Do you like delicate and airy desserts? And even from the minimum set of products? And to prepare without hassle? I propose a recipe for an Italian delicacy - panna cotta.
Recipe content:
- Useful Tips
- How to cook panna cotta
- Panna cotta - step by step recipe
- Homemade panna cotta - a classic recipe
- Home Pan Cat - Based on Italy
- Video recipes
Panna cotta - got its name from the main ingredients - gelatin and cream. And it is the latter, literally speaking, that panna cotta in translation means - boiled cream. And what is interesting is that earlier the second obligatory component of the delicacy - gelatin, was replaced with a fish bone, and sugar was not put in at all due to its high price. Today, despite all the simplicity of preparation, this sweetness has become the most famous dessert, which is very popular in many countries of the world.
By the way, in our country, the name of this delicacy is written differently: pannacotta, panna cat, panna cotta, pannacotta, pannacotta. But panna cotta will be the most correct, which corresponds to the Italian name Panna cotta.
Useful tips for making panna cotta
A lot of cream and a little milk, sugar and yolk, a little gelatin and any fillers to taste. At first glance, everything seems very simple. Well, if you figure it out, then for the preparation of dessert you need to pay some attention to specific details.
- A real vanilla delicacy is made only from heavy cream.
- You cannot spare vanillin, because creamy panna cotta is distinguished by its pronounced vanilla aroma.
- They put very little gelatin, since the dessert should not be elastic, it just needs to keep its shape. Because the cat's panna is always gentle and soft.
- If jelly lumps are formed in the dessert, then the mass is filtered through a sieve.
- The cream is warming up, but not boiling - this will ruin the taste. It is best to warm them well and add pre-diluted gelatin.
- The sweetness is served with berries: fresh or mashed.
- Dessert is formed either in molds, from which it is then taken out onto a dish, or in tall glasses or glasses from which it is consumed.
Well, for the rest, the recipes are very democratic and involve freedom of action, but following the basic rules.
How to cook panna cotta?
As mentioned above, panna cotta dessert is prepared quickly and easily, and so much so that the most inexperienced chef can handle it. Today there are already many variations of this dish, but most of them are based on the classic version. They differ in additional components that enrich the creamy taste.
For many, a classic panna cotta made with only cream seems too greasy. Therefore, in order to reduce the fat content of the dessert, confectioners began to add milk. This does not affect the taste at all, but the dessert turns out to be lighter.
- Caloric content per 100 g - 188 kcal.
- Servings - 6
- Cooking time - 20 minutes for cooking, 2-3 hours for hardening
Ingredients:
- Cream, fat content 18-33% - 500 ml
- Milk - 130 ml
- Natural vanilla pod - 1 pc.
- Instant gelatin - 15 g
- Water - 50 ml
- Sugar to taste
Preparation:
- Pour cream and milk into a ladle and add sugar.
- Remove the beans from the vanilla pod and add to the cream.
- Set the ladle to low heat and heat to 70 ° C degrees.
- While the mixture is heating, combine the gelatin with cold water and stir. Pour it in a thin stream over the warm cream. Mix the mass and leave to cool.
- Pour the cream mixture into molds and refrigerate for 1-2 hours.
- When the panna cotta thickens, it will be good for eating. Immerse the molds in hot water for a few seconds, pry the edges of the sweet, cover with a bowl and turn over. Dessert is easy to remove.
- Top it off with sweet sauces, jams, berries, fruits, grated or melted chocolate.
Panna cotta - step by step recipe
If you plan to serve the sweetness on a festive table, then it is better to replace gelatin with agar-agar. And then you can be sure that the delicacy will not melt and not spread all over the plate. Agar agar is a vegetable substitute for gelatin, and is very useful. It is used in cooking for the preparation of jelly desserts as a thickener.
Ingredients:
- Cream 33% - 250 mg
- Milk - 150 ml
- Sugar - 100 g
- Vanilla sugar - sachet
- Agar-agar - 1, 5 tsp
Preparation:
- Mix milk with cream, sugar, vanilla and agar.
- Put the saucepan on the stove and stir constantly until the first boiling bubbles appear. After, turn off the heat.
- Pour the hot mixture into molds, preferably silicone ones, and leave at room temperature. Then move the molds to the refrigerator for 1-2 hours.
- Put the frozen dessert on a plate and pour the berry sauce on top.
Homemade panna cotta - a classic recipe
Many people mistakenly believe that it is impossible to cook a classic panna cotta recipe on their own, they say, only an experienced chef can do it. However, this is not at all the case, and this recipe corresponds to the ice recipe. Get it ready and make sure it's very easy.
Ingredients:
- Cream 30% fat - 400 ml
- Gelatin - 25 g
- Vanillin - 1 sachet
- Sugar - 40 g
- Drinking water - 50 ml
Preparation:
- Pour gelatin with warm boiled water and stir.
- Mix the cream, vanillin and sugar in a saucepan and place on the stove to heat.
- Enter the diluted gelatin into the heated mixture and immediately mix everything thoroughly so that no lumps form.
- Pour the resulting mass into molds and refrigerate until it solidifies.
- Transfer the finished dessert to a plate and garnish with fruit sauce or fresh berries.
Homemade panna cotta - inspired by Italy
An exquisite Italian dessert is prepared very quickly, and most importantly, it is so simple that any chef can handle it. Italian housewives love to dilute this delicacy with all kinds of fillers, and the most common additive is strawberries. We offer a recipe with this berry.
Ingredients:
- Cream - 500 ml
- Milk - 130 ml
- Gelatin - 15 g
- Vanilla powder - sachet
- Fresh or frozen strawberries - 150 g
- Drinking water - 50 ml
- Sugar to taste
Preparation:
- Pour milk and cream into a saucepan, add sugar, vanillin and heat to a hot temperature over low heat, but do not bring to a boil.
- Pour gelatin with warm water and stir.
- Pour the gelling mixture over the cream, stir and refrigerate slightly. Pour the mixture into glasses and send to the refrigerator.
- Twist half of the strawberries or remember with a fork, and leave the rest of the berries (smaller) intact.
- When the dessert has set, pour strawberry puree into each glass and add fresh berries.
Video recipes:
