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panna cotta
Panna cotta (Italian 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
==Preparation==
Sugar is dissolved in warm cream. The cream may be flavored, either by infusing spices and the like in it, or by adding rum, coffee, vanilla, and so on. Gelatin〔in Italian, gelatin is often called ''colla di pesce'' (literally, 'fish glue', ''i.e.'' isinglass); it is unclear whether true isinglass was ever used〕 is softened in a cold liquid, then added to warm cream mixture. This is poured into molds and allowed to set.〔 The molds may have caramel in the bottoms, giving a result similar to a crème caramel.〔Accademia Italiana della Cucina, ''La Cucina: The Regional Cooking of Italy'', ISBN 978-0-8478-3147-0, p. 832, 2009, translation of ''La Cucina del Bel Paese''〕
Although the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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