The Italian traditional dessert panna cotta (translated from Italian as “boiled cream”) is simple to prepare and does not require special skill. Decorating a sweet dish awakens the imagination of not only Italians, but also chefs from all over the world.

Panna cotta: classic recipe

The ingredients for a classic dessert are always the same: heavy cream, sugar, vanillin and gelatin.

The panna cotta recipe requires the following ingredients:

• heavy (20%) cream - 500 ml;
• sugar - half a glass;
• gelatin - 2.5 teaspoons;
• vanillin - one sachet.

Cooking process:

1. Dissolve the gelatin in half a cup of cream, stir for five minutes, making sure there are no clots or undissolved particles.
2. Add granulated sugar to the remaining cream, stir, and place on low heat. During the process of dissolving granulated sugar, you need to ensure that the mixture does not boil (protein coagulation may occur). When the sugar is completely dissolved, remove the cream from the heat.
3. Add vanillin, stir, leave to saturate for five minutes under the lid.
4. While stirring, pour in the cream with the swollen gelatin. (If the gelatin is not completely dissolved, place the mixture on the fire, bring to a boil and completely dissolve, but do not boil.) Stir, you can even beat in a blender until an elastic mass is obtained.
5. Pour into molds. These can be plastic or glass bowls, original silicone molds, special metal cups for desserts.
6. Place in the refrigerator to harden: the longer the dessert is cooled (up to a day), the tastier the panna cotta turns out. The minimum hardening time is 4-5 hours.
7. Place dessert on serving plates from molds. For easy removal, dip the bottom of the molds in hot water for just a few moments. Turn the mold over and, shaking vigorously, place the dessert on a plate.

The panna cotta recipe for glass bowls suggests that you need to decorate the dessert in the vessels themselves without removing them.

A quick decoration for dessert is grated chocolate, any fruit jelly, and fresh berries.

Light dessert

In some situations, it is absolutely necessary to make a light panna cotta. The recipe for this dessert involves replacing part of the cream with milk.

Ingredients:

• Whole milk - 200 ml (glass).
• Heavy cream - 300 ml (one and a half glasses).
• Gelatin - 2.5 teaspoons.
• Sugar - half a glass.

Pour gelatin into milk and leave to swell. Combine the cream with sugar and heat over low heat until it boils, stirring. Do not boil, remove from heat, add vanillin, stir. Leave for five minutes covered. Pour in the swollen gelatin, mix, beat in a blender. Pour into molds and place in refrigerator. Leave for at least 5 hours.

Light with yogurt

This easy panna cotta recipe is suitable for those with a sweet tooth who are watching their figure.

Ingredients:

• Low-fat yogurt - 100 ml.
• Water - half a glass.
• Heavy cream - 300 ml.
• Gelatin - 2.5 teaspoons.
• Sugar - half a glass.
• Vanillin - one sachet (or to taste).

Pour gelatin into water and leave to swell. Combine the cream with sugar, stirring, and heat over low heat until boiling. Next, remove from heat, add vanillin, mix well. Then pour in the gelatin, mix, and then beat in a blender. Leave to cool to 50 degrees (about twenty minutes), stirring periodically during this time. Pour in yogurt, beat. Pour into molds.

Pistachio panna cotta: recipe with photo

The originality of the taste and color of the dessert depends on the ingredients. Pistachio panna cotta, the recipe for which is unusual, pleasant, balanced in taste, will delight all your loved ones.

Ingredients:

• Gelatin - 2.5 teaspoons.
• Heavy cream (35% fat) - 400 ml.
• Milk (3.5%) - 150 ml (slightly less than a glass).
• Powdered sugar - 80 g.
• Honey - 35 g.
• Pistachios - 15 g (paste or crushed pistachios, left to swell in a small amount of milk (tablespoon)).

Cooking method:

1. Soak the gelatin to swell and leave for ten minutes.
2. Pour cream into milk, add honey, pistachios and powdered sugar, stir over low heat, bring to a boil.
3. Pour in the milk and gelatin, stir, and if necessary, bring to a boil again.
4. Remove from heat, add vanillin.
5. Mix thoroughly, using a blender.
6. Pour into molds.
7. Leave to cool (at least four hours).
8. Place on a dessert plate. Garnish with caramel sauce.

Fruits and sauces for panna cotta

Each pastry chef has his own recipe for panna cotta and its decorations. The most traditional decorations are berries (usually strawberries, blueberries, raspberries). Caramel sauce, chocolate sauce, fruit sauce made from berries, citrus sauce, melon sauce - this is just a small list of delights.

Caramel sauce is made from sugar, water, cream, and butter.

Number of components:

1. Sugar - 2 cups.
2. Water - 0.5 cups.
3. Butter - 7 tablespoons.
4. Heavy cream (35%) - 300 ml.

Cooking method:

In a thick-bottomed saucepan (or cast-iron saucepan), mix sugar and water, put on heat, stirring, and bring to a boil. Reduce heat. Cook until a deep caramel color appears. Add oil, stir. Remove from heat, pour in cream, stir. For cooking, you need to choose a large enough pan: when adding butter and cream, the mixture will bubble.

The sauce can be prepared right before you take the panna cotta out of the refrigerator. There is no need to throw away the rest of the sauce: you can pour it into a jar, store it in the refrigerator and use it for your next dessert.

This summer I was lucky to visit Italy for the first time, and my admiration for this country intensified even more after everything I saw. The minimum program for the duration of the trip was to try all the famous Italian desserts, and panna cotta (Italian: Panna cotta - “Boiled cream”) was no exception.

I have prepared this dessert before, but I was interested in trying panna cotta “in its natural habitat”, made from local products.

The Italian panna cotta turned out to be a little different from what I prepared at home; the menu annotation in English included the ingredients: cream, milk, gelatin. There was very little gelatin, because the dessert “shaked on the plate” and there was no natural vanilla in the sticks.

But the consistency of the panna cotta itself was amazing, and upon arriving home, the first thing I did was repeat the famous Italian dessert. At the restaurant we were served panna cotta with berry jelly, so I decided to make that too.

As far as I understand, in Italy the recipe for panna cotta is similar to our recipe for borscht - each housewife has her own one and only. But still, in all the restaurants I came across it about the same.

Recipe verified down to the gram

It didn’t work out the first time, and not even the second time. The whole secret turned out to be in the ratio of butter cream and gelatin. But the result was worth it!

When making panna cotta, it is very important to use the exact amount of gelatin. Gelatin should be measured not in bags or sheets, but in spoons or grams.

If you are going to make panna cotta, write down the recipe:

Ingredients needed

For the 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 an amount of 500 ml!

For the berry jelly:

• Concentrated berry compote (or juice) 500 ml.
• Gelatin powder 3 teaspoons (15 grams)
• Sugar to taste

Preparation: step by step

First of all, dilute the gelatin for panna cotta in a cup with warm water (about 50 ml) and place in a water bath. In this way, gelatin will never overheat and will not lose its gelling properties. “You can forget about gelatin” and not worry that the mixture will overheat.

For the panna cotta, mix sugar, milk and cream in a saucepan.

Place over medium heat and heat until the cream dissolves in the milk. Under no circumstances should the mixture be boiled. Just heat until hot (test with your finger) and remove from heat.

If you overheat panna cotta, you will get a dessert with a “mealy texture.” This has happened to me a couple of times, so it’s better to under-expose it than to over-expose it on the fire.

We wait for the creamy milk mixture to cool down 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.

Preparing berry jelly

We dilute gelatin in the same way as for panna cotta. Pour gelatin into a cup with warm water and place in a water bath. We wait for the gelatin to completely dissolve in water.

Warm up the berry compote or juice a little and add gelatin.

Mix well and pour on top of the already frozen panna cotta.

Place the dessert in the refrigerator until the berry jelly has completely hardened.

Do you like tender and airy desserts? And even from a minimum set of products? And so that you can prepare without hassle? I offer a recipe for an Italian delicacy - panna cotta.
Recipe contents:

Panna cotta - got its name thanks to the main ingredients - gelatin and cream. And it is precisely the latter, if we speak literally, that panna cotta in translation means boiled cream. What’s interesting is that previously the second essential component of the delicacy, gelatin, was replaced with a fish bone, and sugar was not included at all due to its high price. Today, despite the simplicity of preparation, this sweetness has become the most famous dessert, which is very popular in many countries around the world.

By the way, in our country everyone spells the name of this delicacy differently: pannacotta, panna cotta, pannacotta, pannacotta, pannacotta. But the most correct option would be panna cotta, which corresponds to the Italian name Panna cotta.

Lots of cream and a little milk, sugar and yolk, a little gelatin and any fillings to taste. At first glance, everything seems very simple. Well, if you look at it, then to prepare dessert you need to pay some attention to specific details.

• A real vanilla treat is made only from heavy cream.
• You can’t feel sorry for vanillin, because creamy panna cotta has a distinct vanilla aroma.
• Very little gelatin is added, because the dessert should not be elastic, it just needs to keep its shape. Because panna cotta is always tender and soft.
• If jelly lumps form in the dessert, then filter the mass through a sieve.
• The cream is heated, but not boiled - this will ruin the taste. It is best to warm them well and add pre-diluted gelatin.
• The sweet is served with berries: fresh or mashed into puree.
• The dessert is formed either in molds, from which it is then removed onto a dish, or in tall glasses or glasses from which it is consumed.

Well, for the rest, the recipes are very democratic and require freedom of action, but following the basic rules.

As mentioned above, panna cotta dessert is prepared quickly and simply, so much so that the most inexperienced cook can handle it. Today there are already many variations 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 from cream, seems too fatty. Therefore, confectioners began to add milk in order to reduce the fat content of the dessert. This does not affect the taste at all, but the dessert turns out lighter.

• Calorie content per 100 g - 188 kcal.
• Number of servings - 6
• Preparation time: 20 minutes to prepare, 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

Preparation:

1. Pour the cream and milk into a ladle and add sugar.
2. Remove the beans from the vanilla pod and add to the cream.
3. Set the ladle on low heat and heat to 70°C degrees.
4. While the mixture is heating, combine gelatin with cold water and stir. Pour it in a thin stream into the warm cream. Stir the mixture and leave to cool.
5. Pour the cream 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, lift the edges of the sweet, cover with a bowl and turn over. The dessert can be easily removed.
7. Complete it with sweet sauces, jams, berries, fruits, grated or melted chocolate.

If you plan to serve sweets on a festive table, then it is better to replace gelatin with agar-agar. And then you can be sure that the delicacy will not melt or spread all over the plate. Agar-agar is a vegetable substitute for gelatin, and a very healthy one. It is used in cooking to prepare jelly desserts as a thickener.

Ingredients:

• Cream 33% - 250 mg
• Milk - 150 ml
• Sugar - 100 g
• Vanilla sugar - bag
• Agar-agar - 1.5 tsp.

Preparation:

1. Mix milk with cream, sugar, vanillin and agar-agar.
2. Place the pan on the stove and stirring constantly until the first bubbles appear. Afterwards, turn off the heat.
3. Pour the hot mixture into molds, preferably silicone ones, and leave them at room temperature. Then place the molds in the refrigerator for 1-2 hours.
4. Place the frozen dessert on a plate and pour berry sauce on top.

Panna cotta at home - a classic recipe

Many people mistakenly believe that it is impossible to prepare a classic panna cotta recipe on their own, saying that only an experienced cook can do it. However, this is not at all true, and this recipe corresponds to the ice recipe. Prepare and see that it is very simple.

Ingredients:

• Cream 30% fat - 400 ml
• Gelatin - 25 g
• Vanillin - 1 sachet
• Sugar - 40 g
• Drinking water - 50 ml

Preparation:

1. Pour gelatin with warm boiled water and stir.
2. Mix cream, vanillin and sugar in a saucepan and place on the stove to heat.
3. Add the diluted gelatin into the heated mixture and immediately mix everything thoroughly so that no lumps form.
4. Pour the resulting mixture into molds and place in the refrigerator until completely hardened.
5. Place the finished dessert on a plate and garnish with fruit sauce or fresh berries.

Homemade panna cotta - inspired by Italy

This exquisite Italian dessert is prepared very quickly, and most importantly, it is so simple that any chef can handle it. Italian housewives love to dilute this delicacy with all kinds of fillings, and the most common addition is strawberries. We offer a recipe with this berry.

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

Preparation:

1. Pour the milk and cream into a saucepan, add sugar, vanillin and heat over low heat until hot, 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 place in the refrigerator.
4. Twist or crush half of the strawberries with a fork, and leave the remaining berries (smaller ones) whole.
5. When the dessert has set, pour strawberry puree into each glass and add fresh berries.

Frederic Dar, the most popular author of detective novels of the twentieth century, claimed that this dessert looked like an angel in velvet pants. Intrigued? The article is all about “Panna cotta” - an amazing Italian dessert that gives you a meeting with angels in velvet panties.

• One of the most famous and beloved Italian desserts has no author. The name "Panna cotta", literally "cooked cream", was not mentioned in Italian cookbooks until the 1960s.
• However, the dessert invented by a Hungarian emigrant is often mentioned. The name of the talented lady has sunk into oblivion. It is only known that she lived in the picturesque region of Piedmont - Langhe. From 1900 to 1960, the creamy delicacy was called the “Traditional Dessert of Piedmont.”
• Who first named the traditional Piedmont dessert “panna cotta” is also unknown. However, in the 1990s, the wonderful Italian dessert “Panna cotta” became the most fashionable dessert in the United States and began a triumphant world tour.

In 2001, the province of Piedmont included panna cotta in the list of traditional foods of the region.

The culinary relatives of Italian panna cotta are considered to be:

• Bavarian cream (Bavarois, Bavaroise, Bavarian cream, Crème bavaroise, Bavarois)
• Blanc-manger
• English cream "Custard"

What made the dessert so popular? After all, panna cotta is on the menu of the most expensive restaurants in the world and is the favorite dessert of many famous chefs: Jamie Oliver, Gordon Ramsay, Eric Lanlard, Alexander Seleznev, Luca Montersino, Nick Malgieri, Christophe Mischlak.

The answer is simple: a minimum of effort and stunning results.

Classic panna cotta recipe

A few important details before you start creating a masterpiece delicacy

• Italians are confident that preparing a creamy dessert requires no deviation from the recipe. If you have “cooked cream” on your menu, then cook with cream! Not from milk or homemade sour cream, but from cream! The fattier the cream, the tastier the treat will be. And you will be eating classic panna cotta, and not a dairy dessert without a name.
• In addition to cream, the important ingredients of the delicacy are vanilla pod and vanilla extract (not essence!!!).
• The recipe for a classic dessert always contains dark rum or Marsala as the base alcohol.
• Leaf gelatin is preferable to powdered gelatin because it dissolves better and does not form lumps.
• Be sure to study the gelatin manufacturer's recommendations: you need an amount calculated for 500 ml of liquid. The amount of gelatin recommended by the manufacturer may differ from the amount indicated in the recipe.
• Any seasonal berries or fruits are used for the sauce. The sauce is an integral and essential part of this dessert.
• You can serve panna cotta either in molds where the dessert has frozen, or by transferring the dessert to a serving dish.

Important. The main feature of a quality dessert is its velvety cut. That is why they say about panna cotta - an angel in velvet pants.

Ingredients:

• 2 cups or 500 g of cream with 33% fat content. The fat content may be more, but not less!
• 2.5 tablespoons or 63 g granulated sugar.
• 1 plate (8 g) sheet gelatin. Can be replaced with powder. When using powdered instant gelatin, water should be taken at the rate of 1 part gelatin - 6 parts water.
• 1 vanilla pod. The pod should be soft and moist.
• 1 tablespoon vanilla extract. Vanilla extract is a natural alcohol-containing product or, more simply, vanilla alcohol tincture. If you really want, you can do it yourself.
• 1 tablespoon dark rum. If the dessert is prepared for children, the base alcohol should be excluded.

The easiest berry sauce for panna cotta

What to cook from:

• 200 g fresh or frozen berries
• 100 g granulated sugar

How to cook:

1. Place berries and sugar in blender jar
2. Grind thoroughly for 5 minutes

Advice. If you are using berries with small seeds, such as raspberries, additionally strain the sauce through a sieve.

Important: panna cotta is a very high-calorie dessert.

To solve the “to eat or not to eat” dilemma, remember the cheerful Italians who love to eat, and the advice of the magnificent Susan Somers: “If you really want cake, eat it, but before that, convince yourself that it is dietary.”

Video: Panna Cotta

How to make panna cotta at home?

Below is a less calorie, but no less tasty version of panna cotta.

Panna cotta with lemon syrup

For the panna cotta:

• 250 g cream 33% fat
• 125 g fresh milk 3% fat
• 8 g sheet or powder gelatin
• 60 g sugar
• 1 vanilla pod. Any dry herbal mixture in an amount of 10-40 g can be used as a flavoring agent.

For the lemon sauce:

• zest of 2 medium lemons
• 50 g sugar
• 50 g water

How to cook panna cotta:

1. Soak gelatin according to package instructions

1. Cut the vanilla pod lengthwise into two pieces. Using the back, unsharpened, side of the knife, scrape the vanilla seeds from the sides of the pod.

1. Place in any convenient thick-walled heat-resistant container

• cream
• milk
• sugar
• vanilla (pod and seeds)

1. Bring the cream and milk mixture to a boil over medium heat. Ideally, the mixture should be heated not over an open fire, but in a water or steam bath.
2. As soon as you see signs of boiling, remove the container from the heat and remove the vanilla bean. If other ingredients were used for flavoring, for example, dry herbal collection of lavender or chamomile, the mixture should be strained through a sieve.

Important. If you are not using natural flavors, do not bring the mixture to a boil, but just warm the gelatin to the “working” temperature.

1. Allow the creamy milk mixture to cool slightly to 82-85⁰C and add gelatin. If the temperature is lower than 82⁰C, there is a danger that the gelatin will not dissolve. At higher rates, gelatin may cook and lose its gelling properties.

1. To remove the cooled dessert from the mold, lower the mold into very hot water (boiling water) for 10-20 seconds. The surface of the dessert will melt and it will easily slide out of the mold when turned over onto a serving plate.

Advice. If you are not sure that you can remove the dessert from the mold without loss, pour it into beautiful glass glasses or bowls and serve without removing it.

• Panna cotta is one of those wonderful delicacies that can make the life of a modern woman much easier. This dessert tolerates freezing well. Shelf life at low temperature in the freezer is 1 month.
• Panna cotta can be prepared and frozen directly in a mold, preferably a silicone one. The soft material of the mold makes it easy to remove the frozen dessert onto a plate. Thawing time for treats is about 30 minutes at room temperature.

How to make lemon sauce:

1. Place the sugar, water and zest in any convenient heatproof container.
2. Bring to a boil over medium heat
3. Boil for a few minutes over low heat
4. Cool

Calorie content of milky and creamy panna cotta excluding sauce and vanilla component in the table in the picture.

Strawberry Panna Cotta Recipe

Strawberries and cream are a classic of world gastronomy. Panna cotta with strawberries or Panna cotta con le fragole will make all the receptors of your body tremble: it is not only tasty, but also very beautiful.

What to cook from:

• 50 g fresh strawberries
• 500 ml cream 33% fat
• 8 g leaf gelatin
• 500 ml milk
• 90 g granulated sugar

How to cook:

1. Soak gelatin: 7 g - in cold milk, 1 g - in cold water.
2. Pour the cream into a heatproof, heavy-bottomed container. Add 70 g sugar. Bring to a boil over medium heat.
3. As soon as you see the first signs of boiling, remove the container with the sugar-cream mixture from the heat and let it cool to 82-85⁰C.
4. Squeeze out the swollen gelatin and add to the sugar-cream mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
5. Place the washed, dried, stemmed strawberries in a blender bowl, add the rest of the sugar and grind thoroughly.
6. Place the container with the swollen gelatin in a water bath and wait until it is completely dissolved.
7. Mix strawberries and melted gelatin.
8. Add the strawberry-gelatin mixture to the warm cream-sugar mixture and mix thoroughly.

Option for serving panna cotta with strawberries

Since the berry component is present in the dessert itself, no sauce is served.

Advice. Strawberries can be replaced with any other seasonal berries, each time getting a new taste of your favorite dessert

Chocolate Panna Cotta Recipe

This recipe is suitable for those who love chocolate in chocolate and definitely add more chocolate on top.

Important: use proven good quality chocolate with a percentage of cocoa products of at least 75% for panna cotta.

What to cook from:

• 400 ml cream 33% fat
• 100-150 g quality chocolate
• 100 ml fresh milk 3% fat
• 8 g gelatin
• 80 g granulated sugar (the amount of sugar can be reduced to 40 g)

How to cook:

1. Place the cream, milk, sugar and pre-chopped chocolate in a heatproof container.
2. Heat the mixture over medium heat until the chocolate has melted. Remember to constantly stir the chocolate and cream.
3. Once the chocolate is completely combined with the cream, remove the container with the chocolate-cream mixture from the heat.
4. Squeeze out the swollen gelatin and add to the chocolate-cream mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved.
5. Pour the panna cotta into molds, cover with cling film, and place in the refrigerator until the dessert is completely set.
6. Serve garnished with fresh berries and mint leaves.

Advice. Chocolate panna cotta goes well with sour berry sauces, toppings of nuts and cocoa.

Milk panna cotta recipe or preparing diet panna cotta

A sad fact for all the foodies in the world: panna cotta is a very high-calorie product! And no matter how much we convince ourselves that a creamy dessert is dietary, sometimes we have to say “no” to panna cotta.

In this case, may the Italians forgive us, milk panna cotta or diet panna cotta will improve your mood.

What to cook from:

• 500 ml low-fat milk
• 8 g leaf gelatin
• 40 g honey (you can take a little more)

How to cook:

1. Soak gelatin according to package instructions.
2. Pour milk into any convenient thick-walled heat-resistant container and bring it to a boil over medium heat.
3. As soon as you see signs of boiling, remove the container from the heat. Add honey to the milk and mix thoroughly.
4. Allow the milk-honey mixture to cool slightly to 82-85⁰C and add gelatin.
5. Mix the mixture with gelatin with a whisk until the latter is completely dissolved. Mix very carefully, avoiding the formation of bubbles.
6. Pour the dessert into molds, cover with cling film, and place in the refrigerator until completely set. Hardening time: at least 5 hours.
7. Serve with berry snow.

For berry snow, place 150 g of any frozen berries in a blender and grind thoroughly. If desired, you can add 30 g of granulated sugar to the blender bowl.

Panna cotta is a little angel in velvet pants. Be sure to feel his light touch!

Video: Panna cotta

Video: Coffee panna cotta. Chickens stuffed with cottage cheese. Lentil salad