What is Virgin Cotta?

Virgin Cotta is an Italian dessert, the most popular in northern Italy and probably comes from the Piedmont area in the country. His name translates into a cooked cream, but in fact he doesn't cook so much. Milk and cream, plus sugar and flavors are cooked for a short time and then add a thickening agent (most often gelatin). This simple pudding is stronger when cooling and usually served chilled. While many European creams gain their strength from adding eggs, gelatin makes it difficult to spoil the virgin Cotta and eliminates the possibility of eventually burning eggs in a hot pudding mixture. The only thing you need to know about this dessert except the recipe is that you have to prepare a dessert in advance, so it has time for chill. It is also a good idea to buy RAMEKINS to create an individual size of portion. Puddink can either stay in Ramekin or be unlus and plain.

because the foundationThe Recipe for the Virgin Cotta produces a very light taste, the dessert is often served "dressed" with various sauces. Adding sauces made of berries, summer fruit or even tropical fruit can be excellent. You would usually add them after Virgin Cotta reaches the desired strength. If you want you to keep things simple, you can even serve a virgin cottage with a hill of jam, creating a dessert somewhat similar to the Castle pudding.

There are other recipes for Virgin Cotta, which are more complicated. Although vanilla is the most traditional, variations can include many accessories. The dessert can be made chocolate, mixed with coconut, flavored and colored with saffron, or even give up sugar and be transformed into a spicy food. Nowhere is this dessert more complete covered than in the 2007 cookbook, Virgin Cotta: Elegant cream for Italy Easy by Camilla V. Saulsbury. Her recipes include classic and some unusual pudding interpretations such as levs flavorndu or to create a variety of butter. In addition, the Saulsbury book contains a number of designs for salt drawing a bowl, including those made of various vegetables and goat cheese.

You should realize that if you are a vegetarian, it does not mean that you cannot enjoy this Italian classic. Instead of using gelatin, you can replace agar-agar, seaweed derivative. It easily gives the custard pudding the desired thickness and adds a bowl of little or no taste.