Delicate white, airy and aromatic jelly with a moderate sweet taste - elegant panna cotta. An Italian dessert, Panna cotta, which means "cooked cream", I'm sure many will like it. Therefore, I hasten to share the recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Panna cotta is an unusually delicate and airy dessert. The invariable ingredients of sweetness are gelatin and cream. Thanks to the latest jelly, it got its name, tk. literally, panna cotta means "boiled cream". An interesting fact is that the second mandatory component, gelatin, was previously replaced with a fish bone. Today, despite all its simplicity, it is one of the most beloved and famous desserts that are very popular.
In fact, Italian gourmet panna cotta is prepared quite simply, and so much so that even a child can make it. There are already many variations of its preparation, but most of them are based on the classic recipe. As a rule, only cream is included in the classic panna cotta. But to reduce the fat content of the dessert, they are mixed with milk, which does not affect the taste in any way, while making it lighter. Traditionally, the panna cotta is creamy white. Although some housewives add products that give a different color. For example, dissolve gelatin in sweet fruit syrup or hot chocolate.
- Caloric content per 100 g - 297 kcal.
- Servings Per Container - 10 Small Servings
- Cooking time - 10 minutes for cooking, plus time for chilling
Ingredients:
- Cream 30% fat - 400 ml
- Gelatin - 2 tablespoons
- Brown sugar - 2 tablespoons or to taste
Cooking Italian Dessert - Panna Cotta
1. Pour the cream into a saucepan and add brown sugar. Heat them to 90 degrees, but do not bring them to a boil, because cream may curdle.
2. Brew gelatin in 30 ml of drinking water. How to brew a specific type of gelatin correctly, read on the manufacturer's packaging. You may need more or less gelatin. This can also be found on the packaging, where it is written for what volume of liquid it is designed for.
3. Prepare panna cotta molds. You can use anything you want: glasses, glasses, bowls. But the most convenient way is to remove the dessert from silicone molds, which is why I recommend them.
4. When the cream is warm, pour the swollen gelatin into it and stir to dissolve well. I advise you to pour it through a fine sieve or cheesecloth so as not to miss the undissolved pieces. If there are such, of course.
5. Pour the cream into tins and place them in the refrigerator until completely cooled and cooled.
6. Remove the finished dessert from the mold and serve with a cup of coffee or tea.
See also a video recipe on how to cook panna cotta without sugar and milk.
