Panna cotta like in coffee mania. Classic panna cotta recipe

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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.
• Number of 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 touch. 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, put in the cold 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.
Panna cotta Watch video Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Panna cotta - step by step recipes for making vanilla, strawberry, chocolate or banana with a photo

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.

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 of very heavy cream, 90 g of cane sugar (brown), a package of gelatin, 60 ml of unflavored cognac, a pinch of vanilla.

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 fat 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 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 purified water, 4 small. spoons of cornstarch.

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

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

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. sugar, 15 g of high-quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to cook citrus panna cotta is described below.

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

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 granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml rum, 620 ml heavy cream, a bag of gelatin.

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 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, 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.

1. Gelatin flakes are poured with cold water.
2. All cream is immediately mixed with milk. To them is added a vanilla pod and the 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 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 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 according to the classic recipe is an Italian dessert consisting of cream, gelatin, sugar and vanilla (or vanilla sugar). This chilled treat is perfect for hot weather when you want to indulge in something sweet while avoiding pastries. 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 per 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

1. Pour the cream into a saucepan, pour in granulated sugar, the portion of which can be varied according to personal taste. Cut the vanilla pod lengthwise with a knife blade, extract all the seeds and add them to the creamy mass. The pod itself is also laid in a saucepan. Thanks to natural vanilla, our dessert will be saturated with a very pleasant appetizing aroma.
   
2. Place the saucepan over low heat, stirring constantly. Bring the mixture almost to a boil, but do not boil. Remove the vanilla bean from the pan, strain the creamy mass if desired.
   
3. Cool the cream until warm, and then add the gelatin and mix thoroughly. Pour the mixture into clear glasses or other containers. We remove the glasses on the shelf of the refrigerator until the panna cotta is completely solidified (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to cook panna cotta in a short time, instead of the refrigerator, 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.
   
4. To serve dessert, we will make an elementary berry sauce. To do this, mix fresh or thawed strawberries with sweet powder and turn into a homogeneous “mashed potatoes” in a blender bowl or simply grind through a sieve. If the berry is very sour, increase the dosage of powdered sugar. If desired, you can replace strawberries with another berry, you can also use fruits, chocolate or coconut chips for decoration.
   
5. We spread a layer of berry sauce on a frozen panna cotta, if desired, supplement with mint leaves and serve!
   

Panna cotta with strawberries is ready! Enjoy your meal!

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 the 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 shop 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!

Frederic Dar, the most sought-after detective novelist of the 20th century, claimed that this dessert looked like an angel in velvet pants. Intrigued? The article is all about "Panna cotta" - an amazing Italian dessert that gives you a meeting with angels in velvet panties.

• One of the most famous and beloved Italian desserts has no author. The name "Panna cotta" (panna cotta), literally "cooked cream", is not mentioned in Italian cookbooks until the 1960s.
• However, a dessert invented by a Hungarian immigrant is often mentioned. The name of the talented senior has sunk into oblivion. It is only known that she lived in the picturesque region of Piedmont - Langhe. From 1900 to 1960, the creamy delicacy was called the "Traditional Dessert of Piedmont".
• Who was the first to name the traditional dessert of Piedmont "panna cotta" is also unknown. However, in the 1990s, the wonderful Italian dessert "Panna cotta" became the most fashionable dessert in the United States and began a triumphant world tour.

In 2001, the province of Piedmont included panna cotta in the list of traditional foods of the region.

Culinary relatives of the Italian panna cotta are considered to be:

• Bavarian cream
• Blancmange (Blanc-manger)
• English cream "Kasted" (Custard)

What made this dessert so popular? After all, panna cotta is included in the menu of the most expensive restaurants in the world and is a favorite dessert of many eminent chefs: Jamie Oliver, Gordon Ramsay, Eric Lanlard, Alexander Seleznev, Luca Montercino, Nick Malgieri, Christoph Mishlak.

The answer is simple: minimum effort and stunning results.

classic panna cotta recipe

A few important little things before you start creating a masterpiece delicacy

• The Italians are sure that the preparation of a creamy dessert does not tolerate deviations from the recipe. If you have “cooked cream” on your menu, then cook with cream! Not from milk or homemade sour cream, but from cream! The fatter the cream, the tastier the delicacy will be. And you will taste the classic panna cotta, not a dairy dessert without a name.
• In addition to cream, an important ingredient of the delicacy is vanilla pod and vanilla extract (not essence!!!).
• The recipe for a classic dessert necessarily contains dark rum or marsala as the base alcohol.
• Sheet gelatin is preferable to powdered gelatin because it dissolves better and does not form lumps.
• Be sure to read the recommendations of the gelatin manufacturer: you need an amount calculated for 500 ml of liquid. The amount of gelatin recommended by the manufacturer may differ from the amount noted in the recipe.
• Any seasonal berries or fruits are used for the sauce. Sauce is an integral and indispensable part of this dessert.
• Panna cotta can be served both in molds, where the dessert has frozen, and by shifting the dessert to a serving dish.

Important. The main feature of a quality dessert is a velvety cut. That is why they talk about panna cotta - an angel in velvet pants.

Ingredients:

• 2 cups or 500 g cream with a fat content of 33%. Fat content can be more, but not less!
• 2.5 tablespoons or 63 g of granulated sugar.
• 1 sheet (8 g) gelatin sheet Can be replaced with powder. When using powdered instant gelatin, water should be taken at the rate of 1 part gelatin - 6 parts water.
• 1 vanilla pod. The pod should be soft and moist.
• 1 tablespoon vanilla extract. Vanilla extract is a natural alcohol-containing product or, more simply, vanilla alcohol tincture. If you wish, you can do it yourself.
• 1 tablespoon dark rum If the dessert is prepared for children, base alcohol should be excluded.

The easiest berry sauce for panna cotta

What to cook from:

• 200 g fresh or frozen berries
• 100 g granulated sugar

How to cook:

1. Place berries and sugar in a blender
2. Grind thoroughly for 5 minutes

Advice. If you are using berries with small pits, such as raspberries, additionally rub the sauce through a sieve.

Important: panna cotta is a very high-calorie dessert.

To solve the "to eat or not" dilemma, remember the cheerful Italians who love to eat, and the advice of the magnificent Susan Somers: "If you really want a cake, eat it, but before that, convince yourself that it is dietary."

Video: Panna Cotta

How to cook panna cotta at home?

Below is a less calorie, but no less tasty version of panna cotta.

Panna cotta with lemon syrup

For panna cotta:

• 250 g cream with 33% fat
• 125 g fresh milk 3% fat
• 8 g sheet or powdered gelatin
• 60 g sugar
• 1 vanilla pod. Any dry herbal tea in the amount of 10-40 g can be used as a flavoring agent.

For lemon sauce:

• zest of 2 medium lemons
• 50 g sugar
• 50 g water

How to cook panna cotta:

1. Soak gelatin according to package instructions.

1. Cut the vanilla bean in half lengthwise. With the back, not sharpened, side of the knife, scrape the vanilla seeds from the walls of the pod.

1. In any convenient thick-walled heat-resistant container, place

• cream
• milk
• sugar
• vanilla (pod and seeds)

1. Bring the buttermilk mixture to a boil over medium heat. Ideally, the mixture should not be heated over an open fire, but in a water or steam bath.
2. As soon as you see signs of boiling, remove the container from the heat and remove the vanilla pod. If other ingredients were used for flavoring, for example, a dry herbal collection of lavender or chamomile, the mixture should be filtered through a sieve.

Important. If you do not use natural flavors, do not bring the mixture to a boil, but just warm it up to the "working" temperature of the gelatin.

1. Allow the creamy milk mixture to cool slightly to 82-85⁰С and add gelatin to it. If the temperature is lower than 82⁰C, there is a danger that the gelatin will not dissolve. At higher rates, gelatin can cook and lose its gelling properties.

1. To remove the cooled dessert from the mold, lower the mold for 10-20 seconds in very hot water (boiling water). The surface of the dessert will melt, and it will easily slip out of the mold when inverted onto a serving dish.

Advice. If you are not sure that you will be able to remove the dessert from the mold without loss, pour it into beautiful glass glasses or bowls and serve without removing it.

• Panna cotta is one of those wonderful delicacies that can greatly facilitate the life of a modern woman. This dessert tolerates freezing well. Shelf life at low temperature freezer - 1 month.
• Panna cotta can be prepared, frozen directly in a mold, preferably silicone. The soft material of the mold makes it easy to remove the frozen dessert on a plate. The thawing time of the treat is about 30 minutes at room temperature.

How to make Lemon Sauce:

1. Place the sugar, water, and zest in any heat-resistant container you like.
2. Bring to a boil over medium heat
3. Boil for a few minutes over low heat
4. Cool down

Calorie milk creamy panna cotta without sauce and vanilla component in the table in the picture.

Strawberry panna cotta recipe

Strawberries with cream - a classic of world gastronomy. Panna cotta with strawberries or Panna cotta con le fragole will make all the receptors of your body tremble: it is not only delicious, but also very beautiful.

What to cook from:

• 50 g fresh strawberries
• 500 ml cream with 33% fat
• 8 g sheet gelatin
• 500 ml milk
• 90 g granulated sugar

How to cook:

1. Soak gelatin: 7 g in cold milk, 1 g in cold water.
2. Pour the cream into a heatproof container with a thick bottom. Add 70 g of sugar. Bring to a boil over medium heat.
3. As soon as you see the first signs of boiling, remove the container with the sugar-cream mixture from the heat and let it cool to 82-85⁰С.
4. Squeeze out the swollen gelatin and add to the sugar-cream mixture. Stir the mixture well with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
5. Place the washed, dried, stalked strawberries in a blender bowl, add the rest of the sugar and chop thoroughly.
6. Place the container with swollen gelatin in a water bath and wait until it is completely dissolved.
7. Mix strawberries and melted gelatin.
8. Add the strawberry-gelatin mixture to the warm sugar-cream mixture and mix thoroughly.

Serving panna cotta with strawberries

Since the berry component is present in the dessert itself, the sauce is not served.

Advice. Strawberries can be replaced with any other seasonal berries, each time getting a new taste of your favorite dessert.

chocolate panna cotta recipe

This recipe is suitable for those who love chocolate in chocolate and add more chocolate on top.

Important: For panna cotta, use proven, good quality chocolate with a percentage of cocoa products of at least 75%.

What to cook from:

• 400 ml cream with 33% fat
• 100-150 g quality chocolate
• 100 ml fresh milk 3% fat
• 8 g gelatin
• 80 g granulated sugar (the amount of sugar can be reduced to 40 g)

How to cook:

1. Place the cream, milk, sugar and pre-shredded chocolate in a heatproof bowl.
2. Heat the mixture over medium heat until the chocolate melts. Remember to constantly stir the chocolate and cream.
3. Once the chocolate is completely mixed with the cream, remove the container with the chocolate-cream mixture from the heat.
4. Squeeze out the swollen gelatin and add to the chocolate-cream mixture. Stir the mixture well with a whisk until the gelatin is completely dissolved.
5. Pour the panna cotta into molds, cover with cling film, and place in the refrigerator until the dessert is completely set.
6. Serve garnished with fresh berries and mint leaves.

Advice. Chocolate panna cotta goes well with sour berry sauces, nut sprinkles and cocoa.

Milk panna cotta recipe or dietary panna cotta recipe

A sad fact for all gourmets in the world: panna cotta is a very high-calorie product! And no matter how much we convince ourselves of the dietary nature of a creamy dessert, sometimes we have to say “no” to panna cotta.

In this case, the mood will improve, may the Italians forgive us, panna cotta from milk or dietary panna cotta.

What to cook from:

• 500 ml skimmed milk
• 8 g sheet gelatin
• 40 g honey (you can take a little more)

How to cook:

1. Soak gelatin according to package directions.
2. Pour milk into any convenient thick-walled heat-resistant container and bring it to a boil over medium heat.
3. As soon as you see signs of boiling, remove the container from the heat. Add honey to milk and mix thoroughly.
4. Let the milk-honey mixture cool slightly to 82-85⁰С and add gelatin to it.
5. Stir the mixture with gelatin with a whisk until the latter is completely dissolved. Stir very carefully to avoid the formation of bubbles.
6. Pour the dessert into molds, cover with cling film, put in the refrigerator until completely solidified. Hardening time: at least 5 hours.
7. Serve with berry snow.

For berry snow, place 150g of any frozen berries in a blender and blend thoroughly. If desired, 30 g of granulated sugar can be added to the blender bowl.

Panna cotta is a little angel in velvet pants. Be sure to feel his light touch!

Video: Panna cotta

Video: Coffee panna cotta. Chicken stuffed with cottage cheese. Lentil salad