Baked cream

This dessert, nowadays widespread all over Piedmont, can be found in several restaurants in the Monferrato area. Its exact origin is unknown: at the end of the eighteenth century, this dessert was prepared with a pint of milk, a jugful of cream and sugar, all boiled together, reduced to a third then added to rennet to set. Nowadays panna cotta is made with isinglass; the finest variety comes from the air bladders of certain species of fish, in particular sturgeon. This recipe uses three leaves of isinglass, increasing this quantity makes the dessert less creamy and more jelly-like. Some cooks add a tablespoon of flour to increase consistency. The flavouring of panna cotta depends on personal preference. It may be prepared “plain”, without flavouring, or with a cup of strong coffee or a glass of rum or Marsala.