The most easily found and best-known Italian dessert worldwide is at the same time among the most delicate. So delicate that, if you have angels coming for dinner, Panna Cotta is the dolce to serve. But how many people know what an authentic Panna Cotta is – one such as that which Francesco Elmi presents in the above step-by-step video-recipe? After Semifreddo all’Italiana, celebrated at Piazza Italia, Beijing last week, Panna Cotta is the eighth step of La Vita è Dolce.
Here is a recipe of Panna Cotta as suggested by Fabbri.
Last week, from July 30th through August 5th, Beijing Piazza Italia’s executive chef, Vincenzo Pezzilli, and chef de cuisine, Maurizio Lai, represented China in “La Vita è Dolce.” Piazza Italia prepared a warm welcome for all guests taking part in this first ever world event, trying to satisfy their sweet-toothedness with a selection of Beijing’s most authentic Italian desserts. During the week, Orange Semifreddo, a tart topped with a frozen orange-infused mousse, was the main protagonist at the Boscolo Restaurant in Piazza Italia on the third floor. The recipe of this delicious, authentic Italian dessert can be found just below.
Chef Vincenzo Pezzilli
Tiramisu, instead was the hero of the Voglia di Vino Restaurant on the second floor of Piazza Italia and Zeppole di San Giuseppe were savoured at the Dolce e Salato Restaurant on the first floor. On Saturday, August 1st 2009, a Semifreddo Cooking Demonstration was held at the Boscolo Etoile Academy, and on the same day, in the afternoon, selected guests learned the lost art of preparing the authentic Italian Semifreddo. Chefs Pezzilli and Lay organized a La Vita è Dolce special Saturday night as well, with a tantalizing Italian Dinner, including Grilled Scallop with Porcini Mushroom in Truffle Oil, Octopus Amatriciana, Porchetta-Style Stuffed Cornish Hen, and of course the Orange Semifreddo.
Semifreddo all’arancia e cioccolato bianco con croccante all’uvetta e mandorle e salsa alla vaniglia
Orange and white chocolate semifreddo with sultana and almond crunch and vanilla sauce
Orange Semifreddo by Chef Pezzilli
For orange semifreddo
For white chocolate semifreddo
For vanilla sauce
For the sultana and almond crunch
For the pulled sugarMelt some sugar in a pot and let it cool on silpat.
With gloves, pull and twist the cooling sugar to form spirals, circles or whatever else.