Berry Pannacotta. "Cooked cream" or 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 versions of this dish, but most of them are based on the 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 mistakenly believe that classic recipe It is impossible to cook panna cottas on your 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 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) intact.
5. When the dessert has hardened, pour strawberry puree into each glass and lay out fresh berries.

What is this wonderful dessert? Where did he come from to us? Why are its names slightly different from each other, and which one is correct? How to prepare a classic recipe? There are so many questions - and all you need to get the right answers.

So what would be right? Panna cotta, panna cotta, or panna cotta?

They say the name of this is translated from Italian, something like "boiled cream or boiled cream." The Italians give the only correct spelling of this dish in Russian - Panna Cotta. If you request this particular phrase in online translators, we will get the answer “cooked cream”. So we were not far from the truth.

However, in search engines, recipe-hungry housewives and culinary specialists request dessert in different ways - Panna Cotta, panna cotta, panna cotta, panna cotta and in other interpretations. And the search engine will always suggest good options preparing this recipe. And what, you ask, the difference, how to call it? What if the end result is that delicious Italian specialty dessert recipe? Got the name figured out. Let's start cooking the classic Panna Cotta or panna cotta)).

Classic panna cotta

For her, we need: high-fat cream (half a liter), vanilla, sugar (50 grams), gelatin (preferably leaf, then three leaves or a bag of regular), any syrup (classic - maple, caramel) and berries to decorate dessert.

Pour gelatin with water to swell. We put it aside. Pour the cream into a saucepan, add a vanilla pod to the contents or instead of a pod on the tip of a knife, vanilla. Bring the cream to a boil, cook them for 10 minutes (over low heat!).

Remove from heat, remove vanilla pod. Add gelatin, stir to dissolve everything in cream. Pour into molds, put in the cold for three hours. As the product hardens, put it on a plate from the mold, pour syrup on top, decorate with berries.

Drizzle panna cotta with chocolate sauce. In addition to berries, it can be decorated with pieces of fruit, chopped nuts. Classic panna cotta - cream or white. However, if desired, it can be made multi-layered, different shades of gelled layers.

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. Interestingly, then gelatin is an important ingredient this dish, were replaced with fish bones. The delicacy has gained popularity all over the world, has received many different modifications.

step by step recipe

It has classical basis. 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. Classic variant dishes gives a lot of room 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 able to 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 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 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 to cream a large number of granulated sugar, vanilla.

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.
Castard - alternative name custard. The composition is very similar to panna cotta. Taste qualities less tender.

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 a soft green hue, use spinach juice, for of blue color fit red cabbage. 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 deal with 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.

Delicate, tasty, melts in your mouth and shimmers so beautifully with the smoothness of the milk filler. Yes, yes, this is a favorite panna cotta. The Italian dessert is a delicacy that makes anyone feel like royalty.

In the photo, the dessert looks not only appetizing, but also complex, masterpiece, expensive. In fact, Panna cotta recipe is available to any hostess. The whole difficulty lies in the attention to detail during cooking.

So to create Italian food panna cotta you will need the ingredients that make up the recipe:

• Cream
• Milk
• Sugar
• Yolk
• Gelatin
• Fruit or syrup

First of all, pay attention to gelatin, which every housewife usually has on hand. If you eat an ingredient that is familiar to you, the behavior of which has already been observed more than once, then everything is in order. But if you decided to do something new for the preparation of panna cotta and took French gelatin for the recipe, be careful. More than once even best chefs encountered such a problem as a misunderstanding of the behavior this product. At first, he does not manifest himself in any way for several hours, and then suddenly begins to freeze the liquid tightly. So, with the dosage you need to be careful.

Important Point #1

In order not to spoil the panna cotta, try to prepare a jelly dessert from any juice with the minimum proportions according to the recipe. After you make sure that the jelly seizes the liquid as required by the recipe, you can safely proceed to the preparation of the Italian delicacy.

Important Point #2

Fat milk in this case will not replace cream. You will have to buy exactly the individual products - both milk and cream are different components needed to make a dessert. So, if you want to make a dessert the way it looks in the photo, you should listen to a tried and tested recipe.

The egg yolk in panna cotta serves as a flavoring addition. He gives dessert pleasant taste slightly reminiscent of creme brulee.

Cooking dessert

To prepare the dessert, you will need 2 cups of very heavy cream (15% or more) and 1 cup of the delicious and freshest low-fat milk (0-2%). If the selected container seems small to you, increase the dosage by 2 times more at the rate of 1 cup of cream for half a glass of milk. If you buy vanilla, banana or, for example, coconut milk, then get a panna cotta with original taste. My family likes such "decorations" of taste delights.

Further. Divide 5 grams of gelatin for each glass of the mixture that came from milk and cream. This should be enough for the dessert to set perfectly to the desired consistency. Divide one egg yolk into three glasses. It is convenient to divide the yolk with a teaspoon. If it seems to you that the yolk is not enough ... do not add more - one is enough. Egg panna cotta tastes worse than real panna cotta.

We use only white and fine sugar in the dessert so that it can dissolve faster. You can also add the following ingredients to the mixture at your discretion:

• Lemon (zest)
• Cinnamon
• sweet spices
• carnation
• Cardamom
• Ginger

But we warn you. Don't overdo the seasonings. Each glass requires no more than half a teaspoon of delicious spices.

Heat up and add gelatin

Now the most important thing. Cooking tips - how to make panna cotta at home as tasty as in a "chocolate box".
Separate one glass from the total mixture and soak the desired portion of gelatin in it. Leave this glass aside for about an hour.

Pour the remaining milk and cream into a metal or ceramic bowl with high sides, add the sugar and spices prepared for this dessert. When you're done, place the panna cotta bowl in a larger saucepan and pour hot water between the sides.

Be careful. Water should somewhere reach half the height of the sides of the inner vessel. Now put the resulting "matryoshka" on the stove and heat it up. Stir occasionally and watch the sugar dissolve. After the mixture is hot, pour a little more than a glass from it, and instead add the one that already stands with gelatin.

From the reserved milk mixture, you will need a tablespoon of liquid to mix it with the yolk. With quick movements, we continue to mix the yolk with milk, adding more and more of it from the set aside glass to the bowl. The mass should be absolutely homogeneous.

Now the resulting egg mixture must be very carefully poured into the main bowl, which is on a steam bath in a saucepan. When mixing a glass of egg milk, beat the main mass without stopping and do not be distracted by any other actions. When your mixture is smooth again, remove the bowl from the saucepan and strain through a sieve. Dessert is almost finished. It remains to pour the dessert into molds, let cool and refrigerate for several hours.

Panna cotta sauce

While the dessert is solidifying, you can prepare the sauce, without which this dessert is not served in principle. The most practical and easiest way to decorate a panna cotta, as in the photo, is to pour melted chocolate over it. But for those who love elegance and also want to surprise their friends at the table, you have to work quite a bit more.

Melt 50 grams in a small saucepan over medium heat. butter and add 4 tablespoons of sugar, then send large pieces fresh fruits. It can be oranges, peaches or apricots, apples, berries. When the mass begins to “walk” around the pan, and the sugar dissolves completely, let the syrup cool and pour into molds into the finished dessert.

Classic panna cotta should be served directly from the refrigerator. In warm air, gelatin has the ability to float and melt, therefore small portions it is better to eat after serving, without leaving delicate dessert for later. Enjoy your meal!