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2 February, 2018

Panna cotta: an Italian dessert recipe

Posted in : Deserts on by : root

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There are two types of people – those who love Panna cotta, and those who are crazy about tiramisu. Edition REPLACE WITH YOUR WEBSITE indulge today first. Literally from Italian Panna cotta it translates as “jam of the cream.” In fact, the way it is. The basis of this dessert is a dense butter cream, which taste goes well with berries and fruit.

Traditionally, Panna cotta is creamy-white. But if you want, you can add color by dissolving gelatin in a hot chocolate or a sweet fruit syrup.

This dessert is perfect for romanticheskogo or gala dinner. Try!

Classic Panna cotta

130698 shutterstock 71416393 - Panna cotta: an Italian dessert recipe © shutterstock.com

Ingredients:

  • 1.5 liters of 25%-x cream (if you’re on a diet, can you use cream 10%);
  • 1 pod of vanilla;
  • 100 ml of milk;
  • 10 g gelatin;
  • 0.5 Cup of sugar.

Preparation:

  • Dissolve a sachet of gelatine in half a Cup of cold water until it swells.
  • In a separate bowl pour the cream, add, stirring, sugar.
  • Then sweetened cream down along the split vanilla pod. Bring this mixture almost to boiling, take off from heat when the cream begins to rise. Let them steep in the vanilla, then remove the pod. Let it cool down.
  • At this time, squeeze the gelatine, add a little milk, heat, and match with vanilla cream. Mix well and pour in molds. Put in refrigerator for at least half a day.
  • When filing on the table for a second lower mold bottom in warm water and gently cotta can be served on white plate, top watering berry sauce.
  • Coffee Panna cotta

    130700 shutterstock 71417086 - Panna cotta: an Italian dessert recipe © shutterstock.com

    Ingredients:

    • cream 36% – 400 ml,
    • milk – 200 ml,
    • sugar – 70 g,
    • gelatin – 15 g,
    • vanilla – 1 page,
    • coffee beans – 20 g,
    • strawberry – 100 g,
    • zest of one lime,
    • fresh berries.

    How to cook:

  • Cream mix with milk, add sugar, vanilla, zest and whole coffee beans.
  • Bring to boil, cool to 50°C and pass.
  • Enter the pre-soaked gelatin, vimesy.
  • Spill on transparent forms. Leave in the fridge for 1.5 hours.
  • Mash fresh strawberries with a tablespoon of sugar, pour the sauce cooled cotta and decorate with fresh berries.
  • Raspberry Panna cotta

    130702 shutterstock 74982109 - Panna cotta: an Italian dessert recipe © shutterstock.com

    Ingredients:

    • 0.25 Cup milk,
    • 3 cups raspberries,
    • 200 g cream cheese,
    • 6 tbsp sugar,
    • 0.5 tsp. vanilla essence,
    • 2.5 tsp of gelatin powder,
    • 0.25 Cup cream,

    for the sauce:

    • 2.5 cups mix of raspberry and strawberry,
    • 0.25 Cup dry white wine,
    • 2 tbsp of sugar.

    How to cook:

  • Climb raspberries, lightly rinse under running water, carefully Obsesi with paper towels. Grind the berries in a blender. Place raspberry puree in a sieve and RUB to remove seeds.
  • Whip cream cheese with a whisk in a magnificent mass, add the sugar and vanilla essence. Stir.
  • Put the resulting curd in the bowl of a blender, add the raspberry puree and beat in the lush foam. Pour into a bowl.
  • Gelatin pour the milk, let it swell. Progra the cream, not boiling, add milk with gelatin, stir it all up. Gelatin needs to dissolve completely.
  • Gently pour the cream with gelatin in a bowl with raspberry-cheese filling.
  • RUB the mixture through a sieve and pour a small portion of the molds. Put in the refrigerator for at least 2 hours, until fully cured.
  • Cook the sauce. Mix the sugar with the wine. Heat until the sugar is completely dissolved. Add fresh berries, cook 1 minute. Let cool.
  • Get the moulds out of the fridge, turn on a plate, cover for a few seconds hot towel. Take the ramekins with the dessert. Fields sauce and bring to the table.
  • Panna cotta can be stored in the refrigerator for 1-2 days.
  • Bon appetit!

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