• Sheet gelatin - 12 gr.
• Fat cream - 2 tbsp.
• Sugar
• Vanilla Sugar - 0.5 tsp
• Raspberries (or any other berries) gr.

The nutritional value of the Panakota dish (per 100 grams):

Calories: 297.4 kcal.

Components and calorie content of the Panacota recipe

(calorie and bju data are calculated approximately, excluding boiling and frying)

This is a user recipe, so there may be errors and typos. If you find them, please write in the comments under the recipe - fix.

Step-by-step recipes with photos from our website are located in the Recipes section.

Panakota calorie content 100 gr

I love to watch foreign cooking shows. Exotic and rare products, unusual recipes, elegant presentation of dishes. Sometimes I try to cook something from what I saw at home, such as chicken chops. I also learn a lot of new and interesting things. Recently discovered Panakota's milk dessert. The dish is considered to be from Italy, Panna cotta - in the translation “cooked cream”. Those who do not like jelly are unlikely to like it, and I liked the dessert.

I searched for the recipe on the Internet. I did it in two ways: with and without an egg. The egg adds cream color and taste to the dessert, but it’s also good without it. Panakota with sauce is served, it enriches the taste of the dish.

Panacota (Panna cotta) Recipe with eggs.

During cooking, counted calories. I bring to your attention a recipe with a calculated calorie content.

Panacota (Panna cotta) Calorie Recipe

Net per serving - the amount of the finished product in one serving per 150 g.

Quantity - the number of products for 6 servings of 150 g.

Kk per 100 g - calories per 100 g. product from the directory and product labels;

Kk in the dish - the calorie content of the ingredients in the finished dish.

Total: the calorie content of one portion of the Panakota dessert (Panna cotta) is 499 Kk. It is without sauce.

Milk is mixed with cream. Gelatin for swelling is added to one glass of the mixture. We put the rest of the mixture in a water bath, add sugar and spices, mix until dissolved. I chose ground cinnamon and cardamom as well as vanilla sugar to my taste. Then we combine the two mixtures, mix until the gelatin is completely dissolved, without boiling. We filter, pour into molds and send to the refrigerator for solidification.

If we do with an egg, then beat the yolk with a small amount of the milk mixture and pour into a saucepan in a thin stream, stirring vigorously. Cream with milk in the pan should be warm, not hot, otherwise the egg mixture will curl.

The sauce is prepared from any fruit or berries with sugar. I made an orange. I cut an orange, poured 4 tablespoons of sugar and cooked over low heat until the sugar was completely dissolved and thickened, then strained. This sauce will appeal to the sweet tooth. Panakota is very sweet, in my opinion, it is better to make a sauce of sour berries or fruits (cherries, currants ...).

If desired, put panakota from the molds, pour the sauce. Garnish with fresh fruits or berries on top. Dessert is suitable for both children and adults.

Panacota (Panna cotta) with orange sauce

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Nutritional value (per 100 g): Calories: 60

Spices for this product: Hot - cinnamon, cardamom, saffron.

Nutritional value (per 100 g): Calories: 162

Nutritional value (per 100 g): Calories: 387

Nutritional value (per 100 g): Calories: 94

Nutritional value (per 100 g): Calories: 354

Nutritional value (per 100 g): Calories: 355

Nutritional value (per 100 g): Calories: 56

Dilute gelatin in 1 tbsp. water and leave to swell. Pour milk into a small saucepan, add coffee and bring to a boil, remove from heat.

Beat the yolk with sugar with a whisk and introduce into hot milk. Put the resulting mixture on a slow fire, heat, stirring constantly and not boiling. When the mixture begins to thicken, remove it from the heat and dissolve the gelatin in it. Leave to cool.

Pour sour cream (or cream) into the cooled mixture, mix. Pour the mixture into molds or cups. Refrigerate for 5 hours. In order for the cooled dessert to easily separate from the molds, put them in hot water for half a minute. Garnish with cocoa, grated chocolate and orange zest.

Orange Panacota

1 gadget (70g) - 115kcal

2. Squeeze the juice from the orange

3. Soak gelatin in cold water for 10 minutes. After 10 minutes add half the juice to the gelatin

4. Beat the yolks until light yellow foam

5. Boil milk, add zest, sugar, let it boil for 2 minutes. Add the remaining orange juice and add a thin stream of yolk.

6. To dissolve gelatin to the end, it is very convenient in the microwave (200W 1 minute), but if there is no microwave, you can in a water bath, the main thing is not to let the gelatin mixture boil.

7. Mix the gelatin mixture with the milk-orange preparation and pour into molds (3 molds with a volume of 80 ml)

1 gadget (70g) - 115kcal

1 large orange

1. Grate the zest with an orange, the more, the more aromatic it will be

2. Squeeze the juice from the orange

3. Soak gelatin in cold water for 10 minutes. Read completely

Diary of the group “Recipes with calculated calorie content”:

• Dessert.
• minced chicken steaks
•   Orange Panacota
• Curd soufflé \\ "Bird's milk \\"
• Light cheesecake

Comments:

2) when mixing milk and juice, it turns out immediately cottage cheese.

3) stir 12! minutes! - at the exit we, at best, get an orange omelet.

At worst: everything evaporates completely.

I interfered with exactly 4 minutes, I got cottage cheese.

4) I brought it to the end, mixed it, laid it out, for it’s impossible to pour it.

Sorry for the products and time.

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Panacota

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Put the cream on the fire. Unfold the vanilla pod, add the seeds and pod to the cream. There is sugar. Boil. Remove from heat, cool slightly. Add gelatin (without water). Mix thoroughly so that there are no lumps

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Dessert Panna Cotta - Delicious Tenderness and Sweet Dream

Have a nice day, my dear readers!

I look at such recipes and think: after all, there is justice in the world! After all, when a person diligently works on himself for the sake of getting rid of extra pounds, beauty and youth, he is simply entitled to bonuses;)

Today you will find a real reward! You will learn how to make a magic dessert panna cotta! :) To say that it is delicious and very easy to prepare means to say nothing! Soon you will understand!

And besides a step-by-step recipe, I will also reveal to you the main Secret of gelatin;)

Have you heard that diet is not a reason to leave yourself without dessert? So do not leave;)

Do you know what I call today's dish? Fitness panna cotta! :) Because it perfectly helps to lose weight! So, believe me, I love him not only for taste!

Now we take up the recipe, but first we need ...

Culinary music

Include Amel Bent’s beautiful, tender song “Ne Retiens Pas Tes Larmes”

and quickly get everything you need! :)

Products:

And it's all? :) Yes, in order to create a tasty and healthy treat, we don’t need anything else. Well, perhaps a bit of effort;)

Recipe:

If the treat is poorly removed from the molds, carefully lower the mold into hot water for 5 seconds. The top layer is slightly thawing and everything comes out easily!

I wish you a pleasant appetite and advise you to prepare for a kind of records! 😉

Amazing numbers

The calorie content of our panna cotta is 54, 8 kcal per 100 grams!

In my opinion, it turned out to be one of the lowest-calorie dishes! :)

Well, it’s not in vain that I use the “Fitness” prefix! ;)

Although, of course, I have another ...

Healthy yummy

Maybe it’s time for me to open something like a candy store? ;) And so I see the sign - “Olga Dekker PP desserts”! Or something like that :)

And in the window is everything that pleases the heart of those who are losing weight:

And, I will say without too much modesty, such delicious dishes are also popular among those who are not going to lose weight!

And yet, for example, they are suitable for athletes! After all, it is also important for them that the calorie content of the food is lower, and the protein in it is more! :)

By the way, it's time to uncover the main Secret of gelatin;)

The benefits of this product - for joints, skin, hair - are now often spoken about. They ceased to perceive it only as raw materials for jellied meat and jelly.

But even now, few people realize that one of the main advantages of gelatin is its huge protein content.

So why something, and there is plenty of protein in our panna cotta! :)

It is in milk, and in cottage cheese, and in gelatin ... In short, sheer benefit!

And what a variety! Based on today's almost classic recipe, you can create many great options!

Scope for creativity

• I already mentioned vanilla panna cotta, you yourself understand about fruits and berries from above. But you can add them inside! :)

When the milk has cooled a little, send strawberries, or pears, or orange pulp, or orange juice after gelatin. Suitable mangoes, persimmons, bananas, peaches.

• And for the beloved by many chocolate panna cotta, you just need to add a little good melted chocolate or even just a cup of espresso.

• There are also creamy desserts - with cream instead of milk. Or with milk. And gelatin is replaced with agar-agar - a gelling agent from algae. It also has its advantages :)

For example, he is not afraid of soaking hot liquids after soaking. And to freeze it is not necessary to put it in the refrigerator. As soon as it becomes room temperature - the dessert is ready :)

Bon appetit, whatever recipe you choose

I will be very glad if you tell in the comments, did it work out? Are you satisfied with everyone? And do you have similar recipes? :)

Good luck and happiness to you and your loved ones!

P. S. Do you want to lose weight, become joyful and light as a feather?

But hunger strikes and training are not for you? And rightly so! As long as there is a "Glutton Diet", there is no reason to torment yourself! All the details of this unique program are here.

P. P. S. What to do if you can’t lose weight effectively and without harm to health?

Or if you can’t lose weight at all? Then you need to subscribe to my newsletter below to regularly receive professional advice and advice! And at the same time - and recipes for healthy, but tasty dishes;)

Olga Dekker on Instagram

A very interesting recipe, and explained available how to cook. Thank you very much for this) Just now I am looking for desserts for the New Year's table, most of the options that I found were somehow not very hooked, but Panna Cotta was of interest to you) I didn’t do it before, so I’ll definitely write it off after cooking, I will share my impressions)

My son loves this dessert very much, but to be honest, I thought that it was impossible to cook it at home. So thanks for the culinary educational program, I’ll definitely please not only my son, but also for my beloved! It looks incredibly tasty, just like usual in a cafe, but a minimum of calories is what I need!))) More often pamper us with such delicious and healthy desserts!

It looks very appetizing)) It's great that this dessert is low-calorie, thanks for such an excellent recipe. It is suitable not only for girls on a diet, but also for athletes who adhere to proper nutrition. Be sure to prepare for my loved ones this dietary Panna Kota, I have all the ingredients)) You can experiment with various fruits, try to make with strawberries, it will be delicious))

I’ve already switched to PP for several years, but at the same time I really love sweets, and this dish is just salvation for me. I’ll definitely prepare it, because I can directly imagine how tasty it is and directly melts in your mouth, and it’s not at all harmful. I think this dish will appeal not only to me, but to all my households. I would be grateful if you have more low-calorie recipes!

We all love this dessert very much, we always order it in our favorite cafe. I didn’t even think that in preparing it, there’s nothing complicated, and the ingredients are quite simple! I want to try and probably cook together with the children, they will be interested. I’m not sure that it will taste the same as we love, but I hope that it will be edible at least! Be sure to unsubscribe if we succeed)))

Maya, my kids also like to spend time with me in the kitchen. They themselves choose which dish they want to help me cook today :)

I hope this simple recipe will not only please your children like to cook, but will also delight you with its taste 🙂

Elizabeth, I try to select hearty, tasty and low-calorie dishes;)

In this dessert, you can experiment with different tastes by adding berries and fruits of your choice.

Hope you enjoy this idea :)

Olga, you read minds. I just wanted to write you about the different berries that you can use 🙂

Yes, the combination with strawberries is incredible! Try it for sure!

There are not many really delicious desserts that suit both sortsmen and slimmers. This one of them :)))

Ok Alla! I am sure you and your son will not remain indifferent to this dessert.

After all, in cooking it you can give free rein to imagination and use various fruits and berries :)

And the children love to experiment!

Anastasia, I'm glad you found what you wanted)

I hope your guests will also be delighted with the taste and presentation of this wonderful dessert.

Cook with pleasure, fantasize with fillers :)))

Orange Panacotta? Calorie content per 100 gcal.

Servings Per Container: 3 Pieces

Big orange - 1 pc.

1. grate the zest with an orange, the more, the more aromatic it will be.

2. squeeze the juice from the orange.

3. Soak gelatin in cold water for 10 minutes. After 10 minutes add half the juice to the gelatin.

4. beat the yolks until light yellow foam.

Simmer for 12 minutes, stirring constantly. The zest will give away its aroma. Allow to cool slightly.

6. To dissolve gelatin to the end, it is very convenient in the microwave (200w 1 minute), but if there is no microwave, you can in a water bath, the main thing is not to let the gelatin mixture boil.

7. mix the gelatin mixture with the milk - orange billet and pour into molds (3 molds with a volume of 80 ml).

Such a delicate creamy dessert came to us from the north of Italy and quickly won the hearts of sweet tooth around the world. Panacotta recipe necessarily includes cream, vanilla (or vanillin) and granulated sugar. In addition to the classic version, you can cook interesting varieties of it - with strawberries, coffee, chocolate and even citrus fruits.

Panakota dessert name translates as “boiled cream” or “boiled cream”. In its composition and method of preparation, it resembles pudding or ice cream that is more familiar to us. But the taste is more delicate. This dessert is well suited for the festive table. Especially if the original decorate it.

The cream in the discussed treat is mixed with sugar, vanilla and other delicious ingredients.

The only minus of the delicious panakota is its high calorie content - 298 Kcal per 100 g. For this reason, it is rarely cooked by young ladies who are worried about their figure.

Ingredients: 310 ml of very fat cream, 90 g of cane sugar (brown), a package of gelatin, 60 ml of cognac without flavoring, a pinch of vanilla.

1. Cream is poured into convenient dishes with a thick bottom. Such a container will prevent the dairy product from sticking when heated.
2. Brown sugar and vanilla spill out to him immediately. The mass is heated over low heat. Be sure to constantly and continuously stir it. Cream should not boil, otherwise the dessert will be spoiled.
3. Gelatin is soluble in 50 ml of water. The manufacturer will tell you the exact amount for such a volume of liquid - gelatin is diluted according to the instructions on the package. Usually, you just need to fill the product with hot water, stir and leave until the grains are completely dissolved.
4. Prepared gelatin is poured into the hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
5. Cognac flows in next. If dessert is prepared for children, this ingredient should be excluded.
6. The resulting mass is poured into silicone molds and the sweetness is sent to cool for several hours until completely solidified.

The classic Panacotta recipe can be improved to your liking. For example, together with cognac use melted chocolate.

Ingredients: half a liter of very fat cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 mal. tablespoons of instant coffee, 60 g of granulated sugar, 110 g of quality dark chocolate.

1. Gelatin is diluted according to the instructions in the required amount of water.
2. Instant coffee is poured with the amount of boiling water indicated in the recipe.
3. Sugar dissolves in cream. The mixture warms up over medium heat. Sweet grains should completely dissolve in a warm liquid.
4. When the cream is already hot, pieces of broken chocolate are sent to the container.
5. After removing the dairy product from the fire, coffee and gelatin are added to it.
6. The mass is filtered and bottled in silicone molds.

The resulting coffee panacotta goes cool until completely cooled and solidified. Dessert is decorated with ground nuts.

Ingredients: 2 tsp agar-agar, 610 ml of low-fat milk (0.5%), 6 yolks of large eggs, 2 g of vanilla in pods, stevia in drops (4 drops), 320 ml of purified water, 4 small. tablespoons of corn starch.

1. Agar-agar is filled with water for 25 - 35 minutes.
2. Milk, slightly whipped yolks, stevia, vanilla, corn starch are mixed in a separate bowl. All of these ingredients are whipped at the slowest speed of the mixer.
3. The mass from the previous step is sent to a water bath and heated until thickened. You can make the cream boil a little, because it uses raw proteins.
4. Agar on the fire is brought to a boil and cooked for 1 - 2 minutes.
5. The boiled mixture is poured into a milk cream. The mass is beaten with a mixer until it cools.
6. The future dessert is poured into molds and cleaned in cool.

Ready-made diet panacotta is served for tea after solidification.

The most delicious chocolate panacotta

Ingredients: 1 tbsp. fat milk and the same amount of cream (for whipping), 14 g of instant gelatin, 90 g of granulated sugar and dark chocolate, a pinch of vanilla sugar.

1. Milk is brought to a boil in a saucepan. Then it is removed from the fire and cools. Cream is poured into warm milk. The fatter the better.
2. Gelatin is poured into a glass or ceramic bowl. To it is poured 50 ml of boiled water at room temperature. The ingredients are stirred and left for 6 to 7 minutes.
3. Chocolate is melted in a separate bowl and poured into dairy products. Two types of sugar are poured here.
4. Dissolved gelatin is poured into the mass from the third step. On medium heat with constant stirring, the mixture warms up well, but does not boil.
5. The future dessert is poured over the dishes and put into the refrigerator until it cools and cools completely.

Finished chocolate panacotta is decorated with coconut.

With strawberry

Ingredients: 160 ml of butter cream, 90 ml of milk, 70 g of regular sugar and 2 pinches of vanilla, 220 g of fresh strawberries, 11 g of gelatin, 60 ml of boiling water.

1. Gelatin is soluble in boiling water. The components are mixed with a fork and left for 6 minutes.
2. Two types of sugar are poured into a container with a thick bottom. Both milk products are poured here. You can not use homemade cream, as when heated, they instantly turn into thick fat.
3. The mixture warms up for a couple of minutes, but is not brought to a boil.
4. The capacity is removed from the stove, gelatin is poured into it. The components mix well and cool slightly.
5. Strawberries peeled and mashed. Berry mass is poured over the bowl. The creamy mixture is spread on top. Layers are gently mixed with a fork.

Bowls with strawberry panacotta go cool until completely frozen.

Tangerine or orange

Ingredients: 3 tangerines, 310 ml of heavy cream, 2 tbsp. l sugar, 15 g of quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to cook a citrus panacotta is described later.

1. Citrus fruits are scalded with boiling water and juice is squeezed out of them.
2. Gelatin is poured with hot water, left for 4 - 5 minutes.
3. Cream is poured into a stewpan, heated until the first bubbles appear on the surface.
4. Sugar (1.5 tbsp.) Is poured into the hot dairy product, vanilla essence is added.
5. Half of the gelatin mixture is introduced.
6. After thorough mixing, the mass is poured into glasses (filling them 2/3). Tanks are cleaned in the cold for half an hour.
7. As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

Such a puff dessert is again cleaned in the cold. Instead of tangerine juice, you can use orange.

Vanilla dessert

Ingredients: 620 ml of medium-fat cream, 140 ml of milk, 6 g of vanilla sugar, 11 g of gelatin, 60 ml of purified water, 65 g of granulated sugar.

1. Gelatin is poured with cold water. The components are stirred with a fork and left for 12 to 14 minutes. You can not increase the amount of gelatin - the finished panacotta should not be too dense.
2. Cream is poured into thick-walled dishes. Milk is added.
3. A container of dairy products is sent to medium heat. It is not necessary to bring them to a boil, it is enough just to warm the liquid well.
4. Two types of sugar are poured into the hot mixture. Next, prepared gelatin is introduced.
5. The mass is stirred for a minute, and then filtered through a fine sieve.
6. The resulting liquid is poured into molds.

First they cool at room temperature, then they are covered with cling film and cleaned in the cold.

Traditional Italian Panacotta Recipe

Ingredients: 210 ml of skimmed milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of cream, a bag of gelatin.

1. Gelatin is poured into a bowl and filled with cold milk. The components are mixed.
2. In the cream (410 ml) vanilla essence is added, finely grated zest from a small lemon.
3. When the mass begins to boil, it is filtered from citrus chips.
4. The remaining cream is whipped with sugar. Rum is added to them.
5. The mixture from the previous step is poured into hot filtered cream, milk and gelatin are added here. If the latter has not completely dissolved, the mass is passed through a fine sieve.
6. The future dessert is bottled in silicone molds and cleaned in the cold.

To easily extract the treat from the containers, you need to lower them in hot water for a few seconds.

With raspberry sauce

Ingredients: a glass of cream of 10% fat and 2 cups of 33% fat, a small slice of lemon peel, 1 tbsp. l vanilla extract, 80 g sugar, 9 g gelatin, 50 ml water, 130 g fresh or frozen raspberries, 2 tbsp. l powdered sugar, 1 tbsp. l squeezed lemon juice.

1. Gelatin is diluted in a small amount of water, left to swell.
2. Cream, sugar are mixed in a stew-pan, zest is added. The mass is heating up.
3. As soon as the mixture begins to boil, it is removed from the heat. The zest is removed and thrown away. Vanilla extract is added. The mixture is filtered and poured into molds, after which it is cleaned in the cold.
4. Raspberries with remaining ingredients are mashed.

Ready Panacotta is poured with berry sauce and garnished with fresh mint leaves.

Step-by-step recipe from Julia Vysotskaya

Ingredients: 4 leaves of gelatin (10 g), a glass of fat cream, kefir and milk, 90 g of granulated sugar, zest from 1 orange, vanilla pod.

1. Gelatin flakes are filled with cold water.
2. All cream is immediately mixed with milk. To them is added a vanilla pod and a knife scraped out with a knife from its middle. Pour a little sugar. The mass is brought to a boil and immediately removed from the fire.
3. Kefir is combined with orange zest (very finely grated).
4. The gelatine leaves are gently squeezed using paper towels and put into the hot mixture from the second step. When the gelatin is completely dissolved, the vanilla pod is removed from the container.
5. Kefir is whipped with a blender. Hot cream with milk and other ingredients is introduced into it.
6. The mass is poured into small glasses and cleaned in the refrigerator until completely solidified.

The resulting delicacy is decorated with fresh berries.

Panacota by Chef Hector Jimenez

Ingredients: 680 ml of milk and fat cream, 25 g of quality gelatin. 1 vanilla bean, 170 g granulated sugar, 230 g fresh and 130 g frozen strawberries.

1. All dairy products and 100 g of sand are mixed in a stewpan. The mass is brought to a boil and the middle of the vanilla pod is introduced into it.
2. Gelatin soaked for several minutes in cold water is added to the warm mixture from the first step. The completely cooled mass is slightly whipped.
3. The sweet composition is poured into glasses and cleaned in the cold for solidification.
4. Purified defrosted strawberries are mixed with the remaining sand, cooked until thickened and cooled. The sauce is combined with slices of fresh strawberries.

The finished panacotta is poured with strawberry sauce and immediately served as a dessert.

The nuances of cooking and serving

For the preparation of Panacotta, very heavy cream is always taken.

But their fat content should not exceed 35%, otherwise the product will turn into fat when heated.

To prevent dense lumps from falling into the dessert, the gelatin mass is always filtered before adding to the creamy mixture.

Panakota can be served with any berry or fruit sauces. Effectively decorate it with grated nuts, fresh berries and slices of fruit, coconut, seeds. You can simply water the treat with condensed milk or melted chocolate.

If we talk about Italian cuisine, we can say that it is saturated with the sun! And only in Italy, food and the sun are so harmoniously combined with each other.

History and Modernity

Familiarity with the kitchen is best to start with panna cotta.

The recipe for this dessert is the oldest of all and it began to exist in the Roman Empire. However, in those days it looked more like dessert. Well, there were no refrigerators in those years! In the modern world, panna cotta has become popular in the United States thanks to emigrants from Italy who cannot live without their favorite dessert. Even the famous one has tender feelings for the panna cotta, according to him, she reminds him of the house.

Panna cotta

Most dessert lovers can be divided into 2 categories:

1) lovers of tiramisu;

2) benefactors panna cotta.

Initially, panna cotta was made exclusively from dairy products without adding to those distant ancient times was too expensive, and not everyone could afford it. Since the caloric content of panacota in 100 g is 298 kcal, ladies can rarely treat themselves to such a dessert. But sometimes you really want to arrange a royal dinner for yourself, and without a panna cotta it is impossible to imagine. Therefore, forget about your figure for a while and feel the taste of the royal Italian dessert.

Now confectioners are experimenting with recipes. The panna cotta has not remained unchanged. Nowadays, the caloric content of Panakota is quite minimized. Dear ladies, do not think about scales and feel free to enjoy the taste of a milk dessert!

Panacota at home

Not each of us can afford to enjoy this dessert in a restaurant or cafe. And sometimes I really want to cook something with my own hands. No wonder people say that everything that is prepared for themselves and in their kitchen is always tastier. For those who want to show their culinary skills, the following recipe is offered:

Sugar - 50 g;

Vanillin (added to taste);

35% cream - 500 ml;

Sheet gelatin - 4 g.

Cream, vanillin and sugar mixed in a saucepan must be brought to a boil. After that, you need to reduce the heat and cook this mass for 3-5 minutes. Do not forget about the constant stirring, as the cream can burn, and this taste of burning cannot be eliminated!

Soak gelatin according to the instructions on the packaging. After it is completely wet, it must be wrung out and put in our creamy hot mixture. After that, mix thoroughly and quickly so that the gelatin is completely dissolved in this mass.

Every housewife in the kitchen should have forms, no matter what. For example, you can use silicone. There is no need to lubricate them. The prepared mixture must be poured into molds, then put them in the refrigerator for 8 hours. Ideal if they stay there all night. In the morning, it is necessary to rid our tender panna cotta from the form. To do this, we need a shallow container with hot water and a plate, where we eventually put our dessert. First, dip the panna cotta mold into a bowl of water, then turn it on a plate. Due to the high temperature, ours will leave its "house" and will be in the center of the plate. That, in fact, is all. You can decorate the dessert according to your taste and imagination.

The photo shows a panacotta cooked at home.

If done correctly, heavenly pleasure is guaranteed. As you can see, the caloric content of Panakota according to this recipe is quite high, so do not get carried away with it if you care about your figure.

Classics of the genre

The classic panacotta differs from the above only in the form of serving. It is prepared in the same way, but before serving it is poured with chocolate or fruit sauce, decorated with fresh berries of raspberries, blueberries or strawberries. And all this beauty is supplemented with mint leaves. Although such a dessert without sauces is very tasty and satisfying.

Let's share another unusual recipe for panna cotta. When people hear the phrase “coconut panacotta,” they see this dessert in their minds as abundantly sprinkled. But in fact, there is no chip there. Ask where the coconut comes from? It's all about one ingredient - coconut milk.

To create such a dessert, we use the same recipe for making panna cotta at home, add 300 ml to cream, sugar and vanilla, since the amount of our bulk due to the secret ingredient has increased, do not forget to double the amount of gelatin and sugar.

Well, if you are a lover of coconut flavor, then you can sprinkle the prepared panna-cat with a small amount of coconut flakes.

Little secret

To reduce the caloric content of Panacotta, it is necessary to use not very fat cream. The taste of this, of course, will change, but your figure after eating such a dessert will remain unchanged.

Do not be afraid to experiment in the kitchen! Cook with pleasure for yourself and your loved ones!