pannacota views. Delicious classic panna cotta at home

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

The name of the dessert panna cotta is translated as "boiled cream" or "boiled 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 tender. This dessert is also good for a festive table. Especially if the original decorate it.

The cream in this treat is mixed with sugar, vanilla and other delicious ingredients. Gelatin must be added to them. Next, the dessert is laid out in molds and cooled well. After complete cooling, the sweetness is served at the table.

The only drawback of the most 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 very heavy cream
• 90 g cane sugar (brown)
• gelatin packaging,
• 60 ml unflavoured cognac,
• a pinch of vanilla.

Cooking:

1. Cream is poured into a convenient dish with a thick bottom. Such a container will not allow the dairy product to burn when heated.
2. Brown sugar and vanilla are immediately poured to it. The mass is heated over low heat. Be sure to constantly and continuously stir it. The cream should not boil, otherwise the dessert will be spoiled.
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, for this you just need to pour the product with hot water, stir and leave until the grains are completely dissolved.
4. Prepared gelatin is poured into hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
5. Next comes the cognac. If the dessert is prepared for children, such an ingredient should be excluded.
6. The resulting mass is poured into silicone molds and the sweetness is sent to coolness for several hours until completely solidified.

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

Unusual coffee treat

Ingredients:

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

Cooking:

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 indicated in the recipe.
3. Sugar dissolves in cream. The mixture is heated over medium heat. Sweet grains should completely dissolve in warm liquid.
4. When the cream is already hot, pieces of broken chocolate are sent to the container.
5. After removing the dairy product from the heat, coffee and gelatin are added to it.
6. The mass is filtered and poured into silicone molds.

The resulting coffee panna cotta is sent to cool until completely cooled and solidified. The dessert is decorated with ground nuts.

How to make a diet pana cotta?

Ingredients:

• 2 tsp agar-agar,
• 610 ml low fat milk (0.5%)
• 6 large egg yolks
• 2 g vanilla pods
• stevia drops (4 drops)
• 320 ml of purified water,
• 4 small spoons of cornstarch.

Cooking:

1. Agar-agar is filled with water for 25 - 35 minutes.
2. Milk, slightly beaten yolks, stevia, vanilla, corn starch are mixed in a separate bowl. All of these ingredients are whipped at the slowest speed of the mixer.
3. The mass from the previous step is sent to a water bath and heated until thickened. It is possible that the cream boils a little, because it uses raw proteins.
4. Agar-agar is brought to a boil on fire and boiled for 1 - 2 minutes.
5. The boiled mixture is poured into the milk cream. The mass is whipped with a mixer until cool.
6. The future dessert is poured into molds and cleaned in the cool.

Ready diet panna cotta is served with tea after hardening.

The most delicious chocolate panna cotta

Ingredients:

• 1 st. fat milk and the same amount of cream (for whipping),
• 14 g instant gelatin,
• 90 g of granulated sugar and dark chocolate,
• a pinch of vanilla sugar.

Cooking:

1. Milk is brought to a boil in a saucepan. Then it is removed from the fire 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 stirred 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 put 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 of boiling water.

Cooking:

1. Gelatin dissolves in boiling water. The components are mixed with a fork and left for 6 minutes.
2. Two types of sugar are poured into a container with a thick bottom. Both dairy products are also included here. Do not use homemade cream, as when heated, they instantly turn into thick fat.
3. The mixture warms up for a couple of minutes, but does not bring to a boil.
4. The container is removed from the stove, gelatin is poured into it. The components are well mixed and slightly cooled.
5. Strawberries are cleaned of tails, mashed. The berry mass is poured into bowls. The butter mixture is spread on top. The layers are gently mixed with a fork.

Kremanki with strawberry panna cotta are sent in the cool until completely solidified.

Tangerine or orange

Ingredients:

• 3 tangerines,
• 310 ml heavy cream
• 2 tbsp. l. Sahara,
• 15 g of quality gelatin,
• 50 ml of boiling water,
• 2 drops vanilla essence.

Cooking:

1. Citrus fruits are scalded with boiling water and juice is squeezed out of them.
2. Gelatin is poured with hot water, left for 4 - 5 minutes.
3. The cream is poured into a saucepan, heated until the first bubbles appear on the surface.
4. Sugar (1.5 tablespoons) is poured into the hot dairy product, 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). The containers are cleaned in the cold for half an hour.
7. As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

Such a puff dessert is again removed in the cold. You can also use orange juice instead of tangerine juice.

vanilla dessert

Ingredients:

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

Cooking:

1. Gelatin is poured with cold water. The components are stirred with a fork and left for 12 - 14 minutes. You can not increase the amount of gelatin - the finished panna cotta should not be too dense.
2. Cream is poured into thick-walled dishes. Milk is added.
3. The container with dairy products is sent to medium heat. It is not necessary to bring them to a boil, it is enough just to warm the liquid well.
4. Two types of sugar are poured into the hot mixture. Next, the prepared gelatin is introduced.
5. The mass 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 cleaned in the cold.

Traditional italian panna cotta recipe

Ingredients:

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

Cooking:

1. Gelatin is poured into a bowl and poured with non-cold milk. The components are mixed.
2. Vanilla essence, finely grated zest from a small lemon is added to the cream (410 ml).
3. When the mass boils, it is filtered from citrus chips.
4. The remaining cream is whipped with sugar. Rum is added to them.
5. The mixture from the previous step is poured into hot strained cream, milk and gelatin are also 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 removed in the cold.

To easily remove the treat from the containers, you need to dip them in hot water for a few seconds.

With raspberry sauce

Ingredients:

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

Cooking:

1. Gelatin is diluted in a small amount of water, left to swell.
2. Cream, sugar are mixed in a saucepan, 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 removed in the cold.
4. Raspberries with the remaining components are pureed.

Ready panna cotta is poured with berry sauce and garnished 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 from 1 orange,
• vanilla pod.

Cooking:

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

The resulting delicacy is decorated with fresh berries.

Panna cotta from Chef Hector Jimenez

Ingredients:

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

Cooking:

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 the vanilla pod is introduced into it.
2. The gelatin soaked for a few minutes in cold water is added to the warm mixture from the first step. The completely cooled mass is slightly whipped.
3. The sweet composition is poured into glasses and removed in the cold to solidify.
4. Pureed thawed strawberries are mixed with the remaining sand, boiled until thick and cooled. The sauce is combined with slices of fresh strawberries.

Ready panna cotta is poured with strawberry sauce and served immediately as a dessert.

The nuances of preparation and serving

• For the preparation of panna cotta, very heavy cream is always taken. 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 gelatinous mass is always filtered before being added to the creamy mixture.
• Panna cotta can be served with any berry or fruit sauces. It will be effective to decorate it with grated nuts, fresh berries and pieces of fruit, coconut flakes, seeds. You can simply pour the delicacy with condensed milk or melted chocolate.

Panna cotta from milk recipe with photos step by step at home

Panna cotta is a very common dessert, the recipe of which is rooted in sunny Italy. Translated from Italian means "boiled cream". To prepare this sweet, you need a lot of different ingredients and you should not judge the simplicity of cooking by appearance. With the help of a variety of additives and sauces, a professional confectioner will be able to create a real masterpiece. The composition of the dessert must necessarily include gelatin or another jelly-forming ingredient, for example, pectin or. I advise you to read about agar-agar - a very interesting substance for people who monitor their health.

The main difference between panna cotta and the usual dishes is that before serving, it must be cooled. Serve in portions, decorating with various berries and pieces of fruit.

The dish can be completely different sizes if cooked at home. Heavy cream can be replaced with milk, but it is worth noting that it will not turn out so traditional and Italian.

Below are a few recipes with which any housewife can prepare a delicious dessert in her kitchen.

Berry Pannacotta

For fragrant berry panna cotta you will need:

• liter of fresh heavy cream,
• about 20 grams of gelatin (plates can be used),
• three tablespoons of sugar
• natural vanillin extract,
• a glass of berries at the discretion (they must be separated from the seeds).

Cooking:

1. Melt the gel-forming substance in 100 ml of water.
2. Pour the cream into a suitable container, while mixing with vanilla and sugar. Heat a little over low heat, stirring lightly.
3. Add a mixture of water and gelatin to the cream, mix and wait until the sugar and gelatin grains dissolve.
4. As soon as everything starts to boil, you need to remove from heat and carefully pour into small forms or one common one (it should not be too high so that the dessert can be cut). You can also use various figured glasses and cups.
5. Take some of the berries and place them in panna cotta.
6. Put the dish in the refrigerator for a full five hours, it should cool and completely freeze.
7. The berries that remain must be mashed with sugar and, before serving dessert, pour over the resulting mousse. You can decorate with mint leaves, nuts or powdered sugar. It all depends on the preferences of guests or family members.

But the rules are there, to sometimes allow yourself to break them. For lovers of chocolate treats or strong coffee, recipes for coffee and chocolate panna cotta have been created.

Coffee panna cotta with condensed milk

To prepare it, you need to take:

• liter of heavy cream
• a glass of condensed milk
• about 50 ml freshly ground coffee,
• 30 grams of gelatin,
• 3 sachets of vanilla (can be replaced with 3 tablespoons of sugar)
• a drop of vanillin

Recipe:

1. Melt the gelatin in a small amount of water.
2. Mix cream and condensed milk with sugar and vanilla, slowly heating over a fire.
3. Add gelatin and coffee, stirring and bringing slowly to a boil, then remove from heat and pour into molds.
4. Panna cotta should cool at room temperature and then chilled in the refrigerator (about three to five hours).

Chocolate panna cotta

To make chocolate dessert you will need:

• two glasses of twenty percent cream,
• one hundred grams of dark chocolate,
• 10-15 grams of gelatin,
• two packs of vanilla sugar or vanillin,
• two tablespoons of sugar or granulated sugar.

Recipe:

1. Soak gelatin in a small amount of warm water until completely dissolved.
2. Pour the cream into a container and gradually heat over a fire.
3. Using a microwave or water bath, dissolve the chocolate and add it to the cream.
4. Bring the mixture of gelatin with vanilla and sugar to a full boil and stir until a homogeneous mass is obtained.
5. Remove from heat and pour into molds or decorative vases.
6. Put panna cotta in the refrigerator until completely cooled.
7. Before serving, you can effectively decorate with coconut flakes, crushed nuts or rub a piece of chocolate on top.

Panna cotta with Amaretto

A very common recipe is panna cotta with the addition of Amaretto liqueur. Imagine how she perfect for a romantic candlelit table.

To prepare it you need:

• 1.5 liters of heavy cream,
• fifteen grams of gelatin,
• two packs of vanilla.

For the sauce you will need:

• half a packet of gelatin,
• about 180-200 ml of almond liqueur,
• 150 ml of water.

Recipe:

1. First of all, you need to prepare two different portions of jelly: soak fifteen grams for dessert in fifty milliliters of water, and seven grams for jelly in 150 milliliters.
2. Pour the cream into a container with the addition of vanilla sugar and gradually heat over a fire, stirring until the sugar is completely dissolved.
3. Gelatin, which by this time should be completely dissolved in a water bath, must be added to this mixture and brought to a boil.
4. In the second container, warm the liquor a little and add a little gelatin. Stirring, bring to a homogeneous mixture and remove from heat.
5. Divide the finished consistency into molds or glasses and refrigerate so that it hardens a little.
6. Then pour the liqueur jelly on top and refrigerate again for a maximum of five hours.

The secrets to making the perfect panna cotta:

In order to easily and quickly prepare panna cotta with success, it is advised to remember a few rules:

• in no case should the cream be brought to a full boil, so that the beneficial properties do not boil away. They just have to be very hot. For complete dissolution of gelatin, it is necessary to dilute it with warm water in advance;
• if it is difficult to remove the dessert from the dish after hardening, you should not tear it apart with a knife, just put the dish in a bowl of hot water for a few seconds;
• panna cotta should be eaten exclusively with a spoon;
• dessert after cooking should remain as soft and in order to achieve this, you do not need to abuse gelatin.

Sweet and tasty panna cotta is deservedly considered a dessert that will suit any table, it allows you to experiment with sauces, decorations, various additives and toppings. Due to this, you can come up with your own recipe, which will be passed down from generation to generation and delight friends and loved ones!

Every hostess wants to surprise her guests and, having prepared panna cotta at home using cream, vanilla sugar and strawberry sauce, she has every chance of doing so. Before you prepare a dessert, you should choose the option that you like best. If something can go wrong the first time, then further cooking will not be difficult. Attention should also be paid to the appearance of the panna cotta - in order for the delicacy to turn out like in a magazine photo, you will need to show patience and accuracy.

What is panna cotta

Not all dishes known in Russia were invented here. Panna cotta is an Italian dessert originating in Piedmont, northwestern Italy. It is a thickened cream made from dairy products and gelatin. However, cooks refer pana cotta to puddings more, not embarrassed to add various ingredients that are not typical for delicacy. Dessert can be served with berry sauce or mint leaves.

How to cook panna cotta at home

Recipes for sweets are appreciated by housewives for their simplicity and economy. To prepare panna cotta at home, almost any dairy product that is available inside the refrigerator is suitable. Be sure to also have gelatin and vanillin. Before preparing a delicious dessert, stock up on molds, because the panna cotta should look beautiful and not fall apart.

Panna cotta recipes

Classics can quickly get boring: no matter how tasty the food is, variety is needed from time to time. The panna cotta recipe at home is good because each individual culinary specialist can adapt it for himself, observing the fundamental principles. There is scope for creativity here: put various additives, change cream for fermented baked milk. Experiments with panna cotta will only benefit the dish.

Classic recipe

• Time: 50 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 474 kcal per 100 g (for all recipes).
• Cuisine: European.
• Difficulty: medium.

Tenderness and airiness - this is what distinguishes panna cotta from other sweet delicacies. The minimum set of products for cooking is another huge plus! You can make panna cotta in a classic way for her from high-fat cream, gelatin and strawberry syrup. The dessert will already have a delicate creamy taste, but chefs advise adding natural vanilla and a couple of tablespoons of sugar.

Ingredients:

• fat cream - 210 ml;
• sheet gelatin - 10 g;
• milk - 210 ml;
• strawberry syrup - 20 g;
• sugar - 30 g;
• vanilla pod - 1 pc.

Cooking method:

1. Bring the cream mixed with milk and sugar to a boil.
2. Soak gelatin in cold water. Add it to the milk mixture after 7 minutes.
3. Remove vanilla seeds, transfer to milk.
4. Pour into molds, put in the refrigerator for 40 minutes.
5. Garnish with strawberry syrup.

Panna cotta from milk

• Time: 4 hours 30 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 452 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Boiled cream, which becomes a pleasant thick cream, is the basis of the traditional panna cotta recipe. However, experienced chefs say that this ingredient can also be replaced with milk. It is important to wait until it gels: you may need more gelatin. Otherwise, there are no striking differences between a dairy dessert and a creamy one.

Ingredients:

• milk - 210 ml;
• dry gelatin - 2 tbsp. l.;
• yolk - 1 pc.;
• granulated sugar - 110 g;
• sour cream - 210 g;
• water - 2 tbsp. l.

Cooking method:

1. Immerse gelatin in hot water for 5 minutes.
2. Beat the yolk, mix with milk, bring to a boil.
3. Combine sour cream with sugar, transfer to milk, mix.
4. Add gelatin, achieve uniformity.
5. Divide the mass into molds, keep in the refrigerator for 4 hours.

From cream

• Time: 2 hours 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 486 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you want to definitely get a creamy jelly, do not deviate from the classics. Although the traditional dessert of cream and gelatin does not prohibit adding, for example, fruits. They will make the panna cotta more refined, adding an unusual note. Pay attention to citrus fruits - they are a priority. If you want to get a panna cotta beautiful like from a glossy photo, do not forget about the decor.

Ingredients:

• cream - 250 ml;
• dry gelatin - 3 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• vanilla sugar - 1 tsp

Cooking method:

1. Combine cream and both types of sugar and bring to a boil.
2. Pre-soaked in cold water, add gelatin gradually, stirring.
3. Strain, pour into molds and send to freeze in the refrigerator for 2 hours.

From ryazhenka

• Time: 3 hours 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

The sweet tooth has a hard time - fighting for a figure, they constantly have to limit themselves. Home-cooked sweet dishes differ slightly in calorie content from purchased ones. However, a tasty panna cotta can be made low-calorie by replacing heavy cream or milk with fermented baked milk. Its unusual, sour taste will only benefit the dessert.

Ingredients:

• ryazhenka - 440 g;
• gelatin - 10 g;
• honey - 3 tsp;
• water - 110 ml.

Cooking method:

1. Let the gelatin swell in cold water.
2. Put honey, heat the mixture until it dissolves.
3. After cooling, pour in the fermented baked milk, beat with a mixer.
4. Place the dessert bowls in the refrigerator for 3 hours.

From cottage cheese

• Time: 1 hour 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 303 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Another dietary option for panna cotta involves the use of cottage cheese. Such a dessert will turn out even more airy. If small curd lumps are found inside the panna cotta, it's okay - it will become a kind of highlight. Often the delicacy is served in special bowls. The use of berries to decorate the final dish is welcome.

Ingredients:

• cottage cheese - 110 g;
• milk - 160 ml;
• gelatin - 1 tbsp. l.;
• boiling water - 1 tbsp. l.;
• powdered sugar - 2 tbsp. l.

Cooking method:

1. Beat cottage cheese with powdered sugar and milk.
2. Add gelatin dissolved in boiling water.
3. Fill containers with a homogeneous mixture.
4. Refrigerate 1 hour.

Panna cotta with strawberries

• Time: 2 hours 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 227 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Strawberry syrup poured over the panna cotta plate is a must-have photo attribute on most menus. Berries are not present in the classic version, but this does not mean that they will be out of place. It is generally impossible to spoil this dessert with fruit and berry additives: they can be added depending on the personal preferences and wishes of the guests.

Ingredients:

• cream 20% fat - 210 ml;
• gelatin - 10 g;
• sugar - 110 g;
• strawberries - 200 g;
• cold water - 250 ml.

Cooking method:

1. Soak gelatin in 150 ml of water.
2. Stir the sugar in the cream, pour in 100 ml of water.
3. Boil for a quarter of an hour without bringing to a boil.
4. Transfer the gelatin.
5. Let the dessert spread out in forms for 2 hours to thicken inside the refrigerator.
6. Turn strawberries into puree, decorate them with a finished treat.

Banana

• Time: 1 hour 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 233 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Bananas are often included as part of desserts to make them even sweeter without overdoing them with sugar. Pannacotta, this trend is also not spared. Although the fruit is high-calorie, it gives a pleasant taste in combination with the creaminess of the delicacy. As a rule, bananas are crushed in a blender, turning into a puree. Less commonly, cooks cut them into small pieces.

Ingredients:

• banana - 2 pcs.;
• 10% cream - 110 ml;
• milk - 110 ml;
• gelatin - 5 g;
• sugar - 20 g;
• cinnamon - ½ tsp

Cooking method:

1. Bring the milk, cream and sugar to a boil while stirring.
2. Pour in pre-soaked gelatin.
3. Cut bananas, place in cream mixture.
4. Pour in cinnamon, beat everything with a mixer.
5. Forms with a dish should harden for 1 hour. Drizzle with chocolate sauce before serving.

Vanilla

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 426 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

The conciseness of the dish is what you often want to feel the most. The simplest unpretentious recipes often become the most beloved due to their unobtrusiveness. Having prepared vanilla panna cotta at home, you will get just such an option. You can use both vanilla seeds and extract. Or just buy vanillin in bags.

Ingredients:

• milk - 40 ml;
• fat cream - 320 ml;
• gelatin - 10 g;
• powdered sugar - 50 g;
• rum - 100 ml;
• vanilla pod - 2 pcs.

Cooking method:

1. Place milk with cream and sugar on fire.
2. Extract the seeds from the vanilla pods into the mixture. Boil.
3. Add rum, stir.
4. Stir in pre-soaked gelatin.
5. Strain the mixture, distribute into molds, put in the refrigerator for an hour and a half.

• Time: 5 hours.
• Servings: 3 persons.
• Calorie content of the dish: 634 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Chocolate attracts most sweet tooth. By adding it to panna cotta, you will immediately kill two birds with one stone: you will get creaminess and sweetness. For the recipe, hot chocolate or chocolate chips are suitable, which, when cooked, will disperse in milk or cream. To decorate such a panna cotta, as a rule, opposite color elements are used, for example, mint leaves.

Ingredients:

• gelatin - 10 g;
• cream - 380 ml;
• sugar - 90 g;
• egg yolk - 2 pcs.;
• dark chocolate - 90 g.

Cooking method:

1. For a quarter of an hour, immerse the gelatin in water.
2. Dissolve sugar in 280 ml of cream, heat, melt chocolate. Boil without bringing to a boil.
3. Mix the rest of the cream and yolks with gelatin. Transfer to chocolate mixture.
4. Warm up a little, beat with a mixer.
5. Send the forms with dessert to harden for 4 hours.

Pannacotta tiramisu

• Time: 4 hours.
• Servings: 2 persons.
• Calorie content of the dish: 497 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Two Italian delicacies merged into one - what could be better? Biscuits with coffee soaking will be representatives of tiramisu, and a delicate thickened cream will help you recognize panna cotta. Such an unusual combination, which goes beyond the classic idea of ​​​​these desserts, is very tasty. The set of products is a little wider than usual, but it's worth it.

Ingredients:

• heavy cream - 415 ml;
• savoiardi - 8 pcs.;
• sugar - 65 g;
• gelatin - 10 g;
• coffee - 100 ml;
• water - 3 tbsp. l.;
• cocoa - 2 tsp

Cooking method:

1. Pour water over gelatin.
2. Brew strong coffee, put 5 g of gelatin.
3. Put one layer of Savoyardi into the molds, pour over the cooled coffee, refrigerate for 20 minutes.
4. Warm the cream with sugar, add the rest of the gelatin.
5. Put the creamy layer on top of the cookies, remove to harden for 20 minutes.
6. Repeat until you run out of ingredients.
7. Put in the refrigerator for 3 hours. Sprinkle with cocoa.

Video

Panna cotta, or rather panna cotta, is the most delicate dairy dessert, very popular in Italy. In translation, the name of the dish means something like "boiled cream". Actually, the panna cotta recipe is in the title. You need to add a couple more strokes - and the snow-white delicacy will be ready.

Panna cotta comes from northern Italy, from the Emilia Romagna region. Here, in the river valleys, herds of cows graze, giving delicious milk, from which Italian housewives have learned to make a simple, light and tasty dessert. There are similar recipes in other countries - creme brulee in France, creme catalana in Spain. The Italian variation differs in that the panna cotta is served cold, like ice cream, rather than baked in the oven.

Our restaurants have mastered this dish and offer it in different variations. You can order chocolate panna cotta, walnut, cherry. But the real classic panna cotta is made from milk, cream, sugar and vanilla. Gelatin is necessarily added to it in a strictly defined proportion.

Italian dessert panna cotta should not be too elastic - so that the spoon bounces. The consistency of real panna cotta is slightly viscous, melting, slightly thickened with gelatin. Vanilla, and natural, from the pod, put quite a bit so as not to interrupt the delicate taste of cream. And be sure to add fresh berries or berry syrup. Piquant sourness pleasantly contrasts with the delicate taste of the milk dessert. It can be offered to both adults and children.

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Panna cotta recipe at home

Dish: Desserts

Cuisine: Italian

Cooking time: 30 min.

Total time: 30 min.

Ingredients

• 200 ml cream 33%
• 100 g sugar
• 1 st. l. gelatin
• 50 ml water
• vanilla

Step by step recipe with photo

How to make panna cotta dessert at home

1. Put gelatin in a bowl, add cold water, leave to swell, and then warm to a liquid state.

2. Pour the cream into a metal container and put on a slow fire.

3. Add sugar to the cream and wait for it to dissolve completely, stirring the mass with a spoon.

You may notice that the cream, reacting with sugar, acquires a milky color, and initially they were white, so the color of the panna cotta will be milky.

4. Add gelatin to the creamy mass and stir until it is completely dissolved.

5. Prepare panna cotta mold, I use silicone molds, but you can also make this dessert in metal ones.

6. Pour the liquid mass into molds and put in the refrigerator to solidify.

7. Dessert panna cotta separates well from the silicone mold. If metal molds are used for its preparation, then they must be lowered briefly into hot water and then turned over onto a plate.

8. When serving, pour over the dessert with jam. In my example, panna cotta is served with raspberry jam.

The secrets of cooking Italian panna cotta

1. Carefully dose gelatin. It needs very little. It is better to first dissolve it in a small amount of warm water or milk.
2. Mix milk and cream in a certain proportion. This is the peculiarity of panna cotta. It is necessary not only to dilute heavy cream with water, but to take three parts of cream with a fat content of 33 percent and one part of milk. In the classic recipe, Italians use only cream, but now it’s so customary to follow the figure that the fat content can be reduced. Remember that the taste of the dessert depends on the quality of the milk. The fresher and more fragrant it is, the more wonderful the result will be.
3. Never boil milk mixture. Just warm it up well, bring to a boil so that the gelatin dissolves well. Gelatin is better dissolved in the form of a powder, it is easier to dose it.
4. Use natural vanilla, not chemical substitutes. So the taste of the milk dessert will be subtle and unobtrusive. Take a real vanilla pod, scrape out the pulp with a small spoon and add to the mixture.
5. For a richer flavor, you can use cane brown sugar and add egg yolk to the mixture. This gives panna cotta a light creamy hue and a taste of baked milk. However, this is already a departure from the classics.
6. Once removed from the heat, pour panna cotta into molds, let cool and place in the refrigerator for three to four hours until completely solidified. To make it easier to remove the finished dessert, lower the mold for a few seconds in hot water.
7. With a delicate creamy taste of dessert, fresh berries are perfectly combined, preferably sweet and sour. Pour the finished pana cotta with berry sauce, garnish with whole raspberries or blackberries, mint leaves. Delicious and beautiful!!!

If you like to cook and experiment in the kitchen, try adding nuts or pieces of fruit, cocoa or chocolate to your milk mixture. You can make two versions of panna cotta and pour it into a mold, alternating layers - you get a striped dessert. Remember that you need to do this gradually so that the layers do not mix.

Create, invent, and then try with the children. This is a great dish for a family Sunday lunch. Everyone can participate in its preparation. Bon appetit!

What is panna cotta? We will answer this culinary question in the presented article. It will also describe the recipes for this dish and how it is served at the table.

General information

Many people in Europe know what panna cotta is. The word is of Italian origin and literally means "boiled cream". According to experts, such a dish is a northern Italian dessert made from vanilla, sugar and cream.

What is panna cotta? Every Italian knows the answer to this question. After all, Piedmont is the birthplace of this dessert.

To prepare such a delicacy, cream with vanilla and sugar is heated, and then boiled over low heat for about ¼ hour. Gelatin is also added to the mass.

After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert hardens, it is laid out on a plate and served at the table.

Panna cotta, the photo of which is presented in this article, is served to guests with pieces of fruits and berries, or with small portions of sweet sauces.

Leaving the resulting mixture aside to cool, proceed to the preparation of other components. Gelatin is poured into a deep bowl and poured with ordinary cold water. In this form, it is kept a little at room temperature so that it swells well. Next, the resulting mass is stirred and slightly warmed up. At the same time, make sure that the gelatin does not boil.

The presented panna cotta recipe with a photo is ideal for those who like to enjoy dessert, but do not want to mess around with dough, cream and other ingredients.

As soon as they cool down, gelatin is poured into them. After thoroughly mixing the products, a homogeneous and rather liquid mixture is obtained.

The classic panna cotta recipe does not include the use of various additives. If the white dessert seems boring to you, then you can additionally add berries ground to a homogeneous state in the base.

Formation process

Panna cotta, a photo of which everyone can take, should be prepared in small shaped bowls or cups. The liquid base is carefully poured into pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary in order for the panna cotta to freeze well.

Serving method

Now you know the recipe for the classic panna cotta. As soon as the vanilla mixture hardens, the molds are carefully turned over and the finished dessert is laid out on flat plates or saucers.

If desired, this delicacy can be cut into small pieces, and then sprinkled with granulated sugar or powdered sugar, sprinkled with lemon juice or add any aromatic herbs.

Also, this amazing dessert can be served at the table along with fresh fruit, your favorite syrup or berry mousse.

Step by step panna cotta recipe with photo

As mentioned above, such a dessert can be prepared in many ways. We presented the classic version at the beginning of the article. However, some cooks prefer to make an Italian dish along with chocolate and coffee. For such a fragrant panna cotta, we need:

Cooking coffee cream

To make such a cream, natural coffee beans are thrown into fresh milk, and then heated over low heat, bringing the contents of the dish to a boil. After boiling the ingredients for about 2 minutes, they are filtered through a sieve and left to cool.

At this time, start processing gelatin. It is diluted with ordinary water and waited for swelling, after which it is slightly heated over low heat, but not boiled. Next, egg yolks are beaten together with sugar. Having received a whitened homogeneous mass, cooled coffee milk is poured into them in a thin stream.

The finished mass is put on a slow fire and slowly warmed up. In this case, it is very important to stir it regularly with a spoon and avoid boiling.

As soon as the mixture thickens, it is removed from the stove and gelatin is added to it. In this form, the cream is left to cool at room temperature. Next, whip 150 ml of cream, and add them to the coffee base.

How to form?

A coffee panna cotta is formed in exactly the same way as a classic one. For this, creamers are used. They are lined with cling film, and then half filled with fragrant cream.

Making chocolate filling

To prepare such a filling, milk or melt over low heat. As soon as you have a homogeneous glaze, the remaining 100 ml of whipped cream is gradually added to it. In this case, a rather thick and very tasty mixture is obtained. It is placed in or a bag with a narrow and long nozzle.

After that, a little chocolate filler is carefully introduced into the middle of the coffee cream. At the same time, they carefully monitor that the still liquid dessert is not pierced through. This is necessary so that the filler remains in the center, and does not break the coffee cream and does not go beyond it.

If this still happened, then you should not be upset. In any case, such a dessert will turn out very beautiful and tasty.

Final stage

As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, panna cotta is kept until it hardens (about 3-6 hours).

Serving dessert to the table

After the gelatin has completely solidified, the dessert is carefully removed from the mold along with the cling film. It is turned over and placed on a beautiful flat saucer. Next, proceed to decorate homemade treats. To do this, use the remaining milk or dark chocolate (30 g). It is melted over low heat (you can add a little cream), and then the whole dessert is poured over it. If desired, such a dish can be sprinkled with chocolate chips or simply decorated with berries.

Coffee panna cotta should be consumed with a dessert spoon. It turns out very tender and tasty. Due to the fact that gelatin was not added to the chocolate filling, it remains semi-liquid even after the dessert has been kept in the refrigerator for a long time. After cutting the panna cotta, the filling should flow out nicely on the saucer. Bon appetit!