Marco Ventre reveals the secret of his irresistible Panna Cotta!

Marco Ventre reveals the secret of his irresistible Panna Cotta!

Bad Kleinkirchheim, Österreich - This coming weekend, January 17th and 18th, 2025, the “When the Musi plays” Open-Air in Bad Kleinkirchheim with moderator Marco Ventre will take place in the front row. It is already his fifth time that he takes on this role. In addition to his work in the music business, he shows his culinary talent, especially in the preparation of Deserts like the popular Panna Cotta. The Ventre, originally from Italy, whose father comes from near Naples, connects his roots with creative cooking ideas. In cooperation with Manuela Rath, the head of the "Ankerpunkt" restaurant in Tillmitsch, he introduces his recipe in the new "Schlager Kochbuch", which relies on the Italian dessert culture and is a tasty attraction for gourmet href = "https://www.heute.at/s/panna-cotta-meren-so-so-so-s-s-marco-ventre-120082335"> Today. reported.

Culinary enjoyment: The Panna Cotta recipe

The preparation of the Panna Cotta is simple, but it requires a little patience. According to chefkoch.de , the gelatine leaves should be soaked in cold water and the vanilla pods are prepared. First, the cream is heated with sugar until it simmer, and then the gelatin is added to bind the mixture. After cooling, the Panna Cotta has to be stuck in the fridge for at least five hours before it is served. The dessert becomes particularly tasty when it is combined with a fruity strawberry sauce that is simply made from pureed strawberries, sugar and lemon juice.

Marco Ventre emphasizes how important it is to always stay at the pulse of the times in the music business and in the catering trade. "The audience always expects maximum performance from us," he explains and draws parallels between his appearances and kitchen art. His passion for Italian cuisine is not only reflected in his chants, but also in the joy he shares with others when cooking. "Buon Appetito!" He calls as an invitation to try and enjoy this sweet temptation.