French Pannacotta. How to easily and quickly cook panna cotta at home: recipes

This summer I was lucky to visit Italy for the first time, and my admiration for this country increased even more after everything I saw. The minimum program for the trip was to try all the famous Italian desserts, and panna cotta (Italian Panna cotta - "Cooked cream") was no exception.

I have made this dessert before, but I was interested in trying panna cotta “in the natural habitat”, made from local products.

The Italian panna cotta turned out to be a little different from what I cooked at home, the annotation for the menu in English contained the composition: cream, milk, gelatin. There was very little gelatin, because the dessert was “shaking on the plate” and there was no natural vanilla in the sticks.

But the very consistency of the panna cotta was amazing, and upon arrival home, the first thing I did was to repeat the famous Italian dessert. Panna cotta in the restaurant was served to us with berry jelly, so I decided to cook it too.

As far as I understand, in Italy the panna cotta recipe is about the same as our borscht recipe - each housewife has her own one and only. But still in all the restaurants I came across it about the same.

Recipe verified to the gram

It didn't work the first time, and not even the second. The whole secret was in the ratio of buttercream and gelatin. But the result was worth it!

When making panna cotta, it is very important to use the exact amount of gelatin. You need to measure gelatin not in bags or sheets, but in spoons or grams.

If you are going to cook panna cotta, write down the recipe:

Need Ingredients

For panna cotta:

• Cream from the market 250 ml.
• Milk 250 ml.
• Sugar 80 grams
• Vanilla optional

Instead of cream from the market and milk, you can use 10-15% cream from the store in the amount of 500 ml!

For berry jelly:

• Concentrated berry compote (or juice) 500 ml.
• Gelatin powder 3 teaspoons (15 grams)
• Sugar to taste

Cooking step by step

First of all, we breed gelatin for panna cotta in a cup warm water(about 50 ml.) And put on water bath. In this way, gelatin will never overheat and lose its gelling properties. You can forget about gelatin and not worry that the mixture will overheat.

For panna cotta, mix sugar, milk and cream in a saucepan.

We put on medium heat and warm up so that the cream dissolves in milk. The mixture must never be boiled. It is enough to heat to a hot state (try with your finger) and remove from heat.

If the panna cotta is overheated, we get a dessert with a "mealy structure." This has happened to me a couple of times, so it's better to underexpose than overexpose on fire.

We are waiting for the cream-milk mixture to cool, and pour in the gelatin.

Mix well with a spoon and pour into molds. Place in the refrigerator for at least 1 hour until the dessert is completely set.

Cooking berry jelly

We breed gelatin in the same way as for panna cotta. Pour gelatin in a cup with warm water, and put in a water bath. We are waiting for the gelatin to completely dissolve in water.

We warm up the berry compote or juice a little, and add gelatin.

Mix well, and pour over the already frozen panna cotta.

We send the dessert to the refrigerator until the berry jelly solidifies.

Gentle and delicious dessert from cream, sugar and vanilla was born in northern Italy, in the Piedmont region. This culinary masterpiece Very beautiful name- panna cotta, which in Italian means " boiled cream". If you have tried real Italian panna cotta, you will never forget its taste. This is a real culinary shock and a celebration of life! However, it is unlikely that anyone will be happy 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 looks!

How to cook panna cotta away from Italy

Unfortunately, in Russia they rarely know how to cook the right panna cotta, and most often it turns out to look like rubber jelly. The Italian dessert is very soft, delicate, it is more like a cream pudding or ice cream, with a velvety surface on the cut. If the cut is even and smooth, this is not panna cotta, but still jelly.

This delicacy is made from cream, milk, sugar, vanilla and gelatin. Cream with sugar and vanilla is heated over low heat and boiled 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, decorating the dessert with spices, berries or pieces of fruit.

The classic panna cotta is white, but some confectioners 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 kitchens different peoples you will find a variety of treats that will remind you of a dessert from Piedmont.

Choosing products for panna cotta

Experienced Italian chefs it is advised to use sheet gelatin and natural vanilla in pods, while the pods should not be dry, but soft and moist. Do not take vanillin powder or sticks for panna cotta. Carefully cut open the pod and carefully scrape 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 into the cream at all, so as not to spoil the taste. But you can argue with them. In the end, even with vanilla extract or sugar, you get a very decent dessert.

Most best cream for this dish - Parmalat from 33% fat. They always beat well and behave predictably in cooking. However, replacing them will not work even with very fat milk - the result will not be the same! But instead of milk, you can take any other delicious liquids, such as juices and syrups, the taste will not be worse from this. But never make panna cotta with homemade cream, because when heated, it turns into pure fat.

Italian panna cotta secrets

If you do not have vanilla, feel free to throw in cream or milk fragrant green tea, lavender, chamomile, mint and any fragrant herbs. On vanilla, the world did not converge like a wedge! Cognac, chocolate and coffee add piquancy to this dessert, but if you replace sugar with stevia and gelatin with agar-agar, you get dietary sweetness. In recipes for panna cotta, which are intended for home conditions, there is also corn starch giving 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. You should evenly stir the swollen gelatin in the cream until completely dissolved and do not beat so that the dessert does not lose its tenderness and softness. Sometimes housewives filter the mixture to remove undissolved gelatin crumbs.

How to make panna cotta at home

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

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

Take 250 g of 35% fat cream, 125 g of 3-5% fat milk and 40-60 g of 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 the sugar, toss the seeds and vanilla bean halves into the cream and milk, and then heat the saucepan over low heat. Bring milk and cream to a boil and strain.

Now remove the gelatin from the water, squeeze it well and place it in the cream that has slightly cooled to 85 ° C. Pour powdered gelatin 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 for a second in boiling water and carefully turn it over onto a beautiful plate. If you cook panna cotta in bowls, you can serve dessert directly in them.

Chocolate panna cotta: it doesn't taste better!

If you are a chocolate addict, this delicious dessert you will like it. Chocolate panna cotta is able to cheer up even in moments of apathy and sadness. Try it - and see for yourself!

Bring 250 g of fat milk to a boil in a saucepan, cool slightly and pour 250 g of 33% fat 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.

And now pour the dissolved gelatin into the creamy chocolate mass, put the saucepan on a slow fire and, stirring, wait for the gelatin to dissolve. Never bring the mixture to a boil!

Pour the appetizing mass into bowls and cool in the refrigerator. Decorate the dessert 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 a panna cotta that won't harm your figure? Many women who are on a diet are hesitant to prepare this dessert because of the high fat content of the cream. Especially for those who lose weight, a dietary panna cotta recipe was created, which instead of cream includes egg yolks and corn starch, and instead of sugar, stevia. You will have to cook a little longer, but the result is worth it.

Fill with water at room temperature 2 tsp. agar-agar for about half an hour. Beat 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. corn starch.

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

Decorate low-calorie panna cotta with fresh strawberries and enjoy life!

Panna cotta with coffee for morning vigor

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 ratios 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 heavy cream 33-35% and 50 g of sugar, heat them over low heat, when the cream becomes warm, throw in a bar of chocolate broken into pieces. While stirring 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, mix well, pour into the molds and refrigerate.

As soon as the dessert has completely hardened, remove it from the molds and put it on plates, decorating them with chocolate.

Mango panna cotta: a tropical paradise

And now we will be transported to the tropics and enjoy the summer with a touch of juicy and fragrant mango. Mix 350 ml of 33% fat cream and 250 ml of full fat milk, add 90 g of sugar, 1 tsp. vanilla sugar and a piece of lemon zest 2 cm long. 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 are heating, peel the mango, cut it into pieces and puree it with a blender. Divide the milk mixture into two equal parts, do not forget to stir it. Once the mixture boils, remove lemon peel and add mango puree to one half. Boil the mixture for 2-3 minutes, then pour the gelatin into the milk and stir until it is completely dissolved. In this recipe, be sure to strain the milk-mango mixture so that there are no fruit and gelatin pieces left - this way the dessert will turn out to be more uniform and tender.

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

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

Panna cotta is a delicate and airy Italian dessert made from cream, sugar and vanilla. The name translates as cream jam. Such butter cream goes well with berries, fruits and chocolate. The traditional panna cotta classic recipe is milky white. If desired, it can be made colored by dissolving gelatin in sweet fruit syrup, juice or chocolate.

This panna cotta recipe is basic and works well for holiday menu, because the panna cotta looks very beautiful and elegant and can be prepared in advance and stored on the shelf of the refrigerator until serving. Prepare this dessert for your family and friends, I'm sure they will love it!

Ingredients:

• 500 ml 10% cream
• 80 g sugar
• 3 tsp gelatin
• 1 packet vanilla sugar or a pinch of vanilla

For the berry layer:

• 250 ml berry juice
• 2 tsp gelatin
• berries for decoration

How to make panna cotta dessert at home:

Pour gelatin for panna cotta into a bowl or cup, add 50 ml of warm (not hot) water to it and put it in a water bath. Stirring, we will keep it in a water bath until completely dissolved.

Thanks to this method, gelatin will disperse well and will not lose its properties.

Pour cream with a fat content of 10% into a saucepan.

Let's add granulated sugar, mix and put the pan on a slow fire. While stirring the mixture with a whisk, heat it up so that the cream becomes hot and the dry ingredients are completely dissolved.

The main task is not to overheat the cream, otherwise they will delaminate and the panna cotta will have a “powdery structure”. Therefore, it is better not to heat the cream for too long, following the panna cotta recipe at home.

Let the butter mixture cool until it is warm. Then add vanillin or vanilla sugar for flavor. Add gelatin and mix thoroughly so that it combines well with the rest of the ingredients.

Now pour panna cotta into glass cups or bowls. Let's cover cling film and put it in the fridge for at least an hour to set.

When the cream and gelatin panna cotta thickens, cook berry jelly. To do this, pour the juice or concentrated berry compote into a ladle and heat it up.

Dilute the gelatin again with warm water and let it swell and completely dissolve in a water bath.

Mix juice with gelatin. We will fill them with an already frozen panna cotta.

Panna cotta is a delicate, airy dessert that originated in Italy. Its constant ingredients are gelatin and cream. Thanks to the latter, the dessert got its name, because literally “panna cotta” is translated as “boiled cream”.

Another obligatory ingredient of the dish is gelatin, which used to be replaced by fish bones. Despite its simplicity, panna cotta has become one of the famous and beloved desserts that are popular all over the world.

How to cook panna cotta

An exquisite Italian panna cotta is prepared simply and even the most inexperienced culinary specialist can handle it. There are quite a few cooking options, but most are based on the classic recipe and differ in ingredients that enrich the creamy taste.

The classic panna cotta is made only from cream. To reduce the fat content of the dish, cream began to be mixed with milk. This does not affect the taste of the dessert.

You will need:

• cream with a fat content of 18 to 33 percent - 500 ml;
• - 130 milliliters;
• natural vanilla pod;
• instant gelatin - 15 gr;
• water - 50 ml;
• fresh or frozen strawberries - 150 gr;
• sugar to taste.

Pour the cream and milk into a ladle or small saucepan, add sugar to them. Remove the vanilla bean seeds and add to the cream. Put the ladle on a slow fire and heat the liquid to 70 °. While the mixture is heating, combine the gelatin with cold water, stir and pour in a stream to warm cream. Stir the mixture and let it brew and cool slightly. Pour the creamy mass into molds and send to the refrigerator. After about 1-2 hours, the panna cotta will thicken and become suitable for consumption.

Sweet sauces, berries, fruits, jams, melted or grated chocolate and crumbled cookies will be a great addition to the dish. Combined with panna cotta strawberry topping. To prepare it, place fresh or frozen strawberries with sugar in the bowl of an immersion blender and blend.

Dip molds with frozen panna cotta for a few seconds in hot water, pry off the edges of the dessert with a knife, cover with a plate and turn over. Dessert should be removed. Drizzle with strawberry topping and garnish with berries.

Fans will love the delicate panna cotta.

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.

Well, otherwise, the recipes are very democratic and involve freedom of action, but following the basic rules.

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 variants of this dish, but most of them are based on classic version. They differ 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:

1. Pour cream and milk into a bowl and add sugar.
2. Remove the seeds from the vanilla pod and add to the cream.
3. Set the ladle on a slow fire and heat to 70 ° C degrees.
4. 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.
5. Pour the creamy mixture into molds and refrigerate for 1-2 hours.
6. 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.
7. Complement it with sweet sauces, jams, berries, fruits, grated or melted chocolate.

If you plan to serve sweets on 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

Cooking:

1. Mix milk with cream, sugar, vanilla and agar-agar.
2. Place the saucepan on the stove and, stirring constantly, bring to the boil until the first bubbles appear. After, turn off the fire.
3. 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.
4. 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 experienced chef. However, this is not the case at all, 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

Cooking:

1. Pour gelatin with warm boiled water and stir.
2. Mix cream, vanilla and sugar in a saucepan and put on the stove to heat up.
3. Pour the diluted gelatin into the heated mixture and immediately mix everything thoroughly so that no lumps form.
4. Pour the resulting mass into molds and refrigerate until completely solidified.
5. 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

Cooking:

1. 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.
2. Pour gelatin with warm water and stir.
3. Pour the gelling mixture into the cream, stir and cool slightly. Pour the mixture into glasses and refrigerate.
4. Twist half a serving of strawberries or remember with a fork, and leave the rest of the berries (smaller ones) whole.
5. When the dessert has hardened, pour strawberry puree into each glass and lay out fresh berries.