly and pour into silicone molds or porcelain bowls. Place them in the refrigerator for 5-6 hours. Dip the mold into boiling water for a second and carefully turn it over onto a nice plate. If you prepare panna cotta in bowls, you can serve the dessert directly into them.
Chocolate panna cotta: it couldn’t be tastier!
If you are a chocoholic, you will love this delicious dessert. Chocolate panna cotta can lift your spirits even in moments of apathy and sadness. Try it and see for yourself!
Bring 250 g of fat milk to a boil in a saucepan, cool slightly and pour 250 g of fat cream from 33% into warm milk.
Soak 14 g of instant gelatin in 50 ml of boiled water at room temperature and leave for 7 minutes.
Melt 90 g of dark chocolate in a water bath and pour it into the dairy products, add 90 g of sugar and a pinch of vanilla sugar to the mixture for a pleasant aroma.
Now pour the dissolved gelatin into the creamy chocolate mass, place the saucepan on low heat and, stirring, wait until the gelatin dissolves. Do not bring the mixture to a boil under any circumstances!
Pour the delicious mixture into bowls and cool in the refrigerator. Garnish the dessert with fresh raspberries and mint leaves. It turns out beautiful, elegant and, most importantly, delicious!
Diet panna cotta: your waist is safe!
Do you know how to make panna cotta that won't harm your figure? Many women on a diet are hesitant to prepare this dessert because of the high fat content of the cream. A recipe for diet panna cotta was created especially for those losing weight, which contains egg yolks and corn starch instead of cream, and stevia instead of sugar. You'll have to cook a little longer, but the results are worth it.
Pour 2 tsp water at room temperature. agar-agar for about half an hour. Beat 6 yolks and mix them with 600 ml of 0.5% fat milk, add 4 drops of stevia, 2 drops of vanilla extract and 4 tsp. corn starch.
Beat the mixture with a mixer at low speed, then place it in a water bath and heat until thick. The cream should boil a little; after all, it uses raw yolks. Also bring the agar-agar to a boil and cook it for a minute. Pour agar-agar into the milk cream and beat again with a mixer, pour the dessert into molds and place in the refrigerator.
Garnish your low-calorie panna cotta with fresh strawberries and enjoy life!
Panna cotta with coffee for morning vigor
Coffee desserts are perfect for breakfast, because they not only help to cheer you up, but also improve our vitality. Pour 15 g of gelatin with water in the ratios indicated on the package, brew 2 tsp. instant coffee 80 ml boiling water or brew 80 ml coffee in a Turk.
Mix 500 ml of heavy cream 33-35% and 50 g of sugar, heat it over low heat, when the cream becomes warm, throw in the chocolate bar broken into pieces. Stirring the mixture with a whisk, bring the cream to a boil and the chocolate until completely dissolved.
Remove the saucepan from the heat, pour in the coffee and gelatin, stir well, pour into the molds and put them in the refrigerator.
Once the dessert has completely hardened, remove it from the molds and place it on plates, decorating them with chocolate.
Mango panna cotta: tropical paradise
And now we will move to the tropics and enjoy the summer with the taste of juicy and aromatic mango. Mix 350 ml of 33% fat cream and 250 ml of full-fat milk, add 90 g of sugar, 1 tsp. vanilla sugar and a piece of lemon zest 2 cm long. Place the mixture on the fire and pour 10 g of gelatin with a small amount of water according to the instructions on the package.
While the milk and cream are heating, peel the mango, cut it into pieces and puree it using a blender. Divide the milk mixture into two equal parts, do not forget to stir it. Once the mixture comes to a boil, remove the lemon zest and add the mango puree to one half. Boil the mixture for 2-3 minutes, then pour gelatin into the milk and stir until it is completely dissolved. In this recipe, you must strain the milk-mango mixture so that no fruit or gelatin pieces remain - this will make the dessert more homogeneous and tender.
Pour the milk-mango mixture into bowls or molds, tilting them at an angle. Cool in the refrigerator for 4 hours. When the dessert has hardened, pour the milk panna cotta into the molds and leave to set. Decorate the panna cotta directly in the bowls with mango slices, and add a green mint leaf for effect.
The calorie content of panna cotta is 298 calories per 100 g of dessert. This is not much, so all those who are losing weight with a sweet tooth can prepare panna cotta from time to time and try it without feeling like strangers at the celebration of life. As a last resort, you have a dietary recipe that will fit into a low-calorie diet. Panna cotta with strawberries is especially good for those losing weight. , raspberries or blackberries, although any fruit and nuts can be combined with this dessert. Do you have any favorite and proven panna cotta recipes with photos? Share your delicious discoveries with the readers of our site!
Ingredients
To prepare panna cotta you will need:
milk (any fat content) - 500 ml;
vanilla extract - 1 tsp. (can be replaced with 1 tsp vanilla sugar);
white chocolate - 50 g;
gelatin - 15 g;
warm water - 2 tbsp. l. (to dissolve gelatin);
strawberry puree - 3 tbsp. l.
For decoration on a plate:
strawberry puree - 3 tbsp. l.;
fresh strawberries - to taste.
Cooking steps
When the milk is hot, add white chocolate (pieces) and strawberry puree. Stir all the time until the chocolate melts. In this recipe I used strawberry puree made in the summer. In winter, it is often necessary when preparing various desserts.
Dissolve the gelatin in 2 tablespoons of warm water in advance, let it swell (15 minutes), then stir until it is completely dissolved.
Add the dissolved gelatin to the hot milk, stirring all the time, and without bringing it to a boil, turn off the heat.
Pour the resulting milk mixture into molds. Place the filled molds in a cool place. It is better to do this at night, because... required time for hardening (approximately 6 hours).
When serving, you need to tip the mold over and take out the panna cotta. It is convenient to do this by placing the mold under hot water for 1 minute. Pour the sauce onto a plate and place the prepared panna cotta directly on top of the sauce. You can decorate it to your liking.
Enjoy your tea!
A tasty and delicate dessert is a good way to please family and friends on a holiday or weekday. But sometimes you want something new, original, not yet tried. Italian panna cotta is an exquisite dish with a unique taste. How to prepare a chocolate dessert according to the classic recipe and with the addition of berries, orange, caramel?
History of the dessert and general principles of preparation
It’s hard to say who and when first made panna cotta. It is known that the dessert was invented in Northern Italy, and most likely in the province of Piedmont, although now in every corner of this country they prepare panna cotta in their own way. In France, Greece and even Finland there is a similar delicacy.
The correct name of the dish is “panna cotta”. But it has been simplified, so the dessert is often called “panna cotta” or Panna-cotta (in Italian). Translated into Russian - “boiled cream”.
Cream is the main ingredient of this dish, and along with it sugar, gelatin and vanilla are required. Milk, syrups, citrus zest, chocolate, berries, and juices are also added.
In ancient times, boiled fish bones were used instead of gelatin (as for fish aspic). Sugar was a rare and expensive product back then, so it was added to dessert later.
Classic panna cotta has its own twist. At first glance, the dish seems complicated, but it cooks in a few minutes (though it takes much longer to harden). The selection of each ingredient must be taken with care.
- Tips for choosing gelatin. In different recipes it is soaked in water or milk, but the liquid should always be cold, at most at room temperature. The main thing is to stir thoroughly. Gelatin swells in 2–3 minutes. Now they sell sheet gelatin. It is convenient to store and use. A standard serving requires up to 10 g of gelatin.
- Now about vanilla. Professionals say that vanillin (extract and essence) will not give such a strong aroma as a fresh pod. It should be soft and moist, but never dry. The pod is cut lengthwise and the seeds are removed from both halves with the back of a knife.
- It is better to take cream with a fat content of 33% or more. Some recipes allow a lower percentage of fat content, but this is compensated by the use of other products - condensed milk, chocolate or more gelatin.
- A little secret in making panna cotta: take 2 times less of each next ingredient than the previous one. For example, 100 g cream, 50 g milk and 25 g sugar. This makes it easier to determine the required amount of ingredients “by eye” if you don’t have an exact recipe on hand.
- Milk is replaced with juices or syrups, and instead of vanilla, the dessert can be flavored with tea, lavender or other herbs and spices. In this case, you will need to pass the finished mass through a saucepan to remove the petals or leaves.
Do you know that “correct” panna cotta can hardly be tasted in most of our cafes and restaurants? Instead they will bring milk jelly with a rubbery consistency. Having cut a piece from it using a dessert fork, you can see a flat, smooth surface on the cut. This dish has nothing in common with the popular Italian dessert. The “correct” dessert has a velvety cut surface.
Basic recipe - step-by-step instructions for preparing dessert
We offer a simple way to prepare Italian chocolate dessert.
You will need:
You can use cream with higher fat content, but this is not necessary. Dark chocolate gives the dessert the necessary richness and density.
- Soak the gelatin in cold water. This will take 5 minutes. If the gelatin is sheet, cut it into pieces for convenience.
- Pour the cream into a saucepan and place over medium heat. When slightly warm, add the lemon zest and chopped chocolate. Stir thoroughly and continue heating until the chocolate has dissolved. As soon as this happens, remove the saucepan from the stove. Otherwise, the chocolate will curdle due to overheating, and this will ruin the taste of the dish.
- After thoroughly mixing the cream with the melted chocolate, add dissolved gelatin to the mixture. Stir again, pour into molds, and when the panna cotta has cooled, place it in the refrigerator for another two hours.
- If you want to serve panna cotta on plates, remove from the mold: lower the molds into hot water for 10 seconds, then turn over and carefully shake out onto a plate.
To brighten the taste of chocolate panna cotta, sprinkle it with mint and pour over sour berry sauce.
Several recipes for chocolate panna cotta
The basic recipe has been mastered and now is the time to get creative. Let's see how to diversify panna cotta to make the dessert tastier and more aromatic!
With rum
A small amount of alcohol added to the chocolate mixture saturates the taste and aroma of the dessert with exquisite notes. Rum works well in panna cotta. For a dish with this ingredient you will need:
- 500 ml cream 20% fat;
- 260 ml milk;
- 100 g bitter dark chocolate;
- 2 tbsp. l. powdered sugar;
- 1 tbsp. l. Roma;
- 1 tbsp. l. cocoa powder;
- 10 g gelatin.
Note! During cooking, the chocolate mass often forms lumps. It's not scary and easy to fix - rub through a sieve or beat with a blender.
- Pour 3 tbsp into a glass. l. milk (cold) and add gelatin. Stir, let it brew.
- Pour the remaining milk and cream into the pan, add cocoa, put the chocolate, broken into smaller pieces. Place on the stove and bring to a boil, then immediately remove from heat. Don't forget to constantly stir the chocolate-cream mixture with a rubber or wooden spatula!
- Add swollen gelatin and powdered sugar to the resulting mass. Mix thoroughly, then pour in the rum. Stir again.
- Pour the panna cotta into the molds and refrigerate for 1-2 hours.
Video tutorial on making chocolate panna cotta with rum
Two-layer dessert with condensed milk: recipe with photo
For a romantic evening with your loved one, you can prepare sweet panna cotta with condensed milk, consisting of two layers. This recipe requires a lot of attention and accuracy.
Ingredients for the white layer:
- 200 ml cream with 22% fat content;
- 200 ml milk with 3.5% fat content;
- 10 g gelatin;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. condensed milk;
- 0.5 tsp. vanillin.
For the chocolate layer you will need:
- 100 g milk chocolate;
- 1.5 tbsp. l. cane sugar.
- 150 ml cream;
- 150 ml milk.
We will prepare the mixture for each layer separately.
- Dissolve 10 g of gelatin in 100 ml of milk and set aside for a while. Mix another 100 ml of milk in a saucepan with 200 ml of cream and place on low heat. Stir all the time, gradually adding sugar and pouring in condensed milk.
- The contents of the saucepan should reach approximately 40°C. At this stage, add milk and gelatin to it, then, stirring constantly, bring to 80 °C, but do not wait until the mixture boils! Remove the pan from the heat, season the contents with vanilla, and let cool. You need to pour the liquid into glasses when it becomes barely warm.
- In order for the mixture to harden in the required form, the glass is placed at an angle. Use a convenient box or other available means for support. For reliability, you can secure the glass with tape. Once the liquid has cooled completely and thickened well, place the glasses in the refrigerator.
- Prepare the chocolate layer in the same way: dissolve 10 g of gelatin in 100 ml of milk. Separately, heat 150 ml of cream and 50 ml of milk.
- Add chocolate pieces and cane sugar there. Stir until the chocolate is completely dissolved. Pour in milk with gelatin, bring to 80 °C, then remove from heat, cool to room temperature and pour into glasses in a second layer.
- Place the glasses in the refrigerator (no need to tilt them this time) and leave for another 3-4 hours.
You can serve this panna cotta garnished with citrus slices and mint leaves.
With orange
Another version of two-layer panna cotta. For the dark layer take:
- 300 ml low fat cream;
- 125 g dark chocolate;
- 1 tsp. dried orange zest.
For the light layer you will need:
- 300 ml low-fat plums;
- 125 ml milk;
- 2 tsp. gelatin;
- 2 tbsp. l. bitter orange confiture;
- ½ cup sugar.
Serve the treat with orange slices.
Chocolate orange panna cotta - video
Caramel panna cotta
This type of dessert is good because you can experiment with its design, not to mention its great taste. Take these products:
- 1 liter of milk;
- 250 g cream;
- 1 bar of white chocolate;
- 5–6 tbsp. l. fructose;
- 2 packets of instant gelatin.
We will cook in several stages to make several types at a time.
- Heat a third of the milk in a saucepan, pour in the cream and add fructose. Stir and monitor so that the mixture does not start to boil.
- Pour the remaining milk into another bowl, add chopped white chocolate; heat until completely dissolved. If you have chocolate with nuts or other additives, strain the mixture. Mix milk-cream and milk-chocolate mass.
- Take a third of the resulting liquid and dissolve gelatin in it. Let sit for 5 minutes, strain and add to the main mixture. Place over low heat and heat for 5 minutes, stirring constantly.
- At this stage, you can go in two ways: set the panna cotta base aside for a while or pour it into molds (but not to the brim) and place it in the refrigerator. It all depends on where you think the caramel should be: on top or bottom of the dessert.
- Prepare caramel by melting sugar and a little water in a frying pan. You can take part of the finished mass and add half a teaspoon of salt to it. But I warn you: salted caramel is not for everyone!
- Let's return to the molds again. If you have already poured panna cotta into them and it has frozen in the refrigerator, feel free to pour a layer of caramel on top and refrigerate for two hours. For the second option, pour the caramel into the bottom of the mold, let it cool slightly and thicken, then add the creamy milk chocolate mixture to the edges.
You can make half the mass with white and half with dark chocolate and combine these layers in various combinations.
Panna cotta is another Italian dessert on sweet tables around the world. In it, the union of simple and accessible ingredients gives birth to a unique alchemy of the most delicate aromas. Its name translates as “boiled cream,” although the dessert is served cold. A simple classic recipe for panna cotta made from cream, sugar and gelatin has been enriched with various ingredients over time. This is how every culinary specialist creates his own vision of a dessert with the “dolce vita” taste. Panna cotta is rightfully considered the most exquisite dish.
According to official data, the history of panna cotta is relatively short. According to the official version, she is about 100 years old. But, if we take into account the theory of the earliest origin, the dish can boast of a three-century life.
The origin of panna cotta is uncertain. However, in 2001, the northern Italian region (Piemonte) included it in the list of traditional products of the area (PAT). It is believed that the dessert was invented at the beginning of the 20th century by a woman of Hungarian origin in Langhe. Although already in the 18th century in the book “Il cuoco Piemontese” there is a very similar recipe called “white natural cream” (crema bianca al naturale). Flour was used as a thickener instead of gelatin.
In the ancient Langhe tradition there is also the ancestor of panna cotta - bonèt pudding. It contains eggs, sugar, milk, cocoa and macaroons.
An alternative version claims that panna cotta is the granddaughter of the Sicilian blancmange (Biancomangiare), which appeared during the Arab invasion of Sicilia. Some of them moved to the northern part of Italy, where livestock farming developed intensively. This contributed to the replacement of almond milk with cow's milk and the birth of panna cotta.
Be that as it may, the dessert recipe, invented in Italy, went far beyond its borders and became native in many countries.
Classic panna cotta at home
The classic recipe for panna cotta is the basis of all the varieties that are now replete with world cooking. Knowing the original version, you can easily prepare the dessert that is perfect for you.
The number of ingredients for classic panna cotta is minimal:
- Gelatin 8 g;
- Cream 500 ml;
- Sugar 50 g;
- Vanilla pod 1 pc.
Kitchen utensils needed for work:
- A container of suitable volume for heating the liquid;
- Sieve;
- Cups or molds with a volume of 100-150 ml – 5 pcs;
- Serving plates – 5 pcs.
Cooking steps
Soak the gelatin in cold water. The volume of liquid and swelling time must be determined on the packaging of the component. Cut the vanilla bean into several pieces.
When the gelatin swells, pour the cream into the pan, add vanilla and sugar. Bring the mixture to a boil and remove from heat. Immediately pour it into the gelatin, having previously removed excess liquid from it, and mix everything thoroughly with a whisk.
If the gelatin has not completely dissolved, then place the pan on low heat and stir until it dissolves. Never bring the mixture to a boil again.
Strain the mixture through a fine sieve and let cool to room temperature. Then pour equally into 5 cups (molds) and put them in the refrigerator for 4-5 hours. After this time, serve the panna cotta, first removing it from the molds onto plates. If you used cups or glasses, serving in them is perfectly acceptable.
If the finished panna cotta wobbles on the plate like a little girl wearing her mother's high heels, then you did everything right. Never use more than 8 g of gelatin per 500 ml of liquid. The chef's task is to use a minimum amount of thickener while maintaining the necessary consistency and velvety quality.
The cream should be sufficiently fat – 20-30%. If you are worried about your figure and are watching the amount of calories, you can replace some of the cream with milk. But it is worth remembering that this will significantly affect the taste of the dessert. Instead of natural vanilla, it is quite possible to take a pinch of vanillin.
In order to easily remove the dessert from the molds, you can grease them with butter before filling.
The best alcoholic option to pair with panna cotta would be Moscato d’Asti DOCG wine with a rich taste and a long, aromatic aftertaste.
Calorie content
Panna cotta is one of the sweets that has minimal calorie content. 100 g of dessert contains only 223 kcal, and the nutritional value consists of the following components:
- Proteins 1.08 g;
- Carbohydrates 23.38 g;
- Fat 12.33 g.
Using less fat cream or milk will help reduce the calorie content of the dish.
Raspberry sauce
You can easily change up the classic panna cotta recipe by using sauces to serve. We want to offer you a vitamin-rich berry option.
Take half a glass of raspberries, strawberries and red currants and place them in a blender bowl. Add 250 g of powdered sugar and the juice of half a lemon. Whisk thoroughly until smooth and pass the sauce through a sieve to remove the pits.
It is worth mentioning that you can use the number of ingredients to your taste. For example, if you like raspberries, by increasing their quantity, you can easily remove other berries. You can also add sugar to taste.
To serve, you can pour a little sauce onto plates and spoon the panna cotta onto it. Second option: pour over the dessert, garnishing with whole berries.
Varieties
This panna cotta recipe is incredibly versatile. It can be prepared to satisfy the most demanding preferences.
Cream is flavored not only with vanilla. Cocoa, coffee, cinnamon and even rum are often used. Options with mint and lavender are considered especially refined. Fruits and berries are also added to the cream. Acidic fruits should be avoided to prevent proteins from curdling.
Instead of cream, not only milk is used, but also fermented milk products (sour cream, yoghurt). The sauces for panna cotta are extremely varied: caramel, raspberry, citrus, chocolate, coffee or any to your individual taste.
Nowadays there is a variation of panna cotta without gelatin. It is replaced with egg whites. After the cream mixture has cooled, add lightly beaten egg whites. The disadvantage of this option is that the new component does not undergo heat treatment. This can cause salmonellosis.
As you know, all the cuisines of the world are interconnected. So panna cotta has relatives outside northern Italy. Among them are the most famous:
- Bavarian cream (Bavarese)– a French cream dessert, in which gelatin or fish glue (a substance obtained from dried swim bladders of fish) is used as a thickener;
- Blancmange- a Sicilian dish of milk or cream with sugar, thickened with gelatin, starch or carrageenan, often flavored with almonds;
- Custard (Crema pasticciera)– English milk-cream sweet with chicken yolks. It is thickened with cornmeal. As a rule, they eat it without taking it out of the mold.
All these are famous desserts, but none of them can boast of such wide popularity and popular love as Italian panna cotta.
The review of “boiled cream” has come to an end. We hope that the classic panna cotta recipe will take a firm place among the sweet dishes in your culinary repository. Italian cuisine is so unique that it not only attracts you to the stove to perform culinary feats, but is also an excellent argument in favor of a holiday in Italy. Live together, love boldly, travel easily and remember: “Don’t open your mouth to someone else’s honey, better serve your panna cotta with sauce!”
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