Panna cotta. Panna cotta dessert recipe classic, chocolate, strawberry, milk, diet

Panna cotta can always be that dessert - in a restaurant, cafe, at a party or at home. You can make it with milk or cream, freeze it or bake it the old fashioned way, make it vegan or make it incredibly sweet. This is its perfection - everyone can cook it in just 2-3 hours.

What is panna cotta dessert?

Panna cotta ( panna cotta) is one of the simplest dairy desserts with gelatin, cream, vanilla and sugar.

This is the purest embodiment of Italian "spoon" desserts. The hardest part about making panna cotta is reaching desired consistency and texture - it should be silky soft and supple. The Right Recipe and the proportions will give you this result.

Classic panna cotta. It is almost always made with gelatin and cream, which gives it a soft and melt-in-your-mouth texture. But you can create your own version: very light and soft from milk and fruit puree, or rich and dense of heavy cream. It can be made with yogurt - as in this recipe with tangerine sauce.

History of panna cotta

The first panna cotta (in Italian, literally: "cooked cream") were prepared not like cold dessert. It was more like creme brulee: a mixture of heavy cream, egg whites and honey were baked in a form with a water bath over low heat. The original panna cotta really tastes like baked cream, but requires constant attention to temperature and cooking time.

That's why early recipe seldom cooked, classical panna cotta is considered the one that was prepared in northern Italy, in Piedmont - first from a mixture of cream and fish collagen (from a decoction of bones), with the addition of vanilla for the best flavor. She, too, was first baked, and then cooled. Dessert was served along with fruit and a glass of wine.

There are other versions: panna cotta comes from Lange, where it was invented by a lady of Hungarian origin. Or maybe a dessert - a light version french dessert, traditional Bavarian cream. There is also an opinion that panna cotta is a kind of blancmange ( biancomangiare), a Sicilian dessert from the distant past, when the island was under Arab rule. Blancmange uses almond milk, while panna cotta has replaced it with cow's milk.

Early commercial recipes did not explicitly refer to gelatin, but always suggested adding a decoction of fish bones. home version always cooked with honey. Sugar came much later and was too expensive. Only years later did the Italians begin to cook restaurant panna cotta - and later homemade - with gelatin, without baking, and serve cold.

Panna cotta- it is the most delicate seductive dessert from cream and gelatin, which is prepared in Italy, the Emilia-Romagna region. The name of the dessert literally translates as " boiled cream" or " boiled cream", but essentially it's a cream pudding with or without various additives. As additives in panna cotta are pieces of fruit, berries, caramel or fruit berry sauce. The finished dessert is left in bowls or turned upside down on a plate, garnished with berries and sauce. Gelatin for panna cats is advised to take sheet, because. it is considered cleaner, without impurities, which has a positive effect on the smell of the finished dessert. Panna kotu can be prepared ahead of time and will keep well in the refrigerator (approximately 2-3 days). Experts believe that the best panna cotta comes from unpasteurized milk and cream. There are also modern modifications of the Italian dessert. For example, some panna cat recipes call for yoghurt.

In the section "Panna Cotta" 45 recipes

Panna cotta with chocolate and pomegranate

To prepare homemade panna cotta according to this the recipe will do like freshly squeezed pomegranate juice, and its packaged counterpart. To make the creamy layer have a pronounced chocolate taste Use good quality dark chocolate. Definitely before...

Panna cotta with red orange jelly

Panna cotta - delicious and light italian dessert cream, sugar and gelatin. There are many cooking recipes. Usually, creamy panna cotta is prepared with some berry, chocolate or caramel sauce pour panna cotta...

The classic panna cotta recipe belongs to the people of Italy. Panna cotta is light, accessible to most, and yet elegant and delicious treat for every day was born in Piedmont.

Literally panna cotta (panna cotta) translates as butter cream and is very similar to our classic custard, only boiled down to a state of pudding. It is possible to make panna cotta from milk or even without adding gelatin, but we will take a look at the classic cream panna cotta with you and talk about panna cotta variations. Note that it is correct to write panna cotta, but in our country it is difficult Italian name of two words combined into one - pannakota.

The classic panna cotta has White color. But now even in Italy they make panna cotta with various additives - fruits, chocolate, etc. And besides, panna cotta can be two-layer and multi-layer. great success uses coffee panna cotta.

Panna cotta, the classic recipe of which we will now describe, came to us from the very heart of Italy, where panna cotta is considered classic dessert, simple, affordable and easy to prepare. It is this dessert that is considered the epitome of tenderness.

Classic panna cotta is prepared in just 20 minutes and does not require supernatural culinary skills! It is important to know that the real Italian panna cotta is made from cream with a high percentage of fat, they should not be diluted with anything!

So, the classic panna cotta recipe: cream 400-500 ml, gelatin 25 g, sugar 50 g, milk 130 ml, vanillin or vanilla pod 1 pc.

Well, now, you can start cooking:

1) First you need to soak the gelatin in water room temperature and leave for 10-15 minutes. We fill the gelatin with water quite a bit, since this water will then fall into the panna cotta, and in order for the panna cotta to succeed, there should be a little water, but enough for the gelatin to swell.

2) In any container, heat the cream (no need to bring to a boil!), Then add milk to them, as well as sugar and vanillin.
If you still want to make your recipe truly Italian, then use a vanilla pod. With it, everything is very simple, you need to cut the pod and extract all the pulp from it, then add it to the cream. Pod can also be added. Whisking constantly, heat the mixture, again, your creamy mixture should not boil!

3) Put gelatin on gas and dissolve

4) Add dissolved gelatin to the creamy milk mixture, remove vanilla pod

5) And The final stage be sure to filter the mixture through a sieve in order to rid your dessert of unnecessary lumps, pour the resulting mixture into molds, or into one big shape(to give the dish a restaurant look, you can pour it into glasses), let it cool, and then put it in the refrigerator for 3-4 hours, and preferably all night!

Before you submit your tender vanilla dessert to the table, it can be decorated with fresh berries, jam, jam, honey, coconut flakes whatever your heart desires! This dessert will not only decorate your festive table, but will also cool you down in hot weather.

Undoubtedly, your guests will be pleased, and especially children, because the dessert turns out to be very tasty and tender, and tastes like your favorite ice cream!

Coffee panna cotta with hazelnuts

Italian creamy dessert- the perfect final dish for a dinner party. Fragrant vanilla panna cotta is crowned with a chocolate rose. This dish is characterized by a delicate jelly structure, in which there are crispy pieces of hazelnuts. Panna cotta served with a cup strong coffee or with a glass filled with liquor.

Products: cream 33% - 400 milliliters, sugar - 30 grams, vanilla powder - 2 grams, instant gelatin - 15 grams, cinnamon - 1 stick, hazelnuts - 5 pieces, butter- 50 grams, cocoa powder - 1 teaspoon, powdered sugar - 30 grams.

Cooking sequence:

1. The cream is heated, sugar is added to the pan. Stir cream until sugar dissolves.

2. Cinnamon stick, vanilla are thrown into the pan. The cream is simmered for 10 minutes over low heat. The mass acquires a light cream shade, is saturated with the aroma of spices and becomes thicker.

3. Boil 50 milliliters of water, dissolve gelatin in it. Gelatin grains dissolve easily in hot water with normal stirring.

4. Remove the cream pan from the stove, take out the cinnamon stick. Hot cream is mixed with "gelatin water". Gelatin is poured in a thin stream and mixed thoroughly to gentle panna cotta no hard clots appeared. Hazelnut kernels are slightly dried, divided into halves, added to panna cotta.

5. coffee cups rinse cold water, then filled to the brim with panna cotta. When the cream has cooled, the cups are placed in the refrigerator for 3-4 hours. During this time, panna cotta will gel.

6. Softened butter is combined with powdered sugar and cocoa powder. It turns out beautiful chocolate mass. For flavoring, you can add a few drops of cognac. Chocolate butter is laid out in miniature molds in the form of roses. Forms are placed in freezer for 2 hours.

7. Ready panna cotta easily slips out of the mold if you turn the cup on a flat plate. If the panna cotta “does not want” to get out of the mold, the cup is immersed for a couple of seconds in hot water.

8. Panna cotta is placed on coffee saucers, decorate with frozen chocolate roses. As alternative options decor you can use any fresh berries, chocolate chips.

Classic panna cotta recipe with blueberry sauce

Panna cotta with berries is a dessert that conquers with its lightness, pleasant texture and delicate taste! To give classical panna cotta variety of flavors and colors, we will use blueberries. The preparation of a blueberry two-color panna cotta is practically no different from the preparation of a classic single-layer one.

For the white layer we need:
- cream with a high percentage of fat - 400-500 ml
-gelatin - 25 g
- sugar - 50 g
- milk - 130 ml
- vanillin or vanilla pod - 1 pc.

First, soak the gelatin in water and leave it to swell for 10-15 minutes. While our gelatin is “resting”, we take on the cream: pour it into a small container and put it on fire (it is important that the cream does not boil, but just warms up). Add milk to them, put sugar and vanilla.

If you have a vanilla pod at home, you can also use it, after cleaning out the pulp from it, which should be added to the cream. While stirring, heat the cream mixture well (do not bring to a boil).

By the time you're done with the cream, the gelatin will have swelled up. It must be dissolved on fire, and then sent to the creamy mixture.

Pour into molds or glasses (fill the glass or mold not completely, so that there is room for the berry layer) and leave the mixture in the refrigerator for several hours.

While it freezes white layer, you can start preparing the berry layer. We will need:

cream with a high percentage of fat content - 400 ml
gelatin - 25g
sugar - 50 g
And, in fact, blueberries - 100 g.

The cooking algorithm is the same: pour gelatin with water and leave to swell.

Grind blueberries in a blender and put in a container, and then just cook blueberry jam.

Add sugar and bring to a boil. In another container, heat the cream, add gelatin to it and heat over low heat, stirring constantly. Transfer the berry mass to a saucepan with cream. Mix thoroughly and leave to cool.

Put our blueberry jelly mixture on the frozen white layer and refrigerate overnight. When serving, garnish with a sprig of mint.

Classic cheese panna cotta recipe

It is believed that panna cotta is an exceptionally sweet dish. But panna cotta can be more than just a dessert!

So, in order to cook cheese panna cotta you will need:

cream (with a fat content of at least 30) - 300 ml
sour cream (with a fat percentage of at least 30) - 3 tbsp
cheese (any, for example Mascarpone, Almette) - 200 g
gelatin - 9 g
any spices to taste (eg. nutmeg, curry, turmeric, dry garlic)

If you are an extraordinary person and are not afraid of experiments, you can use blue cheese. But, as they say - “there are no comrades for the taste and color”, therefore, if you are preparing panna cotta for holiday table on New Year or any other celebration, it’s better not to risk it and use a kind of cheese that everyone will definitely like!

So, first you need to soak the gelatin. It should stand for 10-15 minutes, during which it will swell. It's time for the cream.

Pour the cream into any saucepan and heat well, while making sure that the cream does not boil! Then add 3 tablespoons of sour cream to them.

Continuing to stir, add the grated cheese. creamy mixture be sure to warm it up well so that the cheese melts and the mass becomes homogeneous. Send the swollen gelatin and spices there, and continue to heat over low heat until the gelatin is completely dissolved. Leave the mixture to cool, and then distribute into molds or glasses. We put it in the refrigerator and wait until the morning. It is better to serve cheese panna cotta without molds and glasses, because. this serving is more suitable for desserts. You can decorate with tomatoes, cucumbers, olives and herbs.

However, all modern variations panna cottas contain the classic panna cotta recipe - the basis on which culinary fantasies are based.

Watch another video on how to cook a classic panna cotta:

The delicate creamy taste of this dessert cannot leave indifferent any gourmet. In addition, you can cook a lot of different sauces for it. Thanks to this, the panna cotta recipe, which has a lot of variations and has become very popular all over the world. Let's consider one of the best options cooking panna cotta recipes.

Creamy panna cotta with berries

2.3 cups 10% fat cream

2 tbsp. milk

1 tbsp gelatin

100g powdered sugar

1.5 cups sugar

1 sachet of vanillin

Pour gelatin into a bowl, and pour 0.3 cups of cream to them, leave it to swell. We combine 2 cups of cream with 2 cups of milk and powder in a saucepan. We put on fire, bring the mass to a boil, but in no case do not boil. Remove the saucepan from the heat, pour the swollen gelatin into it, mix everything well until completely dissolved. Pour into molds and refrigerate for at least 4 hours. In the meantime, you can start preparing the berry sauce. To do this, pour a little into the saucepan less glass water, sugar and vanillin, boil over low heat for ten minutes, the syrup should thicken slightly. Then turn off the heat and add berries to the syrup, let cool. Pour the finished dessert with berries and garnish with mint leaves. And to make it easy to get the dessert out of the molds, they need to be lowered into hot water for a couple of seconds.

Panna cotta with peaches

250ml cream 35% fat

4 tablespoons of sugar

1 tsp vanilla sugar

2 tsp gelatin

3 peaches

Gelatin pour a few tablespoons of water. Pour cream and sugar into a saucepan. Bring to a boil, then remove from heat and add gelatin. Pour into molds and send to cool for three hours in the refrigerator. Now let's start preparing the peach sauce. It is necessary to cut the peach into slices, fry it in a pan for about five minutes. After that, grind through a sieve in mashed potatoes, cool. Pour the cooled sauce onto the panakata and send it to the refrigerator for another hour and a half.

Chocolate panna cotta

1.5 cups cream 15%

0.5 cup milk

1.5 tbsp gelatin

2 tablespoons cocoa

4 tablespoons Sahara

Data panna cotta recipe children can be especially happy. Add a small amount of milk to the gelatin, set aside so that it swells. Mix the remaining milk with cream, sugar, put on fire, bring to a boil. Remove from heat, pour out gelatin and mix thoroughly, after that, using a sieve so that there are no lumps, sift cocoa directly into a saucepan with cream, mix again. Now pour into molds, put in the refrigerator for 4 hours. By the way, you can use both one large form and small portions. For chocolate lovers you can do chocolate ganache and pour over the finished panna cotta. It will be very tasty and beautiful.

Panna cotta: the history of an exquisite dessert

Like many other dishes, panna cotta came to us from abroad, namely from Italy. There it is traditional dessert with bright pronounced odor vanilla and very sweet. Although the first panna cotta whose history goes back to the Italian city of Piedmont, it had a slightly different recipe. There, the cream was well heated with fish bones, after which it was filtered, added different berries and exposed to the cold. Modern interpretation This dessert excluded fish bones, and gelatin is added instead. But it is thanks to the old history of panna cotta this wonderful dessert appeared, which literally translates as “boiled cream”.

If speak about classic recipe panna cotta, then the Italians cook it exclusively from cream, very sweet. At the same time, it should not have the consistency of an elastic jelly, it should keep its shape, but at the same time be very soft and tender. That is why it is so important to adhere to the recipe, the proportions of gelatin. Of course, now there are few who cook it exclusively from cream, as the majority is worried about their figures. That is why cream began to be diluted with milk. Moreover, they began to supplement panakata different sauces, fruits, candied fruits, which added to it an even greater range of flavors. Therefore, there are so many of her recipes, from classic to exclusive ideas. But if in general you look through the recipes for cooking all kinds, then, of course, they are all similar, just for everyone their own zest has been created. The main thing is to just stick to the cooking technology.

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 tasty milk, from which Italian housewives have learned to make a simple, light and delicious dessert. Similar recipes there are also 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 discriminating taste cream. And be sure to add fresh berries or berry syrup. The spicy sourness contrasts nicely with delicate taste 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 up 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 to creamy mass gelatin and stir until completely dissolved.

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

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

7. Dessert panna cotta separates well from silicone mold. If for its preparation are used metal molds, 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 dissolve it in advance a small amount warm water or milk.
2. Mix milk and cream in a certain proportion. This is the peculiarity of panna cotta. Don't just dilute with water heavy cream, and 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 rather than 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 more rich taste cane can be used Brown sugar and add to mixture egg yolk. This gives panna cotta a light creamy hue and flavor. 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 extract ready dessert, lower the mold for a few seconds in hot water.
7. With gentle creamy taste Desserts are perfectly combined with fresh berries, 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 lovely dish for family Sunday lunch. Everyone can participate in its preparation. Bon appetit!