March 20, 2017
I continue my experiments with recipes for desserts. I don’t know about you, but I like Panakota very much. Delicious and fresh dessert. One fat minus is insanely sweet and high-calorie. In general, nothing useful, just overweight. I decided to eliminate this injustice and prepared a diet pp pannakota.
Ingredients
- Fresh strawberries 500 gr.
- milk of 0.5% fat content of 200 ml.
- Greek yogurt 400 gr.
- gelatin 40 gr.
- vanillin
- sugar substitute fit parad 14 sachetsKBZhU on 100 gr. dishes:
Calories: 60.45
Squirrels: 7.32
Fats: 1.01
Carbohydrates: 5.16
How to cook:
Soak in a glass of water 20 gr. gelatin. In parallel, the remaining 20 gr. I pour the gelatin in 200 ml. skim milk. I leave everything for an hour so that the gelatin is well swollen. At this time, I chop strawberries in a blender. I add to it vanillin and sugar substitute fit parad 8 sachets. I spread Greek yogurt in a separate bowl, add vanillin and the remaining 6 fit parada sachets to it. When the gelatin swells, I start to warm the water and milk in separate pans so that the gelatin is completely dissolved.
I cool the resulting gelatin mass and pour the water mixture into strawberries, and the milk mixture into Greek yogurt. I mix everything thoroughly. Now you can fill the dessert in Tupperware silicone form layer by layer. First, strawberry mixture and send in the refrigerator to freeze. After the strawberries are seized, I pour the milk-yogurt mixture. Now the dessert form can be left in the refrigerator for several hours until completely hardened. Everything, the diet pp dessert is ready.
Bon Appetit!
Panna Cotta is one of the most favorite desserts in all countries of the world. This classic dessert of Italian cuisine captivates with a delicate creamy taste, and not too sweet and sugary shade and airy consistency. And if you want to pamper yourself with a treat not only in the restaurant, but also at home, let's master this simple recipe.
The classic panna cotta is based on greasy cream. But since it’s hard to find one among gentle ladies who dares to indulge in such a heavy product, we decided to replace cream with Greek yogurt - a delicious, but much easier product. Therefore, we suggest you try the new version of the traditional goodies.
You will need:
Pour 3 tablespoons of water into a bowl and send the gelatin there. Stir and let the gelatin swell.
In a medium bowl, whip together the cream and Greek yogurt. Put milk and sugar in a saucepan on a fire and bring to a boil. Now add the swollen gelatin here and whisk again until smooth.
Pour the milk mixture slowly into the yogurt with cream and mix.
Now prepare the small molds, greasing them with a little butter. If you use silicone molds, you can skip this step.
Pour the panna cotta mixture into molds and refrigerate. Hardening time from 4 to 12 hours. It will be if you cover the forms with cling film. This will allow excess odors not to mix with dessert.
When serving, gently separate the contents from the edges of the form and turn over onto a plate. You can decorate such a masterpiece with fresh fruits and a leaf of mint.
- - While warming the cream with sugar, you can add liquid vanilla extract, a bag of vanilla extract or vanillin to the tip of the knife. This spice will complement the aroma of the finished dessert. If you use pure vanillin, be careful, in large quantities, this spice gives bitterness!
- - During the preparation of berry sauce, you can add a little starch to it, this ingredient will make the berry mass thicker.
- - If you use very sweet berries to make the sauce, you can slightly acidify the liquid mass with lemon juice.
As promised, I post the recipe for my diet Panacotta. This option is festive, I did it to carry it to a festive dinner in honor of the Passover holiday to friends. By the way, it is ideal for such a holiday, when there are huge restrictions on the products used for cooking.
I took the proportions and idea from a wonderful culinary practitioner, practically a real chef Jeanne chef_janette
. Only Zhanna’s recipe is the most original, with cream and sugar. Those who do not bother with diets, calories and cholesterol may well use Jeanne's recipe.
4 servings(4 cups of 250 ml, incomplete, of course):
500 ml Greek yogurt 2% fat (I prefer FAGE);
60 ml of milk (I take almond);
3-4 tbsp maple syrup;
1 pack (7 g) of gelatin.
For the sauce:
one-third cans of black raspberry jam, pitted (like Stonewall Kitchen);
1 lemon (I prefer Meyer);
a handful of fresh raspberries and blackberries.
I start with the sauce. On a small fire, slightly heat the jam and mix with the berries cut in half. A little carcass, 5-10 minutes. Remove from heat, squeeze a whole lemon, stir well. I pour the sauce to the bottom of portioned cups. You can pour it on top of the finished panakota, and you can pour it on top and bottom. Whoever you like.
I proceed to the panacote itself. I spread the yogurt, previously standing for an hour or two at room temperature, in a bowl. Add maple syrup and knead. I heat the milk in the microwave so that it is warm enough, but not hot, quickly pour a bag of gelatin into it and stir it well with a fork. This should be done for several minutes, so that the gelatin is completely dissolved. I pour milk into yogurt and knead until smooth for a couple of minutes. Then gently fill the cups over the sauce, smooth the surface with a spoon and put in the refrigerator.
To freeze, Panacote needs at least 2 hours, so this is a convenient dish for unexpectedly guests. However, on the second day the panacotta is even tastier, its structure becomes a little denser, as if it were made from cream. Therefore, I recommend making this dessert the day before serving.
Before serving, decorate the Panacotta with berries and voila, done!
Bon Appetit!
P.S. Of course, this is quite a basic recipe, and for those who have a rich imagination, there is an orgomic field for experimentation. You can make sauces not from berries, but from chocolate or coffee. You can fill the panacotta with multi-colored layers, making half chocolate, for example (like Jeanne's) or using chocolate yogurt. And you can serve it, laying out of the form on a plate, then the sauce will be on top.
Dessert panna cotta is a very delicate treat. Perhaps, in taste and consistency, it can only be compared with the famous creme brulee. This is not surprising, because both desserts are prepared on the basis of fat, cream cream, which make these delicacies so noble.
The most common panna cat recipe includes cream mixed with milk and a little sugar, gelatin, and natural vanilla seeds. If you have in stock a fragrant vanilla pod for cooking some special dish, then this is just the case.
The yogurt panna cotta that we offer you to cook is not a classic recipe. Yogurt in its composition works wonders: dessert becomes even more tender, lighter, and a very delicate and weightless sourness appears in the taste. Mint will make panna cotta refreshing and perfectly complement fruit topping based on juicy oranges. You definitely can not resist such a dessert!
for panna cotta:
for topping:
Pour gelatin over half the milk and let it swell a little.
Mix the remaining milk with cream. If you cannot find packaged fat cream, do not use cream with a lower percentage of fat content. In this case, village thick cream, diluted with a little milk, is better.
Put milk with cream on a small fire and add the vanilla sugar. You can take separately sugar and seeds of a quarter of a vanilla pod.
Tear off the mint leaves. Leave a few leaves for decoration, and chop the rest large and add to the warming cream.
Let the ingredients warm up together.
In this time, dissolve the gelatin over low heat, stirring constantly.
When you see the cream begin to bubble, remove them from the heat and pour the dissolved gelatin into the mixture.
Set aside the dishes with the cream so that they cool down - for about 15 minutes. During this time, the cream is additionally saturated with the aromas of vanilla and mint.
Then strain the mixture.
When the mixture cools to a temperature at which you can already touch it calmly, you can introduce yogurt. If you do this while the cream is hot, the yogurt will curl.
After adding yogurt, mix the liquid thoroughly so that no lumps remain. After that, pour the panna cotta into small forms and send it to the refrigerator for solidification. Usually 3-4 hours is enough for this.
Cooking topping
To make orange topping, peel the orange. Do this with a knife, cutting off the skin along with the white membrane.
Remove 0.5 teaspoons of zest from the remaining peel with a small grater.
Then cut slices from peeled orange to also rid them of membranes. You will get an orange fillet, if you can call it that.
Pour half the water into the pan, add sugar and add the zest. Let the syrup boil, then in the second half of the water dilute the starch and pour it into the syrup, stirring continuously so that no lumps form.
Bring the mass to a thickening. It should not be very thick - by consistency, it should resemble a liquid jelly.
Cut slices from an orange into 2-3 parts.
Remove the pan from the heat and add slices of orange to it. Mix everything well. Topping is ready.
Before serving, lower the mold with the frozen panna cotta into hot water for 20-30 seconds and turn it on a plate.
Top up the panna cotta with topping, garnish with grated zest and chopped mint.