Panna cotta recipe. Panna cotta (Basic recipe) Creamy panna cotta recipe

Panna cotta according to the classic recipe is an Italian dessert consisting of cream, gelatin, sugar and vanilla (or vanilla sugar). This chilled treat is perfect for hot weather when you want to indulge in something sweet while avoiding pastries. However, even on winter days, you should not deny yourself this delicious dessert. We will complement classic recipe cooking panna cotta with a simple strawberry sauce, thereby giving the dessert dish not only a spectacular look, but also a refreshing taste.

Ingredients per 2 servings:

• cream 20% - 350 ml;
• sugar - 3-4 tbsp. spoons;
• vanilla (optional) - 1 pod;
• powdered gelatin - 7 g;
• powdered sugar - 2-3 tbsp. spoons (more possible);
• strawberries (fresh or frozen) - 150 g

1. Pour the cream into a saucepan, pour in granulated sugar, the portion of which can be varied according to personal taste. Cut the vanilla pod lengthwise with a knife blade, extract all the seeds and add them to the creamy mass. The pod itself is also laid in a saucepan. Thanks to natural vanilla, our dessert will be saturated with a very pleasant appetizing aroma.
   
2. Place the saucepan over low heat, stirring constantly. Bring the mixture almost to a boil, but do not boil. Remove the vanilla bean from the pan, strain the creamy mass if desired.
   
3. Cool the cream until warm, and then add the gelatin and mix thoroughly. Pour the mixture into clear glasses or other containers. We remove the glasses on the shelf of the refrigerator until the panna cotta is completely solidified (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to cook panna cotta in a short time, instead of the refrigerator, you can place the dessert in the freezer for 10-20 minutes. But in this case, do not forget to periodically check the readiness, otherwise the panna cotta will simply freeze.
   
4. To serve dessert, we will make an elementary berry sauce. To do this, mix fresh or thawed strawberries with sweet powder and turn into a homogeneous “mashed potatoes” in a blender bowl or simply grind through a sieve. If the berry is very sour, increase the dosage of powdered sugar. If desired, you can replace strawberries with another berry, you can also use fruits, chocolate or coconut chips for decoration.
   
5. We spread a layer of berry sauce on a frozen panna cotta, if desired, supplement with mint leaves and serve!
   

Panna cotta with strawberries is ready! Bon Appetit!

Very gentle delicious dessert- Pannacotta. Easy to cook at home: with fruits or berries!

This is an amazing dessert that can be served with fresh fruit, chocolate, or your favorite syrup.

• Cream - 500 milliliters
• Sugar - 100-150 Grams
• Vanillin - 1 Pinch
• Gelatin - 2 Art. spoons
• Water - 90 milliliters

First of all, pour gelatin with cold water and set aside to swell.

Mix cream, sugar and vanilla in one container and bring to a boil. Pour the already swollen gelatin with the cream mixture.

Stir until gelatin dissolves, then pour into molds and refrigerate for 2 hours to set.

Carefully remove from molds. Dessert is served chilled. You can decorate it with a mint leaf and chocolate chips. Bon Appetit!

Recipe 2: Homemade Panna Cota with Strawberry Sauce (Step by Step Photos)

• milk cream 32% - 200 gr
• gelatin - 2-4 gr
• vanilla - 1 pod
• sugar - 50 gr

• sugar - 50 gr
• strawberries - 100 gr
• lemon (juice) - 1 pc.

Soak gelatin sheets in cold water for ten minutes.

Pour the cream into a saucepan. Add sugar, vanilla, mix. Boil.

Squeeze out the swollen gelatin well.

Remove cream from heat, add gelatin and stir with a whisk.

Pour into molds, cool and refrigerate.

Prepare berry sauce: beat strawberries, vanilla, sugar and lemon juice in a blender.

To easily remove the finished dessert, the mold must be lowered into hot water for a few seconds.

Decorate the panna cotta with berries and a mint leaf.

Sprinkle with powdered sugar and drizzle with berry sauce.

Recipe 3: classic strawberry panna cotta at home

• Cream 42% - 400 ml;
• Milk 3.2% - 100 ml;
• Sugar sand - 100 g;
• Vanilla sugar - 10 g;
• Gelatin - 10 g;
• Water - 100 g;
• Fresh (frozen) strawberries - 250 g;
• Sugar sand - 3-4 tbsp. l.

Open a bag of gelatin, pour into a deep plate and pour 100 g of water. Let it swell for the time indicated on the package. When the gelatin swells, heat in a water bath until completely dissolved. If this is not done, then there is a danger that, after adding to the cream, the lumps will not dissolve, and a homogeneous mass will not be obtained.

Pour cream and milk into a saucepan. We put on fire and warm up, but do not bring to a boil. Add granulated sugar and vanilla sugar to the creamy milk mixture. We mix everything well.

Mix well.

Cool the resulting mixture. Stir again to make sure the mixture is homogeneous. Pour into wide glasses, leaving room for the sauce and berries. Put the glasses in the refrigerator or in the cold for 2–2.5 hours to set.

Let's move on to making the sauce. To do this, cut the strawberries (leave 3 berries for decoration) and put in a blender, pour sugar, beat.

We take out glasses from the refrigerator and pour the resulting syrup on top of the cream. Place one strawberry in the middle. Fragrant, tender panna cotta is ready.

Recipe 4: Italian panna cotta with nuts (with photo step by step)

• cream 33% - 400 milliliters,
• sugar - 30 grams,
• vanilla powder - 2 grams,
• instant gelatin - 15 grams,
• cinnamon - 1 stick,
• hazelnuts - 5 pieces,
• butter - 50 grams,
• cocoa powder - 1 teaspoon,
• powdered sugar - 30 grams.

The cream is heated, sugar is added to the pan. Stir cream until sugar dissolves.

Cinnamon stick, vanilla are thrown into the pan. The cream is simmered for 10 minutes over low heat. The mass acquires a light cream shade, is saturated with the aroma of spices and becomes thicker.

Boil 50 milliliters of water, dissolve gelatin in it. Gelatin grains dissolve easily in hot water with normal stirring.

The pan with cream is removed from the stove, the cinnamon stick is taken out. Hot cream is mixed with "gelatin water". Gelatin is poured in a thin stream and thoroughly stirred so that solid clots do not appear in the tender panna cotta.

Hazelnut kernels are slightly dried, divided into halves, added to panna cotta.

Coffee cups are rinsed with cold water, then filled to the brim with panna cotta. When the cream has cooled, the cups are placed in the refrigerator for 3-4 hours. During this time, panna cotta will gel.

Softened butter is combined with powdered sugar and cocoa powder. It turns out a beautiful chocolate mass. For flavoring, you can add a few drops of cognac. Chocolate butter is laid out in miniature molds in the form of roses. Forms are placed in the freezer for 2 hours.

Ready panna cotta easily slips out of the mold if you turn the cup on a flat plate. If the panna cotta “does not want” to get out of the mold, the cup is immersed in hot water for a couple of seconds.

Panna cotta is placed on coffee saucers, decorated with frozen chocolate roses. As alternative decor options, you can use any fresh berries, chocolate chips.

Recipe 5: coffee panna cotta with chocolate at home

• 500 ml cream 18-20%
• 2 tsp instant coffee
• 80 ml water
• 50 g sugar
• 15 g gelatin
• 100 g chocolate

Dilute gelatin according to the instructions on the package.

2 tsp pour 80 ml of boiling water over instant coffee and stir well. If there is no instant coffee, you can brew 80 ml of ground coffee.

Combine cream with sugar and heat over medium heat.

When the cream is already hot, add the broken chocolate bar and, stirring with a whisk, bring to a boil and completely dissolve the chocolate.

Remove cream from heat, add coffee and gelatin, stir until completely dissolved.

Fill molds and refrigerate until completely set.

Before removing the panna cotta from the molds, dip the pan for a few seconds in hot water and then invert onto a plate.

Decorate with nuts or chocolate chips, serve! Bon Appetit!

Recipe 6, simple: homemade panna cotta in molds (with photo)

Panna cotta can be cooked with cream alone (20%), or with a mixture of heavy cream and milk (up to 1:1), but the more cream, the tastier.

A fatter but tastier option:

• 250 gr cream (from 33% and above, homemade)
• 150 gr milk

or lower calorie option:

• 200 gr cream (from 33%)
• 200 gr milk

• 100 gr sugar
• 1 sachet of vanilla sugar
• 1.5 teaspoons of agar-agar

Mix milk, cream, sugar (including vanilla) and agar-agar in a saucepan.

Put on fire and, stirring constantly, bring to a boil. Turn off the fire.

Pour the hot mixture into molds (or bowls). It is best to use silicone (put the whole form on a tray so that you can easily transfer it to the refrigerator later). I have molds in the form of hearts with a bulge inside.

When the spilled mixture has cooled to room temperature, transfer the molds to the refrigerator and leave there for 1-2 hours.

When the panna cotta has hardened, transfer it to a plate.

Pour berry sauce on top, for example, from thawed strawberries grated with sugar, or jam syrup.

Recipe 7: banana panna cotta with cherries at home

This recipe for panna cotta involves the use of banana and cherries, at home it turns out very tasty!

• milk - 1 glass;
• egg yolks - 3 pieces;
• 1 banana;
• 100 grams of sugar;
• 15 grams of gelatin;
• 2 grams of vanillin;
• cherries (or other berries) for garnish

Separate the yolks from the whites.

Beat the yolks with sugar until foamy.

Gelatin is diluted with hot boiled water, left to swell.

Pour the beaten egg yolks into milk at room temperature (the milk must first be boiled and cooled), do it very carefully, stir.

Bring this mixture to a boil, stirring constantly. The mixture will gradually thicken. Remove from heat as soon as bubbles appear, otherwise the milk will curdle.

We add the prepared gelatin to the milk-egg cream (only before that it needs to be cooled a little). Mix thoroughly so that the gelatin "glue" dissolves well.

Cut banana into small pieces.

Put the sliced ​​banana in a bowl.

Pour prepared panna cotta, leave in the cold for 2-4 hours.

When the panna cotta hardens, it can be served at the table. To do this, you need to lower the mold for a couple of seconds in hot water (but do not wet the panna cotta itself), and then turn it over onto a dish.

Currently, the Panna cotta dessert is popular not only in Italy, but throughout the world, including Russia. For the first time, the dessert appeared in the north of the Apennine Peninsula. If literally translated from Italian the phrase panna cotta, the Russian counterpart will sound like “boiled cream”.

The best panna cotta is obtained from heavy confectionery cream, but milk or fermented baked milk can be used to prepare this dish.

The classic panna cotta is white, but modern chefs change the color of the dessert by adding fruits, berries and chocolate.

In Italy, panna cotta is served with different sauces, such as chocolate, fruit, honey or caramel. Italians love to decorate their dessert with coconut flakes and strawberry jam.

Classic panna cotta recipe

Classic panna cotta is easy to make at home. We recommend using heavy cream - at least 33%. Don't put too much gelatin. Then your panna cotta will melt in your mouth.

Cooking time - 5 hours.

Ingredients:

• 600 ml heavy cream 33%;
• 20 gr. food gelatin;
• 70 gr. Sahara;
• 150 gr. milk;
• 1 pinch of vanilla.

Ingredients:

1. Pour gelatin into a bowl and pour 2 tablespoons of warm water. Cover with something on top and leave for 20 minutes. The gelatin mixture should swell.
2. Take a small saucepan, pour cream, milk, sugar and vanilla into it. Heat the mixture over low heat. Do not bring to a boil!
3. Melt the swollen gelatin in a water bath. Don't boil!
4. Pour gelatin into cream. Lumps can form in the mixture, and therefore it is better to strain it through a strainer.
5. Pour liquid panna cotta into molds. Leave to harden for 4 hours.
6. You can decorate the dessert with coconut flakes of your favorite color. Bon Appetit!

Panna cotta from ryazhenka in Russian

Yes, yes, there is also the so-called Russian panna cotta. It is prepared from ryazhenka. This dessert is dietary. No fat or extra calories.

The taste of Russian panna cotta is not inferior to Italian. So light and airy.

Cooking time - 4 hours.

Ingredients:

• 600 ml of fermented baked milk up to 5% fat;
• 100 ml of boiled water;
• 2 tablespoons of honey;
• 1 tablespoon of edible gelatin;
• 2 pinches of vanilla.

Cooking:

1. Pour gelatin into a small bowl and fill with warm boiled water. Leave to swell for 30 minutes.
2. Mix ryazhenka with honey and vanilla.
3. When the gelatin swells, melt it in a water bath, but do not bring to a boil. Then pour the gelatin into the ryazhenka and mix.
4. Shape the mixture into shapes and refrigerate for 3 hours.
5. Decorate the ryazhenka panna cotta with melted hot chocolate. Sprinkle coconut flakes on top. Bon Appetit!

Chocolate panna cotta

Chocolate lovers will love this dessert! This panna cotta recipe is easy to make. Chocolate complements this airy dessert and brings a wonderful touch of flavor.

Cooking time - 4 hours.

Ingredients:

• 300 gr. confectionery cream not less than 33% fat;
• 200 gr. milk 3.2%;
• 150 gr. Sahara;
• 1 bar of chocolate - bitter or milky;
• 20 gr. food gelatin;
• 3 tablespoons of warm water;
• 1 pinch of vanilla.

Cooking:

1. Mix milk with cream and heat the mixture to a warm temperature.
2. Pour gelatin with water and set aside to swell for 25 minutes.
3. Break the chocolate bar into small squares and melt in a water bath until liquid.
4. Add the milk-cream mixture to the chocolate one tablespoon at a time. Make sure no lumps form. Add vanilla and sugar. Stir.
5. Melt the gelatin in a water bath. Don't boil!
6. Add gelatin to the creamy chocolate mass and mix thoroughly.
7. Pour the chocolate panna cotta into serving bowls and refrigerate for 3 hours.
8. You can decorate such a panna cotta with whipped cream and berries. Bon Appetit!

cherry panna cotta

Panna cotta with cherries will serve as a win-win dessert option at any festival! In addition, panna cotta with cherries is suitable for evening gatherings with your soul mate. Delicate creamy taste is combined with cherries. The dish looks very beautiful and romantic.

Cooking time - 3 hours.

Ingredients:

• 500 gr. confectionery cream not less than 33% fat;
• 250 gr. milk;
• 150 gr. Sahara;
• 30 gr. instant gelatin;
• 250 gr. cherries;
• 1 pinch of vanillin;
• 1 pinch of ground cinnamon;
• 180 ml of water.

Cooking:

1. 10 gr. and 20 gr. soak gelatin in different saucers in warm water for 20 minutes.
2. In a saucepan, combine cream, milk, sugar, vanilla and cinnamon. Heat the mixture over low heat. The sugar should dissolve. Don't boil!
3. Rinse the cherries and remove the pits. Put the berries in an iron bowl, pour water into it. Heat the cherry until it releases juice.
4. Melt the gelatin in both saucers in a water bath. 20 gr. add gelatin to the creamy mixture, and 10 gr. add gelatin to cherries.
5. Take portioned dessert bowls. Pour in the buttercream first. Place in refrigerator for 20 minutes. Then, when the cream has thickened a little, pour the cherry layer on top. Put in a cold place for 1.5 hours.

Bon Appetit!

Panna cotta is a very common dessert, the recipe of which is rooted in sunny Italy. Translated from Italian means "boiled cream". To prepare this sweet, you need a lot of different ingredients and you should not judge by appearance about the ease of cooking. With the help of a variety of additives and sauces, a professional confectioner will be able to create a real masterpiece. The composition of the dessert must necessarily include gelatin or another jelly-forming ingredient, for example, pectin or. I advise you to read about agar-agar - a very interesting substance for people who monitor their health.

The main difference between panna cotta and the usual dishes is that before serving, it must be cooled. Serve in portions, decorating with various berries and pieces of fruit.

The dish can be completely different sizes if cooked at home. Heavy cream can be replaced with milk, but it is worth noting that it will not turn out so traditional and Italian.

Below are a few recipes with which any housewife can prepare a delicious dessert in her kitchen.

Berry Pannacotta

For fragrant berry panna cotta you will need:

• liter of fresh heavy cream,
• about 20 grams of gelatin (plates can be used),
• three tablespoons of sugar
• natural vanillin extract,
• a glass of berries at the discretion (they must be separated from the seeds).

Cooking:

1. Melt the gel-forming substance in 100 ml of water.
2. Pour the cream into a suitable container, while mixing with vanilla and sugar. Heat a little over low heat, stirring lightly.
3. Add a mixture of water and gelatin to the cream, mix and wait until the sugar and gelatin grains dissolve.
4. As soon as everything starts to boil, you need to remove from heat and carefully pour into small forms or one common one (it should not be too high so that the dessert can be cut). You can also use various figured glasses and cups.
5. Take some of the berries and place them in panna cotta.
6. Put the dish in the refrigerator for a full five hours, it should cool and completely freeze.
7. The berries that remain must be mashed with sugar and, before serving the dessert, pour over the resulting mousse. You can decorate with mint leaves, nuts or powdered sugar. It all depends on the preferences of guests or family members.

But the rules are there, to sometimes allow yourself to break them. For lovers of chocolate treats or strong coffee, recipes for coffee and chocolate panna cotta have been created.

Coffee shop with condensed milk

To prepare it, you need to take:

• liter of heavy cream
• a glass of condensed milk
• about 50 ml freshly ground coffee,
• 30 grams of gelatin,
• 3 sachets of vanilla (can be replaced with 3 tablespoons of sugar)
• a drop of vanillin

Recipe:

1. Melt the gelatin in a small amount of water.
2. Mix cream and condensed milk with sugar and vanilla, slowly heating over a fire.
3. Add gelatin and coffee, stirring and bringing slowly to a boil, then remove from heat and pour into molds.
4. Panna cotta should cool at room temperature and then chilled in the refrigerator (about three to five hours).

Chocolate panna cotta

To make chocolate dessert you will need:

• two glasses of twenty percent cream,
• one hundred grams of dark chocolate,
• 10-15 grams of gelatin,
• two packs of vanilla sugar or vanillin,
• two tablespoons of sugar or granulated sugar.

Recipe:

1. Soak gelatin in a small amount of warm water until completely dissolved.
2. Pour the cream into a container and gradually heat over a fire.
3. Using a microwave or water bath, dissolve the chocolate and add it to the cream.
4. Bring the mixture of gelatin with vanilla and sugar to a full boil and stir until a homogeneous mass is obtained.
5. Remove from heat and pour into molds or decorative vases.
6. Put panna cotta in the refrigerator until completely cooled.
7. Before serving, you can effectively decorate with coconut flakes, crushed nuts or rub a piece of chocolate on top.

Panna cotta with Amaretto

A very common recipe is panna cotta with the addition of Amaretto liqueur. Imagine how she perfect for a romantic candlelit table.

To prepare it you need:

• 1.5 liters of heavy cream,
• fifteen grams of gelatin,
• two packs of vanilla.

For the sauce you will need:

• half a packet of gelatin,
• about 180-200 ml of almond liqueur,
• 150 ml of water.

Recipe:

1. First of all, you need to prepare two different portions of jelly: soak fifteen grams for dessert in fifty milliliters of water, and seven grams for jelly in 150 milliliters.
2. Pour the cream into a container with the addition of vanilla sugar and gradually heat over a fire, stirring until the sugar is completely dissolved.
3. Gelatin, which by this time should be completely dissolved in a water bath, must be added to this mixture and brought to a boil.
4. In the second container, warm the liquor a little and add a little gelatin. Stirring, bring to a homogeneous mixture and remove from heat.
5. Divide the finished consistency into molds or glasses and refrigerate so that it hardens a little.
6. Then pour the liqueur jelly on top and refrigerate again for a maximum of five hours.

The secrets to making the perfect panna cotta:

In order to easily and quickly prepare panna cotta with success, it is advised to remember a few rules:

• in no case should the cream be brought to a full boil so that it does not boil away beneficial features. They just have to be very hot. For complete dissolution of gelatin, it is necessary to dilute it with warm water in advance;
• if it is difficult to remove the dessert from the dish after hardening, you should not tear it apart with a knife, just put the dish in a bowl of hot water for a few seconds;
• panna cotta should be eaten exclusively with a spoon;
• dessert after cooking should remain as soft and in order to achieve this, you do not need to abuse gelatin.

Sweet and tasty panna cotta is deservedly considered a dessert that will suit any table, it allows you to experiment with sauces, decorations, various additives and toppings. Due to this, you can come up with your own recipe, which will be passed down from generation to generation and delight friends and loved ones!

What is this wonderful dessert? Where did he come from to us? Why are its names slightly different from each other, and which one is correct? How to prepare a classic recipe? There are so many questions - and all you need to get the right answers.

So what would be right? Panna cotta, panna cotta, or panna cotta?

They say the name of this is translated from Italian, something like "boiled cream or boiled cream." The Italians give the only correct spelling of this dish in Russian - Panna Cotta. If you request this particular phrase in online translators, we will get the answer “cooked cream”. So we were not far from the truth.

However, in search engines, recipe-hungry housewives and culinary experts request dessert in different ways - Panna Cotta, panna cotta, panna cotta, panna cotta and in other interpretations. And the search engine will always offer good cooking options for this recipe. And what, you ask, the difference, how to call it? What if the end result is that delicious Italian specialty dessert recipe? Got the name figured out. Let's start cooking the classic Panna Cotta or panna cotta)).

Classic panna cotta

For her, we need: high-fat cream (half a liter), vanilla, sugar (50 grams), gelatin (preferably leaf, then three leaves or a bag of regular), any syrup (classic - maple, caramel) and berries to decorate dessert.

Pour gelatin with water to swell. We put it aside. Pour the cream into a saucepan, add a vanilla pod to the contents or instead of a pod on the tip of a knife, vanilla. Bring the cream to a boil, cook them for 10 minutes (over low heat!).

Remove from heat, remove vanilla pod. Add gelatin, stir to dissolve everything in cream. Pour into molds, put in the cold for three hours. As the product hardens, put it on a plate from the mold, pour syrup on top, decorate with berries.

Drizzle panna cotta with chocolate sauce. In addition to berries, it can be decorated with pieces of fruit, chopped nuts. Classic panna cotta - cream or white. However, if desired, it can be made multi-layered, different shades of gelled layers.