An exclusive and delicate creamy dessert with a magical taste. The birthplace of the most magnificent delicacy is Northern Italy. In accordance with the classic recipe, panna cotta is made from fresh cream, vanilla and granulated sugar. To prepare a delicious dessert, chocolate, nuts, coffee, and berries are also additionally used.
An exquisite dessert reminiscent of pudding or even ice cream. In Italy, it is served with a variety of sauces, including caramel, fruit, and chocolate. In Southern Europe, the sweet treat is traditionally served garnished with strawberry jam and coconut flakes. A great option for a romantic dinner, goes well with all kinds of fruit toppings. Sweet and pleasant aroma of vanilla relaxes and gives real 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:
- The cream must be poured into a bowl with a sufficiently thick bottom, so the dairy product will not burn. The creamy mass must be mixed with sugar and vanilla.
- Heat the resulting mixture over low heat, stirring constantly. The main rule of the panna cotta recipe at home is that the cream should never boil.
- In parallel, dissolve the gelatin in water according to the instructions on the pack.
- Usually, hot water is taken for this, in which the gelatin is dissolved until the grains completely disappear. After that, the gelatin mixture is mixed with hot creamy mass.
- Gelatin is best poured into cream through a sieve or a piece of gauze. Then add cognac to it. Of course, if you are preparing a dessert for children, it is better to refuse alcohol.
- 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.
- It is required that the dessert is completely frozen. Instead of cognac, you can use melted chocolate or hot caramel, it all depends on your preference.
Delicious light dessert with a charming taste. With it, you can diversify the preparation of sweet treats and bring a touch of sophistication and luxury into your everyday life.
Compound:
- Fatty milk, preferably 3.2% or more - 120 ml;
- Cream with more than 35% fat content - 380 ml;
- Vanilla sugar - 12 gr.;
- Sugar - 180 gr.;
- Gelatin - 1 sachet (10 gr.);
- Frozen strawberries - 260 gr.
Recipe:
- First, prepare the gelatin in accordance with the instructions. Pour it into a deep container, pour water and give time to swell.
- Then the gelatin mass is heated until completely dissolved. This is necessary in order to subsequently obtain a homogeneous mass.
- In accordance with the classic panna cotta recipe 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 should it be brought to a boil.
- This is perhaps the most important rule for making dessert. Vanilla sugar and granulated sugar (100 grams) must be added to the creamy milk mass. The mass must be mixed well several times.
- Add the dissolved gelatin to the finished mixture, the consistency will need to be mixed well and cooled. It should turn out quite homogeneous, without any lumps and impurities. The resulting mass must be poured into glasses, leaving some space for berries and sauce.
- It is better to cool in a cool place for three hours.
- 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.
- 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 dish. Place one or two strawberries in the center. Delicious delicacy is ready for tasting.
- It is important to bring the cream mixture to a boil, but never boil it. Otherwise, the dessert will be completely spoiled.
- Use natural vanilla. First remove all the seeds from the pod and add it to the 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 of fresh berries.
- It is best to use silicone molds for curing. Dessert is 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 the shape. It must be remembered that panna cotta should be very tender and soft with a pronounced vanilla flavor.
- When preparing treats, always use only heavy cream and milk.
Panna cotta will be a real test of the pastry chef's skill. The classic recipe for a northern Italian dessert is easily recognizable by the characteristic velvety texture of the cut, as in the photo.
If you were served a portion, the cut of which is glossy, take it back - this is not a panna cotta. Better yet, make your own delicious treat at home. Its taste and texture will be unforgettable.
Required for a classic panna cotta:
- 250 gr. 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:
- Use sheet gelatin, with it you will get a high-quality panna cotta. A classic recipe at home can also be prepared on a regular granular one. Check product freshness.
- Soak the 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.
- While the gelatin swells, prepare the vanilla. Cut open the pod, scrape the seeds with the back of a knife.
- Turn on your kitchen scale. Put the container, take away 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 of grams. Put in a saucepan.
- Measure the milk in grams, add to the saucepan.
- Next, measure the sugar in the indicated amount or slightly reduced if you do not like sweet things.
- Add vanilla seeds and pods to foods.
- Place on stove over medium heat.
- 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 vanilla pod.
- We introduce gelatin when the mass cools down to 85 degrees. Mix the mass with a whisk.
- Pour the liquid into the molds you wish to prepare.
- Place in the refrigerator to set for 5-6 hours.
- While the dessert is cooling, prepare the lemon accent, which panna cotta harmonizes perfectly with. A recipe with a photo step by step at home, start by removing the zest from the fruit. Put it in a saucepan. Add sugar and water.
- Put the saucepan on the fire.
- Wait for the sugar to dissolve, boil for a minute, remove from heat. Serve the syrup as a sauce for the finished dessert.
- Remove the panna cotta from the mold, pour over the sauce and serve.
Today I decided to delve a little into the desserts of Italian cuisine. I present to you a creamy panna cotta recipe with a photo step by step at home.
I am sure that many of you, and maybe you yourself, have never tried it. Well, it's time to solve this problem in the most non-traditional ways. If you want to know how I will do it, continue reading the recipe below. And I'll start by listing the ingredients that will be part of the panna cotta.
Ingredients:
1. Gelatin - 15 gr.
2. Cold water - 160 ml.
3. Cream 20% - 500 ml.
4. Milk - 150 ml.
5. Sugar - 160 gr.
6. Vanilla sugar - 10 gr. (sachet)
7. Cooking for serving
Cooking method:
1. Gelatin for the preparation of an Italian dessert, you need 15 grams, we fill it with cold water. Stir, leave for 10 minutes to swell.
2. Pour 500 ml into a saucepan. 20% cream.
3. Add 150 ml. fresh milk.
5. Put 1 tsp. vanilla sugar.
6. Put on a slow fire and stir constantly. Cream does not need to boil, just warm a little. You will see, it begins to soar, we immediately remove it from the fire. Otherwise, you may spoil the dish.
Italian chefs prepare this dessert to a boiling point, or rather, heat the composition to 89 degrees.
7. Add gelatin, which swelled for about 10-12 minutes.
8. Mix it well so that there are no lumps, then check with a spoon.
9. Take a silicone mold, pour the finished liquid into it. Do this through a strainer, as foam or small pieces of undissolved gelatin may enter.
10. We send the form to the refrigerator for 2 hours, until completely solidified.
11. I have some cream left, I will pour them into glasses. So it will be more convenient for me to taste it later.
12. Panna cotta is frozen, which means you can start eating it instantly. I promise you, you won't be able to resist this dessert. Everyone who resisted, write about it in the comments, let me look at you, the heroes of the sweet kitchen.
13. In order to take it out without violating the integrity, I recommend immersing the mold in boiling water for a few seconds, then easily remove the dessert.
14. I serve ready-made panna cotta with jam, you can use (anything). In summer, when the gardens are full of berries and fruits, the best delicacy is something fresh mashed with sugar.
That's all for me, bon appetit to you, and I ran to prepare new recipes! Thank you for your attention, bye!
Video recipe for panna cotta with mango:
What is Panna Cotta?
The traditional dessert of Italy - "Panna Cotta" - if you look at this delicacy, it immediately seems like an ordinary pudding, and this is the favorite sweet of Italians. With a creamy tower of caramel and fruit jam, no sweetness can compare. The perfection of such a dessert surprises many.
Panna Cotta is known to everyone in this sunny country, it amazes with its taste. It is prepared from cream and gelatin with the addition of berry, fruit, caramel or berry-fruit sauces. It takes no more than 20 minutes to prepare such a “goodies”, and it takes about 3 hours to make jelly.
A simple milk treat with jelly, cream, vanilla and added sugar. It is not necessary to go to Italy to try it, it is enough to know how to cook it. The structure of the mass should not be hard, springy, this is achieved by observing the proportions according to the recipe.
Vanilla panna cotta will appeal to children, it has a pleasant alluring aroma that attracts love. Treat your loved one to a vanilla dessert and you will see a twinkle of gratitude in her eyes.
Chocolate panna cotta is more suitable for a good friendly evening, when you can sit in the company of your closest ones and talk about the innermost.
Panna cotta with the addition of coffee, energizes, is perfect for energetic and hardworking people who set goals and achieve them.
Classic is the most popular. For its preparation, gelatin and cream are taken for soft texture. To prepare it at home, you will need milk and cream with a high percentage of fat content and fruit puree.
You can cook it with the addition of yogurt. It is believed that this is a dietary goodies, you can’t even spoil the figure! Low calorie content of about 200 kcal makes the delicacy the choice of those who monitor their weight.
Strawberry panna cotta is a basic recipe with strawberries added. You can cook it with caramel, raspberry sauce, chocolate. As a decoration, an anise star, cinnamon is taken. To diversify your holiday table, making strawberry cake and panna cotta will be just right.
Origin story:
For the first time, the Italian "Panna Cotta" had the name "cooked cream". It was not a cold dessert, like a creme brulee made of high-fat cream, eggs and honey. The delicacy was stacked and baked on a special heating device, turning on a slow fire, and it turns out that it tastes like baked cream. One difference is that you need to adjust the temperature and cooking time from time to time.
This recipe is rarely used, and the classic Panna Cotta was prepared in northern Italy, in Piedmont. Whipped cream and fish collagen were taken, a little vanilla for taste stimulation. It was baked first and then cooled down. As a result, the delicacy was served with the addition of fruits and a glass of wine was also brought to it.
There are other assumptions: it comes from Lange, becoming the invention of a woman from Hungary. They say the delicacy comes from French delicacies. According to tradition, where they like to add traditional Bavarian cream. There are also opinions that it comes from Sicily and is a kind of blancmange. The difference between panna cotta and blancmange is the use of cow's milk rather than almond butter.
Previously, there was no hint of adding gelatin, but there was only advice to throw in fish collagen. At home, honey has always been added to the classic recipe. A lot of money was required for sugar, and the dessert was prepared without it. Later, sugar was added.
Several years have passed, in restaurants and at home, the Italian dessert began to be prepared by adding gelatin. The finished mass was not served in the oven, but was served cold.
Love delicate and airy desserts? Yes, and from the minimum set of products? And to prepare without hassle? I offer a recipe for an Italian delicacy - panna cotta.
Recipe content:
Panna cotta - got its name due to the main ingredients - gelatin and cream. And it is to the latter, literally, that panna cotta in translation means boiled cream. And what is interesting is that earlier the second mandatory component of the delicacy - gelatin, was replaced with a fish bone, and sugar was not put at all because of its high price. Today, despite the ease of preparation, this sweet has become the most famous dessert, which is very popular in many countries of the world.
By the way, in our country everyone writes the name of this delicacy in different ways: panna cotta, panna cotta, panna cotta, panna cotta, panna cotta. But the most correct would be panna cotta, which corresponds to the Italian name Panna cotta.
Lots of cream and a little milk, sugar and egg yolk, a little bit of gelatin and any fillers to taste. At first glance, everything seems very simple. Well, if you figure it out, then to prepare a dessert, you need to pay some attention to specific details.
- A real vanilla delicacy is made only from heavy cream.
- You can’t feel sorry for vanillin, because creamy panna cotta is distinguished by its pronounced vanilla aroma.
- Gelatin is put quite a bit, because the dessert should not be elastic, it just needs to keep its shape. Because panna kota is always tender and soft.
- If jelly lumps form in the dessert, then the mass is filtered through a sieve.
- The cream warms up, but does not boil - this will spoil the taste. It is best to warm them well and add pre-diluted gelatin.
- Sweetness is served with berries: fresh or mashed.
- A dessert is formed either in molds, from which it is then removed to a dish, or in tall glasses or glasses from which it is consumed.
As mentioned above, the panna cotta dessert is prepared quickly and simply, and so much so that the most inexperienced culinary specialist can handle it. Today there are already many versions 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, the classic panna cotta, made only with cream, seems too fatty. 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.
- Calorie content per 100 g - 188 kcal.
- Servings Per Container - 6
- Cooking time - 20 minutes to cook, 2-3 hours to set
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
Cooking:
- Pour cream and milk into a bowl and add sugar.
- Remove the seeds from the vanilla pod and add to the cream.
- Set the ladle on a slow fire 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 to warm cream. Mix the mass and leave to cool.
- Pour the creamy mixture into molds and refrigerate for 1-2 hours.
- When the panna cotta thickens, it will become suitable for eating. Immerse the molds in hot water for a few seconds, pry off the edges of the sweetness, cover with a bowl and turn over. Dessert is easy to extract.
- Complement it with sweet sauces, jams, berries, fruits, grated or melted chocolate.
If you plan to serve sweets on the 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 spread all over the plate. Agar-agar is a vegetable substitute for gelatin, and it 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
- Mix milk with cream, sugar, vanilla and agar-agar.
- Place the saucepan on the stove and, stirring constantly, bring to the boil until the first bubbles appear. After, turn off the fire.
- Pour the hot mixture into molds, silicone is better, and leave to be at room temperature. Then move the molds to the refrigerator for 1-2 hours.
- Transfer the frozen dessert to a plate and pour berry sauce on top.
Panna cotta at home - a classic recipe
Many people mistakenly believe that it is impossible to cook the 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 under-ice recipe. Get 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
- Pour gelatin with warm boiled water and stir.
- Mix cream, vanilla and sugar in a saucepan and put on the stove to heat up.
- Pour 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 completely solidified.
- Transfer the finished dessert to a plate and decorate with fruit sauce or fresh berries.
Home panna cotta - inspired by Italy
An exquisite Italian dessert is prepared very quickly, and most importantly, it is so simple that any cook can handle it. Italian housewives love to dilute this delicacy with all kinds of fillers, and the most common addition is strawberries. With this berry we offer a recipe.
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
- Pour milk and cream into a saucepan, add sugar, vanillin and heat over low heat to a hot temperature, but do not bring to a boil.
- Pour gelatin with warm water and stir.
- Pour the gelling mixture into the cream, stir and cool slightly. Pour the mixture into glasses and refrigerate.
- Twist half a serving of strawberries or remember with a fork, and leave the rest of the berries (smaller ones) whole.
- When the dessert has hardened, pour strawberry puree into each glass and lay out fresh berries.
Panna cotta is an original Italian recipe. The overseas name brings up images of expensive ingredients, complex, three-hour cooking, and a mountain of dirty dishes. In fact, everything is simple. Products can be found in any supermarket, creating delicious food is within the power of a beginner in the culinary scene. The dessert is tender, airy, very tasty. It got its name from the main ingredient. The literal translation means "boiled cream". The birthplace of yummy is the Italian Piedmont. There, the dish went through a period of formation, quickly winning the hearts of the locals. It is interesting that then gelatin, an important ingredient in this dish, was replaced with fish bones. The delicacy has gained popularity all over the world, has received many different modifications.
step by step recipe
has a classic background. The differences are in proportions, additional ingredients.
Previously, a creamy treat was prepared without sugar. This sweetener was very expensive.
Italian creamy yummy is an integral part of secular dinners throughout Europe.
For those who are on a diet and keep their figure, there is an option based on yogurt. The result is no less delicious.
Panna cotta: a classic recipe
Classic is always in fashion. An option that has been tested over the years by many housewives and chefs. You will need:
cream,
gelatin,
sugar.
Pour gelatin into chilled milk. Mix thoroughly, leave for 10 minutes. He should swell.
Pour the cream into a saucepan, add sugar, put on the stove. Bring to a boil, leave for another 2 minutes.
Remove the cream from the heat, add the milk mixture to them.
We return the mixture to the stove, wait for the complete dissolution of gelatin. We carefully monitor the temperature. We do not allow boiling. Stir milk and cream all the time.
Pour into molds, let cool. We send it to the refrigerator until completely solidified.
You can serve a delicacy in forms, decorating some with fruits, jams. Or putting them on a plate.
The recipe with a photo allows you to quickly figure out the necessary consistency, proportions. The classic version of the dish gives great scope for experimentation. Chocolate lovers can add cocoa to the creamy milk mixture. For a children's holiday, it is appropriate to make a striped coffee-vanilla miracle. To do this, the mixture must be divided in half, add cocoa to only ½ part.
Panna cotta, recipe with photo: variations
Dessert options are different in proportions, combinations. Everyone can find the perfect taste.
Cream is the main ingredient. They can be used without adding milk. The result will be thicker.
Gelatin is a very picky ingredient. It is important here not to overheat, to give time for dissolution.
Sugar is added to taste. There is a variation without the use of sweeteners.
Some options involve the use of egg yolks. In this case, the mixture must be thoroughly beaten. Panna cotta is airy, porous, yellowish. Outwardly resembles custard.
Additional ingredients can add brightness to the dish. Natural dyes: cocoa, carrot juice, beets, cherries will make the result colorful.
It is appropriate to add coconut flakes.
Chocolate panna cotta, among the set of ingredients, has a bar of dark chocolate. It should be administered after heating the cream, before the introduction of gelatin. The taste is intense.
Raspberry, strawberry, cherry, peach, pumpkin panna cotta - delicious, original, simple. It is enough to send fresh or frozen fruits to a blender, mix with cream.
You can add panna cotta with a thin layer of berry jelly. It is worth waiting for the complete solidification of the creamy mixture, then pour a little jelly into the mold.
This is not a complete list of options. Pannakota loves experiments. For lovers of this dish, their own modifications of the dish appear quickly.
Panna cotta recipe at home (with photo)
The guests suddenly appeared - it's time to try the preparation of Italian creamy treats at home. The action plan is:
We gladly welcome the guests, turn on a slideshow of two thousand photos of Egypt-2016, offer them tea, and go to the kitchen.
Soak gelatin in cold water, leave it for 10 minutes. We make tea.
We put cream on fire, add sugar. We run to the guests, comment on a couple of photos, distribute tea.
We return to the kitchen. Let the cream simmer for 2 minutes.
We introduce gelatin, stirring the cream. Looking forward to a smooth consistency. We take it off the fire.
We run to the guests, offer sandwiches, entertain them with a joke.
Pour the cream mixture into molds, send to the refrigerator. We cut sandwiches.
We feed the guests with sandwiches, we don’t offer them anything else. We wonder why they got together so early?
With undisguised regret, we see everyone off. We exhale. We're going to enjoy a delicious Italian delicacy.
Panna cotta: a classic recipe from Yulia Vysotskaya
The version of Yulia Vysotskaya turns out to be very tasty, although there are at least differences here. You can trust her experience. The most simple, classic step-by-step recipe is presented to your attention:
1. Pour sugar into heavy cream. Bring to a boil, heat for 10 minutes. Set aside, let cool slightly.
2. Pour a bag of gelatin with 100 ml of water, send it to the pan, to the fire. Stir, not allowing to boil, bring to a homogeneous consistency. Cool the mixture.
3. Pour gelatin into the cream, mix. Pour into molds, send to the refrigerator.
4. Put the frozen dessert on plates, decorate with berries, melted chocolate or jam.
Popularity is gaining the option of panna cotta in a slow cooker. This kitchen assistant cooks everything, desserts are especially tender. The step by step recipe is simple:
Pour cream, milk into the multicooker bowl, add sugar, vanillin.
Mix everything thoroughly. We turn on the "milk porridge" mode for 10 minutes.
Soak gelatin in cold water, let it swell, send to a water bath. We bring to a homogeneous consistency.
After the multicooker signal, we introduce gelatin into the creamy mixture. Mix thoroughly, pour into molds, let cool.
For decoration, you can use almond flakes, coconut flakes.
The first representatives of a gourmet dessert
Creamy dessert on fish bones, not at all sweet - that was the first panna cotta. The Italians filtered the heated mixture, added fruits, berries, put it in the cold. Over time, the price of sugar dropped significantly, the delicacy became insanely sweet. Italians still like to add a large amount of granulated sugar and vanilla to the cream.
The secret of the dish's worldwide popularity lies in its versatility. Panna cotta is equally good in different flavor variations, harmonizes perfectly with sauces. During cooking, you can experiment with additives.
Several options similar to panna cotta can be tried in different countries:
Bavarian cream has a similar recipe. Served with fruit jams, often used as a filling for donuts.
Blamange is a cold French cream dessert. You can use almond milk here.
Custard is an alternative name for custard. The composition is very similar to panna cotta. Taste is less delicate.
Creamy dessert is appropriate for any holiday. Brighter options will delight children, a variety of possible jams will give a wide taste range.
Cooking features
Recipes never stop being modified. Each hostess with a sweet tooth has her own cooking characteristics, ideal proportions, culinary secrets:
Delicate creamy dessert is easy to prepare. Gelatin requires special control and observation. It is he who is responsible for the final consistency, can ruin all the work.
Mixture with gelatin should not be overheated, brought to a boil. Otherwise, it will not freeze later.
Do not use a thickener that has been sitting open for a long time. For cooking, it is better to use a fresh bag. This greatly reduces the likelihood of an incorrect consistency of the result.
To make the dessert airy, you need to catch the moment of whipping in time. The mixture should not get too hot.
The standard color of the dish is white. To make the yummy turn out to be a gently green hue, use spinach juice, red cabbage is suitable for blue. Brown is obtained by adding cocoa, chocolate. Carrots, pumpkin will betray an orange hue.
To quickly understand the preparation, use the recipe with a photo. You can use video.
There are hundreds of other varieties of panna cotta. Each one is special in its own way. Step-by-step recipes with photos allow you to quickly understand the proportions, textures. Having tried to cook a creamy dessert once, you should not stop. Culinary experiments bear fruit in the form of favorite flavor combinations.
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
- 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.
- 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.
- 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.
- To serve dessert, we will make an elementary berry sauce. To do this, mix fresh or defrosted 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 fruit, chocolate or coconut chips for decoration.
- 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! Bon Appetit!
