Classic panna cotta recipe. Panna cotta with strawberries (classic recipe) Preparation: step by step

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 holiday 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.

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 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?"

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.

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 in 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 the 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 people mistakenly believe that it is impossible to cook the classic panna cotta recipe on their own, they say, only an experienced chef can do it. However, this is not at all the case, 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 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) whole.
5. When the dessert has hardened, pour strawberry puree into each glass and lay out fresh berries.

What is panna cotta? We will answer this culinary question in the presented article. It will also describe the recipes for this dish and how it is served at the table.

Many people in Europe know what panna cotta is. The word is of Italian origin and literally means "boiled cream". According to experts, such a dish is a northern Italian dessert made from vanilla, sugar and cream.

What is panna cotta? Every Italian knows the answer to this question. After all, Piedmont is the birthplace of this dessert.

To prepare such a delicacy, cream with vanilla and sugar is heated, and then boiled over low heat for about ¼ hour. Gelatin is also added to the mass.

After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert hardens, it is laid out on a plate and served at the table.

Panna cotta, the photo of which is presented in this article, is served to guests with pieces of fruits and berries, or with small portions of sweet sauces.

The traditional Italian dessert is white. Although you can change it if you want. Some chefs who like to experiment often even make multi-layered jelly.

History reference

Now you know what panna cotta is. Previously, boiled fish bones were used instead of gelatin to prepare such a dish. Moreover, they made it without sugar. However, after many years of experimentation, this dessert has become more delicious and nutritious. Several similar versions of it can be found in France, Greece and Finland.

Panna cotta recipe with photo step by step

If you want to make an incredibly easy and delicious dessert, then the presented recipe is most suitable for you. Cooking panna cotta does not take much time. Moreover, for such a delicacy, many products are not required.

A classic Italian dessert made at home is a great option for any holiday table.

So, the panna cotta recipe with a photo step by step requires the use of:

• thick and fatty cream - about 500 ml;
• small beet sugar - about 60-100 g;
• vanilla essence - 1 dessert spoon;
• instant gelatin - 2 dessert spoons;
• drinking water - 90 ml.

Base preparation

Panna cotta at home is quite simple. First you need to prepare the basis for the dessert.

Pour granulated sugar into a small saucepan and pour in fatty thick cream. The resulting mixture is sent to the fire. Stirring the products regularly, they are slowly brought to a boil. After that, the cream is removed from the stove and vanilla essence is added to it.

Leaving the resulting mixture aside to cool, proceed to the preparation of other components. Gelatin is poured into a deep bowl and poured with ordinary cold water. In this form, it is kept a little at room temperature so that it swells well. Next, the resulting mass is stirred and slightly warmed up. At the same time, make sure that the gelatin does not boil.

The presented panna cotta recipe with a photo is ideal for those who like to enjoy dessert, but do not want to mess around with dough, cream and other ingredients.

As soon as the cream with sugar has cooled, gelatin is poured into them. After thoroughly mixing the products, a homogeneous and rather liquid mixture is obtained.

The classic panna cotta recipe does not include the use of various additives. If the white dessert seems boring to you, then you can additionally add berries ground to a homogeneous state in the base.

Formation process

Panna cotta, a photo of which everyone can take, should be prepared in small shaped bowls or cups. The liquid base is carefully poured into pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary in order for the panna cotta to freeze well.

Serving method

Now you know the recipe for the classic panna cotta. As soon as the vanilla mixture hardens, the molds are carefully turned over and the finished dessert is laid out on flat plates or saucers.

If desired, this delicacy can be cut into small pieces, and then sprinkled with granulated sugar or powdered sugar, sprinkled with lemon juice or add any aromatic herbs.

Also, this amazing dessert can be served at the table along with fresh fruit, your favorite syrup or berry mousse.

Step by step panna cotta recipe with photo

As mentioned above, such a dessert can be prepared in many ways. We presented the classic version at the beginning of the article. However, some cooks prefer to make an Italian dish along with chocolate and coffee. For such a fragrant panna cotta, we need:

Cooking coffee cream

To make such a cream, natural coffee beans are thrown into fresh milk, and then heated over low heat, bringing the contents of the dish to a boil. After boiling the ingredients for about 2 minutes, they are filtered through a sieve and left to cool.

At this time, start processing gelatin. It is diluted with ordinary water and waited for swelling, after which it is slightly heated over low heat, but not boiled. Next, egg yolks are beaten together with sugar. Having received a whitened homogeneous mass, cooled coffee milk is poured into them in a thin stream.

The finished mass is put on a slow fire and slowly warmed up. In this case, it is very important to stir it regularly with a spoon and avoid boiling.

As soon as the mixture thickens, it is removed from the stove and gelatin is added to it. In this form, the cream is left to cool at room temperature. Next, whip 150 ml of cream, and add them to the coffee base.

How to form?

A coffee panna cotta is formed in exactly the same way as a classic one. For this, creamers are used. They are lined with cling film, and then half filled with fragrant cream.

Making chocolate filling

To prepare such a filling, milk or dark chocolate is melted over low heat. As soon as you have a homogeneous glaze, the remaining 100 ml of whipped cream is gradually added to it. In this case, a rather thick and very tasty mixture is obtained. It is placed in a confectionery syringe or a bag with a narrow and long nozzle.

After that, a little chocolate filler is carefully introduced into the middle of the coffee cream. At the same time, they carefully monitor that the still liquid dessert is not pierced through. This is necessary so that the filler remains in the center, and does not break the coffee cream and does not go beyond it.

If this still happened, then you should not be upset. In any case, such a dessert will turn out very beautiful and tasty.

Final stage

As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, panna cotta is kept until it hardens (about 3-6 hours).

Serving dessert to the table

After the gelatin has completely solidified, the dessert is carefully removed from the mold along with the cling film. It is turned over and placed on a beautiful flat saucer. Next, proceed to decorate homemade treats. To do this, use the remaining milk or dark chocolate (30 g). It is melted over low heat (you can add a little cream), and then the whole dessert is poured over it. If desired, such a dish can be sprinkled with chocolate chips or simply decorated with berries.

Coffee panna cotta should be consumed with a dessert spoon. It turns out very tender and tasty. Due to the fact that gelatin was not added to the chocolate filling, it remains semi-liquid even after a long aging of the dessert in the refrigerator. After cutting the panna cotta, the filling should flow out nicely on the saucer. Enjoy your meal!

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