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How panna cotta is made at home. Panna cotta - recipes for the most delicate dessert for every taste! Milk panna cotta

Panna cotta is a very common dessert, the recipe of which has its roots in sunny Italy. Translated from Italian means "boiled cream". To prepare this sweet, many different ingredients are needed and should not be judged by appearance about the simplicity of cooking. With the help of a variety of additives and sauces, a professional pastry chef 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 looking after their health.

The main difference between panna cotta and the usual dishes is that it must be cooled before serving. Served in portions, decorating various berries and pieces of fruit.

The dish can be of completely different sizes if it is prepared 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 several recipes with which any housewife can prepare a delicious dessert in her kitchen.

Berry panna cotta

For a fragrant berry panna cotta you will need:

  • liter of fresh heavy cream,
  • about 20 grams of gelatin (plates can be used),
  • sugar three tablespoons,
  • natural vanillin extract,
  • a glass of berries at your discretion (they must be separated from the seeds).

Preparation:

  1. Melt the gelling agent in 100 ml of water.
  2. Pour the cream into a suitable container while mixing with the vanilla and sugar. Heat slightly over low heat, stirring slightly.
  3. Add a mixture of water and gelatin to the cream, stir and wait until the sugar and gelatin grains dissolve.
  4. As soon as everything begins 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 a variety of shaped glasses and cups.
  5. Take some of the berries and place them in the 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 grated in mashed potatoes with the addition of sugar and, before serving the dessert on the table, pour over the resulting mousse. Garnish 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.

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 bags of vanilla (can be substituted with three tablespoons of sugar),
  • a drop of vanillin.

Recipe:

  1. Melt the gelatin in a little 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. The panna cotta should cool at room temperature and then chilled in the refrigerator (about three to five hours).

Chocolate panna cotta

For cooking chocolate dessert you will need:

  • two glasses of twenty percent cream,
  • one hundred grams of dark chocolate,
  • 10-15 grams of gelatin
  • two packages vanilla sugar or vanillin,
  • two tablespoons of sugar or granulated sugar.

Recipe:

  1. Soak gelatin in a little warm water until completely dissolved.
  2. Pour the cream into a container and gradually heat over the fire.
  3. Dissolve the chocolate using a microwave or water bath and add it to the cream.
  4. Bring a mixture of gelatin with vanilla and sugar to a full boil and stir until homogeneous mass.
  5. Remove from heat and pour into molds or decorative vases.
  6. Put the panna cotta in the refrigerator until completely cooled.
  7. Before serving, you can effectively garnish 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 Amaretto liqueur. Imagine how she suitable for a romantic table by candlelight.

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: in fifty milliliters of water, soak fifteen grams for dessert, and in 150 milliliters, seven grams for jelly.
  2. Pour the cream into a container with the addition of vanilla sugar and gradually heat over the fire, stirring until the sugar is completely soluble.
  3. Gelatin, which by this time should completely dissolve in a water bath, must be added to this mixture and brought to a boil.
  4. In the second container, slightly warm up the liquor and add a little gelatin. While stirring, bring to a homogeneous mixture and remove from heat.
  5. Distribute the finished consistency into molds or glasses and refrigerate so that it hardens a little.
  6. Then pour the liqueur jelly on top and put it back in the cold for a maximum of five hours.

Secrets of making the perfect panna cotta:

In order to easily and quickly cook 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 as not to boil away beneficial features... They just have to be very hot. For complete dissolution of gelatin, it is necessary to dilute it in advance warm water;
  • in case of difficulty in removing the dessert from the dishes after hardening, you should not tear it apart with a knife, it is enough to lower the dish into a bowl of hot water for only a few seconds;
  • panakota should be eaten exclusively with a spoon;
  • after cooking, the dessert should remain as soft and to achieve this, you do not need to abuse it with gelatin.

Sweet and delicious panna cotta is deservedly considered a dessert that suits any table, it allows you to experiment with sauces, decorations, various additives and fillings. Due to this, you can come up with your own own recipe, which will be passed down from generation to generation and delight friends and loved ones!

Such a delicate creamy dessert came to us from the north of Italy and quickly won the hearts of sweet tooths all over the world. Panna cotta recipe necessarily includes cream, vanilla (or vanillin) and granulated sugar. In addition to classic version, you can cook interesting varieties of it - with strawberries, coffee, chocolate and even citrus fruits.

The name of the Panna Cotta dessert 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 is more tender. This dessert is also good for festive table... Especially if you decorate it with the original.

The cream in the treat under discussion 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.

The classic recipe for panna cotta at home

Ingredients: 310 ml very heavy cream, 90 g cane sugar (brown), pack of gelatin, 60 ml unflavored cognac, a pinch of vanilla.

  1. The cream is poured into a comfortable dish with a thick bottom. This container will prevent the dairy product from burning when heated.
  2. He immediately gets enough sleep Brown sugar and vanilla. The mass is heated over low heat. It is imperative to stir it constantly and continuously. 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, you just need to fill 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 filtration.
  5. Cognac is poured in next. 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 goes cool for several hours until it solidifies completely.

The classic panna cotta recipe can be improved to your liking. For example, use melted chocolate together with cognac.

Unusual coffee delicacy

Ingredients: half a liter of very heavy cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 small. spoons instant coffee, 60 g granulated sugar, 110 g high-quality dark chocolate.

  1. Gelatin is diluted according to the instructions in the required amount water.
  2. Instant coffee is poured with the amount of boiling water specified in the recipe.
  3. The sugar dissolves in the cream. The mixture is heated over medium heat. The sweet grains should completely dissolve in the 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 it is completely cooled and solidified. The dessert is decorated with ground nuts.

How to make diet panna cotta?

Ingredients: 2 tsp agar agar, 610 ml of low-fat milk (0.5%), 6 yolks of large eggs, 2 g of vanilla in pods, stevia in drops (4 drops), 320 ml of purified water, 4 small. tablespoons of cornstarch.

  1. Agar-agar is filled with water for 25 - 35 minutes.
  2. Milk, slightly whipped yolks, stevia, vanilla are mixed in a separate bowl, corn starch... All of these ingredients are whisked at the slowest speed of the mixer.
  3. The mass from the previous step is sent to water bath and heats up to thicken. It is possible for the cream to boil a little, because it uses raw proteins.
  4. Agar-agar on the fire is brought to a boil and cooked for 1 - 2 minutes.
  5. The boiled mixture is poured into milk cream... The mass is beaten with a mixer until it cools.
  6. The future dessert is poured into molds and put away in the cool.

Ready-made dietary 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 each granulated sugar and dark chocolate, a pinch of vanilla sugar.

  1. The 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 is poured to it room temperature... The ingredients are mixed and left for 6 - 7 minutes.
  3. In a separate bowl, chocolate is melted 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 into the refrigerator until completely cooled and cooled.

Finished chocolate panna cotta garnished coconut flakes.

With strawberry

Ingredients: 160 ml heavy cream, 90 ml milk, 70 g regular sugar and 2 pinches of vanilla, 220 g fresh strawberries, 11 g gelatin, 60 ml boiling water.

  1. Gelatin dissolves in boiling water. Mix the ingredients with a fork and leave for 6 minutes.
  2. Two types of sugar are poured into a container with a thick bottom. Both dairy products are poured here. Do not use homemade cream, as it instantly turns into thick fat when heated.
  3. The mixture is heated for a couple of minutes, but not brought to a boil.
  4. The container is removed from the stove, gelatin is poured into it. The components mix well and cool slightly.
  5. Strawberries are peeled from the tails, pureed. The berry mass is poured into bowls. A creamy mixture is spread on top. The layers are gently mixed with a fork.

Ice-cream bowls with strawberry panna cotta go cool until they solidify.

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 make 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 over 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. In hot milk product sugar is poured (1.5 tbsp. l.), vanilla essence is added.
  5. Half of the gelatinous mixture is introduced.
  6. After thorough mixing, the mass is poured into glasses (filling them by 2/3). The containers are removed 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 flaky dessert is again removed for 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 cold water... The ingredients are mixed with a fork and left to stand for 12-14 minutes. You cannot increase the amount of gelatin - the finished panna cotta should not be too dense.
  2. The cream is poured into a thick-walled dish. Milk is added.
  3. The container with dairy products is sent to medium heat. You do not need 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, 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 put away in the cold.

Traditional Italian Panna Cotta Recipe

Ingredients: 210 ml of fat milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of heavy cream, a bag of gelatin.

  1. Gelatin is poured into a bowl and filled with cold milk. The components are mixed.
  2. Vanilla essence, finely grated zest from a small lemon are added to the cream (410 ml).
  3. When the mass boils, it is filtered from the citrus shavings.
  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 put away in the cold.

To easily remove the delicacy from the containers, you need to immerse 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 and left to swell.
  2. In a saucepan, cream, sugar are mixed, 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 ingredients are pureed.

Finished panna cotta watered berry sauce and decorated with fresh mint leaves.

Step by step recipe from Julia 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. The gelatin flakes are poured over 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 zest (very finely grated).
  4. The gelatin leaves are gently wrung out using paper towels and placed in the hot mixture from step two. When the gelatin is completely dissolved, a vanilla pod is removed from the container.
  5. Kefir is whipped with a blender. Hot cream with milk and other ingredients are introduced into it.
  6. The mass is poured into small glasses and put into the refrigerator until it solidifies completely.

The resulting delicacy is decorated with fresh berries.

Panna Cotta by Chef Hector Jimenez

Ingredients: 680 ml each of milk and heavy cream, 25 g of high-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. Gelatin soaked in cold water for a few minutes is added to the warm mixture from the first step. Completely cooled mass is slightly whipped.
  3. The sweet composition is poured into glasses and removed in the cold to solidify.
  4. The puréed thawed strawberries are mixed with the remaining sand, cooked until thick, and cooled. The sauce is paired with chunks of fresh strawberries.

The finished panna cotta is poured with strawberry sauce and immediately served as a dessert.

The nuances of cooking and serving

For the preparation of panna cotta, very heavy cream.

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 adding to the creamy mixture.

Panna cotta can be served with any berry or fruit sauces... You can effectively decorate it with grated nuts, fresh berries and pieces of fruit, coconut, seeds. You can just pour condensed milk or melted chocolate on the treat.

An exclusive and delicate creamy dessert with a magical taste. The homeland of the splendid delicacy is Northern Italy. In accordance with the classic recipe, panna cotta is made from fresh cream, vanilla and granulated sugar. For cooking delicious dessert also additionally use chocolate, nuts, coffee, berries.
The gourmet dessert is reminiscent of pudding or even ice cream. In Italy, it is served with various sauces including caramel, fruit and chocolate. In southern Europe, sweet treats are usually served with a garnish. strawberry jam and coconut flakes. A great option for romantic dinner, goes well with all kinds of fruit toppings. The sweet and pleasant aroma of vanilla relaxes and gives true pleasure.

Grocery list:

  • Cream (30%) - 310 ml.;
  • Cane sugar (brown) - 85 gr.;
  • Gelatin - 1 pack;
  • Cognac without aromatic additives - 55 ml .;
  • Vanillin - 1 sachet.

Recipe:

  1. The cream must be poured into a bowl with a sufficiently thick bottom, so that the dairy product will not burn. The creamy mass must be mixed with sugar and vanilla.
  2. Heat the resulting mixture over low heat, stirring constantly. The main rule of homemade panna cotta recipe is that the cream should never boil.
  3. In parallel, dissolve gelatin in water in accordance with the instructions on the pack.
  4. Usually, hot water is taken for this, in which the gelatin is dissolved until the grains completely disappear. After that, the gelatinous mixture is mixed with the hot creamy mass.
  5. Gelatin is best poured into the cream through a sieve or piece of cheesecloth. Then add cognac there. Of course, if you are preparing dessert for children, it is better to refuse alcohol.
  6. The resulting consistency must be poured into pre-prepared metal or silicone molds. After that, the treat is sent to a cool place for a couple of hours.
  7. Requires the dessert to freeze completely. Instead of cognac, you can use melted chocolate or hot caramel, it all depends on your preferences.

Delicious light dessert with enchanting taste. With its help, you can diversify the preparation of sweet treats and bring notes of sophistication and luxury to your everyday life.

Composition:

  • Fat milk, preferably 3.2% or more - 120 ml .;
  • Cream more than 35% fat - 380 ml.;
  • Vanilla sugar - 12 gr.;
  • Sugar - 180 gr.;
  • Gelatin - 1 sachet (10 gr.);
  • Frozen strawberries - 260 gr.

Recipe:

  1. First, prepare the gelatin in accordance with the instructions. Pour it into a deep container, pour water and give time to swell.
  2. Then we warm up the gelatinous mass until it is completely dissolved. This is necessary in order to subsequently obtain a homogeneous mass.
  3. In accordance with the classic recipe for panna cotta at home, the next step is to mix the cream with milk. The mixture needs to be warmed up well enough, but in no case brought to a boil.
  4. This is perhaps the most important rule for making a dessert. Vanilla sugar and granulated sugar (100 grams) must be added to the creamy milk mass. The mass must be mixed well several times.
  5. Add dissolved gelatin to the finished mixture, the consistency will need to be mixed well and cooled. It should be fairly homogeneous, without any lumps and impurities. The resulting mass must be poured into glasses, leaving a little space for berries and sauce.
  6. Cool down in a cool place for three hours.
  7. The next step is to prepare the sauce. To do this, you need to wash and cut the strawberries, put them in a blender, add the remaining sugar and chop. It is necessary to ensure that the sugar crystals dissolve, and the mass is sufficiently homogeneous.
  8. In conclusion, we take out the glasses and pour the berry mixture into them by 1.5-2 cm, depending on the size of the dishes. Put one, two strawberries in the center. The most delicious delicacy is ready for tasting.

  • It is important to bring the creamy mixture to a boil, but never boil it. Otherwise, the dessert will be completely ruined.
  • Use natural vanilla. Remove all seeds from the pod first and add it to creamy mass... Thanks to this, the dessert will acquire a unique aroma and taste.
  • As a decoration, you can use chocolate figurines, roses, including all kinds fresh berries.
  • It is best to use silicone molds for hardening. The dessert can be easily removed from them and does not lose its shape.
  • It should be noted that gelatin does not need to be added too much, as the dessert may end up being too elastic. Its main purpose is to keep in shape. It must be remembered that panna cotta should be very tender and soft with a pronounced vanilla aroma.
  • When preparing treats, always use only heavy cream and milk.

Panna cotta will be a real test of the pastry chef's skills. The classic recipe for a North Italian dessert is easy to recognize by the characteristic velvety texture of the cut, as in the photo.

If you are served a portion whose cut is glossy, take it back - this is not panna cotta. Better yet, prepare a delicate delicacy at home with your own hands. Its taste and texture will be unforgettable.

Required for classic panna cotta:

  • 250 g cream with a fat content of 33%;
  • 125 gr. milk;
  • 60 gr. Sahara;
  • 8 gr. gelatin;
  • 1 necessarily soft vanilla pod.

Required for lemon syrup:

  • 2 lemons;
  • 50 gr. water;
  • 50 gr. Sahara.

How to cook:

  1. Use sheet gelatin for a quality panna cotta. A classic homemade recipe can be prepared on a regular granular. Check the freshness of the product.
  2. Soak gelatin sheets in very cold water. If you use traditional, 8 gr. gelatin will need 48 gr. water. Stir, leave to swell for 4-5 minutes.
  3. While the gelatin is swelling, prepare the vanilla. Cut the pod, clean the seeds with the back of the knife.
  4. Turn on your kitchen scale. Place the container, subtract the container, so that the perfect panna cotta comes out. Continue the recipe with the photo step by step by measuring the cream in the right amount grams. Place in a saucepan.
  5. Measure the milk in grams, add to the saucepan.
  6. Next, measure the sugar in the specified amount or slightly reduced if you don't like sweets.
  7. Add vanilla seeds and pods to foods.
  8. Place on the stove over medium heat.
  9. Now cook the panna cotta recipe at home carefully. It is important that the mass does not burn. Bring to a boil. Remove from heat, remove the vanilla pod.
  10. We introduce gelatin when the mass cools down to 85 degrees. Mix the mass with a whisk.
  11. Pour the liquid over the molds you want to cook.
  12. Put in the refrigerator to freeze for 5-6 hours.
  13. While the dessert is solidifying, prepare a lemon accent, with which the panna cotta is in perfect harmony. Start the recipe with a photo step by step at home by removing the zest from the fruit. Place it in a saucepan. Add sugar and water.
  14. Put the saucepan on the fire.
  15. Wait for the sugar to dissolve, boil for a minute, remove from heat. Serve the syrup as a sauce for the finished dessert.
  16. Remove the panna cotta from the mold, pour over the sauce and serve.

Panna cotta is another Italian dessert on sweet tables all over the world. In it, the union of simple and accessible ingredients gives rise to a unique alchemy of the most delicate aromas. Its name translates as "boiled cream", although the dessert is served cold. Simple classic recipe Panna cotta made of cream, sugar and gelatin has been enriched with various ingredients over time. This is how each culinary specialist creates his own vision of a dessert with the taste of "dolce vita". Panna cotta is considered to be the most an exquisite dish.

According to official records, the history of panna cotta is relatively short-lived. According to the official version, she is about 100 years old. But, if we take into account the theory of the earliest origin, then the dish can boast of a three-century life.

The homeland of panna cotta is reliably uncertain. However, in 2001, the northern Italian region (Piemonte) included it in the list of traditional products of the region (PAT). It is believed that the dessert was invented at the beginning of the 20th century by a woman of Hungarian descent in Langhe. Although already in the 18th century in the book "Il cuoco Piemontese" there is a very similar recipe called "white natural cream" (crema bianca al naturale). Instead of gelatin, flour was used as a thickener.

The ancient Lange tradition also has the progenitor of panna cotta - bonèt pudding. It contains eggs, sugar, milk, cocoa and macaroons.

Dear reader, to find the answer to any question about your vacation in Italy, use. I answer all questions in the comments under the relevant articles at least once a day. Your guide in Italy Artur Yakutsevich.

An alternative version claims that panna cotta is the granddaughter of the Sicilian blancmange (Biancomangiare), which appeared during the Arab invasion of (Sicilia). Some of them moved to the northern part of Italy, where animal husbandry was developing intensively. This contributed to the replacement of almond milk with cow milk and the birth of panna cotta.

Be that as it may, invented in Italy, the dessert recipe went far beyond its borders and became native in many countries.

Classic panna cotta at home

The classic panna cotta recipe is the basis of all varieties that are now replete with world cuisine. Knowing original version, you can easily prepare the perfect dessert for you.

The amount of ingredients in a classic panna cotta is minimal:

  • Gelatin 8 g;
  • Cream 500 ml;
  • Sugar 50 g;
  • Vanilla pod 1 pc.

Kitchen utensils required for work:

  • A container of a suitable volume for heating a liquid;
  • Sieve;
  • Cups or molds with a volume of 100-150 ml - 5 pcs;
  • Serving plates - 5 pcs.

Cooking steps

Soak gelatin in cold water. The volume of liquid and the swelling time must be specified on the component packaging. Cut the vanilla pod into several pieces.

When the gelatin swells, pour the cream into a saucepan, add the vanilla and sugar. Bring the mixture to a boil and remove from heat. Immediately stick it to the gelatin, after removing excess liquid from it, and mix everything thoroughly with a whisk.

If the gelatin has not completely dissolved, then put the pan on a low heat and, stirring, wait until it dissolves. Never bring the mixture to a boil again.

Strain the mixture through a fine sieve and let cool to room temperature. Then pour equally into 5 cups (molds) and refrigerate for 4-5 hours. After this time, serve panna cotta, first taking it out of the molds on plates. If you've used cups or glasses, serving in them is perfectly acceptable.

If the finished panna cotta sways on the plate like a little girl wearing her mother's high-heeled shoes, then you've done everything right. Never use more than 8 g of gelatin per 500 ml of liquid. The task of the culinary specialist is to apply the minimum amount of thickener, while maintaining the necessary consistency and velvety.

The cream should be fat enough - 20-30%. If you are worried about your figure and monitor the number of calories, then you can replace some of the cream with milk. But it is worth remembering that this will significantly affect the taste of the dessert. Instead of natural vanilla, it is quite possible to take a pinch of vanillin.

In order to easily get the dessert out of the molds, you can grease them with butter before filling.
The best option alcohol for pairing with panna cotta will be Moscato d'Asti DOCG wine with a rich taste and a long, aromatic aftertaste.

Calorie content

Panna cotta is one of the sweets with a minimum calorie content. 100 g of dessert contains only 223 kcal, and the nutritional value consists of the following terms:

  • Proteins 1.08 g;
  • Carbohydrates 23.38 g;
  • Fat 12.33 g.

The use of lower fat cream or milk will help reduce the calorie content of the dish.

Raspberry sauce

Diversifying a classic panna cotta recipe is easy with serving sauces. We want to offer you a vitamin-rich berry version.

Take half a cup each of raspberries, strawberries and red currants and place them in a blender bowl. Add 250 g of icing sugar and the juice of half a lemon. Whisk thoroughly until smooth, and pass the sauce through a sieve to remove the seeds.

It should be noted that the number of components you can use to your taste... For example, if you like raspberries, increasing their amount may well remove other berries. You can also add sugar to taste.

For serving, you can put some sauce on plates and put panna cotta on top of it. The second option: pour over the dessert, decorating with whole berries.

Varieties

The panna cotta recipe is incredibly versatile. It can be prepared to suit the most demanding preferences.

The cream is flavored not only with vanilla. Cocoa, coffee, cinnamon and even rum are often used. Variants with mint and lavender are considered especially exquisite. Fruits and berries are also added to the cream. Sour fruits should be avoided to prevent protein folding.

Instead of cream, not only milk is used, but also fermented milk products (sour cream, yoghurts). Panna cotta sauces are extremely varied: caramel, raspberry, citrus, chocolate, coffee, or any of your individual tastes.

Currently, there is a variation of panna cotta without gelatin. It is replaced with egg whites. After the creamy mixture has cooled, lightly beaten egg whites are added to it. The disadvantage of this option is that the new component does not pass heat treatment... This can cause salmonellosis.

As you know, all the cuisines of the world are interconnected. So panna cotta has relatives outside of northern Italy. Among them are the most famous:

  1. Bavarian cream (Bavarese)- French creamy dessert, in which gelatin or fish glue (a substance obtained from dried fish swim bladders) is used as a thickener;
  2. Blancmange- a Sicilian dish of milk or cream with sugar, condensed with gelatin, starch or carrageenan, often flavored with almonds;
  3. Custard (Crema pasticciera)- English milk-creamy sweet with chicken yolks. It is thickened corn flour... As a rule, they eat it without getting out of shape.

All these are famous desserts, but none of them can boast such wide popularity and popular love as the Italian panna cotta.

The review of "boiled cream" has come to an end. We hope that the recipe for the classic panna cotta will take a firm place among the sweet dishes of your culinary piggy bank. Italian food so unique that not only beckons to the stove to perform culinary feats, but is also an excellent argument in favor of a holiday in Italy. Live together, love boldly, travel easily and remember: "Do not open your mouth to someone else's honey, better your panna cotta with a sauce of the fields!"

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

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

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. Coffee panna cotta is very popular.

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 embodiment of tenderness.

The classic panna cotta takes only 20 minutes to cook and requires no supernatural cooking skills! It is important to know that real Italian panna cotta is made from cream with a high percentage of fat, they should not be diluted with anything!

The classic panna cotta recipe

So, the classic recipe for panna cotta: 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 at room temperature and leave for 10-15 minutes. Fill the gelatin with water quite a bit, since this water will then get into the panna cotta, and for the panna cotta to work, there should be a little water, but enough for the gelatin to swell.

2) Heat the cream in any container (no need to bring to a boil!), Then add milk, as well as sugar and vanillin to them.
If you still want to make your recipe truly Italian, then use a vanilla pod. With him, everything is very simple, you need to cut the pod and remove all the pulp from it, then add it to the cream. You can add a pod too. Continuously stirring, heat the mixture, again, your creamy mixture should not boil!

3) Put gelatin on gas and dissolve

4) Add the dissolved gelatin to the creamy milk mixture, remove the 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 large form (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, or better for the whole night!

Before serving your delicate vanilla dessert to the table, you can garnish it with fresh berries, jam, jam, honey, coconut, whatever your heart desires! This dessert will not only decorate your festive table, but also cool you in hot weather.

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

Coffee panna cotta with hazelnuts

An Italian creamy dessert is the perfect finishing touch to a dinner party. Fragrant vanilla panna cotta topped with a chocolate rose. This dish is characterized by a delicate jelly structure, in which there are crunchy pieces of hazelnuts. Panna cotta is served with a strong cup of coffee or a glass filled with liqueur.

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. Heat the cream, add sugar to the pan. Stir the cream until the sugar dissolves.

2. Throw a cinnamon stick, vanilla into a saucepan. The cream is boiled for 10 minutes over low heat. The mass acquires a light creamy shade, is saturated with the aroma of spices and becomes thicker.

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

4. Remove the saucepan with cream from the stove, take out the cinnamon stick. Hot cream is mixed with "gelatinous water". Gelatin is poured in a thin stream and stirred thoroughly so that delicate panna cotta no solid clots appeared. The hazelnut kernels are slightly dried, divided into halves, and added to the panna cotta.

5. Coffee cups are rinsed with cold water, then filled to the brim with panna cotta. When the cream has cooled, the cups are refrigerated for 3-4 hours. During this time, the panna cotta will become gelatinous.

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

7. Finished panna cotta easily slips out of the mold if the cup is turned over onto a flat plate. If the panna cotta "does not want" to get out of the mold, the cup is immersed in hot water for a couple of seconds.

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

Classic Panna Cotta with Blueberry Sauce

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

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

To begin with, we soak the gelatin in water and leave it to swell for 10-15 minutes. While our gelatin is "resting", we take up the cream: pour it into a small container - and over the fire (it is important that the cream does not boil, but simply warms up). Add milk to them, add sugar and vanillin.

If you have a vanilla pod at home, you can use it too, having previously cleaned the pulp from it, which should be added to the cream. While stirring the creamy mixture, heat well (not boiling).

By the time you are done with the cream, the gelatin will have swollen. It needs to be dissolved over a fire and then sent into a creamy mixture.

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

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

cream with a high percentage of fat - 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 the blueberries in a blender and place in a bowl, then just cook the blueberry jam.

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

Put our blueberry jelly mixture on the hardened white layer and refrigerate overnight. Garnish with a sprig of mint when serving.

The classic recipe for panna cotta with cheese

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 make cheese panna cotta you will need:

cream (with a fat percentage 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 (e.g. 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 a festive table on New Year or any other celebration, it is better not to risk it and use a type 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 to do the cream.

Pour the cream into any saucepan and heat it 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. The creamy mixture must be warmed up well so that the cheese melts and the mass becomes homogeneous. Send swollen gelatin and spices there, and continue heating 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 morning. It is better to serve cheese panna cotta without molds and glasses, because this setting is more suitable for desserts. You can decorate with tomatoes, cucumbers, olives and herbs.

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

Watch another video on how to cook classic panna cotta: