Panna cotta with raspberries. Vanilla panna cotta with raspberry sauce. Share on social networks

Raspberry panna cotta is only a little more difficult to prepare than regular panna cotta. Well, panna cotta with raspberries is made even easier - they throw raspberries into vanilla, and that's it. But raspberry panna cotta with berry puree added to the cream is, of course, more interesting in taste than just with single berries. And be careful, because the berries have a stupid habit of turning the cream around them pink. If panna cotta with raspberries stand beyond a certain time, it takes on a sloppy spotted appearance. The raspberry panna cotta does not have this problem, it is all evenly pink. Well, are you ready to do a couple of extra operations for this? I'm ready and I'll make them! Because then it will be both beautiful and tasty.

When preparing raspberry panna cotta, it is very desirable to use a red leaf or two along with regular gelatin. So the color of the finished dish turns out to be more beautiful, otherwise it will be pale. Since gelatin can be different, I will say right away that this recipe requires a slightly larger amount than 500 ml of liquid. But, for example, less than 600. Panna cotta should not be too dense.

Cut open the vanilla pod and scrape out the seeds.

We stir both the seeds and the vanilla halves in the cream, and put the cream on a quiet fire so that they are hot, but not boiling.

Soak the gelatin according to the instructions on the package. I have - in cold water 5 minutes.

Rub the raspberries through a metal sieve.

We dissolve sugar in raspberry puree over medium or low heat, and then squeezed out gelatin after soaking. The mixture should not boil.

From the cream we extract the halves of the vanilla pod, he did his job. Mix cream with raspberry puree.

Pour the resulting liquid into bowls, put in the refrigerator and wait for solidification.

You can serve raspberry panna cotta with raspberries and mint leaves.

By the way, if you have children and your kids love milk, I highly recommend including this most delicate dish in the baby food menu. After all, it contains only natural products - milk, cream, fresh or frozen berries. I cook this one with different berries, but panna cotta with raspberries is our favorite.

I often hear that many do not like this berry because of the presence of seeds in it. If they confuse you too, wipe the raspberries through a sieve, or squeeze the juice through cheesecloth, and prepare the top jelly layer on its basis. Well, or take other berries.

How to cook delicious panna cotta with raspberries

Ingredients:

• cream 10% - 200 ml.,
• milk - 200 ml.,
• sweetener - to taste (I used fructose),
• berries (fresh or frozen) - 200 gr.,
• gelatin - 4 gr.,
• water - 100 ml.

Cooking:

- take a bowl and pour 4 gr. gelatin. Pour a small amount of cold water, stir and set aside to swell

- pour a glass of milk into a saucepan, pour a glass of cream there, add a sweetener to taste and mix everything well

- Place the saucepan over medium heat and bring to a boil, stirring.

Remove from the stove, add half of the prepared portion of gelatin (leave the other half for the berry layer) and mix thoroughly. If you notice lumps of undissolved gelatin on the surface, strain the milk mixture through a sieve.

- pour the slightly cooled milk mixture into bowls or glasses for dessert and put it in the refrigerator to solidify

Berry layer for dessert:

- if you use fresh or frozen raspberries, then mash them with a fork first or pass through a blender. I used frozen and already grated raspberries

- pour 100 ml of boiled water into the berry mass and put on fire. Add sweetener to taste and bring to a boil, stirring. Remove from the stove, add the remaining portion of the finished gelatin, mix and let cool slightly

- carefully pour the berry mass into the bowls with a frozen milk layer and, almost ready panna-cotta, send it back to the refrigerator to solidify the top layer already

Decorate the finished dessert with raspberries with a sprig of mint and serve. Bon appetit, good health and good mood!

On a note: panna cotta can be made multi-layered (striped) by alternating the milky layer with the raspberry one. And you can also make berry layers (stripes) different if you cook them from several varieties of berries. In a word, turn on your imagination and surprise your household with culinary delights.

Panna cotta with mango: a video recipe for a delicious and healthy dessert

Recipe raspberry panna cotta:

Defrost the raspberries (do not drain the liquid), puree with a blender. Put on fire and bring to a boil.

Then wipe the hot raspberry mass through a sieve so that there are no unnecessary bones in the dessert. We need to get a homogeneous raspberry puree, which will be added to the cream with sugar. If you use strawberries, then you can skip this step and immediately use the strawberry puree for its intended purpose.

Put the cream on the fire, add vanilla and regular sugar, bring to a boil, remove from heat.

Pour water into a small ladle, add agar-agar, bring to a boil and, stirring, dissolve the agar for 1 minute. We recommend that you carefully study the recommendations for making jelly from your agar-agar, as it may differ depending on the quality and country of origin! It may be necessary to increase the amount of powder or the time needed to dissolve the agar in boiling water to achieve effective gelling properties.

Pour the dissolved agar-agar in a thin stream, stirring, into the warm cream.

Leave the cream to cool to room temperature.

At the very end, add raspberry puree to the cooled cream, mix with a whisk.

Pour into molds and let cool.

When serving, decorate the dessert with fresh berries and raspberry syrup.

Raspberry panna cotta on agar is ready!

Prepare the ingredients.

Pour the cream and milk into a small saucepan and add all the sugar.

To reduce the calorie content of panna cotta, instead of heavy cream, you can use less fat 20% cream.

Cut the vanilla pod in half and scrape out the seeds.

Place the pod along with the seeds in the saucepan with the cream.
Mix the cream and bring to a temperature of about 90 ° C over low heat (almost to a boil, but do not let it boil).

Remove the pan from the heat and let the cream stand for about 15-20 minutes - during this time the cream will absorb the vanilla flavor.
Remove the vanilla pod from the cream and, if desired, strain through a sieve (if the cream is very cold, warm it up).
Soak the sheet gelatin in a bowl of cold water for 5-10 minutes (or following the directions on the manufacturer's package).

Squeeze out the swollen gelatin well and add to the flavored cream.

Stir and make sure that the gelatin is completely dissolved.

Tip 1. If instead of sheet gelatin you use granular gelatin, it must first be soaked in 100 ml of cold water and allowed to swell for an hour. After swelling, add the gelatin to the hot cream, mix and make sure that the gelatin is completely dissolved. Strain the cream through a sieve.

Tip 2. The most important thing in panna cotta is to add so much gelatin so that the dessert turns out not to be rubber jelly, but the most delicate cream. Because gelatin is different and has different gelling strength, it is better to take the gelatin with which you have already worked.
Panna cotta can be served in two ways - choose the one that suits you:
You can pour panna cotta into beautiful glasses or bowls and serve dessert directly in them, when serving, pouring raspberry sauce. In this case, you don’t have to worry about gelatin and even slightly reduce its amount, because. the less gelatin, the more tender the panna cotta (but do not reduce the gelatin too much, otherwise the cream will not thicken))).
The second way: pour the dessert into portion molds, let it harden, and carefully turn it over onto a plate before serving.
In this case, a little more gelatin will be needed so that the dessert does not spread on the plate, but keeps its shape.
Therefore, if you have a new brand of gelatin and you haven’t checked it in your recipes before, it’s better to play it safe, and if you can’t carefully remove the dessert from the molds, give your favorite a glass of dessert;)

Put portion molds on a cutting board or tray (to make it easier to transfer the dessert to the refrigerator).
Lubricate the molds with odorless vegetable oil (any, except olive oil).
Pour panna cotta into molds and refrigerate for 6-8 hours.

“Cooked cream” or “boiled cream” is the name of the famous northern Italian dessert “Panna cotta”, made from cream, sugar and vanilla. I don't know if there is a dessert that tastes better than this? Surprisingly tender, with a velvety texture, with vanilla flavor, with fresh berries… What else do you need for a dessert?!

In Italy, this delicacy is considered a classic, and it is prepared in different ways. The main one, of course, is the classic version, this is vanilla panna cotta without any additives. Today we will cook it exactly according to this recipe. The only thing is that we will introduce some tasty variety in the form of fresh raspberries, which are already ripe and delight us with their fresh taste. You can also cook it with other berries. No less tasty it turns out with strawberries, blueberries, currants.

However, the coffee panna cotta, which is especially tasty with morning coffee, is no less popular. It is also very good with sweet viscous liquor. There are recipes with the addition of cottage cheese. I don’t presume to say that this is how they cook in Italy, I don’t know. But here we are, for sure. As well as loved by many

But panna cotta can be not only sweet, it is also made with cream cheese. And then it is decorated with olives, tomato, cucumber or other vegetables. Or added to salads.

Today we have a dessert - and we are preparing it, as already mentioned, with raspberries. Panna cotta is being prepared (let's call it that for simplicity, especially since we often call it that) very easily and also quickly. The whole process will take about 20 minutes. Agree that it’s pretty good for a delicious dessert. True, it will take time to cool it down. But at this time, you can do completely different things. I usually leave it to cool overnight. And in the morning, after breakfast, I serve it as a wonderful surprise for my household. Just what you need for a great start to the day!

Delicious panna cotta dessert with raspberries - step by step recipe

• cream 33% -300 ml.
• milk 3.5% - 300 ml.
• sugar - 3 tbsp. spoons (75 gr)
• gelatin - 1 tbsp. spoon (10 gr)
• cold water 60 ml.
• vanilla - 1 pod

For sauce:

• raspberries - 150 gr
• mint - 2 - 3 sprigs
• sugar - 3 tbsp. spoons (75 gr)
• water - 1/4 cup

Cooking:

1. Gelatin must be soaked in water in advance to swell. Swelling time may vary. It is best to follow the instructions on the package. Because, there is instant gelatin, there is the usual one, on which the time is 40 minutes. There is a sheet. For him, 15 minutes is enough time.

Therefore, carefully read the packaging, and follow the instructions. Better get a sheet one, there are no problems with it at all.

2. While the gelatin swells, let's prepare the "boiled cream". To do this, mix milk and cream. Just want to draw your attention to the fact that the cream must be fat, 33%. Milk is also not recommended for fat content below 3.5%. This is the basic rule for a real and delicious Italian dessert!

If the cream and milk are of a smaller percentage, then you will not get a real panna cotta! So do many pastry chefs.

Now some cafes serve panna cotta, but it has a completely different taste and a completely different texture. This is because they saved on cream. We do for ourselves, and of course we will not save.

3. Cut the vanilla pod in half with a very sharp knife, or even better, a blade. When purchasing vanilla, make sure the pod is soft and slightly moist. If the pod is dry, then there will be no benefit from it, it will not smell. Carefully scrape out the seeds with the back of a knife.

4. Add the pod itself and the seeds to the creamy milk mixture. We add sugar there. Place everything over medium heat and bring to a boil, stirring occasionally.

5. As soon as the mixture boils, it must be immediately removed from the heat. Cream is not recommended to boil.

6. Remove the vanilla pod and discard. If you want to remove the seeds, then prepare cheesecloth and a colander, or a fine sieve, in advance. Strain the mixture. Everything must be done quickly enough. We need to add gelatin, and it dissolves at a temperature of 85 degrees. Therefore, you should not hesitate, since it is no longer desirable to heat it up a second time.

7. Add gelatin and stir until completely dissolved.

8. Let the creamy mass cool slightly, then pour into molds. Forms for pankota can be used in different ways. You should immediately think about how you will serve dessert. There are two ways to submit. Or a ready-made and frozen dessert is laid out on a plate. Or served directly in the form in which they were prepared. There are special forms for serving desserts, or you can make it in an ordinary transparent glass.

If you want to serve it beautifully, on a separate plate, then use any suitable beautiful mold. Silicone ones work well too. They can be pre-lubricated with odorless vegetable oil. Then it will be much easier to get it. But, I confess, I do not practice it.

When the dessert is ready, then place the form for a few seconds in hot water, then cover it with a plate and turn it over.

9. Before pouring the mixture into molds, place them on a tray. This is necessary so that when they are transferred to the refrigerator, the walls of the form remain without smudges. This is in case you do not later flip the panna cotta. Aesthetic appearance is also very important.

When the mixture has completely cooled, place the molds in the refrigerator until completely solidified. Usually it takes 4-5 hours. I leave overnight. They say that in the morning you can eat sweets. So I cook for breakfast. In order not to think about extra pounds when you eat such a delicious dessert.

10. But in the morning you also need to cook berry sauce. It also prepares very quickly.

11. Wash the berries. Set aside a few large berries for garnish. Place the rest of the berries in a saucepan, add sugar and water. Bring to a boil over medium heat and cook for 3 minutes. Then remove from heat and cool.

12. Wipe the berries through a fine sieve.

13. Get this raspberry sauce.

14. Get the chilled panna cotta out of the refrigerator. Drizzle it with raspberry sauce.

15. Top with whole berries and mint leaves. You can put it in the refrigerator for another 20-30 minutes.

16. Serve on the table in all its glory, and eat with great pleasure and pleasure!

And it won't work any other way. The taste of panna cotta is simply divine, the texture is delicate, velvety. In combination with fresh raspberries - the most beautiful fresh note of a warm summer is added! About such a dessert, you can say in three words - "Well, very tasty!"

• There are different recipes for making panna cotta. There are recipes where it is cooked only on cream, without adding milk. I cook with milk so that it is not very high in calories. If you decide to cook it only with cream, then replace the milk with cream.
• There are recipes where, for example, 2 parts of cream are added, and only 1 part of milk. In this case, the calorie content is somewhat reduced.
• Recently, on the Internet, you can find recipes in which yogurt is used instead of cream, and sour cream is also added. Why not? I myself love to experiment.
• the amount of sugar also varies. We are not strong fans of it, so I did not add much of it.
• it is believed that when preparing panna cotta, only natural vanilla in the pod is needed. But I believe that if there is none, then this should not stop anyone from preparing it. If you did not find a vanilla pod, then add vanillin or vanilla sugar. Maybe in this case it will not be called panna cotta, but the dessert will still turn out delicious. Many people cook, and nothing, they eat it with no less pleasure than with lamb.
• and in general, instead of vanilla, you can flavor the dessert with lemon or mint zest.
• gelatin is recommended to take sheet. It is believed that it is free of impurities, more pure. This allows you to get a more “clean” vanilla smell.
• you can’t “overdo it” with gelatin, otherwise the panna cotta will turn out to be “rubber”. But if you are cooking, and you know in advance that you will turn it on a plate, then you can increase the amount quite a bit. To make it easier to get it out of the mold.
• everyone already understood about the submission. Either we get it out of the mold, or we serve it in it.
• You can store the finished dessert in the refrigerator for 2-3 days. And if you freeze it (blasphemy, of course), then you can store it for a month.

And now a short video on how to cook panna cotta according to the simplest recipe.

So that you have a choice of what to cook - let's take a quick look at how to prepare coffee panna cotta. It's better when you have a choice.

Coffee panna cotta with chocolate sauce

Let's change the recipe a little for clarity of how you can change it.

We will need (for 4 servings):

• cream 33% - 370 ml.
• milk 3.2% - 150 ml.
• sugar - 75 gr. (3 tablespoons)
• strong coffee (espresso) - 80 ml.
• gelatin - 1 tbsp. spoon, or 3 leaves (leaf)
• bitter chocolate - 100 gr.

Cooking:

• soak gelatin, laying out one sheet at a time. Or soak regular gelatin according to the instructions
• brew strong coffee, let cool
• put the cream with sugar in a saucepan on the fire and bring to a boil. We're filming right here.
• Melt chocolate in a water bath
• add a few tablespoons of cream to the chocolate so that the chocolate becomes the same consistency as cream
• add the chocolate mixture to the cream, stir
• squeeze the gelatin, drain the water. Leave powdered gelatin with water
• add gelatin to part of the creamy-chocolate mass, mix. Remember that you can not hesitate. Gelatin dissolves well at a temperature of 85 degrees.
• when the gelatin dissolves, pour the resulting mass back and mix the contents
• adding cold coffee
• pour content into forms
• put in the refrigerator for 6-7 hours, and preferably at night
• we serve, as already described above, in one of the ways.
• decorate as fantasy tells

This dessert is obtained with exquisite taste and aroma. With a very soft, velvety texture. It cooks fast and eats even faster.

I hope that now no one will have any difficulties in preparing a real delicious panna cotta. You can see for yourself how simple and accessible everything is. After all, it is not for nothing that they say that everything ingenious is simple! This is true.

I would be very grateful for your comments on how it turned out. I really want everyone to learn how to cook such a delicious dessert. Then we will all enjoy its taste together. And it is not at all necessary to go to Italy for this, to Piedmont, a place where they came up with the most delicious dessert of our time - panna cotta!

Bon appetit!