Yogurt panna cotta with berry sauce. I share the recipe: yogurt panacota

17.05.2019 Pancakes, pancakes, pancakes, cheesecakes

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 sachets

KBZhU 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!

Hello! Welcome to my blog site

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.

How to make a traditional recipe easier

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:

1 pack of gelatin
3 tablespoons of cold water,
1.75 cups of Greek yogurt,
1/4 cup cream
1 cup whole milk
1/3 cup sugar
1.5 tsp vanilla extract
a pinch of salt,
middle bowl
medium pan.

Step 1

Pour 3 tablespoons of water into a bowl and send the gelatin there. Stir and let the gelatin swell.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 1: soak the gelatin.

Pour the right amount of pre-boiled, dried, clean, distilled water into a small bowl. Remove the cling film from the gelatin and soak it in cold water until it is completely softened and swells. This process will take approximately 10 minutes. From the freezer, get the right amount of any berries, put them in a deep bowl and let them melt slightly, you can not completely.

Step 2: prepare the panna cotta.

Take a small pan, pour into it 60 milliliters of cream and add to them 2 tablespoons of brown sugar. Place the bowl on a medium-level cooker and heat the ingredients until the sugar grains are completely dissolved, stirring the liquid with a whisk. Then, without pressing the creamy mass to boil, remove the pan from the stove, helping yourself with a kitchen towel.

Now dip the swollen gelatin in the hot cream and whisk the ingredients with a whisk, bring them to a homogeneous, smooth texture without lumps. Then, there, enter the right amount of yogurt, continuing to whisk the mass with a whisk until smooth. About after 3 - 4 minutesintensive whipping, set the pan aside and prepare the remaining cream.

Pour 120 milliliters of cream into a blender bowl and whisk them for 1 - 2 minutes. Then, continuing to whisk, gradually add the right amount of powdered sugar to the cream. Mix the ingredients until the cream increases in size at least 1 time, this process will take about 5 to 7 minutes.

Combine the resulting whipped mass with the yogurt mass and mix them with a whisk until a homogeneous texture. Act very carefully so that the cream does not settle.

Then pour the mixture into deep glass glasses or any other shapes you like. For a more beautiful presentation, you can use several forms with a relief surface, of different diameters, for example bowls. Put the panna cotta in the refrigerator on 40 minutesso that the mass thickens and becomes denser.

Step 3: prepare the berry sauce.

Well, until your panna cotta freezes, make a berry sauce. Put in the stewpan the required amount of already slightly thawed berries, they can be any, for example raspberries, strawberries, cherries, blueberries or berry assortments, that is, only a few. Then, after the berries, send the right amount of granulated sugar to the container.

Rinse the lemon under running water, and dry it with paper kitchen towels. Remove the zest from half the lemon with a special knife directly into the saucepan to the rest of the ingredients. Pour in there 2 tablespoons of pure distilled water and lay a sprig of rosemary, if you wish, you can leave a couple of leaves for decoration. Put the stewpan on a stove that is on a medium level, let the mass reach a boil, screw the stove to a low level and cook the sauce, stirring with a tablespoon until completely dissolved and slightly thickened.

You will observe how the sugar grains melt and your sauce becomes saturated and saturated, but this is not the end result. To get started, catch several whole already dumb boiled berries from the sauce, put them in a separate bowl and leave it to the side, you will need these berries for decoration. Break the remaining mass and remember with a spoon, so that the berries let out more juice and the sauce becomes thicker. After 10 minutes light boil over low heat the sauce will be ready.

Set a sieve with a fine mesh over a deep plate and strain through it the aromatic, berry mass, helping yourself with a tablespoon.

Cool the prepared sauce to room temperature.

Step 4: bring the dish to full readiness.

At the expiration of 40 minutes your dessert will harden, and the sauce will cool to the desired temperature. Helping yourself with a teaspoon, pour the sweet berry mass panna cotta, which you will leave in glass glasses. Leave some of the sauce to decorate the panna cotta, which remained in your deep bowls.

Boil a pan of ordinary running water, remove the container from the stove and place it on the kitchen table. Holding a bowl with a panna cotta with your hand, lower it half in boiling water and hold it in hot water 30 to 40 seconds.After that, cover the bowl with a flat dessert plate and, overtaking it with your hand, immediately turn it upside down so that the bowl with dessert remains on the plate. Carefully remove the bowl from the panna cotta, prying it with the tip of a knife and then holding it with your hands. The dessert will remain on the plate, pour it on top of the sauce and decorate with berries that you previously set aside for decoration. If desired, put a couple of rosemary leaves on top of your fragrant product in the form of a supplement.

Step 5: serve yogurt panna cotta with berry sauce.

Cotta yogurt panna with berry sauce is served cold. There are several options for serving this sweetness; you can pre-fill the panna cotta in glass glasses or a container and then pour berry sauce. Or you can arrange panna cotta on a dessert plate, having previously removed it from the mold and after that, add dessert with sauce and berries, it all depends on your desire and imagination. This magnificent dish will be a great addition to the festive sweet table. Enjoy it! Bon Appetit!

- - 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!

Ingredients

for panna cotta:

1 cup natural yogurt without flavoring
1 cup fat cream (33-34%)
1 cup medium-fat milk
2-3 tbsp. tablespoons of sugar with vanilla (the exact amount is better to choose according to your taste)
15 grams of gelatin (1 full tablespoon)
2 sprigs of fresh mint

for topping:

1 orange
1 glass of water
2 tbsp. tablespoons of sugar
1 teaspoon of starch

Panna Cotta Recipe with Yogurt

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.