Panachota or Panna Cott, butter. Cott Panna Cooking Recipe

Italian cream dessert Panna Cott (Panakota) is prepared from cream, sugar, vanilla and thickener. For the first time, dessert is cooked in Piedmont, the province in the north of Italy. Similar desserts can be found in many world cuisines. At case, try to cook.

For some reason, this dessert is stubbornly called a panookota, although it is written by Panna Cotta - Cott Panna, they say that it means "boiled cream". Dessert is similar to pudding from cream, unusually gentle and tasty. It is worth saying that cream with vanilla is always tasty. The cooking technique is very simple - cream mixed with sugar and vanilla, then boiled on low heat. Next add gelatin and poured into forms. The process is no different from cooking.

Although it is believed that the dessert must have white color, often it is done multi-layered and all layers are painted in different colors with the help of various berries, the dessert is decorated with fruit, berries, chocolate and caramel. Often, spices are addicted to the mass, and sweet sauces.

Previously, due to the lack of gelatin, during the preparation of jelly, creams and desserts usedought fish bones were used. In addition, there were times when sugar was unavailable because of its high costs. Panna Cotta was preparing absolutely not the way we used to see now. Only with the advent of cheap industrial gelatin and affordable sugar, it became very common delicacy.

Similar on Panna Cotta dessert, can be found in most European cuisines. For example, Cold Dessert Blanmange or Bavarian Cream. Famous custard for eclairs and, English Custard cream - all of them are approximately similar in composition, but every unique one.

Traditional recipe provides for the use of gelatin. But many believe that the use of egg proteins for the upcoming dessert, with the use of water bath, allows to obtain an extremely smooth and creamy consistency, which is impossible when using gelatin.

Panna cotta. Step-by-step recipe

Ingredients (4 servings)

Cream (33-35%) 500 ml
Sugar 50 g
Baileys liquor 30 ml
Creamy oil 1 tsp.
Food "instant" gelatin 4-5 g
Vanilla in taste
Fruits, berries, syrup, jam, caramel for decoration

For the preparation of a sweet dish, natural cream is needed with a fat content of 30-35%. I think that you can use less fatty cream if you choose a sufficient amount of thickener. If there is time and desire to thicken cream with the help of egg whites and water bath, try. The presence of "instant" gelatin is very simplifies the recipe for cooking jelly, and saves time.
Cream 33%, sugar and gelatin for dessert
In the saucepan of suitable size slowly to boil the cream. To trace so that they do not curl and in the liquid did not appear "Crupins", powder creams are found more often than natural.
Bring to boiling cream
As soon as the cream boil, add white sugar to them. Stirring, waiting for a complete dissolution of sugar. Force heating is not worth it, let the cream with sugar heat on a small fire.
Add sugar to boiling cream and wait for it dissolving
Next add vanilla. Bowl of all, vanillin is sold crystalline in bags or in the form of "vanilla sugar." In this case, it is better to add it to the cream together with sugar. It is very convenient to use liquid vanilla extract, or put a natural vanilla pod into cream in half, then remove it. The amount of vanilla is to taste.
After adding vanilla, pour some liqueur. I added Baileys - Irish creamy liquor. Optionally, you can add a coffee, orange or even mint liquor. If it is assumed that the dessert is intended for children, it is better to refrain from alcohol, although, with heat treatment, alcohol evaporates very quickly.
Pour vanilla and liquor - to taste
Continue to cook the mixture on a very weak fire and stirring quite intensively, for 10-12 minutes. Actually the essence of the dessert is boiled cream. In no case cannot be allowed to burn cream or folding.
While the mixture is brewed, pour the instant gelatin in a small cup and pour its room temperature with boiled water. Waters need a little, enough 50 ml. Gelatin swells very quickly and after a short time ready to use. Gently pour dissolved gelatin in cooked cream. Mix the mixture and bring before the boiling start. Immediately remove the saucepan from the fire.
Add dissolved gelatin
Some time is worth a slightly stirring the mixture. It is very desirable that in the mixture there are no bubbles of air, which somewhat spoil the appearance of the dessert. You can calculate air bubbles with toothpick or, as they advise many, strain cream through the siter.
Cook constantly stirring
Porcelain or glass molds wash and wipe dry. By the way, small dishes are very well suited, form close to half a ball. They are convenient to use the panna of the kitte easily separated from the walls due to their own weight. Carefully lubricate the inner walls of the molds with a piece of cold butter, it should be very thin layer.
Ready cream cream for dessert
Pour the weld cream from cream in the molds equally. It is desirable that the volume of the molds can accommodate all cream, by the number of portions, and 3-4 mm remained to the edge. It is not necessary to pour cream so that splashes flew, and foam and air bubbles have formed. Molds with dessert put in the refrigerator, covering each mold so that the cream does not die. Dessert cooling time - from several hours. It is convenient to cook from the evening, and put on the cold all night.
Pour cream cream to prepared forms

The Italian traditional dessert of the Cott Panna (translated from Italian - "boiled cream") in preparation is simple and does not require special skills. The decoration of the same sweet dish wakes up a fantasy not only the Italians, but also the cooks of the whole world.

Panna Cotta: Classic Recipe

Ingredients for the classic dessert are always constant: fat cream, sugar, vanillin and gelatin.

The recipe of the Cotta panna assumes the following components:

fat (20%) cream - 500 ml;
sugar - Fullack;
gelatin - 2.5 teaspoons;
vanillin is one bag.

Cooking process:

We dissolve gelatin in half a cup of cream, mix for five minutes, watches so that there are no clots and insoluble particles.
In the remaining cream, add sugar sand, stir, put on a slow fire. In the process of dissolving sugar sand, you must ensure that the mixture does not boil (protein coagulation may occur). With full dissolution of the cream sugar, remove from the fire.
Add Vanillin, stir, leave for saturation for five minutes under the lid.
With stirring, pour cream with swollen gelatin. (In the case of incomplete dissolution of gelatin, the mixture is placed on fire, bring to boil and complete dissolution, but not boiling.) Mix, you can even beat in a blender, until the elastic mass is obtained.
Pour into molds. It can be plastic or glass creams, silicone original molds, special metal cups for desserts.
Place in the refrigerator for frozen: the more time the dessert is cooled (up to day), the more tastier the Cotta panna is obtained. The minimum time of frozen is 4-5 hours.
Share dessert on serving plates from molds. To easily extract the bottom of the molds to dip in hot water literally for a few moments. Turn over the mold and, vigorously shook, lay out the dessert on the plate.

The recipe of a Panna Cott for Glass Smesaver suggests that it is necessary to decorate the dessert in the vessels themselves without extracting.

Fast decoration for dessert serves grated chocolate, any fruit jelly, fresh berries.

Light dessert

In some situations, it is absolutely necessary to make a lightweight panna of Cotta. The recipe for such a dessert implies the replacement of a piece of cream with milk.

Ingredients:

Milk solid - 200 ml (glass).
Cream fatty - 300 ml (a half cup).
Gelatin - 2.5 teaspoons.
Sugar is a half-table.

Gelatin pour out in milk, leave for swelling. Cream connect with sugar, when stirring heated on a quiet heat to a boil. Do not boil, remove from fire, pour vanillin, mix. Leave for five minutes under the lid. Pour swelling gelatin, mix, beat in a blender. Pour by molds, put in the refrigerator. Leave at least 5 hours.

Easy with yogurt

Panna Panna Panna Cott is suitable for sweet tooths behind the figure.

Ingredients:

Yoghurt low-fat - 100 ml.
Water is half a cup.
Fat cream - 300 ml.
Gelatin - 2.5 teaspoons.
Sugar is a half-table.
Vanillin is one bag (or to taste).

Gelatin pour into the water, leave for swelling. Cream together with sugar, stirring, heated on slow heat to a boil. Next, remove from the fire, add vanillin, mix well. Then pour gelatin, mix, then beat in a blender. Leave to cool up to 50 degrees (about twenty minutes), it is time to periodically mix. Pour yogurt, beat. Pour by molds.

Pistachio Panna Cotta: Recipe with photos

The originality of the taste and color of the dessert depends on the ingredients. Pistachio Panna Cott, whose recipe is unusual, pleasant, is balanced to taste, pleases all your loved ones.

Ingredients:

Gelatin - 2.5 teaspoons.
Fat cream (35% fat) - 400 ml.
Milk (3.5%) - 150 ml (slightly less than a glass).
Sugar powder - 80 g
Honey - 35
Pistachios - 15 g (pasta or extractive pistachios left for swelling in a small amount of milk (tablespoon)).

Cooking method:

Soak gelatin for swelling, leave for ten minutes.
To pour cream into the milk, add honey, pistachios and sugar powder, mix on slow fire, bring to a boil.
Pour milk with gelatin, mix, if necessary, bring it to a boil.
Remove from fire, add vanillin.
Mix thoroughly, you can blender.
Pour into molds.
Put for cooling (at least four hours).
Stay on the dessert plate. Decorate caramel sauce.

Fruits and sauces for Panna Cotta

Recipe Panna Cotta and his decorations for each pastryer. The most traditional decorations are berries (usually strawberry, blueberries, raspberries). Caramel sauce, chocolate, fruit from berries, citrus, made of melon - this is just a small list of sings.

Caramel sauce is prepared from sugar, water, cream, butter.

Number of components:

Sugar - 2 glasses.
Water - 0.5 glasses.
Creamy oil - 7 tablespoons.
Fat cream (35%) - 300 ml.

Cooking method:

In a saucepan with a thick bottom (either a cast-iron saucepan), mix sugar and water, put on fire, stirring, bring to a boil. Remove fire. Cook before the appearance of deep caramel color. Add Oil, Stir. Remove from fire, pour cream, mix. For cooking you need to choose a fairly large saucepan: when oil adding and cream, the mixture will be bubble.

Sauce can be prepared directly before reaching the panna Cott from the refrigerator. The residue of the sauce should not be thrown out: it can be poured into a jar, stored in the refrigerator and use for the next dessert.

Panna Cotta is a gentle cream dessert from northern Italy, the name of which is translated as "boiled cream". This dish is a jelly made of milk and cream with the addition of vanilla, which is served in natural form or together with fruits, nuts and sweet sauces. Classic Panna Cott is being prepared so simple and quickly, that even a child or the most inexperienced culinary will be easily cope with its preparation and will get a magnificent result worthy of the best confectionery world.

Having tried this delightful dessert with a soft and elastic cream texture, few people will remain indifferent. The correct Panna of Cotta has a very tender velvet consistency and literally melts in the mouth. Its refreshing creamy taste with a pronounced notch Vanilla will definitely like the lovers of classic recipes. And those who prefer more complex and multifaceted flavor combinations, I suggest try.

Classical Panna Cott is prepared only from the fattest cream, which can be diluted with milk in different ratios, allowing you to obtain various fat desserts. The higher the fat content of this dessert, the more delicate and creamy, its structure and taste turns out, but the calories in it contains much more. Adding a larger amount of milk when preparing a panna Cott allows to reduce its calorie content and turn this Italian delicacy into a truly useful and dietary dish.

Try to make a gentle creamy dessert of the Cott Panna on this classical recipe, and you will be pleasantly surprised by an extraordinary simplicity of cooking, as well as his refined and noble vanilla taste!

Helpful information

How to cook Panna Cott - a classic recipe for an Italian dessert of milk and cream with step-by-step photos

INGREDIENTS:

300 ml cream 33%
300 ml of milk
70 g Sakhara
1 tsp. Vanilla extract
10 g of sheet gelatin

COOKING METHOD:

1. In order to prepare the Kott Panna dessert at home according to the classic recipe, sheet gelatin soak in cold water for 10 minutes.

Tip! Place the neighboring sheets of gelatin at an angle of 90 ° to each other, this will help them not stick into one lump and swell evenly over the entire surface.

2. In a small saucepan, mix cream, milk, sugar and vanilla extract. Put a saucepan on a small fire and heat almost to a boil. Mix thoroughly to dissolve all sugar.

Instead of a vanilla extract, you can take a bag of vanilla sugar or a whole pod of vanilla, which you need to cut along in half and stroke the seeds in the pan.

3. The keyned sheets of gelatin to remove with the water from the water, slightly squeeze and flush with a paper towel. Put the gelatin in a hot butter mixture and mix with a spoon or a wedge to complete dissolution.

Sheetish sheet, as a rule, is very easy to diverge in a hot liquid and leaves no lumps, so it's a pleasure to use it.

4. Pour the mixture for Panna Cotta in the creams and put in a refrigerator a few hours before full of frozen.

Classical Panna Cott in Smes is the easiest and most fast version of cooking and filing this cream dessert. You can also pour a hot mixture for a panna of cott in forms - ceramic, metal or silicone, and after it is frozen, omit the molds for a few seconds in a bowl of hot water, then cover the plate on top and quickly flip the dessert to the plate. The resulting "Kulik" can be powered by fruit, chocolate or caramel sauce, and also decorate berries, fruits, nuts or chocolate crumbs.

A gentle classic Cott Panna with a soft creamy-vanilla taste is ready!

This summer, I was lucky for the first time to visit Italy, and my delight of this country intensified after all seen. The program at least for the time of the trip was to try all the famous Italian desserts, and the Panakota (Italian. Panna Cotta - "boiled cream") did not exception.

I prepared this dessert and earlier, but I was interested to try a panakoto "in the natural habitat" prepared from local products.

Italian panicota was a little different as I prepared at home, in annotations to the menu in English was the composition: cream, milk, gelatin. Gelatin was quite a bit, because the dessert "trembled on a plate" and the natural vanilla in chopsticks was not there.

But the consistency of Panacota itself was amazing, and on arrival home, I was the first thing to repeat the famous Italian dessert. Panacotus in the restaurant we were served with berry jelly, so I also decided to cook it.

As far as I understood, in Italy, a recipe for panacotes, approximately as we have a borsch recipe - every mistress has its own and unique. But still, in all restaurants it came across about the same.

Received to Gram Recipe

It turned out far from the first time, and not even from the second. The whole secret was in the ratio of cream and gelatin. But the result was worth it!

In the preparation of panacot, it is very important to use the exact amount of gelatin. Measure gelatin need not bags and not sheets, but spoons or grams.

If you are going to cook a panacot, write a recipe:

Ingredients will be required

For panacotes:

Cream from a 250 ml market.
Milk 250 ml.
Sugar 80 grams
Vanilla at will

Instead of cream from the market and milk, you can use 10-15% cream from the store in an amount of 500 ml.!

For berry jelly:

Concentrated compote from berries (or juice) 500 ml.
Gelatin in powder 3 teaspoons (15 grams)
Sugar to taste

Cooking: step by step

The first thing we will break the gelatin for panacotes in a cup with warm water (approximately 50 ml.) And put on a water bath. In this way, gelatin will never overheat, and will not lose its gelling properties. About gelatin "You can forget" and not worry that the mixture will overheat.

For panacotes, we mix sugar, milk and cream in a sauinee.

We put on the middle fire and warm up so that the cream is dissolved in milk. The mixture can not be boiled. It is enough to heat up to a hot state (try with your finger) and remove from the fire.

If there is a panatic to overheat, we get a dessert with a "powdered structure". I have it happened a couple of times, so it is better to underminate than to reap on fire.

We wait when the creamy milk mixture will cool, and we pour gelatin.

Well stirred a spoon, and spread through the molds. We send to the refrigerator at least 1 hour before the complete frozen of the dessert.

Preparing berry jelly

We divor the gelatin in the same way for a panatic. We fill gelatin in a cup of warm water, and put on a water bath. We are waiting when gelatin is completely dissolved in water.

Berry compote or juice a little warming up, and add gelatin.

Mix well, and pour over already frozen panacotes.

We send dessert to the fridge until the berry jelly froze.

Panna Cotta with Italian is translated as boiled cream. Even on rumor, what can be more creamy than cream?! Yes, actually nothing. Like most Italian dishes, be it desserts, salads or basic dishes, Cotta panna is very easy to prepare. Even a child will cope with the task. Despite the simplicity, the taste of the dessert is simply magical! Let's prepare, and you will make sure about it.

Ingredients on 3 large portions

Milk with fatty at least 3.2% - 125 ml.
Cream fatness of at least 32% - 300 ml.
Sugar - 25 gr.
Gelatin sheet - 5 gr. If you use the usual, food gelatin, then 8-10 gr.
Vanilla Strock - 0.5 pcs.

The above are the ingredients for the preparation of the classic Cott Cream Panna. Nevertheless, variations of this dessert are a huge set. A little later, I will tell you about my favorite version of this wonderful Italian recipe.

You should immediately decide what kind of panna you can cook. There are 2 types of this dessert. The first - A la Vener, i.e. You are serving the dessert in the same dishes in which it was cooled. The second - you have a mold, from which you can easily get it. I like the first option .

To the category

Recipe Classic Panna Cott

Let's proceed. All you need for cooking Cott Panna is mixed, heat, dissolve and cool. Let's start mixing.

Mix in a casserole cream, milk, sugar and vanilla. Just ask, do not use vanillin. If you do not have vanilla, then read to the end, and I will tell you about alternatives.

Gelatin, if it is leaf, fill with cold water for 5 minutes. If you have a powder gelatin, then soak it in cold water for 10-15 minutes until it fell. Sheetish sheet is more convenient because it is better dissolved in the liquid and does not form lumps.

Heat fluid on medium heat until the sugar is completely dissolved. It is necessary to wait for the moment when the creamy milk mixture will begin to boil. As soon as lazy bubbles begin to rise from the bottom - it is exactly the moment. It is not necessary to keep cott on the fire of the panna. And do not forget to constantly stir the mixture, otherwise it will nourish it.

As soon as the mixture began to drop - remove from the fire and dissolve in it gelatin. That's all you need to do for cooking Cotta Cream Panna. It remains only to wait when it cools up to room temperature, pour into molds or in glass wine glasses and leave in the refrigerator for 4-8 hours. If the Panna of the Cott has a night in the refrigerator, it will be even better, just do not forget to cover it with a film, because Cream very well absorb foreign odors.

To the category

How to get a panna Cott from molds

Now I will tell you how to get the panna of cott from the molds if you chose the second way. Pour hot water into a bowl. Not even hot, but just the boiling. Gently lower the mold in a bowl with water so that its walls are heated, literally for 3-5 seconds, depending on the material of the molds. And then gently turn the dessert to the plate.

To the category

Delicious variations

If you do not have vanilla at hand - it does not matter. You can heat the creamy milk mixture with the addition of everything you like. It may be chopping cinnamon, anise, mint leaves, basil, thyme. It may also be a zest of your favorite citrus. Or melt the chocolate tile on the water bath and enter the creamy milk mixture with the gelatin already dissolved in it and gently mix. The taste of your dessert depends entirely and completely from your personal preferences, so do not be afraid to experiment.

Do not forget about the sauce. He will revive, decorate and give your dessert new notes. It may be a berry sauce, for example, from a crutter through a sieve of raspberries with sugar or any other berry. You can cook a salt caramel that I like so much and about which I will tell you in one of the following articles, but for now a pleasant appetite and good luck in the kitchen!

Vyacheslav Pogorelli