The classic recipe for panna cotta. What is panna cotta? Classic Panna Cotta Recipe 5 Best Panna Cotta Desserts

Panna cotta is an original Italian recipe. The overseas name evokes pictures of expensive ingredients, complicated, three-hour preparation, and grief of dirty dishes. In fact, everything is simple. Products can be found in any supermarket, creating delicious food is within the power of a newcomer to the culinary scene. The dessert turns out to be tender, airy, very tasty. It gets its name from the main ingredient. The literal translation means "boiled cream". The homeland of yummy is Italian Piedmont. There, the dish went through a period of formation, quickly winning the hearts of local residents. Interestingly, 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 classical basis. The differences lie in the proportions, additional ingredients.

In the past, a creamy treat was made without sugar. This sweetener was very expensive.
Italian creamy yummy is an integral part of social dining throughout Europe.
For those who are on a diet, preserve their figure, there is an option based on yogurt. The result is just as tasty.

Panna cotta: classic recipe

Classics are always in vogue. An option that has been proven over the years by many housewives and chefs. You will need:
cream,
gelatin,
sugar.

Pour gelatin into the cooled milk. Mix thoroughly, leave for 10 minutes. It 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 it.
We return the mixture to the stove, wait for the complete dissolution of the 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 it solidifies.

You can serve the delicacy in forms, decorating which one, fruits, jams. Or putting them on a plate.

A recipe with a photo allows you to quickly figure out the necessary consistencies, proportions. The classic version of the dish gives you plenty of room for experimentation. Chocolate lovers can add cocoa to the creamy milk mixture. For a children's party, it is appropriate to make a striped coffee and vanilla miracle. To do this, the mixture must be divided in half, add only ½ part cocoa.

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 bolder.
Gelatin is a very finicky ingredient. It is important here not to overheat, to give time to dissolve.
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, beat the mixture thoroughly. Panna cotta turns out to be airy, porous, yellowish. It looks like a custard.

Additional ingredients can add brightness to the dish. Natural dyes: cocoa, carrot juice, beetroot, cherry will add color to the result.
The addition of coconut flakes is appropriate.
Chocolate panna cotta, among the ingredients set, features a dark chocolate bar. It should be introduced after the cream is heated, before the gelatin is added. The taste is intense.
Raspberry, strawberry, cherry, peach, pumpkin panna cotta - delicious, original, simple. Fresh or frozen fruits are enough to send to a blender, mix with cream.
You can add a thin layer of berry jelly to the panna cotta. It is worth waiting for the creamy mixture to completely solidify, then add a little jelly into the mold.

The list of options is far from complete. Panna Cotta loves experimentation. For lovers of this dish, their own modifications of the dish appear quickly.

Panna cotta recipe at home (with photo)

All of a sudden, guests arrived - it's time to try the preparation of an Italian creamy delicacy at home. The action plan is as follows:

We happily greet our guests, turn on a slideshow of two thousand photos of "Egypt-2016" for them, offer tea, go to the kitchen.
Soak gelatin in cold water and leave for 10 minutes. Making tea.
We put cream on the 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. We are waiting for a homogeneous consistency. We remove from the fire.
We run to the guests, offer sandwiches, entertain them with an anecdote.
Pour the cream mixture into molds, send it to the refrigerator. We cut the sandwiches.
We feed the guests with sandwiches, we don't offer them anything else. We wonder why they got ready so early?
With undisguised regret we see everyone off. Exhale. Let's go enjoy a delicious Italian delicacy.

Panna cotta: a classic recipe from Julia Vysotskaya

Julia Vysotskaya's version turns out to be very tasty, although there are minimal differences. You can trust her experience. The simplest, 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, on the fire. Stir, not letting it boil, until smooth. Cool the mixture.
3. Pour gelatin into the cream, mix. We pour it into molds, send it to the refrigerator.
4. Put the frozen dessert on plates, garnish with berries, melted chocolate or jam.
The panna cotta option in a multicooker is gaining popularity. This kitchen assistant prepares everything, the 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 it to a water bath. Bring to a homogeneous consistency.
After the signal from the multicooker, add gelatin to the creamy mixture. Mix thoroughly, pour into molds, let harden.
For decoration, you can use almond flakes, coconut flakes.

The first representatives of an exquisite dessert

A creamy fishbone dessert, not sweet at all - that was the first panna cotta. The Italians strained the heated mixture, added fruits and berries, and put them in the cold. Over time, sugar prices have dropped significantly, the treat has become insanely sweet. Italians still like to add a large amount of granulated sugar and vanilla to cream.

The secret to the worldwide popularity of the dish lies in its versatility. Panna cotta is equally good in different flavor variations, it goes well 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, it is often used as a filling for donuts.
Blamange is a cold French dessert made from cream. Almond milk can be used here.
Castard is an alternative name for custard. The composition is very similar to panna cotta. Taste qualities are less delicate.

Creamy dessert is appropriate for any holiday. Brighter options will delight children, the variety of possible jams will present a wide range of flavors.

Cooking features

Recipes never stop being modified. Each housewife with a sweet tooth has its 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.
The 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 open for a long time. For cooking, it is better to use a fresh sachet. This greatly reduces the likelihood of incorrect consistency in the result.
To make the dessert airy, you need to catch the whipping moment in time. The mixture should not get too hot.
The standard color of the dish is white. Use spinach juice for a yummy shade of green, or red cabbage for blue. Brown is obtained by adding cocoa and chocolate. Carrots, pumpkin will give an orange hue.
To quickly figure out the preparation, use the recipe with the photo. You can use the video.

There are hundreds more options for a variety of panna cotta options. Each is special in its own way. Step-by-step recipes with photos allow you to quickly figure out the proportions, consistencies. Once you've tried making a creamy dessert once, don't stop. Culinary experimentation bears fruit in your favorite flavor combinations.

Currently, Panacotta dessert is popular not only in Italy, but all over the world, including Russia. For the first time, the dessert appeared in the north of the Apennine Peninsula. If you literally translate the phrase panna cotta from the Italian language, the Russian analogue will sound like “boiled cream”.

The best panna cotta is obtained from fatty pastry cream, however, you can use milk or fermented baked milk to prepare this dish.

The classic panna cotta is white, but modern chefs are changing the shade of the dessert by adding fruits, berries and chocolate.

In Italy, panna cotta is served with a variety of sauces such as chocolate, fruit, honey or caramel. Italians love to decorate their dessert with coconut flakes and strawberry jam.

The classic panna cotta recipe

The classic panna cotta is easy to make at home. We recommend using heavy cream - at least 33%. Don't put in a lot of 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 g milk;
1 pinch of vanilla.

Ingredients:

Pour gelatin into a bowl and cover with 2 tablespoons of warm water. Cover with something on top and let sit for 20 minutes. The gelatin mixture should swell.
Take a small saucepan and pour the cream, milk, sugar and vanillin into it. Heat the mixture over low heat. You cannot bring to a boil!
Melt the swollen gelatin in a water bath. Don't bring it to a boil!
Pour gelatin into the cream. Lumps can form in the mixture and therefore it is best to strain it through a strainer.
Pour the liquid panna cotta into molds. Leave to harden for 4 hours.
You can decorate the dessert with coconut flakes of your favorite color. Bon Appetit!

Panna cotta from ryazhenka in Russian

Yes, yes, there is the so-called Russian panna cotta. It is made from fermented baked milk. This dessert is dietary. No fat or extra calories.

The taste of Russian panna cotta is not inferior to the Italian one. The same light and airy.

Cooking time - 4 hours.

Ingredients:

600 ml of fermented baked milk up to 5% fat;
100 ml of boiled water;
2 tablespoons of honey;
1 tablespoon edible gelatin
2 pinches of vanilla.

Preparation:

Pour gelatin into a small bowl and cover 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 it to a boil. Then pour the gelatin into the fermented baked milk and stir.
Distribute the mixture into shapes and hide in the refrigerator for 3 hours.
Garnish with melted hot chocolate on the ryazhenka panna cotta. Sprinkle with coconut on top. Bon Appetit!

Chocolate panna cotta

This dessert will appeal to those who love chocolate! This panna cotta recipe is simple to perform. Chocolate complements this airy dessert and adds a wonderful note of aroma.

Cooking time - 4 hours.

Ingredients:

300 gr. confectionery cream at least 33% fat;
200 gr. milk 3.2%;
150 g Sahara;
1 bar of chocolate - bitter or milk;
20 gr. edible gelatin;
3 tablespoons of warm water;
1 pinch of vanilla.

Preparation:

Combine milk and cream and heat mixture to warm temperature.
Pour gelatin with water and set aside to swell for 25 minutes.
Break a bar of chocolate 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 vanillin and sugar. Stir.
Melt the gelatin in a water bath. Don't bring it to a boil!
Add gelatin to the creamy chocolate mass and mix thoroughly.
Pour the chocolate panna cotta into portioned vases 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 for any celebration! In addition, panna cotta with cherries is perfect for evening gatherings with your soul mate. Delicate creamy taste is combined with a cherry berry. The dish looks very nice and romantic.

Cooking time - 3 hours.

Ingredients:

500 gr. confectionery cream at least 33% fat;
250 g milk;
150 g Sahara;
30 gr. instant gelatin;
250 g cherries;
1 pinch of vanillin;
1 pinch ground cinnamon
180 ml of 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, vanillin and cinnamon. Heat the mixture over low heat. The sugar should dissolve. Do not boil!
Rinse the cherries and remove the seeds. Put the berries in an iron bowl, pour water there. Heat the cherries until juicing.
Melt the gelatin in both saucers in a water bath. 20 gr. add gelatin to the creamy mixture, and 10 gr. add gelatin to the cherries.
Take dessert bowls. Pour in the creamy layer first. Refrigerate for 20 minutes. Then, when the cream has thickened a little, pour the cherry layer on top. Store in a cool place for 1.5 hours.

Bon Appetit!

A delicate and delicious dessert made of cream, sugar and vanilla was born in northern Italy, in the Piedmont region. This culinary masterpiece has a very beautiful name - panna cotta, which means "boiled cream" in Italian. If you have tasted the real Italian panna cotta, you will never forget its taste. This is a real culinary shock and a celebration of life! However, hardly anyone will be pleased with the prospect of constantly traveling to Italy for this dessert, so the only way to enjoy a creamy delicacy is to learn how to cook panna cotta at home. . It's much easier than it sounds!

How to cook panna cotta away from Italy

Unfortunately, in Russia they rarely know how to cook the correct panna cotta, and most often it turns out to be similar to rubber jelly. The Italian dessert is very soft, delicate, it looks more like a creamy pudding or ice cream, with a velvety surface on the cut. If the cut is even and smooth, you are not looking at panna cotta, but still jelly.

This delicacy is made from cream, milk, sugar, vanilla and gelatin. The cream with sugar and vanilla is heated over low heat and cooked for about 15 minutes. After that, gelatin is added to the mass and the mixture is poured into molds, and then served on dessert plates. Panna cotta is eaten with fruit, chocolate or caramel sauce, garnished with spices, berries or pieces of fruit.

The classic panna cotta is white, but some pastry chefs create real multi-colored and multi-layered masterpieces that are even a pity to taste.

French blancmange and German Bavarian cream are very similar to panna cotta. In the cuisines of different nations, you will find a variety of delicacies that will remind you of the dessert from Piedmont.

Choosing products for panna cotta

Experienced Italian chefs advise using leaf gelatin and natural vanilla in the pods, while the pods should not be dry, but soft and moist. Do not use vanillin powder or sticks for panna cotta. Carefully cut the pod and carefully scrape off the seeds from both halves with a knife. Some gourmets argue that if there is no natural vanilla, it is better not to put anything in the cream at all, so as not to spoil the taste. But you can argue with them. In the end, a very decent dessert is obtained with vanilla extract or sugar.

The best cream for this dish is Parmalat from 33% fat. They always beat well and behave predictably in cooking. However, they cannot be replaced even with very fat milk - the result will not be the same! But instead of milk, you can take any other tasty liquids, such as juices and syrups, the taste will not get worse. But never use homemade cream for panna cotta, as it turns into pure fat when heated.

Secrets of cooking panna cotta in Italian

If you don't have vanilla, feel free to throw aromatic green tea, lavender, chamomile, mint and any aromatic herbs into cream or milk. The light did not converge on vanilla like a wedge! Cognac, chocolate and coffee add spice to this dessert, but if you replace sugar with stevia, and gelatin with agar-agar, you get a dietary sweetness. Homemade panna cotta recipes also include cornstarch, which gives the dessert a thick texture.

Some confectioners soak gelatin in ice water to maximize its gelling properties. When using powdered gelatin, you need a little more water for soaking than for sheet gelatin. The most important thing is that after boiling, the cream has time to cool down to about 82-85 ° C, otherwise the panna cotta will not harden. Stir the swollen gelatin in the cream evenly until it is completely dissolved and do not whip so that the dessert does not lose its tenderness and softness. Sometimes housewives filter the mixture to remove undissolved gelatinous crumbs.

How to make panna cotta at home

This is a classic panna cotta recipe, and by following it, you can be sure that the dessert will always work out.

Soak 8 g of gelatin in a little ice water and let it swell - this usually takes about 3-4 minutes. If you are using powdered gelatin, pour 6 times more water into it by weight, that is, 48 g. In this case, the proportions are important, since you will have to use the gelatin directly with the liquid.

Take 250 g cream 35% fat, 125 g milk 3-5% fat and 40-60 g sugar. Add lime juice and zest for flavor and aroma. If you are used to cooking by eye, remember a simple rule - each next product is taken in proportions 2 times less than the previous one. Pour the cream and milk into a saucepan, add sugar, toss the seeds and halves of a vanilla pod into the cream and milk, and then put the saucepan on low heat. Bring milk and cream to a boil and strain.

Now take the gelatin out of the water, squeeze it out well and place in the cream that has slightly cooled to 85 ° C. Pour in powdered gelatin together with water. Stir the mass well with a whisk without whipping, let it cool slightly and pour into silicone molds or porcelain bowls. Put them in the refrigerator for 5-6 hours. Dip the mold in boiling water for a second and gently turn it over onto a nice plate. If you cook panna cotta in bowls, you can serve dessert directly in them.

Chocolate panna cotta: tastier than ever!

If you are a chocolate addict, this delicious dessert will suit your taste. Chocolate panna cotta can cheer you up even in moments of apathy and sadness. Try it and see for yourself!

Bring 250 g of full-fat milk to a boil in a saucepan, cool slightly and pour 250 g of 33% heavy cream into warm milk.

Soak 14 g of instant gelatin in 50 ml of boiled water at room temperature and leave for 7 minutes.

Melt 90 g of dark chocolate in a water bath and pour it over dairy products, add 90 g of sugar and a pinch of vanilla sugar to the mass for a pleasant aroma.

Now pour the dissolved gelatin into the creamy chocolate mass, put the saucepan over low heat and, stirring, wait until the gelatin dissolves. Never bring the mixture to a boil!

Pour the appetizing mass into bowls and cool in the refrigerator. Garnish with fresh raspberries and mint leaves. It turns out beautifully, elegantly and, most importantly, delicious!

Diet panna cotta: the waist is safe!

Do you know how to cook panna cotta that won't hurt your figure? Many dieters are hesitant to prepare this dessert due to the high fat content of the cream. Especially for those who are losing weight, a recipe for a dietary panna-cotta was created, which contains egg yolks and cornstarch instead of cream, and stevia instead of sugar. You will have to cook a little longer, but the result will be worth it.

Pour 2 tsp with water at room temperature. agar agar for about half an hour. Whisk 6 yolks and mix them with 600 ml of 0.5% fat milk, add 4 drops of stevia, 2 drops of vanilla extract and 4 tsp. cornstarch.

Beat the mixture with a mixer on a slow speed, then place it in a water bath and heat until thickened. The cream should boil a little, after all, raw yolks are used in it. Also bring agar agar to a boil and simmer for a minute. Pour agar-agar into milk cream and beat again with a mixer, pour the dessert into molds and refrigerate.

Garnish the low-calorie panna cotta with fresh strawberries and have fun!

Panna cotta with coffee for morning alertness

Coffee desserts are great for breakfast, because they not only help to cheer up, but also raise our vitality. Pour 15 g of gelatin with water in the proportions indicated on the package, brew 2 tsp. instant coffee 80 ml of boiling water or brew 80 ml of coffee in a Turk.

Mix 500 ml of 33-35% heavy cream and 50 g of sugar, heat them over low heat, when the cream becomes warm, throw the broken chocolate bar into them. While stirring the mass with a whisk, bring the cream to a boil, and the chocolate until completely dissolved.

Remove the saucepan from the heat, pour in the coffee and gelatin, stir well, pour into the molds and put them in the refrigerator.

Once the dessert is completely frozen, remove it from the molds and place on plates, decorating with chocolate.

Mango Panna Cotta: Tropical Paradise

And now we will be transported to the tropics and enjoy the summer with the taste of juicy and aromatic mango. Mix 350 ml of cream of 33% fat and 250 ml of full-fat milk, add 90 g of sugar, 1 tsp. vanilla sugar and a 2 cm piece of lemon zest. Put the mixture on the fire and pour 10 g of gelatin with a little water according to the instructions on the package.

While the milk and cream is heating, peel the mango, cut it into pieces and puree with a blender. Divide the milk mixture into two equal parts, remember to stir. Once the mixture boils, remove the lemon zest and add the mango puree to one half. Boil the mixture for 2-3 minutes, then pour gelatin into the milk and stir until it is completely dissolved. In this recipe, it is imperative to strain the milk-mango mixture so that there are no fruit and gelatinous pieces left - this will make the dessert more homogeneous and tender.

Pour the mango milk mixture into the bowls or tins, tilting them at an angle. Cool in refrigerator for 4 hours. When the dessert has set, pour the milk panna cotta into the molds and leave to set. Decorate the panna cotta right in the bowls with mango slices, add a green mint leaf for showiness.

The calorie content of panna cotta is 298 calories per 100 g of dessert. This is not much, so all losing weight with a sweet tooth can cook panna cotta from time to time and taste it, without feeling like strangers at the celebration of life. As a last resort, you have a dietary recipe that fits into a low-calorie diet. Especially good for slimming panna cotta with strawberries , raspberries or blackberries, although any fruits and nuts are combined with this dessert. Do you have favorite and proven recipes for panna cotta with photos? Share delicious discoveries with the readers of our site!

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. An uncomplicated classic panna cotta recipe made from cream, sugar and gelatin has been enriched with a variety of 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 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.

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 the varieties that are now replete with world cuisine. Knowing the original version, you can easily prepare a dessert that is perfect 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 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 over low heat and, while 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 after taking it out of the molds onto plates. If you've used cups or glasses, serving in them is quite 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 alcohol option for pairing with panna cotta is 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 components:

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 by using sauces for serving. We would like 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 undergo 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:

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;
Blancmange- a Sicilian dish of milk or cream with sugar, condensed with gelatin, starch or carrageenan, often flavored with almonds;
Custard (Crema pasticciera)- English milk-creamy sweet with chicken yolks. It is thickened with 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 solid place among the sweet dishes of your culinary piggy bank. Italian cuisine is so unique that it not only beckons to the stove to perform culinary feats, but is also an excellent argument in favor of a holiday in Italy. Live amicably, love boldly, travel easily and remember: "Don't open your mouth to someone else's honey, it's better to use your panna-cotta with a sauce of the fields!"

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Today I decided to delve a little deeper into the desserts of Italian cuisine. I present to you, a creamy panna cotta recipe with a photo 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, we continue to read the recipe further. 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. (bag)

7. Boiling for serving

Cooking method:

1. Gelatin for making 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 in 1 tsp. vanilla sugar.

6. Put on low heat and stir constantly. You do not need to boil the cream, just warm it up a little. You will see, it starts to soar, we immediately remove it from the fire. Otherwise, you can ruin the dish.
Italian chefs prepare this dessert to the boiling point, or rather, heat the composition to 89 degrees.

7. Add gelatin, which swelled for about 10-12 minutes.

8. Stir it well so that there are no lumps, then check with a spoon.

9. Take a silicone mold, pour the prepared liquid into it. Do this through a strainer, as foam or small pieces of undissolved gelatin can get in.

10. We send the form to the refrigerator for 2 hours, until it solidifies completely.

11. I have some cream left, I will pour it into glasses. So it will be more convenient for me to taste it later.

12. Panna cotta froze, which means you can start eating it instantly. I promise you, this dessert, you will not resist. All who resisted, write about it in the comments, let me look at you, heroes of sweet cuisine.

13. In order to remove it without violating its integrity, I recommend to immerse the mold in boiling water for a few seconds, then it is easy to remove the dessert.

14. I serve cooked panna cotta, you can use (whatever). In the 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! Thanks for reading, bye!

Video recipe for panna cotta with mango:

Who is Panna Cotta?

The traditional Italian dessert - "Panna cotta" - if you look at this delicacy, it immediately seems like an ordinary pudding, and this is the favorite sweet of Italians. No sweetness can match the creamy tower of caramel and fruit jam. The perfection of this dessert surprises many.

"Panna Cotta" is known to everyone in this sunny country, it amazes with its taste. It is made 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 "delicacy", and about 3 hours on jelly.

A simple milk treat with jelly, cream, vanilla and added sugar. It is not necessary to go to Italy to taste it, it is enough to know how to cook it. The structure of the mass should not be solid, 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 to itself. Treat your beloved with vanilla dessert and you will see a spark of gratitude in her eyes.

Chocolate panna cotta is more suitable for a good friendly evening, when you can sit with your loved ones and talk about intimate things.

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 to soften the texture. To prepare it at home, you need milk and cream with a high percentage of fat and fruit puree.

You can cook it with the addition of yogurt. It is believed that this is a dietary delicacy, not even spoil your figure! The low calorie content of about 200 kcal makes the delicacy the choice of those who watch their weight.

Panna Cotta Strawberry is a basic recipe with the addition of strawberries. You can also cook it with caramel, raspberry sauce, chocolate. Anise star, cinnamon is taken as decoration. 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 crème brлеlée made of high fat cream, eggs, and honey. The delicacy was packed and baked on a special heating device, turning on a slow fire, but 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 Panna Cotta classics were prepared in northern Italy, in Piedmont. Whipped cream and fish collagen were taken, a little vanilla for taste stimulation. Previously, it was baked, and later cooled. As a result, the delicacy was served with the addition of fruits and a glass of wine was brought to it.

There are other assumptions: it comes from the Langhe, becoming the invention of a woman from Hungary. They say the delicacy comes from French delicacies. Traditionally, 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 oil.

Previously, there was no hint of adding gelatin, but there was only advice to throw fish collagen there. At home, honey was always added to the classic recipe. Sugar required a lot of money, and the preparation of the dessert took place without it. Sugar was added later.

Several years have passed, in restaurants and at home, the Italian dessert began to be prepared, adding gelatin. The finished mass was not served in the oven, but served cold.