6 recipes for panna cotta - a mouth-watering Italian dessert

Classic, chocolate, coffee, and even vegan panna cotta with coconut milk.

1. Classic panna cotta

Classic dessert made of cream with milk, real vanilla bean, sugar and gelatin.

Most often, panna cotta served with a fruit smoothie or berry sauce. It's enough to pyurirovat favorite fruit or berries with sugar or not, and - if desired - to rub through a sieve. Define the number of ingredients to your taste.

Using the classic recipe and experimenting with additives, can be different each time to create desserts.

Ingredients

• 10-12 g gelatin sheet;
• 100-150 ml of water;
• 1 vanilla pod;
• 500 g cream with fat content of 33-35%;
• 250 ml of milk;
• 60-90 grams of sugar or powdered sugar.

preparation

Pour gelatin with cold water and let stand for the time indicated on the package. As a rule, it swells in 5-10 minutes.

Cut the vanilla pod in half and scrape the seeds of the reverse side of the knife. In a saucepan pour the cream and milk, add sugar or powder, as well as seeds and vanilla pod itself.

Place the pot over medium heat. Stirring with a whisk, bring the mixture to a few bubbles and immediately remove from heat. Remove the mixture from vanilla pod. You can strain through a sieve to get rid of black vanilla seeds.

Lightly press the cool mixture and gelatin. Add it to the mass and mix until uniform. Do not shake the weight of too much, otherwise there will be bubbles and dessert will not be uniform.

Pour weight of silicone molds, glasses or kremanki. Take away in the fridge for 4-5 hours to complete solidification.

2. Panna cotta with yoghurt and strawberry jelly

Jelly can simply pour in the panna cotta, a dessert can be given an unusual shape. Strawberries safely replace any other berry.

Ingredients

• 16 g of powdered gelatin;
• 100 ml of water;
• 1 vanilla pod;
• 250 g cream with fat content of 33-35%;
• 160 g of sugar;
• 250 g of a thick yoghurt, e.g. Greek;
• 300 g strawberries;
• ½ lemon.

preparation

Stir at 8 g gelatine in different containers and into each of 50 ml of cold water. Stir and leave to swell for 10 minutes.

Cut the vanilla pod in half and scrape the seeds of the reverse side of the knife. Pour the cream into a saucepan, add the vanilla pod and seeds and half the sugar.

Place the pot over medium heat and, stirring, bring to a boil. As soon as the first bubbles, immediately remove the weight from the plate. Remove the pod and - if desired - strain mixture through a sieve.

Add 8 g of the swollen gelatin and stir until smooth. Put the yogurt and a lot of punch blender.

Place the glasses panna cotta inclined. You can insert them into molds for cupcakes at an angle. Or carefully put in a baking dish, resting on a towel glasses and leaned them against the walls. The main thing that the glasses did not fall.

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Fill glasses creamy mass by about half and store it in the fridge for 4-5 hours to complete solidification.

The pan Put strawberries, remaining sugar, finely grated zest and juice of lemon. Place over medium heat and bring almost to a boil.

Fight blender berries, connected to the second part of the gelatin and whisk again. Cool the mass and pour it into glasses with frozen panna cotta. You can add it as an angle or put glasses straight.

Remove the dessert in the refrigerator for another 4-5 hours to jelly frozen.

3. Chocolate panna cotta with chocolate sauce

Delicious taste and flavor of this dessert will not leave anyone indifferent.

Ingredients

• 5 g of powdered gelatin;
• 30 ml of water;
• 200 ml of milk;
• 360 g cream with fat content of 33-35%;
• 2 tablespoons sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract;
• 240 g of dark chocolate.

preparation

Pour gelatin with cold water and let to swell for 10 minutes. In a saucepan, connect the milk and 200 grams of cream, pour the sugar and salt and place over medium heat.

Bring to the first mass of bubbles and remove from heat. Add the vanilla extract and half of a broken chocolate and stir until smooth.

Enter the gelatin and mix well again. It should be completely dissolved. Divide weight of silicone molds, glasses or kremanki and store in the refrigerator for 4-5 hours.

To the remaining Break the chocolate, pour 160 g of cream. Place the container on a steam bath and stir until the mixture is smooth. Serve the panna cotta with sauce cooled down.

4. Coffee panna cotta

Coffee lovers will appreciate exactly this dessert.

Ingredients

• 1½ tablespoon of instant coffee;
• 120 ml of water;
• 10 g of powdered gelatin;
• 360 g cream with fat content of 33-35%;
• 100 g of sugar;
• 1 teaspoon vanilla extract.

preparation

Dissolve coffee in 60 ml of hot water. Gelatin dilute the remaining cold water and allow to swell.

In a saucepan pour the cream and add the sugar. Place on a moderate heat and stir until the sand is dissolved. When the first bubbles, remove the cream from the heat.

Add the coffee and gelatin and mix thoroughly. Pour the vanilla extract and stir again.

Pour weight of silicone molds, glasses or kremanki and refrigerate for 4-5 hours until complete solidification.

5. Vegetarian panna cotta on agar

Agar - a plant analogue of gelatin. This panna cotta is no different from the traditional to taste, except that the structure is slightly more dense.

Ingredients

• 500 g cream with fat content of 33-35%;
• 2 tablespoons sugar;
• 1 teaspoon agar-agar;
• 1 vanilla pod.

preparation

In a saucepan pour the cream, add sugar, agar-agar, and the seeds of the vanilla pod. Place over medium heat and stirring, bring the mass to near boiling.

As soon as the first bubbles, reduce heat to low and cook, stirring, for 2-3 minutes more. Remove the vanilla pod and - on request - a lot of strain through a sieve.

Pour the mixture of silicone molds, glasses or kremanki and store in the refrigerator for 1 hr.

6. Vegan chocolate panna cotta with coconut milk

Enjoy delicious dessert can be, even if you do not eat animal products.

Ingredients

• 400 ml of coconut milk fat content of 17-19%;
• 120 g of chocolate;
• 2 tablespoons sugar;
• 1 tablespoon of agar-agar;
• 200 ml of water.

preparation

In a saucepan heat the milk to 70-80 ° C, without boiling. Break the chocolate, pour half the milk and stir to dissolve the tiles.

The remaining milk is again put on the fire, add sugar and agar-agar and mix thoroughly. Pour in water and bring the mixture to reflux.

Remove from heat and immediately mix with the chocolate mass. Pour into silicone molds, glasses or ice-cream bowls and clean in the fridge for 30 minutes.