I find this very hard to understand: You guys put cream everywhere but not in panna cotta? You finally have a recipe made with 100% cream and you go and add milk...WHYYYYYY?
I have never added milk into my panna cotta - only heavy cream. Never boil, just simmer. But sadly I have a hard time finding the gelatin sheets and always use the powder. Will have to order some gelatin sheets to see the difference. Thanks for sharing Vincenzo!
"Panna cotta" that are sold at grocery stores are made from milk, yoghurt, whey, palm oil, corn starch, bunch of E and small percentage of heavy creame. You can make profit by putting italian labels and names that sounds good. Main ingredient heavy creame means zero profit.
Technically you use water in your panna cotta. I did some research, seems like leaf gelatin is not as common as powdered in the US. It seems that the powder is easiest dissolved in water, and possible in milk and difficult in cream. That's why they use milk... It's better than water, if you don't have leaf gelatine.
Little Vincenzo on the left shoulder: “what are you doing? What are you doing?!” Little Vincenzo on the right shoulder: “this is great! This is great!”
I did this and turned out with the best Alfredo of my life. I used tagliatelle and pecorino, and it boosted my confidence to cook more Italian dishes! Thank you Vincenzo!
When they have to use eggs, they use cream. When they have to use water, they use chicken stock. When they have to use cream, they use milk. *Can you tell me wth is wrong with them?* 😂
I tend to follow recipes but I'm really bad about anything that tells me to add water. Water doesn't add any flavor so using something like a stock to me is a suitable substitute, but it really depends on the recipe and what else is going in. For example, I'll use water for red beans and rice since adding a ham hock to that dish is essentially allowing it to create its own stock since it simmers for hours.
@@chrisoffutt8968 Not everything in cooking is about the flavor, the consistency matters too. Water doesn't necessarily mean it's gonna make your dish taste bland. Especially pasta water which helps make delicious sauces more creamy, while still keeping a salty touch.
I can understand that there may be regional differences regarding the fat content of cream, and that it may be required to dilute the cream with milk to get to ~30% fat if all you can buy is crème double. But otherwise I agree, use the right ingredients.
I'm making your Panna Cotta tonight for my sick wife. She's been in bed for 3 days and hasn't eaten a thing. She's on dialysis waiting for a kidney and this is all she wants to try to eat. Thanks for the recipe.
Got interested in this lovely cuisine recently, its somehow harder to find legit italian recipes than americanised ones. Very happy I found your channel though!
oh, welcome! I'm happy that more and more people are interested in Italian cuisine! You can be sure that by making my recipes you will try the real Italian cuisine!
I just watched a panna cotta recipe made by an Italian cook in Italy and he says the biggest mistake everybody makes is using gelatine. A real panna cotta is thickened with egg whites and then cooked au bain marie for 1 hour. By the way: he also uses a bit of milk (2/7 of the cream).
Ciao Vincenzo! Ho un vecchio libro di Gordon Ramsay e nella panna cotta effettivamente fa usare il latte... Però questa ricetta con il croccante è eccezionale per l'inverno. La tua è una meraviglia per l'estate... Ora ho panna cotta all year long...😂
Sometime when we have recipe other than plain panna cotta we add some milk to get the right consistency and texture like pistachio Panna cotta with pistachio paste per instance.....
@@vincenzosplate me too I thought he would have been putting whipped cream and all kinds of things that just make the recipe more complex and a lot less delicious (nasty)
Often people around the world know more about "Tiramisù" (as an Italian dessert) and a little less about "Panna Cotta". Try making it or ordering it in an Italian restaurant. It is a truly exquisite dessert ! Ciao ! 😊
Maybe somebody has asked this already. As an eastern european I want to know what kind of "cream" I have to use. Our language has the correspondent, "sour cream" or "cooking cream" the one you find in a box and these are the only dairy variations that would be considered "cream". Should I use a low fat sour cream?
@@vincenzosplate panna di cucina it is then. Thank you very much for answering other youtubers just don't bother with these things. I enjoy your recipies and all your work
This video is old, so this probably won't be read, but I have an important point for the video: one should *always* put a small amount of salt into any sweet dish, as the natrium enhances the taste of sugar.
I'm guessing vincenzo tried to say that try to find the leaf but if you.can't just use the powder Just like how he said try to find guanciale or pancetta but if you can't just use cubed bacon if you very can't find it
Vincenzo, I am disappointed. I was expecting GR to make it with green peas. Thank you for sharing your video with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from cold Switzerland.
@@vincenzosplate Do you make your own extract? I feel like I haven't been able to find any good extracts here, so I just split a pod and dump it into the cream, before heating it up. BUT, it has the drawback of the seeds dropping to the bottom of the panna cotta, as it "hardens".
I actually make my own vanilla sugar by adding the pod in a small sugar box and leave it there. After a few days your sugar now has the vanilla taste in it. Use some of the vanilla sugar in place of regular sugar and your done. Each time you use vanilla sugar ad the same amount of regular sugar back in the vanilla sugar box and you can go on for years/months with one pod depending on how much vanilla sugar you use.
There is nowhere for me to get those gelatin sheets in my city in the USA. I have to order from Amazon. I actually never heard of them until I was well into my 40s.
I made this last night and was told a small amount of buttermilk and tbs lemon juice are optional flavorings. Is that blasphemy? If so that won't happen again
@@vincenzosplate ecco.. almeno non è italiana e possiamo “giustificare” ...in qualche modo. Io non capisco proprio quando sono grandi chef stellati o gli stessi italiani a proporre certe cose. Per questo ti abbiamo notato subito e ti sosterremo e nomineremo anche nelle altre pagine! È da poco che sono entrata nel mondo food su RUclips e da italiani come Si fa a stare in silenzio?
5:58 Hahaha.....Vincè..... ho l’impressione che la gente in giro per il mondo, dove ci vuole la panna non ce la mettono. Dove invece panna non ce ne vuole.... ce la mettono ! (vedi ad esempio le carbonare che fanno in giro). Fanno tutto al contrario ! Mi sa che questi non capiscono bene il significato di “panna cotta”. Pensano evidentemente che si tratti di “latte cotto”. 😉
Ma dico io, se metti la panna pure nel vino perche' non la metti nella panna cotta? Sto finendo le batterie. Non penso che riusciamo a cambiare il mondo..oramai e' rimasto ben poco da fare
7:50. Ma io mi chiedo una cosa sola.... ma perché questi americani (come anche gli inglesi) devono sempre cambiare le nostre specialità in peggio ? Ma cosa gli abbiamo fatto di male ?! (e pensare che l’America è stata anche scoperta da un italiano !)
I find this very hard to understand: You guys put cream everywhere but not in panna cotta? You finally have a recipe made with 100% cream and you go and add milk...WHYYYYYY?
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
I have never added milk into my panna cotta - only heavy cream. Never boil, just simmer. But sadly I have a hard time finding the gelatin sheets and always use the powder. Will have to order some gelatin sheets to see the difference. Thanks for sharing Vincenzo!
"Panna cotta" that are sold at grocery stores are made from milk, yoghurt, whey, palm oil, corn starch, bunch of E and small percentage of heavy creame. You can make profit by putting italian labels and names that sounds good. Main ingredient heavy creame means zero profit.
Technically you use water in your panna cotta. I did some research, seems like leaf gelatin is not as common as powdered in the US. It seems that the powder is easiest dissolved in water, and possible in milk and difficult in cream. That's why they use milk... It's better than water, if you don't have leaf gelatine.
Because hello, cream goes in carbonara! Hahaha 😈
/s
These days whenever I am cooking any Italian dish at home, I just think that Vincenzo is reacting to that, and it turns out to be good.
Hahaha this is a a great way to prepare good Italian dishes 😁
@@vincenzosplate agreed!
"I just think that Vincenzo is reacting to that," and no pressure?
Little Vincenzo on the left shoulder: “what are you doing? What are you doing?!”
Little Vincenzo on the right shoulder: “this is great! This is great!”
I did this and turned out with the best Alfredo of my life. I used tagliatelle and pecorino, and it boosted my confidence to cook more Italian dishes! Thank you Vincenzo!
I never thought I would experience this...
Vincenzo complimenting an Italian dish cooked by Gordon Ramsay😂
that was cream + gelatine XD
Gordon who? 😂
@@ChanahsCreativeEdits Gordon "I'll put cream in your bacon carbonara" Ramsay
Hahahahaha and instead ... Gordon surprised me with his Panna cotta
@@ChanahsCreativeEdits oof
Today on "Things I never thought I would see"
Vincenzo applauding Gordon! ahah
also on "things I never thought I'd do" 🤣
I'd love it if you ever reacted to a popular italian chef here in Argentina. His name is Donato de Santis
Thank you for the suggestion Juli! 😘
Vincenzo's content is really entertaining, especially his reactions
Thank you a lot, I appreciate!
When they have to use eggs, they use cream. When they have to use water, they use chicken stock. When they have to use cream, they use milk. *Can you tell me wth is wrong with them?* 😂
omg hahahahaha this is super accurate 🤣🤣🤣
I tend to follow recipes but I'm really bad about anything that tells me to add water. Water doesn't add any flavor so using something like a stock to me is a suitable substitute, but it really depends on the recipe and what else is going in. For example, I'll use water for red beans and rice since adding a ham hock to that dish is essentially allowing it to create its own stock since it simmers for hours.
@@chrisoffutt8968 Not everything in cooking is about the flavor, the consistency matters too. Water doesn't necessarily mean it's gonna make your dish taste bland. Especially pasta water which helps make delicious sauces more creamy, while still keeping a salty touch.
When all is good, they use garlic to destroy it
I can understand that there may be regional differences regarding the fat content of cream, and that it may be required to dilute the cream with milk to get to ~30% fat if all you can buy is crème double. But otherwise I agree, use the right ingredients.
vincenzos nightmare is seeing boiled panna cotta and garlic in carbonara
DEFINITELY!! 🤣
How about garlic and peas in panna cotta huh?
I'm making your Panna Cotta tonight for my sick wife. She's been in bed for 3 days and hasn't eaten a thing. She's on dialysis waiting for a kidney and this is all she wants to try to eat. Thanks for the recipe.
I really hope your wife gets better soon! 🤞🏻❤ Did she tried the panna cotta?
Awww. I hope she gets better. 🙏
I hope she is ok now
You want to be grateful Gordon didn’t add ..peas 😂
The one with peas is the English version ! 😉
Yes I am 🤣🤣
Vincenzo's thank you for sharing this wonderful video and congratulations on reaching 500k. 🤗
Thank you soooo much Aaron! ❤️
I'm pretty sure this is the only time Vincenzo hadn't anything bad to say about Gordon Ramsay XD
Hahaha you’re so right 😁🤣
I came across your channel recently and I absolutely love the content
oh, welcome aboard John, I'm super glad you're enjoying my videos!
Me: Looks good
Vincenzo: It is disgusting!
Me: It is disgusting!
Hahahaha 🤣🤣🤣
Me: Overused comment, not funny
Vincenzo: Hahahaha 🤣🤣🤣
Me: Hahahaha 🤣🤣🤣
Boiling panna cotta and putting sour cream in it?! Of course, that's how you make it... If you want to make an Italian like Vincenzo sad!
Hahaha exactly 🤦🏻♂️😭
Great personality and accent mate👏
Many thanks my friend! I’m glad you enjoyed it!
Just what I was waiting for!!!
great! Have you enjoyed the video? 😁
@@vincenzosplate Is there even a need to ask?
100%!!
Finally vincenzo approves the way gordon cooks 😀😀😀
Hahahaha exactly!
Who told you to use salt Natasha?
🤣🤣
I cracked up...
Hahahaha 🤣🤣
I love panna cotta with coffee and strawberry sauce😍❤️🇦🇷
Wooow sounds amazing 😍 nice combination
YEEEEEEES!!!! 😍
Panna Cotta, & Flan are my dad's 2 favorite deserts, which says allot, because he doesn't usually like deserts
Oh wow! Have you ever made Panna Cotta? 😋
Is flan almost like a mexican panna cotta texture-wise? I haven’t had it in a while so I don’t know.
I am a fan of panna cotta Chef,,, a new friend here in Finland.
oh, welcome aboard my friend! 😘
Loved it Vincenzo!
Many many thanks my friend! Have you ever made Panna Cotta?
Vincenzo, getting some fresh strawberries today! Gonna give it a shot!
I'm surprised that Gordon Ramsay didn't add green peas in his panna cotta recipe.
Hahahhaha I also expected him to add peas 🤣instead he surprised me with an excellent recipe!
Simpaticissimo! Adesso però ho fame!
Grazie Federico!
You r funny d way u said panacota moves like this shaking ur head that's crazy funny thanks for making me laugh ❤
Vincenzo I made your recipe yesterday and it turned out amazing
Wooow i love to hear that 🤩
React to Joshua Weisman's Tiramisu next.
I will check it out!
I will try your recipe tomorrow. I have watched you panna cotta recipe prior to this video.
amazing!
Did I just see Vincenzo praise Gordon Ransay? I think I felt the earth shake all the way here in California.
I realised that there are far more bad chefs than him. Sometimes we just have to praise the lesser evil.
Hey Vincenzo. Love the channel How about a recipe for Zabaione? Things with Limoncello??
Something will be out soon 🤫😍
@@vincenzosplate Fantastic!!! My daughter is loving your channel. Loves the 💘 you show Gordon.
Vincenzo is the godfather of Italian cooking.
😁😁
i love you
nice video
amazing good of humor
Meire from Canada
Thank you a lot
Vincenzo, how does panna cotta move?
Hahahahahaha! You made my day.
Hahahahahah 🤣🤣 did I look like a panna cotta?
Panna cotta with a sour cream is like a carbonara with cream & onion 😂
definitely!!
I made Panna Cotta, following your directions,cheff👌
How was it?
Got interested in this lovely cuisine recently, its somehow harder to find legit italian recipes than americanised ones. Very happy I found your channel though!
oh, welcome! I'm happy that more and more people are interested in Italian cuisine! You can be sure that by making my recipes you will try the real Italian cuisine!
Just made Vincenzo style panna cotta this weekend and my now 1,5y old grandson just applied to be a lifelong customer.
great
I just watched a panna cotta recipe made by an Italian cook in Italy and he says the biggest mistake everybody makes is using gelatine. A real panna cotta is thickened with egg whites and then cooked au bain marie for 1 hour. By the way: he also uses a bit of milk (2/7 of the cream).
Ciao Vincenzo!
Ho un vecchio libro di Gordon Ramsay e nella panna cotta effettivamente fa usare il latte...
Però questa ricetta con il croccante è eccezionale per l'inverno.
La tua è una meraviglia per l'estate...
Ora ho panna cotta all year long...😂
Hahahahah panna cotta 4 stagioni 🤣 beh devo dire che Gordon stavolta mi ha stupito con questa bellissima ricetta!
Have you made a video where you make profiteroli? Or tartufo nero?? If not yet, pls do.
Not yet, but I thank you for the suggestion!
Sometime when we have recipe other than plain panna cotta we add some milk to get the right consistency and texture like pistachio Panna cotta with pistachio paste per instance.....
You should react to Joshua Weissman - Making The Perfect Fettuccine Alfredo.
I will check it out!
I've never seen gelatin leaves sold in the US. The powder is readily available.
you could use it
Try Walmart in baking aisle
Thought the ramsay teaser at the start was misleading but, I saw something I thought I'd never see.
Hahaha Gordon amazed us all!
Finally Gordon did an Italian dish right !!!!!!
Hahahaha yes, he amazed me 😁
@@vincenzosplate me too I thought he would have been putting whipped cream and all kinds of things that just make the recipe more complex and a lot less delicious (nasty)
Plan to make a lot of your receipes! But I'd love to visit your restaurant, if you actually have one
Thank you a lot! I don't have a restaurant, but please try to make some of my recipes, you will love them 😍
I can't believe i never had panna cotta i want to try it so bad😍😋
Often people around the world know more about "Tiramisù" (as an Italian dessert) and a little less about "Panna Cotta". Try making it or ordering it in an Italian restaurant. It is a truly exquisite dessert ! Ciao ! 😊
@@aris1956 Yes! which is also delightful, i will definetly make it soon❤
it is a dessert to try absolutely! I'm sure it will surprise you 😍😋
Check out cuoredicioccolato's panna cotta without gelatin
I will check that out, thanks
NO MILK, Got it! Only heavy cream, and gelatin in sheets... DON'T boil cream... got it. Easy, thank you for your expert teaching.
Great job! I hope you'll give this recipe a try and let me know how it all turns out.
Maybe somebody has asked this already. As an eastern european I want to know what kind of "cream" I have to use. Our language has the correspondent, "sour cream" or "cooking cream" the one you find in a box and these are the only dairy variations that would be considered "cream". Should I use a low fat sour cream?
Use cooking cream. That is the right one
@@vincenzosplate panna di cucina it is then. Thank you very much for answering other youtubers just don't bother with these things. I enjoy your recipies and all your work
Espresso panna cotta is my favorite😊
Funny and I watched the video that you made Panna Cotta. Definitely I will go to make it
great! Please try my Panna Cotta recipe and let me know 😋
Gordon actually
Did
It
Omg
Hahahaha I didn't expect it
@@vincenzosplate me too I use all your recipes
This video is old, so this probably won't be read, but I have an important point for the video: one should *always* put a small amount of salt into any sweet dish, as the natrium enhances the taste of sugar.
What can be used in place of the gelatin?
you can use Pectin or cornstarch!
@@vincenzosplate thank you
Friiiiiiiiiiiiiiiiiiiiiiiiiiiiidge!
😁😁
Hard to find Leaf Gelatin in the US unfortunately. Same with fresh yeast. :(
Well you can use the powdered one!
I'm guessing vincenzo tried to say that try to find the leaf but if you.can't just use the powder
Just like how he said try to find guanciale or pancetta but if you can't just use cubed bacon if you very can't find it
How many gelatin leaves do i need for 1cup of cream?
I made your last Panna Cotta with a blueberry sauce my god that was so good
Woooow I love to hear that 👏🏻 great job!!
I don't understand what's wrong with gelatine powder?
I was asking Vincenzo why he would recommend the leaves instead of the powder. I’m waiting for an answer from him or someone else.
Nothing wrong, but I think the leaves do the job better!
Explain how.
@@DaveDVideoMaker It's a lot better.
You know what, I found out it’s better, cos the powdered gelatine can be insoluble.
Vincenzo, I am disappointed. I was expecting GR to make it with green peas.
Thank you for sharing your video with us.
Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo, from cold Switzerland.
Gordon amazed me this time, I think he amazed everyone!
He did a great job, luckily this time he left the peas in the fridge! 😁😁
She bastardized that beautiful dessert. Why Why Why
Exactly 😭😭 I don’t know whyyyy
Unfortunately, where I live, we have no access to gelatin leaves..I have to use powder
12:02 I think you eat to much panna cotta there 😆.
Ahahahajah 🤣🤣🤣 probably
panna cotta with sour cream that is new, maybe we can eat it with some nachos!
Hahahahaha 🤣🤣 love it
Wow i clicked so fast that i didn't realize it was uploaded 10 min ago
Oh wow, amazing!
I was looking forward to this also.
Gordon again 😄😄😄
I love Panna Cotta (and making it). I promise, I never add milk ;)
But why vanilla extract instead of vanilla pod?
great, no milk my friend!
Well, I just love the vanilla extract flavour
@@vincenzosplate Do you make your own extract? I feel like I haven't been able to find any good extracts here, so I just split a pod and dump it into the cream, before heating it up.
BUT, it has the drawback of the seeds dropping to the bottom of the panna cotta, as it "hardens".
I actually make my own vanilla sugar by adding the pod in a small sugar box and leave it there. After a few days your sugar now has the vanilla taste in it. Use some of the vanilla sugar in place of regular sugar and your done. Each time you use vanilla sugar ad the same amount of regular sugar back in the vanilla sugar box and you can go on for years/months with one pod depending on how much vanilla sugar you use.
Very nyc
Thanks
I would love to live to see the day when Vincenzo and Gordon cook something together. This event is going to be nuclear!
Hahahahaha I don't know if that will ever happen
@@vincenzosplate He's affaid to loose 😆
Can we do it with agar-agar ?
of course
Gordon: eXpresso
Vincenzo: Good pronunciation, espresso
😂😂😂
There is nowhere for me to get those gelatin sheets in my city in the USA. I have to order from Amazon. I actually never heard of them until I was well into my 40s.
I promise not to use milk! Thank you Vincenzo!!!❤
im surprised gordon didnt throw some green peas in the panna cotta
Ahahahah same! He surprised me 😍 he did a great job!
I made this last night and was told a small amount of buttermilk and tbs lemon juice are optional flavorings. Is that blasphemy? If so that won't happen again
Wait.....Gordon can do Italian dishes? I have no idea how to respond to this
Yeah where are the green peas?
🤣🤣 I honestly didn't expect it either!!
Vincenzo, hai mai visto le altre ricette “italiane” di natasha’s kitchen? 😂
Si ne ho viste parecchie... purtroppo 🤦🏻♂️
@@vincenzosplate ecco.. almeno non è italiana e possiamo “giustificare” ...in qualche modo. Io non capisco proprio quando sono grandi chef stellati o gli stessi italiani a proporre certe cose. Per questo ti abbiamo notato subito e ti sosterremo e nomineremo anche nelle altre pagine! È da poco che sono entrata nel mondo food su RUclips e da italiani come
Si fa a stare in silenzio?
Is it very Bad if use agar agar instead of gelatine?
oh no, you can use it instead of gelatine!
Finally a video where Vincenzo approves Gordon Ramsay
Hahahaha yes, finally this moment has come 🥳
Hanno semplicimente tutti massacrato la panna cotta 😅😅
Hahahaha esattamente
At last!!! Gordon made it right🤣👍
Yeeeees! Finally he made an Italian recipe the correct way hahaha
@@vincenzosplate not entirely though
Finally, you are impressed with Gordon's Panna Cota
Hahahaah yes, he surprised me 😁
I love the Panna Cotta move. 🤣😅😆
do I look like a panna cotta? 🤣
You're the best panna cotta maker. Haha 😊
I clicked so fast 😂
Hahaha great!
gordon is like hit or miss
Yeah I fully agree!!
They add milk to shoo away the calories. But I don't believe there are any calories in panna cotta.
Milk has a lot of calories.
Why you did not use vanilla bean for your recipe?
I just love the vanilla extract 😋 of course you can use the vanilla beans!
Isn’t it more expensive?
5:58 Hahaha.....Vincè..... ho l’impressione che la gente in giro per il mondo, dove ci vuole la panna non ce la mettono. Dove invece panna non ce ne vuole.... ce la mettono ! (vedi ad esempio le carbonare che fanno in giro). Fanno tutto al contrario ! Mi sa che questi non capiscono bene il significato di “panna cotta”.
Pensano evidentemente che si tratti di “latte cotto”. 😉
Mamma mia, è proprio vero!
Mi faranno uscire pazzo 🤯😭 ahahahajaha
Ma dico io, se metti la panna pure nel vino perche' non la metti nella panna cotta? Sto finendo le batterie. Non penso che riusciamo a cambiare il mondo..oramai e' rimasto ben poco da fare
i intentionally put milk on my panna cotta just to make Vincenzo sad
Natasha has destroyed the whole pannacota desert. She's absolutely spoiled it.
The only time cream is exceptable in italian dishes lol
Eeeexactly!!
@@vincenzosplate you have high bravery to react to gordon ramsay
@@vincenzosplate also its the first time gordon ramsay ever made a real italian diah
Sour cream in desert is absolutely disgusting.
Totally!! 🤦♂️
Ho paura, puro horror quando sbagliano la ricetta 😰
Hahahahaha esatto
Do people who make these actually know what traditional means.
I do not think so!
I think this is the first video where you didn’t shit on Gordon Ramsay
Yes it is 😁 he made a great job with that panna cotta!
It seems that the simpler the dish the easier for it to complicate or bastardized by everyone outside of Italy.
You're so right 🙄
7:50. Ma io mi chiedo una cosa sola.... ma perché questi americani (come anche gli inglesi) devono sempre cambiare le nostre specialità in peggio ? Ma cosa gli abbiamo fatto di male ?! (e pensare che l’America è stata anche scoperta da un italiano !)
Non saprei davvero! Continuano ad aggiungere ingredienti che peggiorano solamente le ricette e che poi non si possono più definire Italiane!
Haha
😁 have you ever made Panna Cotta?
@@vincenzosplate omg I can't believe you just commented. No I haven't made but soon I will.