Panna cotta. Panna cotta dessert recipe classic, chocolate, strawberry, milk, dietary. Classic Italian panna cotta recipe

Panna cotta is a delicate and airy Italian dessert made from cream, sugar and vanilla. The name translates as cream jam. This 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 well suited for a festive menu, because panna cotta looks very beautiful and elegant and can be prepared in advance and stored on the refrigerator shelf 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.

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. Cover with cling film and refrigerate for at least an hour to set.

When the cream and gelatin panna cotta thickens, prepare the 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 dessert that comes from Italy. Confectioners around the world recommend eating it in hot heat, because it turns out to be very light, airy and extremely tasty. If you want to please yourself with something sweet in the summer, then you will not find a better dessert than panna cotta. For those who follow their figure, panna cotta is also suitable. We will present the classic recipe for this sweet in detail in this article.

The origin of the Italian dessert "Panacota"

Panna cotta was invented by the confectioners of Piedmont, located in the northern part of the Apennine Peninsula. If we literally translate the word “panna cotta” from Italian, then we get the phrase “boiled cream”. It was this ingredient that was one of the main components of the preparation of this dessert. In addition to cream, were also used:

• a decoction of fish bones, which was used as a gelling agent;
• vanilla.

All these ingredients were mixed together and baked like creme brulee in a water bath. Hot panna cotta was not served. They always cooled it, and after that they only enjoyed it with a glass of red wine.

There are several other versions about the origin of panna cotta:

1. The dessert was invented at random by a Hungarian woman who simply overheated cream and milk.
2. Panna cotta is a type of Bavarian cream.
3. Panna cotta is a kind of blamange, which is prepared on the basis of not almond milk, but cow's.

Which of the above versions to believe in is a private matter for everyone. However, there is only one classic panna cotta recipe. We will present it to you in detail below.

Classic Italian panna cotta recipe

Ingredients you will need to make this dessert:

• 250 ml of heavy cream;
• 250 ml of fat milk;
• 80 g of sugar;
• 15 g of gelatin;
• vanilla sugar - literally a pinch.

The process of making panna cotta at home according to the classic recipe:

1. First you need to dissolve the gelatin. Simply pour the amount of gelatin indicated above into 50 ml of water and place it in a water bath.
2. In a separate saucepan, mix all other ingredients. Put it on medium heat so that the milk mass warms up and the cream completely dissolves in the milk. In no case do not allow the mass to boil.
3. Remove the milk mass from the fire and cool. Once it cools down, pour gelatin into it.
4. Mix everything well, and then pour into molds and place in a cold place for 60 minutes so that the panna cotta hardens.

In fact, that's all. After 1 hour, you will take out the panna cotta and you can already eat it, adding berry jelly, chocolate or any other topper that you like to it.

As you can see, the preparation of Italian pana cotta takes only 20 minutes. You just need to wait after that until the dessert hardens. From the amount of ingredients indicated by us, you can prepare at least 6 servings of sweets. The calorie content of this dish per 100 g is only 180 calories. You won’t be able to eat a lot of panna cotta because of its cloying and fat content, but you will get extraordinary pleasure.

Panna cotta recipe with photo is a dessert based on milk / cream, vanilla and sugar. For variety, you can add various fruits, coffee, cocoa, syrups and so on. The recipe is so simple that every novice cook can handle it.

Take note of a few tips:

• it is advisable not to bring the cream to a boil, otherwise the taste of the dessert will be slightly different from the original. It is recommended to warm up and then pour in the pre-diluted gelatin.
• it is better not to add too much gelatin to the dessert, the panna cotta should turn out tender and soft.
• sugar must be used fine so that it dissolves faster in the process.
• for cooking, take only heavy cream.

Panna cotta classic recipe

• heavy cream (200g)
• vanilla (1 tsp)
• sugar (half a cup)
• gelatin (20-30g) (the amount of the ingredient can be changed: it all depends on the consistency that you want to see on your plate).
• various berries for decoration

1. Pour the cream into a deep plate, add sugar, a pinch of vanilla and put it all on a slow fire. Dissolve gelatin in hot water, pour the resulting mass into warmed cream and mix.

2. Pour the resulting dessert into molds and refrigerate for two to three hours. After - we take out the dessert and decorate with berries / fruits. The cooking technology is very similar to the preparation of an equally delicious dessert -

Panna cotta recipe with photo step by step No. 2

• milk (50ml)
• cream (15-20%) 200ml
• vanilla sugar (10g)
• oranges (1pc)
• sugar (90g)
• gelatin (30g)
• optionally ground cinnamon (half a teaspoon)

Orange Syrup:

• orange (1/2pc)
• water (1 tablespoon)
• sugar (2.5 tbsp)

1. Pour gelatin into the bowl, pour in cold water (50 ml) and wait until the mixture swells up to 15 minutes. Next, squeeze the juice from the orange and divide it in half (one half will go to the panna cotta, the second to the preparation of the syrup).

2. Pour cream into a plate, add milk, sugar, cinnamon, mix and place on the stove. No need to boil, just heat, stirring constantly. Then pour in half of the orange juice and the swollen gelatin. Heat the resulting mixture further so that the gelatin dissolves completely. After - pour into molds, let cool, cover and refrigerate for a couple of hours. Note: in order for our dessert to easily move away from the walls of the mold, dip them in boiling water for a couple of seconds (or you can carefully cut along the edges of the mold with a thin knife).

3. In the meantime, make syrup: cut the orange peel into small pieces in a saucepan, pour juice + water, add sugar, place on the stove and cook the syrup until the first boil. After - reduce the power, boil for another 10 minutes and filter through a strainer. Before serving, pour over the panna cotta with chilled syrup, decorate with berries and sprinkle with cinnamon on top. All is ready!

Panna cotta recipe at home with photo No. 3 ("Striped" panna cotta)

• gelatin (1.5 tbsp)
• heavy cream (1 cup)
• milk (1 cup)
• cocoa (1 tablespoon)
• sugar (3 tablespoons)

1. Gelatin is diluted with cold milk and let it brew for 15 minutes to swell. Then pour cream into a saucepan, add sugar and put on fire. After a light boil, boil the cream for another 2 minutes, remove, pour the gelatin mixture and put it on the stove again. Note: Gelatin cream does not need to be boiled, otherwise the gelatin will deteriorate and not harden.

2. We make panna cotta with chocolate-white layers. Therefore, the resulting mixture is divided into two parts. Add cocoa to one and mix thoroughly, and leave the second white. We begin to collect our dessert. Pour white cream into the bottom of the glass, put in the refrigerator for 60-90 minutes. Then pour in the chocolate cream and place in the refrigerator. Again white cream and sprinkle with cocoa. This is such a wonderful and easy dessert that anyone can make. Happy cooking!

Air panna cotta recipe with photo No. 4

• cream (1 cup)
• milk (1 glass)
• kefir (1 glass)
• sugar (1 cup)
• oranges (1pc)
• gelatin (packaging)
• fruits/berries for garnish

1. We dilute gelatin with warm water and wait a few minutes (10-15 minutes) until it swells. Then pour cream, milk, vanilla, sugar into a bowl, mix and place on fire. Boil over low heat. Note: cut the vanilla pod into 2 parts, so the flavor will be even richer.

2. Grind the orange zest, strain some juice and pour kefir into this mixture. Whisk everything well. Add gelatin to the milk mixture, remove the vanilla and pour in the kefir-orange preparation. Pour the dessert into molds and refrigerate. Garnish with any berries/fruits you like.

Panna cotta recipe number 5

• heavy cream (20-25%) 180ml
• gelatin (12g)
• yogurt without additives (from 1 to 5% fat) 500ml
• sugar (2 tablespoons)
• powdered sugar (2 tablespoons)
• warm water (120ml)

Berry Sauce:

• any berries to your taste: raspberries, strawberries, blueberries, wild strawberries, etc. 300g
• sugar (2 tablespoons)
• lemon peel
• clean water (2 tablespoons)

Pour water into a plate, add gelatin and soak for up to 10 minutes to swell.

1. Pour cream into a saucepan (only 60 ml), add sugar, place on medium heat, heat slightly until the sugar grains dissolve and remove from the stove. Then pour gelatin, yogurt and beat everything well until smooth (5 min).

2. Pour the remaining cream (120 ml) into the blender, beat for 1-2 minutes, add powdered sugar and mix thoroughly until the mixture slightly increases (the process will take approximately 5-6 minutes). Pour this mixture into a bowl with yogurt preparation and mix. Pour panna cotta into molds and place in a cold place for 2-3 hours.

3. Let's prepare the berry syrup for now. Put the berries in a saucepan, add sugar, lemon zest and water. We place on medium heat, boil, boil the sauce for another 10-15 minutes and filter. When the dessert hardens, pour over the finished sauce and garnish with whole berries. Panna cotta recipe with photo is ready!

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 dilute the gelatin for panna cotta in a cup with warm water (about 50 ml.) And put it in a 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.

Any hostess can prepare such an exquisite dessert as panna cotta. For this, the tips and tricks in this article will come in handy.

Panna cotta - very delicious and delicate creamy dessert, cooked from cream and berry mass. Making your own panna cotta at home is not at all difficult. In addition, the dish does not require any special ingredients: absolutely everything can be bought at any supermarket at an affordable price.

For a classic panna cotta you will need:

• Sugar
• Cream
• Gelatin
• Berries
• Optionally you can use powdered sugar for decoration and vanilla in order to add flavor to the dessert.

IMPORTANT: Classic berries for making panna cotta are strawberries and raspberries. However, you can successfully use red currants, grated viburnum, cherries, blueberries, blueberries and others.

Cooking:

• A spoonful of gelatin should be poured into a small container, for example, a bowl. It should be poured with a third glass of clean cold water and left to swell for half an hour.
• Cream must be poured into a cooking ladle and put on a small fire. Sugar is poured into the cream and thoroughly dissolved, stirring with a whisk. You can’t bring the cream to a boil - they will curl up and the dish will not turn out.
• When the cream has warmed up and sugar has dissolved in them, the swollen gelatin is poured in and again: without ceasing to stir the cream with a whisk, dissolve the gelatin in them, without bringing to a boil.
• Prepare the berry mass: pour it into a blender and turn on the grinding mode. If you don't have a blender, you can use a meat grinder. Powdered sugar can be added to the berry mass for sweetness.
• The creamy mass is poured into serving molds (bowls, glasses, glasses) and sent to the refrigerator. After a couple of hours, it will “grab” and then its upper part can be covered with a layer of berry mass. The dish is ready.

Easy homemade dessert

Pannacotta violet: recipe, photo

The delicious panna cotta dessert is called “violet” only because it can visually resemble the lushly blooming white petals and the characteristic shape of this flower with its presentation.

For cooking you will need:

• Cream- 350 ml (their fat content must be at least 25%).
• Gelatin- 1 tbsp.
• Sugar- 3 tbsp. (You can add more or less sugar if you like.)
• Blackberry - 150 g (can be replaced with another berry)
• Powdered sugar- 2 tbsp.
• Mint- 1 sprig of fresh herbs.

Preparations:

• The cream is heated (not boiled) and the sugar dissolves in it.
• Gelatin is pre-filled with 4 tbsp. cold water and swell.
• The swollen gelatin is dissolved and thoroughly mixed in the cream that has not yet cooled down.
• The creamy mass is filtered from lumps of gelatin that could not dissolve, poured into molds (moulds for baking muffins or muffins are suitable), cleaned for an hour in the refrigerator.
• Berry sauce is being prepared: the blackberries are cleaned of tails, poured into a blender and ground. The finished mass can be filtered through gauze from the cake.
• After an hour, prepare a flat serving plate. Pour a small amount of sauce onto the bottom of the plate (you can draw patterns). Remove one panna cotta mold from the refrigerator.
• Dip the bottom of the mold for a few seconds in boiling water. The panna cotta will “leave behind” the edges and can be carefully laid out on a serving dish, directly on top of the sauce. Garnish the finished dish with fresh mint leaves.

Blackberry panna cotta

Panna cotta - recipe from Yulia Vysotskaya: photo

Julia Vysotskaya is a skilled culinary specialist whose recipes are distinguished by their special charm, originality and unusual solutions. So panna cotta from Yulia Vysotskaya is not just a delicious dessert, it is a fragrant and healthy dish for children and adults.

You will need:

• Cream- 1 cup (choose the fattest)
• Milk- 1 cup (also the highest fat content)
• Kefir- 1 cup (2.5% fat)
• Gelatin- 10 g (let swell in cold water, water 1/3 cup).
• Sugar- 100 g (adjust the sweetness yourself, add more or less sugar).
• Orange peel from one citrus
• fresh raspberries- a handful of
• Vanillin- 1 sachet

Cooking:

• Leave the gelatin to swell
• At this time, mix the cream with milk
• Vanillin dissolves in cream
• Cream with milk is put on fire and brought to a boil.
• Sugar dissolves in milk
• The zest must be grated on the smallest grater
• Everything is thoroughly mixed with zest
• Kefir is whipped for five minutes with a blender
• Add gelatin to milk mass
• Kefir is poured into the milk mass
• Everything is thoroughly mixed.
• Panna cotta is poured into molds
• Put the panna cotta in the refrigerator to harden for 3 hours and after the mass becomes denser, decorate it with fresh raspberries.

Yulia Vysotskaya's recipe

Pannacotta chocolate: recipe with photo

To surprise guests and loved ones, to diversify the festive table, the original recipe for chocolate panna cotta will help.

You will need:

• Chocolate- 100 g (tile or weight, always black).
• Sugar- 50 g (more or less, to taste)
• Vanillin or vanilla sugar - 1 sachet (optional, for flavor)
• Gelatin
• Full fat milk(2.5%) - 0.5 cup
• Heavy cream(30%) - 1.5 cups

Cooking:

• Chocolate is crushed with a grater or blender
• Chocolate should be poured into a container with a thick bottom (bowl, saucepan, stewpan).
• Cream, milk and sugar are added to chocolate, put on fire.
• Do not bring cream to a boil.
• The cream is heated to completely dissolve the chocolate.
• Remember to stir regularly with a whisk
• As the cream heats up, the gelatin will swell.
• Add gelatin to the mass and mix everything thoroughly again, without bringing to a boil.
• The finished mass must be poured into molds and sent to the refrigerator.
• After two hours, the dessert will harden and be ready to eat.

Recipe with chocolate

Pannacotta coffee: recipe with photo

You will need:

• Fatty cream(not less than 20%) - 0.5 liters
• Chocolate- 100 g (bar, definitely milky!)
• Coffee– 1 cup of espresso (about 80 ml of aromatic Arabica coffee).
• Sugar
• Gelatin- 1 sachet (about 12 g)

Cooking:

• Chocolate is rubbed on a grater, poured into a metal bowl with a thick bottom.
• Sugar and cream added to chocolate
• The mass is heated over low heat, not reaching a boil.
• The swollen gelatin is sent to the creamy mass and, thoroughly mixing it with a whisk, dissolves.
• Pour coffee into a homogeneous mass and mix
• The mass is poured into molds and sent to the refrigerator to solidify for two hours.

Recipe with coffee

Pannacotta from milk and cream: recipe

Panna cotta made from milk and cream is a delicate and very light dessert that will not harm the figure. It is very easy to cook it.

You will need:

• Milk- 1 cup (fat content 2.5%)
• Cream- 1 cup (fat content not less than 25%)
• Sugar- 0.5 cup (you can adjust to taste yourself: add more or less).
• Vanillin or vanilla sugar- 1 sachet
• Cinnamon- ¼ tsp
• Gelatin- 1 sachet (let swell in 1/3 cup of water).
• Berries and mint for decoration

Cooking:

• Milk mixed with cream
• Vanillin, sugar and cinnamon are added to the milk mass.
• The mass is put on a small fire and heated, not reaching a boil.
• Gelatin is poured into the hot mass and mixed thoroughly.

Recipe for milk and cream

Pannacotta dietary: recipe, photo

You will need:

• Milk- 200 ml. fat content 2.5%
• Corn starch- 2 tsp
• Sugar- taste
• agar agar- ½ tsp (pre-soak in water, a few tablespoons).
• Berries for decoration

Cooking:

• Milk should be boiled
• Starch and sugar dissolve in milk, mix thoroughly.
• Pour in agar-agar
• Pour the mass into molds, wait for solidification
• Decorate the finished dish with berries

dietary recipe

Italian Pannacotta: recipe with photo

For the original panna cotta you will need:

• Milk- 0.5 cup (2.5% fat)
• Cream- 0.5 cup (15% fat)
• Sugar– 40 g (regulate independently: more or less).
• Vanilla- 1 pinch
• Gelatin- 25 g (let it swell in 0.5 glass of cold water).

Cooking:

• Mix milk with cream, put on a small fire.
• Soak gelatin in water and let it swell.
• Add vanillin and sugar to the milk mass, dissolve.
• Pour in the gelatin
• Pour the mass into glasses or glasses, let cool.
• Decorate the finished panna cotta with topping or berry sauce, chocolate.

original italian recipe

Pannacotta raspberry, strawberry, orange: recipe

Panna cotta is a creamy dessert, very light and airy, similar to cream. It is usually served with berry sauce, fresh berries, caramel, powdered sugar and mint leaves.

Raspberry berry panna cotta sauce:

• Grind 150 g of fresh or frozen raspberries with a blender or through a meat grinder.

Strawberry berry panna cotta sauce:

• Grind 150 g of fresh or frozen strawberries with a blender or through a meat grinder.
• Pass the mass through a sieve or gauze to get rid of the seeds.
• Mix the resulting mass with 3 tbsp. powdered sugar
• Bring the mass to a boil so that the powder is completely dissolved. The sauce is ready.

Orange panna cotta sauce:

• The zest of one orange should be grated on the smallest grater.
• Mix the zest with 4 tbsp. powdered sugar and add a few tablespoons of freshly squeezed orange juice.
• Put the mass on fire and wait for the powder to dissolve, as well as for the zest to give its aroma.

Coconut pannacotta: recipe, photo

This dessert is very different very delicate unusual taste. But, for its preparation, a rather unusual ingredient is required.

You will need:

• coconut milk- 2 cups (450 ml approximately)
• Coconut shavings- 50 g (more or less)
• Water- 150 ml (for gelatin)
• Gelatin– 20 g (one large pack)
• Sugar- 20 g (add more to taste if you like sweet).
• Any berry sauce for serving

Cooking:

• Gelatin should be soaked in water for half an hour
• Coconut milk is mixed with sugar and brought to a boil over a fire to dissolve the sugar.
• Remove the milk from the heat and stir in the coconut flakes.
• Add swollen gelatin, mix thoroughly
• Pour the panna cotta into molds and send it to the refrigerator for a couple of hours to solidify.
• Decorate the frozen panna cotta with berry sauce or chocolate.

coconut milk recipe

Pannacotta vanilla: recipe, photo

For vanilla panna cotta you will need:

• Sugar- 4 tablespoons (You can adjust the sweetness of the dish yourself, if you limit yourself to sweets - just add less sugar).
• Cream- 350 ml (1 package, it is important that the fat content of the cream is not less than 20%, more can be).
• Gelatin- 1 tbsp. (this is about 7 g of gelatin)
• Berries- 100 g (berry mass can also have a larger or smaller layer - as you like).
• vanilla stick- 1 PC. (can be replaced with a vanilla sachet).

Cooking:

• Vanillin and sugar are added to the cream (vanilla grains and the stick itself, it is removed after the cream is heated).
• The mass is put on a small fire and heated, not reaching a boil.
• Gelatin is poured into the hot mass and mixed thoroughly.
• The mass is poured into molds and left in the refrigerator to solidify for three hours.
• After hardening, panna cotta is decorated with berries and mint.

Pannacotta cottage cheese: recipe, photo

You will need:

• Curd mass - 300 g (can be replaced with cottage cheese, grated through a sieve).
• Cream - 1 cup (fat - 33%)
• Sugar - 0.5 cups (you can add more or less to taste).
• Vanilla - sachet
• Gelatin - th large sachet (about 20 g)

Cooking:

• Heat the cream and dissolve sugar, vanillin and gelatin in them.
• Add the curd mass to the cream and mix thoroughly with a mixer.
• Pour the mass into molds and send to solidify in the refrigerator for a couple of hours.
• Ready panna cotta can be decorated with berry sauce.

Video: "How to make vanilla pana cotta?"