What is panna cotta? Classic panna cotta recipe. "Cooked cream" or panna cotta Panna cotta from milk recipe without cream

Ingredients

To make panna cotta you will need:

milk (any fat content) - 500 ml;

vanilla extract - 1 tsp (you can replace 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 (in pieces) and strawberry puree to it. 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 gelatin in advance in 2 tablespoons of warm water, 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 to a boil, turn off the heat.

Pour the resulting milk mixture into molds. Take the filled molds to a cold place. It is better to do this at night, because. the required time for solidification (approximately 6 hours).

When serving, it is necessary to overturn the mold and thus pull out the panna cotta. It is convenient to do this by substituting a form for 1 minute under hot water. Pour the sauce onto a plate and place the finished panna cotta directly on the sauce. You can decorate according to your taste.

Happy tea!

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.

• The present vanilla treat prepared only from fat 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.

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.

Ingredients:

• Cream 33% - 250 mg
• Milk - 150 ml
• Sugar - 100 g
• Vanilla sugar - sachet
• Agar-agar - 1.5 tsp

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 over berry sauce.

Panna cotta at home - a classic recipe

Ingredients:

• Cream 30% fat - 400 ml
• Gelatin - 25 g
• Vanillin - 1 sachet
• Sugar - 40 g
• Drinking water - 50 ml

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

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

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) intact.
5. When the dessert has hardened, pour strawberry puree into each glass and lay out fresh berries.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Every hostess wants to surprise her guests and, having prepared panna cotta at home using cream, vanilla sugar and strawberry sauce, she has every chance of doing so. Before you prepare a dessert, you should choose the option that you like best. If something can go wrong the first time, then further cooking will not be difficult. Attention should be paid and appearance panna cottas - in order for the delicacy to turn out like in a magazine photo, you will need to show patience and accuracy.

What is panna cotta

Not all dishes known in Russia were invented here. Panna cotta is an Italian dessert originating in Piedmont, northwestern Italy. It is a thickened cream made from dairy products and gelatin. However, cooks refer pana cotta to puddings more, not embarrassed to add various ingredients that are not typical for delicacy. Dessert can be served with berry sauce or mint leaves.

How to cook panna cotta at home

Recipes for sweets are appreciated by housewives for their simplicity and economy. To prepare panna cotta at home, almost any milk product present inside the refrigerator. Be sure to also have gelatin and vanillin. Before cooking delicious dessert, stock up on molds, because panna cotta should look beautiful and not fall apart.

Panna cotta recipes

Classics can quickly get boring: no matter how tasty the food is, variety is needed from time to time. The panna cotta recipe at home is good because each individual culinary specialist can adapt it for himself, observing the fundamental principles. There is scope for creativity here: put various additives, change cream for fermented baked milk. Experiments with panna cotta will only benefit the dish.

Classic recipe

• Time: 50 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 474 kcal per 100 g (for all recipes).
• Cuisine: European.
• Difficulty: medium.

Tenderness and airiness - this is what distinguishes panna cotta from other sweet delicacies. Minimum set cooking products is another huge plus! You can make panna cotta in a classic way for her from high-fat cream, gelatin and strawberry syrup. The dessert will already have a delicate creamy taste, but chefs advise adding natural vanilla and a couple of tablespoons of sugar.

Ingredients:

• fat cream - 210 ml;
• sheet gelatin - 10 g;
• milk - 210 ml;
• strawberry syrup - 20 g;
• sugar - 30 g;
• vanilla pod - 1 pc.

Cooking method:

1. Bring the cream mixed with milk and sugar to a boil.
2. Soak gelatin in cold water. Add it to the milk mixture after 7 minutes.
3. Remove vanilla seeds, transfer to milk.
4. Pour into molds, put in the refrigerator for 40 minutes.
5. Garnish with strawberry syrup.

Panna cotta from milk

• Time: 4 hours 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 452 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Boiled cream, which becomes a pleasant thick cream, is the basis traditional recipe pannakota. However, experienced chefs say that this ingredient can also be replaced with milk. It is important to wait until it gels: you may need more gelatin. Otherwise, there are no striking differences between a dairy dessert and a creamy one.

Ingredients:

• milk - 210 ml;
• dry gelatin - 2 tbsp. l.;
• yolk - 1 pc.;
• granulated sugar - 110 g;
• sour cream - 210 g;
• water - 2 tbsp. l.

Cooking method:

1. Immerse gelatin in hot water for 5 minutes.
2. Beat the yolk, mix with milk, bring to a boil.
3. Combine sour cream with sugar, transfer to milk, mix.
4. Add gelatin, achieve uniformity.
5. Divide the mass into molds, keep in the refrigerator for 4 hours.

From cream

• Time: 2 hours 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 486 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

If you want to be sure to get creamy jelly, do not deviate from the classics. Although the traditional dessert of cream and gelatin does not prohibit adding, for example, fruits. They will make the panna cotta more refined, adding an unusual note. Pay attention to citrus fruits - they are a priority. If you want to get a panna cotta beautiful like from a glossy photo, do not forget about the decor.

Ingredients:

• cream - 250 ml;
• dry gelatin - 3 tbsp. l.;
• granulated sugar- 2 tbsp. l.;
• vanilla sugar - 1 tsp

Cooking method:

1. Combine cream and both types of sugar and bring to a boil.
2. Pre-soaked in cold water, add gelatin gradually, stirring.
3. Strain, pour into molds and send to freeze in the refrigerator for 2 hours.

From ryazhenka

• Time: 3 hours 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

The sweet tooth has a hard time - fighting for a figure, they constantly have to limit themselves. Home-cooked sweet dishes differ slightly in calorie content from purchased ones. However, a tasty panna cotta can be made low-calorie by replacing heavy cream or milk with fermented baked milk. Its unusual, sour taste will only benefit the dessert.

Ingredients:

• ryazhenka - 440 g;
• gelatin - 10 g;
• honey - 3 tsp;
• water - 110 ml.

Cooking method:

1. Let the gelatin swell in cold water.
2. Put honey, heat the mixture until it dissolves.
3. After cooling, pour in the fermented baked milk, beat with a mixer.
4. Place the dessert bowls in the refrigerator for 3 hours.

From cottage cheese

• Time: 1 hour 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 303 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Another diet option Panna cotta implies the use of cottage cheese. Such a dessert will turn out even more airy. If small curd lumps are found inside the panna cotta, it's okay - it will become a kind of highlight. Often the delicacy is served in special bowls. The use of berries to decorate the final dish is welcome.

Ingredients:

• cottage cheese - 110 g;
• milk - 160 ml;
• gelatin - 1 tbsp. l.;
• boiling water - 1 tbsp. l.;
• powdered sugar - 2 tbsp. l.

Cooking method:

1. Whip the curd with powdered sugar and milk.
2. Add gelatin dissolved in boiling water.
3. Fill containers with a homogeneous mixture.
4. Refrigerate 1 hour.

Panna cotta with strawberries

• Time: 2 hours 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 227 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Strawberry syrup poured over the panna cotta plate is a must-have photo attribute on most menus. Berries are not present in the classic version, but this does not mean that they will be out of place. It is generally impossible to spoil this dessert with fruit and berry additives: they can be added depending on the personal preferences and wishes of the guests.

Ingredients:

• cream 20% fat - 210 ml;
• gelatin - 10 g;
• sugar - 110 g;
• strawberries - 200 g;
• cold water - 250 ml.

Cooking method:

1. Soak gelatin in 150 ml of water.
2. Stir the sugar in the cream, pour in 100 ml of water.
3. Boil for a quarter of an hour without bringing to a boil.
4. Transfer the gelatin.
5. Let the dessert spread out in forms for 2 hours to thicken inside the refrigerator.
6. Turn strawberries into puree, decorate them with a finished treat.

Banana

• Time: 1 hour 35 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 233 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Bananas are often included as part of desserts to make them even sweeter without overdoing them with sugar. Pannacotta, this trend is also not spared. Although the fruit is high-calorie, it gives a pleasant taste in combination with the creaminess of the delicacy. As a rule, bananas are crushed in a blender, turning into a puree. Less commonly, cooks cut them into small pieces.

Ingredients:

• banana - 2 pcs.;
• 10% cream - 110 ml;
• milk - 110 ml;
• gelatin - 5 g;
• sugar - 20 g;
• cinnamon - ½ tsp

Cooking method:

1. Bring the milk, cream and sugar to a boil while stirring.
2. Pour in pre-soaked gelatin.
3. Cut bananas, place in cream mixture.
4. Pour in cinnamon, beat everything with a mixer.
5. Forms with a dish should harden for 1 hour. Drizzle with chocolate sauce before serving.

Vanilla

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 426 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

The conciseness of the dish is what you often want to feel the most. The simplest unpretentious recipes often become the most beloved due to their unobtrusiveness. Having prepared vanilla panna cotta at home, you will get just such an option. You can use both vanilla seeds and extract. Or just buy vanillin in bags.

Ingredients:

• milk - 40 ml;
• fat cream - 320 ml;
• gelatin - 10 g;
• powdered sugar - 50 g;
• rum - 100 ml;
• vanilla pod - 2 pcs.

Cooking method:

1. Place milk with cream and sugar on fire.
2. Extract the seeds from the vanilla pods into the mixture. Boil.
3. Add rum, stir.
4. Stir in pre-soaked gelatin.
5. Strain the mixture, distribute into molds, put in the refrigerator for an hour and a half.

Chocolate

• Time: 5 hours.
• Servings: 3 persons.
• Calorie content of the dish: 634 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Chocolate attracts most sweet tooth. By adding it to panna cotta, you will immediately kill two birds with one stone: you will get creaminess and sweetness. For the recipe, hot chocolate or chocolate chips are suitable, which, when cooked, will disperse in milk or cream. To decorate such a panna cotta, as a rule, opposite color elements are used, for example, mint leaves.

Today I decided to delve a little into the desserts of Italian cuisine. I present to you a creamy panna cotta recipe with a photo step by step at home.

I am sure that many of you, and maybe you yourself, have never tried it. Well, it's time to solve this problem most not traditional ways. If you want to know how I will do it, continue reading the recipe below. And I'll start by listing the ingredients that will be part of the panna cotta.

Ingredients:

1. Gelatin - 15 gr.

2. Cold water - 160 ml.

3. Cream 20% - 500 ml.

4. Milk - 150 ml.

5. Sugar - 160 gr.

6. Vanilla sugar - 10 gr. (sachet)

7. Cooking for serving

Cooking method:

1. Gelatin for the preparation of an Italian dessert, you need 15 grams, we fill it with cold water. Stir, leave for 10 minutes to swell.

2. Pour 500 ml into a saucepan. 20% cream.

3. Add 150 ml. fresh milk.

5. Put 1 tsp. vanilla sugar.

6. Put on a slow fire and stir constantly. Cream does not need to boil, just warm a little. You will see, it begins to soar, we immediately remove it from the fire. Otherwise, you may spoil the dish.
Italian chefs prepare this dessert to a boiling point, or rather, heat the composition to 89 degrees.

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

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

9. Take a silicone mold, pour the finished liquid into it. Do this through a strainer, as foam or small pieces of undissolved gelatin may enter.

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

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

12. Panna cotta is frozen, which means you can start eating it instantly. I promise you, you won't be able to resist this dessert. Everyone who resisted, write about it in the comments, let me look at you, the heroes of the sweet kitchen.

13. In order to take it out without violating the integrity, I recommend immersing the mold in boiling water for a few seconds, then easily remove the dessert.

14. I serve ready-made panna cotta with jam, you can use (anything). In summer, when the gardens are full of berries and fruits, the best delicacy there will be something fresh rubbed with sugar.
That's all for me, bon appetit to you, and I ran to prepare new recipes! Thank you for your attention, bye!

Video recipe for panna cotta with mango:

What is Panna Cotta?

The traditional dessert of Italy - "Panna Cotta" - if you look at this delicacy, it immediately seems like an ordinary pudding, and this is the favorite sweet of Italians. With a creamy tower of caramel and fruit jam no sweets can compare. The perfection of such a dessert surprises many.

Panna Cotta is known to everyone in this sunny country, it amazes with its taste. It is prepared from cream and gelatin with the addition of berry, fruit, caramel or berry-fruit sauces. It takes no more than 20 minutes to prepare such a “goodies”, and it takes about 3 hours to make jelly.

A simple milk treat with jelly, cream, vanilla and added sugar. It is not necessary to go to Italy to try it, it is enough to know how to cook it. The structure of the mass should not be hard, springy, this is achieved by observing the proportions according to the recipe.

Vanilla panna cotta will appeal to children, it has a pleasant alluring aroma that attracts love. Treat your loved one to a vanilla dessert and you will see a twinkle of gratitude in her eyes.

Chocolate panna cotta is more suitable for a good friendly evening, when you can sit in the company of your closest ones and talk about the innermost.

Panna cotta with the addition of coffee, energizes, is perfect for energetic and hardworking people who set goals and achieve them.

Classic is the most popular. For its preparation, gelatin and cream are taken for soft texture. To prepare it at home, you will need milk and cream with a high percentage of fat content and fruit puree.

You can cook it with the addition of yogurt. It is believed that this is a dietary goodies, you can’t even spoil the figure! Low calorie content of about 200 kcal makes the delicacy the choice of those who monitor their weight.

Strawberry panna cotta is a basic recipe with strawberries added. You can cook it with caramel, raspberry sauce, chocolate. As a decoration, an anise star, cinnamon is taken. To diversify your holiday table, cook Strawberry cake and panna cotta will be just right.

Origin story:

For the first time, the Italian "Panna Cotta" had the name "cooked cream". It was not a cold dessert, like a creme brulee made of high-fat cream, eggs and honey. The delicacy was stacked and baked on a special heating device, turning on a slow fire, and it turns out that it tastes like baked cream. One difference is that you need to adjust the temperature and cooking time from time to time.

This recipe is rarely used, and the classic Panna Cotta was prepared in northern Italy, in Piedmont. Whipped cream and fish collagen were taken, a little vanilla for taste stimulation. It was baked first and then cooled down. As a result, the delicacy was served with the addition of fruits and a glass of wine was also brought to it.

There are other assumptions: it comes from Lange, becoming the invention of a woman from Hungary. They say the delicacy comes from French delicacies. According to tradition, where they like to add traditional Bavarian cream. There are also opinions that it comes from Sicily and is a kind of blancmange. The difference between panna cotta and blancmange is the use cow's milk rather than almond butter.

Previously, there was no hint of adding gelatin, but there was only advice to throw in fish collagen. At home, honey has always been added to the classic recipe. A lot of money was required for sugar, and the dessert was prepared without it. Later, sugar was added.

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