I suggest making panna cotta with cream and cognac. The dessert is delicious, tender and melting in your mouth. The delicacy has a special aroma and pleasant aftertaste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Panna cotta is the most common dessert in northern Italy. It is famous for its extraordinary tenderness and ease of preparation. 15 minutes of intense work and Italian sweetness adorns the table. At first glance, it seems that the delicacy has an outlandish name, which hides a prosaic meaning - boiled cream. But sometimes milk, sugar and a little gelatin are added to the composition. Quite simply, it essentially looks like boiled cream with gelatin. Although, in fact, you should pay special attention to small details.
I would like to note that although the set of products is quite simple, human imagination has no boundaries. Therefore, there are other options for the recipe for this sweet, of which there are a huge number. What is all its beauty. It can be diversified with any additional products such as fruits, toppings and sweet sauces. Today we will cook an exquisite panna cotta with cream and cognac. The alcoholic drink will add a subtle tart flavor to the dessert.
- Caloric content per 100 g - 188 kcal.
- Servings - 5
- Cooking time - 10 minutes for cooking, plus 1 hour for hardening
Ingredients:
- Cream 30% fat - 250 ml
- Brown sugar - 3 tablespoons or to taste
- Gelatin - 1 tablespoon
- Cognac - 50 ml or to taste
Step by step preparation of panna cotta with cream and cognac:
1. Pour the cream into a bowl, add sugar, stir and place on the stove over medium heat.
2. Heat the cream until it is almost boiling. But make sure they don't boil. They should be hot, but not boiling. Otherwise, they may curl up.
3. Meanwhile, pour the gelatin into a container and pour 30 ml of hot water over it. Stir and leave to swell for 5 minutes to completely dissolve all granules. However, before cooking, read and follow the instructions on the package. Because each manufacturer offers a different way to brew gelatin.
4. Pour the diluted gelatin into the cream through filtration (fine iron sieve). Filtration is necessary so that undiluted lumps of gelatin, if any, do not get into the liquid.
5. Stir the mixture well. Wait until it cools down to 50 degrees and pour in the cognac. Taste it and add more alcohol as needed.
6. Stir the mixture and pour it into portioned silicone molds. Send them to the refrigerator to freeze for 1 hour. Serve panna cotta with caramel or chocolate sauce. Still sweet cream goes well with sour berries.
Note: There is another way to prepare panna cotta by pouring it into transparent glasses or glasses and serving the dessert directly into them. Then it will not take any effort to take out the delicacy from the mold.
See also the video recipe on how to cook panna kotu. Julia Vysotskaya's recipe.
