Any housewife can prepare such an exquisite dessert as panna cotta. The tips and recommendations in this article will be useful for this.

Panna cotta is very delicious and delicate creamy dessert, cooked from cream and berry mass. Making panna cotta yourself at home is not at all difficult. In addition, the dish does not require any special ingredients: absolutely everything can be bought in any supermarket at an affordable price.

For classic panna cotta you will need:

• Sugar
• Cream
• Gelatin
• Berries
• If desired, you can use powdered sugar for decoration and vanillin to add flavor to the dessert.

IMPORTANT: Classic berries for making panna cotta are strawberries and raspberries. However, you can successfully use red currants, grated viburnum, cherries, blueberries, blueberries and others.

Preparation:

• A spoonful of gelatin should be poured into a small container, for example a bowl. It should be filled with a third of a glass of clean cold water and left to swell for half an hour.
• Pour the cream into a cooking ladle and place on low heat. Sugar is poured into the cream and thoroughly dissolved, stirring with a whisk. You cannot bring the cream to a boil - it will curdle and the dish will not turn out.
• When the cream has heated up and the sugar has dissolved in it, the swollen gelatin is poured in and again: without ceasing to stir the cream with a whisk, dissolve the gelatin in it without bringing it to a boil.
• Prepare the berry mass: pour it into the blender and turn on the grinding mode. If you don't have a blender, you can use a meat grinder. You can add powdered sugar to the berry mixture for sweetness.
• The creamy mass is poured into serving molds (bowls, glasses, glasses) and sent to the refrigerator. After a couple of hours it will “set” and then its upper part can be covered with a layer of berry mass. The dish is ready.

An easy homemade dessert

Violet panna cotta: recipe, photo

The delicious panna cotta dessert is called “violet” only because its presentation can visually resemble the lushly blooming white petals and the characteristic shape of this flower.

To prepare you will need:

• Cream– 350 ml (their fat content should be no less than 25%).
• Gelatin– 1 tbsp.
• Sugar– 3 tbsp. (you can add more or less sugar if desired).
• Blackberry – 150 g (can be replaced with another berry)
• Powdered sugar– 2 tbsp.
• Mint– 1 sprig of fresh herbs.

Preparations:

• The cream is heated (not boiled) and the sugar dissolves in it.
• Gelatin is pre-filled with 4 tbsp. cold water and swells.
• The swollen gelatin dissolves and is thoroughly mixed in the cream that has not yet cooled.
• The creamy mass is filtered from lumps of gelatin that could not dissolve, poured into molds (moulds for baking cupcakes or muffins are suitable), and put in the refrigerator for an hour.
• Prepare the berry sauce: peel the blackberries from the stems, pour them into a blender and grind them. The finished mass can be strained through cheesecloth.
• After an hour, prepare a flat serving plate. Pour a small amount of sauce onto the bottom of the plate (you can draw patterns). Remove one ramekin of panna cotta from the refrigerator.
• Dip the bottom of the mold into boiling water for a few seconds. The panna cotta will “pull away” from the edges and can be carefully placed on a serving plate, directly on top of the sauce. Garnish the finished dish with fresh mint leaves.

Blackberry panna cotta

Panna cotta - recipe from Yulia Vysotskaya: photo

Yulia Vysotskaya is a skilled cook whose recipes are distinguished by their special charm, originality and unusual solutions. Likewise, panna cotta from Yulia Vysotskaya is not just a delicious dessert, it is a flavorful and healthy dish for children and adults.

You will need:

• Cream– 1 cup (choose the fattest ones)
• Milk– 1 glass (also, the highest fat content)
• Kefir– 1 cup (2.5% fat)
• Gelatin– 10 g (let it swell in cold water, 1/3 cup water).
• Sugar– 100 g (adjust the sweetness yourself, add more or less sugar).
• Orange zest from one citrus
• Fresh raspberries- a handful of
• Vanillin– 1 sachet

Preparation:

• Leave the gelatin to swell
• At this time, mix the cream with milk
• Vanillin dissolves in cream
• Place the cream and milk on the fire and bring to a boil.
• Sugar dissolves in milk
• The zest must be grated on the finest grater
• Everything is thoroughly mixed with zest
• Kefir is whipped for five minutes in a blender.
• Add gelatin to milk mixture
• Kefir is poured into the milk mass
• Everything is thoroughly mixed
• Panna cotta is poured into molds
• Place the panna cotta in the refrigerator to harden for 3 hours and after the mass becomes denser, decorate it with fresh raspberries.

Recipe by Julia Vysotskaya

Chocolate panna cotta: recipe with photo

An original recipe for chocolate panna cotta will help you surprise your guests and loved ones and diversify your holiday table.

You will need:

• Chocolate– 100 g (tile or weight, always black).
• Sugar– 50 g (more or less, to taste)
• Vanillin or vanilla sugar - 1 sachet (optional, for flavor)
• Gelatin
• Full fat milk(2.5%) – 0.5 cups
• Heavy cream(30%) – 1.5 cups

Preparation:

• Chocolate is crushed with a grater or blender
• Chocolate should be poured into a container with a thick bottom (bowl, pan, saucepan).
• Cream, milk and sugar are added to the chocolate and placed on fire.
• Do not bring cream to a boil
• The cream is heated so that the chocolate completely dissolves in it.
• Don't forget to stir the mixture regularly with a whisk.
• While the cream is heating, the gelatin will swell.
• Add gelatin to the mixture and mix everything thoroughly again, without bringing to a boil.
• The finished mixture should be poured into molds and placed in the refrigerator.
• After two hours, the dessert will harden and be ready to eat.

Recipe with chocolate

Coffee panna cotta: recipe with photo

You will need:

• Heavy cream(at least 20%) – 0.5 liters
• Chocolate– 100 g (bar, definitely milk!)
• Coffee– 1 cup of espresso (this is approximately 80 ml of aromatic Arabica coffee).
• Sugar
• Gelatin– 1 sachet (this is approximately 12 g)

Preparation:

• The chocolate is grated and poured into a metal bowl with a thick bottom.
• Sugar and cream are added to chocolate
• The mass is heated over low heat, not reaching a boil.
• The swollen gelatin is sent into the creamy mass and, stirring it thoroughly with a whisk, dissolves.
• Pour coffee into a homogeneous mass and stir
• The mass is poured into molds and sent to the refrigerator to harden for two hours.

Recipe with coffee

Panna cotta made from milk and cream: recipe

Panna cotta made from milk and cream is a delicate and very light dessert that will not harm your figure. It's very easy to prepare.

You will need:

• Milk– 1 glass (fat content 2.5%)
• Cream– 1 glass (fat content not less than 25%)
• Sugar– 0.5 cups (you can adjust it to taste yourself: add more or less).
• Vanillin or vanilla sugar– 1 sachet
• Cinnamon– ¼ tsp.
• Gelatin– 1 sachet (let it swell in 1/3 cup of water).
• Berries and mint for decoration

Preparation:

• Milk mixed with cream
• Vanillin, sugar and cinnamon are added to the milk mass.
• The mass is placed on low heat and heated without reaching a boil.
• Gelatin is poured into the hot mass and mixed thoroughly.

Recipe with milk and cream

Diet panna cotta: recipe, photo

You will need:

• Milk– 200 ml. fat content 2.5%
• Corn starch– 2 tsp.
• Sugar- taste
• Agar-agar– ½ tsp. (pre-soak in water, a few tablespoons).
• Berries for decoration

Preparation:

• The milk should be boiled
• Starch and sugar dissolve in milk, mix thoroughly.
• Pour in agar-agar
• Pour the mixture into molds and wait until it hardens.
• Decorate the finished dish with berries

Dietary recipe

Italian panna cotta: recipe with photo

For the original panna cotta you will need:

• Milk– 0.5 cups (2.5% fat)
• Cream– 0.5 cups (15% fat)
• Sugar– 40 g (adjust yourself: more or less).
• Vanilla– 1 pinch
• Gelatin– 25 g (let it swell in 0.5 glass of cold water).

Preparation:

• Mix milk with cream and place on low heat.
• Soak the gelatin in water and let it swell.
• Add vanillin and sugar to the milk mass and dissolve.
• Pour in gelatin
• Pour the mixture into glasses or glasses and let it harden.
• Decorate the finished panna cotta with topping or berry sauce and chocolate.

Original Italian recipe

Raspberry, strawberry, orange panna cotta: recipe

Panna cotta is a creamy dessert, very light and airy, similar to cream. It is usually served with berry sauce, fresh berries, caramel, powdered sugar and mint leaves.

Raspberry berry sauce for panna cotta:

• Grind 150 g of fresh or frozen raspberries with a blender or through a meat grinder.

Strawberry berry sauce for panna cotta:

• Grind 150 g of fresh or frozen strawberries with a blender or through a meat grinder.
• Pass the mixture through a sieve or cheesecloth to remove the seeds.
• Mix the resulting mass with 3 tbsp. powdered sugar
• Bring the mixture to a boil so that the powder is completely dissolved. The sauce is ready.

Orange sauce for panna cotta:

• The zest of one orange should be grated on the finest grater.
• Mix the zest with 4 tbsp. powdered sugar and add a few tablespoons of freshly squeezed orange juice.
• Put the mixture on the fire and wait for the powder to dissolve, as well as for the zest to give off its aroma.

Coconut panna cotta: recipe, photo

This dessert is very different with a very delicate unusual taste. But its preparation requires a rather unusual ingredient.

You will need:

• Coconut milk– 2 glasses (approximately 450 ml)
• Coconut flakes– 50 g (more or less is possible)
• Water– 150 ml (for gelatin)
• Gelatin– 20 g (one large pack)
• Sugar– 20 g (add more to taste if you like sweets).
• Any berry sauce for serving

Preparation:

• Gelatin should be soaked in water for half an hour
• Coconut milk is mixed with sugar and brought to a boil over heat until the sugar dissolves.
• Remove the milk from the heat and stir in the shredded coconut.
• Add the swollen gelatin, mix thoroughly
• Pour the panna cotta into molds and place in the refrigerator for a couple of hours to harden.
• Decorate the frozen panna cotta with berry sauce or chocolate.

Recipe with coconut milk

Vanilla panna cotta: recipe, photo

For vanilla panna cotta you will need:

• Sugar– 4 tbsp. (the sweetness of the dish can be adjusted independently, if you limit yourself to sweets - just add less sugar).
• Cream– 350 ml (1 package, it is important that the fat content of the cream is not less than 20%, more is possible).
• Gelatin– 1 tbsp. (this is approximately 7 g of gelatin)
• Berries– 100 g (the berry mass can also have a larger or smaller layer - whatever you like).
• Vanilla stick- 1 PC. (can be replaced with a vanilla bag).

Preparation:

• Vanillin and sugar are added to the cream (vanilla beans and the stick itself, it is removed after heating the cream).
• The mixture is placed on low heat and heated without reaching a boil.
• Gelatin is poured into the hot mass and mixed thoroughly.
• The mass is poured into molds and left in the refrigerator to harden for three hours.
• After hardening, the panna cotta is decorated with berries and mint.

Curd panna cotta: recipe, photo

You will need:

• Curd mass – 300 g (can be replaced with cottage cheese, grated through a sieve).
• Cream – 1 cup (fat – 33%)
• Sugar – 0.5 cups (you can add more or less to taste).
• Vanilla - bag
• Gelatin – large sachet (about 20 g)

Preparation:

• Heat the cream and dissolve sugar, vanillin and gelatin in it.
• Add the curd mass to the cream and mix thoroughly with a mixer.
• Pour the mixture into molds and place in the refrigerator to harden for a couple of hours.
• The finished panna cotta can be decorated with berry sauce.

Video: “How to make vanilla panna cotta?”

Currently, the Panacotta dessert is popular not only in Italy, but throughout the world, including Russia. The dessert first appeared in the north of the Apennine Peninsula. If we literally translate the phrase panna cotta from Italian, the Russian equivalent will sound like “boiled cream.”

The best panna cotta is made from heavy confectionery cream, but you can use milk or fermented baked milk to prepare this dish.

Classic panna cotta is white, but modern chefs change the shade 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 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 add too much gelatin. Then your panna cotta will melt in your mouth.

Cooking time - 5 hours.

Ingredients:

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

Ingredients:

1. Place the gelatin in a bowl and add 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. Do not bring to a boil!
4. Pour gelatin into cream. Lumps may form in the mixture, so it is best to strain it through a strainer.
5. Pour the liquid panna cotta into the molds. Leave to harden for 4 hours.
6. You can decorate the dessert with coconut shavings of your favorite color. Bon appetit!

Panna cotta from ryazhenka in Russian

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

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

Cooking time - 4 hours.

Ingredients:

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

Preparation:

1. Pour gelatin into a small bowl and fill with warm boiled water. Leave to swell for 30 minutes.
2. Mix fermented baked milk 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 fermented baked milk and stir.
4. Pour the mixture into molds and put it in the refrigerator for 3 hours.
5. Decorate the fermented baked milk panna cotta with melted hot chocolate. Sprinkle coconut flakes on top. Bon appetit!

Chocolate panna cotta

Those who love chocolate will love this dessert! This panna cotta recipe is easy to follow. Chocolate complements this airy dessert and adds a wonderful touch of flavor.

Cooking time - 4 hours.

Ingredients:

• 300 gr. confectionery cream with at least 33% fat content;
• 200 gr. milk 3.2%;
• 150 gr. Sahara;
• 1 bar of chocolate – bitter or milk;
• 20 gr. edible gelatin;
• 3 tablespoons warm water;
• 1 pinch of vanillin.

Preparation:

1. Mix the milk and cream and heat the mixture until warm.
2. Fill the 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 that no lumps form. Add vanilla and sugar. Stir.
5. Melt the gelatin in a water bath. Do not bring to a boil!
6. Add gelatin to the creamy chocolate mixture and mix thoroughly.
7. Pour the chocolate panna cotta into portioned bowls and refrigerate for 3 hours.
8. You can decorate this 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 celebration! In addition, panna cotta with cherries is suitable for evening gatherings with your partner. The delicate creamy taste is combined with cherry berries. The dish looks very beautiful and romantic.

Cooking time - 3 hours.

Ingredients:

• 500 gr. confectionery cream with at least 33% fat content;
• 250 gr. milk;
• 150 gr. Sahara;
• 30 gr. instant gelatin;
• 250 gr. cherries;
• 1 pinch of vanillin;
• 1 pinch of ground cinnamon;
• 180 ml water.

Preparation:

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. Place the berries in an iron bowl and pour water into it. Heat the cherries until they release juice.
4. Melt the gelatin in both saucers in a water bath. 20 gr. add gelatin to the cream mixture, and 10 g. add gelatin to cherries.
5. Take portioned dessert bowls. First add the creamy layer. Place in the refrigerator for 20 minutes. Then, once the cream has thickened a bit, pour the cherry layer on top. Place in a cool place for 1.5 hours.

Bon appetit!

Panna cotta is a delicate and airy Italian dessert made from cream, sugar and vanilla. The name translates as cream jam. This buttercream goes well with berries, fruits and chocolate. Traditional panna cotta, classic recipe, is milky white. If desired, it can be made colored by dissolving gelatin in sweet fruit syrup, juice or chocolate.

This panna cotta recipe is basic and is well suited for a holiday menu, because panna cotta looks very beautiful and elegant and can be prepared in advance and stored on the refrigerator shelf until serving. Prepare this dessert for your family and friends, I’m sure they will really like it!

Ingredients:

• 500 ml 10% cream
• 80 g sugar
• 3 tsp gelatin
• 1 packet of vanilla sugar or a pinch of vanilla

For the berry layer:

• 250 ml berry juice
• 2 tsp gelatin
• berries for decoration

How to make panna cotta dessert at home:

Pour gelatin for panna cotta into a bowl or cup, add 50 ml of warm (not hot) water to it and place it in a water bath. Stirring, keep it in a water bath until completely dissolved.

Thanks to this method, gelatin will disperse well and will not lose its properties.

Pour the 10% fat cream into a saucepan.

Add granulated sugar, stir and place the pan on low heat. Stirring the mixture with a whisk, heat it until the cream becomes hot and the dry ingredients are completely dissolved.

The main task is not to overheat the cream, otherwise it will separate and the panna cotta will have a “mealy texture”. Therefore, it is better not to heat the cream for too long when following the panna cotta recipe at home.

Let the cream mixture cool until it becomes warm. Then add vanillin or vanilla sugar for flavor. Add gelatin and mix thoroughly so that it combines well with the other ingredients.

Now pour the panna cotta into glass cups or bowls. Cover with cling film and place in the refrigerator for at least an hour to set.

When the panna cotta from cream and gelatin thickens, prepare berry jelly. To do this, pour the juice or concentrated berry compote into a ladle and heat it up.

Dilute the gelatin again with warm water and let it swell and completely dissolve in a water bath.

Mix juice with gelatin. Let's pour the already frozen panna cotta over it.

Panna cotta is a very common dessert, the recipe of which goes back to sunny Italy. Translated from Italian it means “boiled cream”. To prepare this sweet you need many different ingredients and you should not judge the ease of preparation by appearance. With the help of a variety of additives and sauces, a professional pastry chef will be able to create a real masterpiece. The dessert must contain 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 care about their health.

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

The dish can be of completely different sizes if prepared at home. Heavy cream can be replaced with milk, but it’s worth noting that it won’t turn out so traditional and Italian.

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

Berry panna cotta

For aromatic berry panna cotta you will need:

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

Preparation:

1. Melt the gelling agent in 100 ml of water.
2. Pour the cream into a suitable container, while mixing with vanilla and sugar. Heat slightly over low heat, stirring slightly.
3. Add the mixture of water and gelatin to the cream, stir and wait until the sugar and gelatin grains dissolve.
4. As soon as everything starts to boil, you need to remove it from the heat and carefully pour it into small molds or one common one (it shouldn’t be too high so that the dessert can be cut). You can also use various shaped glasses and cups.
5. Take some of the berries and place them in panna cotta.
6. Place the dish in the refrigerator for a full five hours, it should cool and completely harden.
7. The remaining berries should be pureed with added sugar and poured over the resulting mousse before serving the dessert. You can decorate with mint leaves, nuts or powdered sugar. It all depends on the preferences of guests or family members.

But that’s what rules are for, so that you can 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 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 packets of vanilla (can be replaced with three tablespoons of sugar),
• a drop of vanillin.

Recipe:

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

Chocolate panna cotta

To prepare a chocolate dessert you will need:

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

Recipe:

1. Soak the gelatin in a small amount of warm water until completely dissolved.
2. Pour the cream into a container and gradually heat over the 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 smooth.
5. Remove it from the heat and pour into molds or decorative vases.
6. Place the panna cotta in the refrigerator until completely cooled.
7. Before serving, you can effectively decorate with shredded coconut, 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 suitable for a romantic table with candles.

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 almond liqueur,
• 150 ml water.

Recipe:

1. First of all, you need to prepare two different portions of jelly: soak fifteen grams in fifty milliliters of water for dessert, and soak seven grams in 150 milliliters for jelly.
2. Pour the cream into a container with the addition of vanilla sugar and gradually heat it over the 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 a second container, slightly heat the liqueur and add a little gelatin. Stirring, bring to a homogeneous mixture and remove from heat.
5. Distribute the finished mixture into molds or glasses and place in the refrigerator until it hardens a little.
6. Then pour liqueur jelly on top and refrigerate again for a maximum of five hours.

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 you bring the cream to a full boil so that the beneficial properties do not boil away. They just have to be very hot. To completely dissolve the gelatin, it is necessary to dilute it with warm water in advance;
• If it is difficult to remove the dessert from the dish after it has hardened, do not tear it apart with a knife; just immerse the dish in a bowl of hot water for a few seconds;
• panna cotta should only be eaten with a spoon;
• the dessert should remain just as soft after cooking and to achieve this, you do not need to overuse 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 fillings. Thanks to this, you can come up with your own recipe, which will be passed down from generation to generation and delight your friends and family!

Do you like tender and airy desserts? And even from a minimal 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, since 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 spoil 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 sweets, 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 holiday 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, as if only an experienced cook could 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.