6 recipes for panna cotta - the most delicate Italian dessert

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Classic, chocolate, coffee and even vegan panna cotta with coconut milk.

1. Classical panna cotta

The classic dessert is made from cream with the addition of milk, real vanilla pod, sugar and gelatin.

Most often, panna cotta is served with fruit puree or berry sauce. To do this, it is enough to puree your favorite fruits or berries with or without sugar and, if desired, grind through a sieve. Determine the amount of ingredients to your taste.

Using a classic recipe and experimenting with additives, you can create different desserts every time.

Ingredients

• 10-12 g of sheet gelatin;
• 100-150 ml of water;
• 1 vanilla pod;
• 500 g cream with a fat content of 33-35%;
• 250 ml of milk;
• 60–90 g sugar or powdered sugar.

Preparation

Fill the gelatin with cold water and leave for the time indicated on the package. As a rule, it swells in 5-10 minutes.

Cut the vanilla pod in half and scrape off the seeds with the back of a knife. Pour cream and milk into a saucepan, add sugar or powder, as well as seeds and the vanilla pod itself.

Place the saucepan over medium heat. Using a whisk, bring the mixture to the first bubbles and immediately remove from the stove. Remove the vanilla pod from the mixture. Strain through a sieve to remove the black vanilla seeds.

Cool the mixture slightly and squeeze out the gelatin. Add it to the mass and mix thoroughly until smooth. Do not shake the mixture too much, otherwise bubbles will appear and the dessert will not be uniform.

Pour the mass into silicone molds, glasses or bowls. Refrigerate for 4–5 hours until completely solidified.

2. Panna cotta with yoghurt and strawberry jelly

Jelly can be simply poured over panna cotta, or you can give the dessert an unusual shape. Feel free to replace strawberries with any other berries.

Ingredients

• 16 g of powdered gelatin;
• 100 ml of water;
• 1 vanilla pod;
• 250 g cream with a fat content of 33–35%;
• 160 g sugar;
• 250 g thick yogurt, such as Greek;
• 300 g strawberries;
• ½ lemon.

Preparation

Pour 8 g of gelatin into different containers and pour 50 ml of cold water into each. Stir and leave to swell for 10 minutes.

Cut the vanilla pod in half and scrape off the seeds with the back of a knife. Pour the cream into a saucepan, add the seeds and vanilla pod and half the sugar.

Place the saucepan over medium heat and bring to a boil, stirring occasionally. As soon as the first bubbles appear, immediately remove the mass from the stove. Remove the pod and - if desired - strain the mixture through a sieve.

Add 8 g of swollen gelatin and mix thoroughly until smooth. Add the yogurt and blend through the mixture.

Place panna cotta glasses at an angle. You can insert them into muffin tins at an angle. Or, gently place them in a baking dish, propping up the glasses with a towel and leaning them against the walls. The main thing is that the glasses do not fall.

Fill the glasses with the creamy mass about half and put in the refrigerator for 4-5 hours until it solidifies completely.

Put the strawberries, the remaining sugar, finely grated zest and lemon juice in a saucepan. Place over medium heat and bring to nearly a boil.

Punch the berries with a blender, combine with the second part of gelatin and beat again. Cool the mixture and pour it into the glasses with the frozen panna cotta. You can also add it at an angle or put the glasses straight.

Put the dessert in the refrigerator for another 4-5 hours to set the jelly.

3. Chocolate panna cotta with chocolate sauce

The delicious taste and aroma of this dessert will not leave anyone indifferent.

Ingredients

• 5 g of powdered gelatin;
• 30 ml of water;
• 200 ml of milk;
• 360 g cream with a fat content of 33–35%;
• 2 tablespoons of sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract
• 240 g dark chocolate.

Preparation

Pour gelatin with cold water and leave to swell for 10 minutes. Combine milk and 200 g of cream in a saucepan, add sugar and salt and put on medium heat.

Bring to the first bubbles and remove from heat. Add vanilla extract and half of the broken chocolate and stir until smooth.

Add gelatin and mix thoroughly again. It should completely dissolve. Spread the mass into silicone molds, glasses or bowls and refrigerate for 4-5 hours.

Pour 160 g of cream into the remaining broken chocolate. Place the container in a steam bath and stir until the mixture is smooth. Serve the panna cotta with the cooled sauce.

4. Coffee panna cotta

Coffee lovers will definitely appreciate this dessert.

Ingredients

• 1½ tablespoon of instant coffee;
• 120 ml of water;
• 10 g of powdered gelatin;
• 360 g cream with a fat content of 33–35%;
• 100 g sugar;
• 1 teaspoon vanilla extract.

Preparation

Dissolve coffee in 60 ml of hot water. Dissolve the gelatin with the remaining cold water and leave to swell.

Pour cream into a saucepan and add sugar. Put on moderate heat and stir until the sand dissolves. When the first bubbles appear, remove the cream from the heat.

Add coffee and gelatin and mix thoroughly. Pour in the vanilla extract and stir again.

Pour the mass into silicone molds, glasses or bowls and refrigerate for 4–5 hours until completely solidified.

5. Vegetarian panna cotta on agar-agar

Agar agar is a vegetable analogue of gelatin. This panna cotta does not differ from the traditional one in taste, except that the structure turns out to be a little denser.

Ingredients

• 500 g cream with a fat content of 33–35%;
• 2 tablespoons of sugar;
• 1 teaspoon agar agar;
• 1 vanilla pod

Preparation

Pour cream into a saucepan, add sugar, agar-agar, seeds and vanilla pod. Put on medium heat and, stirring occasionally, bring the mixture to an almost boil.

As soon as the first bubbles appear, reduce heat to low and cook, stirring occasionally, for another 2-3 minutes. Remove the vanilla pod and - if desired - strain the mixture through a sieve.

Pour the mixture into silicone molds, glasses or bowls and refrigerate for 1 hour.

6. Vegan chocolate panna cotta with coconut milk

You can enjoy a delicious dessert even if you do not consume animal products at all.

Ingredients

• 400 ml of coconut milk with a fat content of 17-19%;
• 120 g of dark chocolate;
• 2 tablespoons of sugar;
• 1 tablespoon agar agar;
• 200 ml of water.

Preparation

In a saucepan, heat the milk to 70–80 ° C without boiling. Break the chocolate, pour in half the milk and mix thoroughly until the bar dissolves.

Put the remaining milk on the fire again, add sugar and agar-agar and mix thoroughly. Pour in water and bring mixture to a boil.

Remove from heat and mix immediately with chocolate paste. Pour into silicone molds, glasses or bowls and refrigerate for 30 minutes.

Read also ???

• 12 fruit and berry salads that are tastier than cakes
• 8 recipes for tender coconut cookies
• 15 creams that will make the cake tender and delicious
• How ice cream differs from gelato, sorbet and other frozen desserts
• 15 recipes for baked apples with nuts, caramel, cheese and more