Strawberry panna cotta: recipe with photo. Strawberry panna cotta Pana cotta with strawberries

• Irina →
  The cupcake is very tasty! The aroma is amazing! I've made it twice already and everyone loves it. I increase the amount of spices a little so that the taste is more intense, but this is for my taste, I just love these spices. I made it once without almond flour, it still tastes better with it, it gives it some kind of nobler taste or something. The cupcake is not big, but it is very filling, a piece is enough for me to get enough, but not to enjoy it))) thank you!
• Elena M →
  I did it! Delicious, beautiful! Some added meat, some crackers, some cheese. And some all together! Thank you!
• Natalia →
  I’ve been looking at this cake for a long time, but I was afraid of gelatin (I’ve never made desserts with it), but curiosity got the better of me!!! There were no difficulties during the preparation process, everything worked out!!! I just don’t know how it tastes, the cake was given as a gift, but my friends said it was amazing!!! I am sure of this, because everything I cooked from your site is very tasty!!! I will definitely make this for my family, I really want to repeat it!!!
• Tatiana T. →
  Delicious salad, but my beet variety was not very sweet.
• Tatiana T. →
  The dish turned out too sweet, but interesting. For the sake of variety, you can sometimes cook this. I, like many, was afraid that the meat would not cook in 10 minutes, so I kept it in the pan for an additional 5 minutes. Maybe in vain, but I was on the safe side. Thanks for the recipe.
• Elena →
  Thanks for the interesting version of soup! I'm sure it will be very filling and tasty! I will definitely try it!
• Tatiana T. →
  Ooo. It is very tasty - with potatoes, rice, and pasta. I cooked pork and beef 50/50. It turned out excellent. Mind blowing! Lena, thank you very much for the recipe.

This delicate, creamy dessert came to us from the north of Italy and quickly won the hearts of sweet tooths around the world. The panna cotta recipe necessarily includes cream, vanilla (or vanillin) and granulated sugar. In addition to the classic version, you can prepare interesting varieties of it - with strawberries, coffee, chocolate and even citrus fruits.

The name of the dessert panna cotta translates as “boiled cream” or “cooked cream”. In its composition and method of preparation, it resembles pudding or ice cream, which is more familiar to us. But the taste of the treat is more delicate. This dessert is also good for a holiday table. Especially if you decorate it with the original one.

The cream in the delicacy in question is mixed with sugar, vanilla and other delicious ingredients.

The only drawback of the delicious panna cotta is its high calorie content - 298 Kcal per 100 g. For this reason, it is rarely prepared by young ladies who are worried about their figure.

Classic panna cotta recipe at home

Ingredients: 310 ml extra heavy cream, 90 g cane sugar (brown), package of gelatin, 60 ml unflavored cognac, pinch of vanilla.

1. The cream is poured into a convenient container with a thick bottom. This container will prevent the dairy product from burning when heated.
2. Brown sugar and vanilla are immediately poured into it. The mass is heated over low heat. Be sure to stir it constantly and continuously. The cream should not boil, otherwise the dessert will be ruined.
3. Gelatin dissolves in 50 ml of water. The manufacturer will tell you the exact amount for such a volume of liquid - gelatin is diluted according to the instructions on the package. Usually, to do this, you just need to pour hot water over the product, stir and leave until the grains are completely dissolved.
4. The prepared gelatin is poured into the hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
5. Cognac is poured in next. If the dessert is being prepared for children, this ingredient should be excluded.
6. The resulting mass is poured into silicone molds and the sweetness is sent into the cool for several hours until it hardens completely.

The classic panna cotta recipe can be improved to suit your taste. For example, use melted chocolate instead of cognac.

Unusual coffee treat

Ingredients: half a liter of very heavy cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 small. spoons of instant coffee, 60 g of granulated sugar, 110 g of high-quality dark chocolate.

1. Gelatin is diluted according to the instructions in the required amount of water.
2. Instant coffee is poured with the amount of boiling water specified in the recipe.
3. Sugar dissolves in cream. The mixture is heated over medium heat. Sweet grains should completely dissolve in the warm liquid.
4. When the cream is already hot, pieces of broken chocolate are sent into the container.
5. After removing the dairy product from the heat, coffee and gelatin are added.
6. The mass is filtered and poured into silicone molds.

The resulting coffee panna cotta is refrigerated until completely cooled and hardened. The dessert is decorated with ground nuts.

How to make diet panna cotta?

Ingredients: 2 tsp. agar-agar, 610 ml low-fat milk (0.5%), 6 yolks of large eggs, 2 g vanilla pods, stevia drops (4 drops), 320 ml purified water, 4 small. spoons of corn starch.

1. Agar-agar is filled with water for 25 - 35 minutes.
2. In a separate bowl, mix milk, slightly beaten yolks, stevia, vanilla, and cornstarch. Beat all of the above ingredients at the slowest speed of the mixer.
3. The mass from the previous step is sent to a water bath and heated until thickened. You can allow the cream to simmer a little, because it uses raw proteins.
4. Agar-agar is brought to a boil over the fire and cooked for 1 - 2 minutes.
5. The boiled mixture is poured into the milk cream. Beat the mixture with a mixer until it cools.
6. The future dessert is poured into molds and kept cool.

Ready-made dietary panna cotta is served with tea after hardening.

The most delicious chocolate panna cotta

Ingredients: 1 tbsp. full-fat milk and the same amount of cream (for whipping), 14 g of instant gelatin, 90 g each of granulated sugar and dark chocolate, a pinch of vanilla sugar.

1. The milk is brought to a boil in a saucepan. Next, it is removed from the heat and cooled. Cream is poured into warm milk. The fatter the better.
2. Gelatin is poured into a glass or ceramic bowl. 50 ml of boiled water at room temperature is poured into it. The ingredients are mixed and left for 6 - 7 minutes.
3. Chocolate is melted in a separate bowl and poured into dairy products. Two types of sugar are also poured here.
4. Dissolved gelatin is poured into the mass from the third step. Over medium heat with constant stirring, the mixture warms up well, but does not boil.
5. The future dessert is poured into bowls and placed in the refrigerator until completely cooled and cooled.

The finished chocolate panna cotta is decorated with coconut flakes.

With strawberry

Ingredients: 160 ml heavy cream, 90 ml milk, 70 g regular sugar and 2 pinches of vanilla, 220 g fresh strawberries, 11 g gelatin, 60 ml boiling water.

1. Gelatin dissolves in boiling water. Mix the ingredients with a fork and leave for 6 minutes.
2. Two types of sugar are poured into a thick-bottomed container. Both dairy products are added here. Do not use homemade cream, as when heated it instantly turns into thick fat.
3. The mixture is heated for a couple of minutes, but not brought to a boil.
4. The container is removed from the stove and gelatin is poured into it. The ingredients are mixed well and cooled slightly.
5. Strawberries are peeled and pureed. The berry mass is poured into bowls. The creamy mixture is distributed on top. The layers are carefully mixed with a fork.

Kremanki with strawberry panna cotta are sent to cool until completely frozen.

Tangerine or orange

Ingredients: 3 tangerines, 310 ml heavy cream, 2 tbsp. l. sugar, 15 g of high-quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to make panna cotta from citrus fruits is described below.

1. Citrus fruits are scalded with boiling water and the juice is squeezed out of them.
2. Gelatin is poured with hot water and left for 4 - 5 minutes.
3. The cream is poured into a saucepan and heated until the first bubbles appear on the surface.
4. Sugar (1.5 tbsp) is poured into the hot dairy product and vanilla essence is added.
5. Half of the gelatin mixture is introduced.
6. After thorough mixing, the mass is poured into glasses (filling them 2/3 full). The containers are refrigerated for half an hour.
7. As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

This layered dessert is put away again in the cold. Instead of tangerine juice, you can use orange juice.

Vanilla dessert

Ingredients: 620 ml medium fat cream, 140 ml milk, 6 g vanilla sugar, 11 g gelatin, 60 ml purified water, 65 g granulated sugar.

1. Gelatin is poured with cold water. The ingredients are stirred with a fork and left for 12 - 14 minutes. You cannot increase the amount of gelatin - the finished panna cotta should not be too dense.
2. The cream is poured into a thick-walled container. Milk is added.
3. Place the container with dairy products over medium heat. There is no need to bring them to a boil, just warm the liquid well.
4. Two types of sugar are poured into the hot mixture. Next, the prepared gelatin is introduced.
5. The mixture is stirred for a minute and then filtered through a fine sieve.
6. The resulting liquid is poured into molds.

First, they are cooled at room temperature, then covered with cling film and stored in the cold.

Traditional Italian panna cotta recipe

Ingredients: 210 ml of full-fat milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of heavy cream, a packet of gelatin.

1. Gelatin is poured into a bowl and poured with cold milk. The components are mixed.
2. Vanilla essence and finely grated zest from a small lemon are added to the cream (410 ml).
3. When the mass boils, it is filtered from the citrus shavings.
4. The remaining cream is whipped with sugar. Rum is added to them.
5. The mixture from the previous step is poured into the hot, strained cream, and milk and gelatin are added here. If the latter is not completely dissolved, the mass is passed through a fine sieve.
6. The future dessert is poured into silicone molds and stored in the cold.

To easily remove treats from containers, you need to immerse them in hot water for a few seconds.

With raspberry sauce

Ingredients: a glass of cream 10% fat and 2 glasses 33% fat, a small piece of lemon zest, 1 tbsp. l. vanilla extract, 80 g sugar, 9 g gelatin, 50 ml water, 130 g fresh or frozen raspberries, 2 tbsp. l. powdered sugar, 1 tbsp. l. freshly squeezed lemon juice.

1. Gelatin is diluted in a small amount of water and left to swell.
2. Cream and sugar are mixed in a saucepan and zest is added. The mass heats up.
3. As soon as the mixture begins to boil, it is removed from the heat. The zest is removed and discarded. Vanilla extract is added. The mixture is filtered and poured into molds, after which it is refrigerated.
4. The raspberries with the remaining ingredients are pureed.

The finished panna cotta is poured with berry sauce and decorated with fresh mint leaves.

Step-by-step recipe from Yulia Vysotskaya

Ingredients: 4 leaves of gelatin (10 g), a glass of heavy cream, kefir and milk, 90 g of granulated sugar, zest of 1 orange, vanilla pod.

1. Gelatin flakes are poured with cold water.
2. All cream is immediately mixed with milk. To these are added a vanilla pod and the pulp scraped out with a knife from its middle. Add a little sugar. The mass is brought to a boil and immediately removed from the heat.
3. Kefir is combined with orange zest (very finely grated).
4. The gelatin leaves are gently squeezed out using paper napkins and placed in the hot mixture from step two. When the gelatin is completely dissolved, remove the vanilla pod from the container.
5. Kefir is whipped with a blender. Hot cream with milk and other ingredients are added to it.
6. The mass is poured into small glasses and placed in the refrigerator until completely solidified.

The resulting delicacy is decorated with fresh berries.

Panna cotta from chef Hector Jimenez

Ingredients: 680 ml each of milk and heavy cream, 25 g of high-quality gelatin. 1 vanilla pod, 170 g granulated sugar, 230 g fresh and 130 g frozen strawberries.

1. All dairy products and 100 g of sand are mixed in a saucepan. The mass is brought to a boil and the center of a vanilla pod is introduced into it.
2. Gelatin soaked in cold water for a few minutes is added to the warm mixture from step one. The completely cooled mass is lightly whipped.
3. The sweet composition is poured into glasses and put into the cold to harden.
4. Puree thawed strawberries are mixed with the remaining sand, boiled until thick and cooled. The sauce is combined with pieces of fresh strawberries.

The finished panna cotta is topped with strawberry sauce and served immediately as a dessert.

Nuances of preparation and serving

To prepare panna cotta, you always use very heavy cream.

But their fat content should not exceed 35%, otherwise the product will turn into fat when heated.

To avoid dense lumps in the dessert, the gelatin mass is always filtered before adding to the creamy mixture.

Panna cotta can be served with any berry or fruit sauces. You can effectively decorate it with grated nuts, fresh berries and pieces of fruit, coconut flakes, and seeds. You can simply pour condensed milk or melted chocolate over the treat.

Panna cotta with strawberries (classic recipe)
Panna cotta according to the classic recipe is an Italian dessert consisting of cream, gelatin, sugar and vanilla (or vanilla sugar). This chilled treat is ideal for hot weather when you want to treat yourself to something sweet, while avoiding flour products. However, even on winter days you should not deny yourself this delicious dessert. We will complement the classic panna cotta recipe with a simple strawberry sauce, thereby giving the dessert dish not only a spectacular look, but also a refreshing taste.

Ingredients for 2 servings:

Cream 20% - 350 ml;
sugar - 3-4 tbsp. spoons;
vanilla (optional) - 1 pod;
powdered gelatin - 7 g;
powdered sugar - 2-3 tbsp. spoons (more possible);
strawberries (fresh or frozen) - 150 g.
Panna cotta with strawberries classic recipe

How to make panna cotta at home

Pour gelatin into a bowl, pour in 4 tablespoons of pre-boiled cold water and leave to swell for a certain time, which should be indicated on the package. Next, place the bowl in a bowl of hot water, stirring the mixture until the gelatin is completely dissolved. If the package instructions indicate different recommendations, follow them.
Pour the cream into a saucepan, add granulated sugar, the portion of which can be varied according to personal taste. Cut the vanilla pod lengthwise using a knife blade, remove all the seeds and add them to the creamy mixture. We also place the pod itself in the pan. Thanks to natural vanilla, our dessert will be filled with a very pleasant, mouth-watering aroma.
Place the pan on low heat, stirring constantly. Bring the mixture almost to a boil, but do not boil! Remove the vanilla pod from the pan and strain the creamy mixture if desired.
Cool the cream until warm, then add gelatin and mix thoroughly. Pour the mixture into transparent glasses or other containers. We put the glasses on the refrigerator shelf until the panna cotta has completely hardened (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to prepare panna cotta in a short time, instead of refrigerating, you can place the dessert in the freezer for 10-20 minutes. But in this case, do not forget to periodically check the readiness, otherwise the panna cotta will simply freeze.
To serve dessert, let's make a basic berry sauce. To do this, mix fresh or defrosted strawberries with sweet powder and turn them into a homogeneous “puree” in a blender bowl or simply grind them through a sieve. If the berry is very sour, increase the dosage of powdered sugar. If desired, you can replace the strawberries with another berry; you can also use fruit, chocolate or coconut shavings for decoration.
Spread a layer of berry sauce on the frozen panna cotta, add mint leaves if desired, and serve!
Panna cotta with strawberries is ready! Bon appetit!

And today we will learn how to quickly prepare a divine and delicious delicacy that children and adults will undoubtedly enjoy. So, let's make strawberry with you.

Panna cotta with strawberries

Ingredients:

• milk – 1.5 tbsp;
• strawberries - 2 tbsp.;
• cream 30% – 1 tbsp.;
• dry gelatin – 2 teaspoons;
• sugar – 50 g.

Preparation

Now we’ll tell you how to make strawberry panna cotta. So, wash the berries thoroughly, remove the stems and grind them in a blender. Mix the cream with milk and sugar, add gelatin and place the milk mixture on low heat. Then carefully remove and add strawberry puree into the milk mass in small portions. Pour the dessert into molds and put it in the refrigerator. After hardening, lower the molds into hot water for a few seconds, carefully run a knife along the edges and turn the panna cotta over onto a saucer. If desired, decorate the finished dessert with fresh berries, top with caramel, chocolate or syrup.

Strawberry panna cotta recipe

Ingredients:

• cream 12% – 1 l;
• fresh strawberries – 300 g;
• champagne – 200 ml;
• vanilla sugar – 2 sachets;
• sugar – 150 g;
• gelatin – 45 g.

Preparation

So, we take small silicone glasses and place washed, processed and sliced ​​strawberries on the bottom of each. Pour champagne into a saucepan, throw in a tablespoon of granulated sugar and heat over low heat, without bringing to a boil. Then pour one packet of dry gelatin into the hot mixture and stir everything thoroughly until the crystals are completely dissolved. Pour the resulting mixture over the berries and leave to cool at room temperature. After about 30 minutes, put the molds in the refrigerator and wait for the wine layer to completely harden.

Without wasting time, pour the cream into the saucepan, add the remaining granulated sugar, including vanilla, stir thoroughly until it is completely dissolved and heat, but do not bring to a boil. Quickly pour the gelatin into the hot cream and whisk the mixture a little until a soft foam forms.

Then remove the saucepan from the heat and leave ours to cool for about 1.5 hours at room temperature. Stir the mixture periodically, and when the layer with strawberries hardens well, carefully pour the creamy mixture onto it and let the dessert stand in the refrigerator for a few more hours. Decorate the finished panna cotta with fresh strawberries and serve.