Currently, the Panacotta dessert is popular not only in Italy, but throughout the world, including Russia. The dessert first appeared in the north of the Apennine Peninsula. If we literally translate the phrase panna cotta from Italian, the Russian equivalent will sound like “boiled cream.”
The best panna cotta is made from heavy confectionery cream, but you can use milk or fermented baked milk to prepare this dish.
Classic panna cotta is white, but modern chefs change the shade of the dessert by adding fruits, berries and chocolate.
In Italy, panna cotta is served with different sauces, such as chocolate, fruit, honey or caramel. Italians love to decorate their dessert with coconut and strawberry jam.
Classic panna cotta recipe
Classic panna cotta is easy to make at home. We recommend using heavy cream - at least 33%. Don't add too much gelatin. Then your panna cotta will melt in your mouth.
Cooking time - 5 hours.
Ingredients:
- 600 ml heavy cream 33%;
- 20 gr. edible gelatin;
- 70 gr. Sahara;
- 150 gr. milk;
- 1 pinch of vanillin.
Ingredients:
- Place the gelatin in a bowl and add 2 tablespoons of warm water. Cover with something on top and leave for 20 minutes. The gelatin mixture should swell.
- Take a small saucepan, pour cream, milk, sugar and vanilla into it. Heat the mixture over low heat. Do not bring to a boil!
- Melt the swollen gelatin in a water bath. Do not bring to a boil!
- Pour gelatin into cream. Lumps may form in the mixture, so it is best to strain it through a strainer.
- Pour the liquid panna cotta into the molds. Leave to harden for 4 hours.
- You can decorate the dessert with coconut shavings of your favorite color. Bon appetit!
Panna cotta from ryazhenka in Russian
Yes, yes, there is also a so-called Russian panna cotta. It is prepared from fermented baked milk. This dessert is dietary. No fat or extra calories.
The taste of Russian panna cotta is not inferior to Italian. Just as light and airy.
Cooking time - 4 hours.
Ingredients:
- 600 ml fermented baked milk up to 5% fat;
- 100 ml boiled water;
- 2 tablespoons honey;
- 1 tablespoon of edible gelatin;
- 2 pinches of vanillin.
Preparation:
- Pour gelatin into a small bowl and fill with warm boiled water. Leave to swell for 30 minutes.
- Mix fermented baked milk with honey and vanilla.
- When the gelatin swells, melt it in a water bath, but do not bring to a boil. Then pour the gelatin into the fermented baked milk and stir.
- Pour the mixture into molds and put it in the refrigerator for 3 hours.
- Decorate the fermented baked milk panna cotta with melted hot chocolate. Sprinkle coconut flakes on top. Bon appetit!
Chocolate panna cotta
Those who love chocolate will love this dessert! This panna cotta recipe is easy to follow. Chocolate complements this airy dessert and adds a wonderful touch of flavor.
Cooking time - 4 hours.
Ingredients:
- 300 gr. confectionery cream with at least 33% fat content;
- 200 gr. milk 3.2%;
- 150 gr. Sahara;
- 1 bar of chocolate – bitter or milk;
- 20 gr. edible gelatin;
- 3 tablespoons warm water;
- 1 pinch of vanillin.
Preparation:
- Mix the milk and cream and heat the mixture until warm.
- Fill the gelatin with water and set aside to swell for 25 minutes.
- Break the chocolate bar into small squares and melt in a water bath until liquid.
- Add the milk-cream mixture to the chocolate, one tablespoon at a time. Make sure that no lumps form. Add vanilla and sugar. Stir.
- Melt the gelatin in a water bath. Do not bring to a boil!
- Add gelatin to the creamy chocolate mixture and mix thoroughly.
- Pour the chocolate panna cotta into portioned bowls and refrigerate for 3 hours.
- You can decorate this panna cotta with whipped cream and berries. Bon appetit!
Cherry panna cotta
Panna cotta with cherries will serve as a win-win dessert option at any celebration! In addition, panna cotta with cherries is suitable for evening gatherings with your partner. The delicate creamy taste is combined with cherry berries. The dish looks very beautiful and romantic.
Cooking time - 3 hours.
Ingredients:
- 500 gr. confectionery cream with at least 33% fat content;
- 250 gr. milk;
- 150 gr. Sahara;
- 30 gr. instant gelatin;
- 250 gr. cherries;
- 1 pinch of vanillin;
- 1 pinch of ground cinnamon;
- 180 ml water.
Preparation:
- 10 gr. and 20 gr. Soak gelatin in different saucers in warm water for 20 minutes.
- In a saucepan, combine cream, milk, sugar, vanilla and cinnamon. Heat the mixture over low heat. The sugar should dissolve. Don't boil!
- Rinse the cherries and remove the pits. Place the berries in an iron bowl and pour water into it. Heat the cherries until they release juice.
- Melt the gelatin in both saucers in a water bath. 20 gr. add gelatin to the cream mixture, and 10 g. add gelatin to cherries.
- Take portioned dessert bowls. First add the creamy layer. Place in the refrigerator for 20 minutes. Then, once the cream has thickened a bit, pour the cherry layer on top. Place in a cool place for 1.5 hours.
Bon appetit!
Today I decided to delve a little deeper into the desserts of Italian cuisine. I present to you, a creamy panna cotta recipe with photos step by step at home.
I'm sure many of you, and maybe you yourself, have never tried it. Well, it's time to solve this problem in the most unconventional ways. If you want to know how I will do this, continue reading the recipe further. I’ll start by listing the ingredients that will be part of the panna cotta.
Ingredients:
1. Gelatin – 15 g.
2. Cold water - 160 ml.
3. Cream 20% – 500 ml.
4. Milk – 150 ml.
5. Sugar - 160 gr.
6. Vanilla sugar – 10 gr. (bag)
7. Boil for serving
Cooking method:
1. To prepare the Italian dessert, you will need 15 grams of gelatin; we fill it with cold water. Stir and leave for 10 minutes to swell.
2. Pour 500 ml into the pan. 20% cream.
3. Add 150 ml. fresh milk.
5. Add 1 tsp. vanilla sugar.
6. Place on low heat and stir constantly. There is no need to boil the cream, just warm it up a little. You will see it starts to steam, immediately remove from the heat. Otherwise, you may ruin the dish.
Italian chefs prepare this dessert to boiling temperature, or rather heat the composition to 89 degrees.
7. Add gelatin, which took about 10-12 minutes to swell.
8. Mix it well so that there are no lumps, then check with a spoon.
9. Take a silicone mold and pour the prepared liquid into it. Do this through a strainer, as foam or small pieces of undissolved gelatin may get in.
10. Place the mold in the refrigerator for 2 hours until completely frozen.
11. I have some cream left, I’ll pour it into glasses. This way it will be more convenient for me to taste it later.
12. The panna cotta has 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, heroes of sweet cuisine.
13. To remove it without breaking its 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, but you can use (anything). In the summer, when the gardens are full of berries and fruits, the best delicacy is something fresh pureed with sugar.
That's all for me, bon appetit, and I'm off to prepare new recipes! Thanks for your attention, bye!
Video recipe for panna cotta with mango:
What is Panna Cotta?
The traditional dessert of Italy is “Panna Cotta” - if you look at this delicacy, it immediately seems like an ordinary pudding, and this is the favorite sweet of the Italians. No sweets can compare with the creamy tower of caramel and fruit jam. The perfection of such a dessert surprises many.
“Panna Cotta” is known to everyone in this sunny country; it amazes with its taste. 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 this “delicacy”, and you need to spend about 3 hours on the jelly.
A simple treat made from milk with jelly, cream, vanilla and added sugar. You don’t have to go to Italy to try it, just know how to cook it. The structure of the mass should not be hard or springy; this is achieved by following the proportions according to the recipe.
Vanilla panna cotta will appeal to children; it has a pleasant, alluring aroma that attracts love. Treat your beloved 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 those closest to you and talk about secrets.
Panna cotta with the addition of coffee energizes and is perfect for energetic and hardworking people who set goals and achieve them.
Classic is the most popular. To prepare it, gelatin and cream are used to soften the 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 delicacy that will not even ruin your figure! Low calorie content of about 200 kcal makes the delicacy the choice of those who are watching their weight.
Strawberry Panna Cotta is a basic recipe with the addition of strawberries. You can also cook it with caramel, raspberry sauce, and chocolate. Anise star and cinnamon are used as decoration. To add variety to your holiday table, making strawberry cake and panna cotta will be just right.
Origin story:
For the first time, Italian Panna Cotta was called “cooked cream.” It was not a cold dessert, like a creme brulee made with high-fat cream, eggs and honey. The delicacy was placed and baked on a special heating device, turning on low heat, and it tasted 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, but the classic Panna Cotta was prepared in northern Italy, in Piedmont. We used whipped cream and fish collagen, a little vanilla for taste stimulation. It was first baked and then cooled. As a result, the delicacy was served with the addition of fruit and a glass of wine.
There are other assumptions: it comes from Lange, having become the invention of a woman originally 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 type 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 about adding gelatin, but only advice to throw fish collagen in there. At home, honey was always added to the classic recipe. Sugar required a lot of money, 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 processed in the oven, but served cold.
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 ideal for hot weather when you want to treat yourself to something sweet, while avoiding flour products. 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 for 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, add granulated sugar, the portion of which can be varied according to personal taste. Cut the vanilla pod lengthwise using a knife blade, remove all the seeds and add them to the creamy mixture. We also place the pod itself in the pan. Thanks to natural vanilla, our dessert will be filled with a very pleasant, mouth-watering aroma.
- Place the pan on low heat, stirring constantly. Bring the mixture almost to a boil, but do not boil. Remove the vanilla pod from the pan and strain the creamy mixture if desired.
- Cool the cream until warm, then add gelatin and mix thoroughly. Pour the mixture into transparent glasses or other containers. We put the glasses on the refrigerator shelf until the panna cotta has completely hardened (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to prepare panna cotta in a short time, instead of refrigerating, 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, let's make a basic berry sauce. To do this, mix fresh or defrosted strawberries with sweet powder and turn them into a homogeneous “puree” in a blender bowl or simply grind them through a sieve. If the berry is very sour, increase the dosage of powdered sugar. If desired, you can replace the strawberries with another berry; you can also use fruit, chocolate or coconut shavings for decoration.
- Spread a layer of berry sauce on the frozen panna cotta, add mint leaves if desired, and serve!
Panna cotta with strawberries is ready! Bon appetit!
We strain the creamy dessert through a sieve so that, firstly, our vanilla stick turns into small black dots, and secondly, we do not get any pieces of gelatin or foam formed as a result of high heating of the cream. In general, so that the dessert has the perfect texture.
And this is a photo of panna cotta, already strained through a sieve:
That's all, the Panna Cotta dessert is almost ready. The recipe for panna cotta from Yulia Vysotskaya is incredibly good and simple at the same time. All that remains is to pour it into molds or transparent glasses.
Now we wrap each glass with cling film and put it in the refrigerator. In about 2 hours, the classic Panna Cotta will harden and turn into a wonderful creamy jelly. And Panna Cotta with agar-agar will harden in an hour.
While the creamy jelly hardens, let's make the sauce. Throw the berries into the saucepan, you can leave a few, and add sugar. Place on the fire and cook the berry sauce-jam-syrup until thickened, stirring constantly, for 5-10 minutes. The longer you simmer, the thicker the berry sauce will be. For me these are blueberries and lingonberries.
Now the serve. If you pour the dessert into glasses, then at the end all that remains is to pour the berry sauce on top. By the way, instead of sauce, regular jam will do, if you have it. And if you poured it into molds, then you need to work a little more. Take dessert plates and pour a small layer of berry sauce on them.
Now we take out the Panna Cotta itself, the recipe for which was given by Yulia Vysotskaya herself, and put it on top. To do this, lower the mold bottom down into hot water for 10 seconds - homemade Panna Cotta will easily come out of there on its own. On top you can put a couple of berries left over from preparing the sauce. Beautiful, tasty, fast and easy!
Now let's summarize.
Brief recipe: Panna cotta or Panna cotta
- Pour the cream into a saucepan and place over high heat.
- At this time, cut the vanilla pod, remove the seeds from it with the blade of a knife and, if you are using gelatin, soak it in water.
- When the cream is almost boiling, add sugar, vanilla seeds and the stick itself (or vanillin on the tip of a knife), agar-agar or squeezed gelatin. Mix everything until completely dissolved.
- If you are using agar-agar, wait 5 minutes until it swells a little and heat the cream again until the first bubbles appear. Mix everything again.
- Strain the cream through a sieve and pour into transparent glasses or prepared molds.
- We seal the creamy dessert with cling film and put it in the refrigerator until it hardens for a couple of hours.
- At this time, prepare the berry sauce: put the berries with sugar in a saucepan, put on the fire and boil, stirring, for 5-10 minutes until thickened. Let cool. 5 stars - based on 2 review(s)
Ingredients
To prepare panna cotta you will need:
milk (any fat content) - 500 ml;
vanilla extract - 1 tsp. (can be replaced with 1 tsp vanilla sugar);
white chocolate - 50 g;
gelatin - 15 g;
warm water - 2 tbsp. l. (to dissolve gelatin);
strawberry puree - 3 tbsp. l.
For decoration on a plate:
strawberry puree - 3 tbsp. l.;
fresh strawberries - to taste.
Cooking steps
When the milk is hot, add white chocolate (pieces) and strawberry puree. Stir all the time until the chocolate melts. In this recipe I used strawberry puree made in the summer. In winter, it is often necessary when preparing various desserts.
Dissolve the gelatin in 2 tablespoons of warm water in advance, let it swell (15 minutes), then stir until it is completely dissolved.
Add the dissolved gelatin to the hot milk, stirring all the time, and without bringing it to a boil, turn off the heat.
Pour the resulting milk mixture into molds. Place the filled molds in a cool place. It is better to do this at night, because... required time for hardening (approximately 6 hours).
When serving, you need to tip the mold over and take out the panna cotta. It is convenient to do this by placing the mold under hot water for 1 minute. Pour the sauce onto a plate and place the prepared panna cotta directly on top of the sauce. You can decorate it to your liking.
Enjoy your tea!
