Panna cotta. Panna-Kotta dessert recipe is classic, chocolate, strawberry, milk, dietary

Frederick the gift, the most demanded author of the detective novels of the twentieth century, claimed that this dessert is similar to an angel in velvet pants. Are you intrigued? The article - all about Panna Cotta - an amazing Italian dessert giving a meeting with angels in velvet pants.

Content

A little story

One of the most famous and favorite Italian desserts has no author. The name "Panna Cotta" (panna-Kotta), literally "cooked cream", is not mentioned in Italian culinary books until the 60s of the twentieth century.
However, a dessert invented by the Hungarian emigrant is often mentioned. The name of the talented lord sunk into oblivion. It is only known that she lived in the picturesque area of \u200b\u200bPiedmont - Langhe. From 1900 to 1960, the creamy treat was called the "traditional dessert of Piedmont."
Who was the first to name the traditional dessert of Piedmont Panna-Kotta is also unknown. Nevertheless, in the 1990s, the wonderful Italian dessert “Panna Cotta” became the most fashionable dessert of the United States and began the triumphal world tour.

In 2001, the Piedmont Province included Panna-Kott in the list of traditional food food products.

Culinary relatives of the Italian pannah-Kotta are considered to be:

bavarian cream (Bavarua, Bavarese, Bavarian Cream, Crème Bavaroise, Bavarois)
blanc-Manger (Blanc-Manger)
english cream "Castad" (Custard)

What made the dessert so popular? After all, Panna-Kotta is included in the menu of the most expensive restaurants in the world and is the favorite dessert of many eminent cooks: Jamie Oliver, Gordon Ramzi, Eric Lanlard, Alexander Seleznev, Luke Montersino, Nika Malgiyry, Christophe Mishlaka.

The answer is simple: a minimum of effort and stunning result.

Recipe Classic Panakota

A little important little things before you start creating a masterpiece treat

The Italians are sure that the preparation of a cream dessert does not tolerate a retreat from the recipe. If you have “cooked cream” in the menu, then prepare from the cream! Not from milk or homemade sour cream, namely from cream! The fatter the cream, the tastier the treats will be. And you will eat a classic pannah-kotta, not a milk dessert without a name.
In addition to cream, an important ingredient in the delicacy is vanilla pod and vanilla extract (not essence !!!).
In the recipe for a classic dessert, dark rum or Marsal as basic alcohol is necessarily present.
Leaf gelatin is preferable than powder, since it dissolves better and does not form lumps.
Be sure to study the recommendations of the gelatin manufacturer: you need a quantity designed for 500 ml of liquid. The amount of gelatin that the manufacturer recommends may differ from the amount noted in the recipe.
For sauce, any seasonal berries or fruits are used. The sauce is an integral and mandatory part of this dessert.
You can serve pannah-kotta both in molds, where the dessert was hardened and transferring the dessert to the serving dish.

Important. The main feature of high -quality dessert is a velvety cut. That is why they talk about Panna-Kotta-an angel in velvet pants.

Ingredients:

2 cups or 500 g of cream with fat content of 33%. Fatty can be more, but no less!
2.5 tablespoons or 63 g of sugar.
1 plate (8 g) of leaf gelatin. Can be replaced with powder. When using powder rapidly discriminated gelatin, water should be taken at the rate of 1 part of gelatin - 6 parts of water.
1 vanilla pod. The pod should be soft and wet.
1 tablespoon of vanilla extract. Vanilla extract is a natural alcohol -containing product or, more simply, vanilla alcohol tincture. With a great desire, you can do it yourself.
1 tablespoon of dark rum. If the dessert is prepared for children, basic alcohol should be excluded.

The simplest berry sauce for pannah-kotta

What to cook from:

200 g of fresh or frozen berries
100 g sugar

How to cook:

Place berries and sugar in a blender bowl
Grind thoroughly for 5 minutes

Advice. If you use berries with small bones, for example, raspberries, additionally wipe the sauce through a sieve.

Important: Panna-Kotta is a very high-calorie dessert.

Calorie content of the classic panna-kotta excluding sauce and vanilla component

To solve the “Eating or not” dilemma, remember the cheerful Italians who like to eat, and the advice of the magnificent Susan Somers: “If you really want a cake, eat it, but convince yourself that it is dietary.”

Video: Panna-Kotta

How to cook Panna-Kotta at home?

Below is a less high-calorie, but no less delicious version of panna-Kotta.

For panna-Kotta:

250 g of cream with fat content 33%
125 g of fresh milk with fat content of 3%
8 g of sheet or powder gelatin
60 g of sugar
1 vanilla pod. Any dry herbal collection in the amount of 10-40 g can be used as a flavor

For lemon sauce:

zest 2 medium lemons
50 g of sugar
50 g of water

How to cook panna-kotta:

Soak gelatin according to the instructions on the packaging

Cut the vanilla pod along into two parts. The back, not sharpened, side of the knife scrape the seeds of vanilla from the walls of the pod.

Place in any comfortable thick -walled heat -resistant container

cream
milk
sugar
vanilla (pod and seeds)

Bring the creamy mixture to a boil over medium heat. Ideally, the mixture should warm not on open fire, but in a water or steam bath.
As soon as you see signs of boiling, remove the container from the heat and remove the vanilla pod. If other ingredients were used for flavoring, for example, dry grass collection of lavender or chamomile, the mixture should be filtered through a sieve.

Important. If you do not use natural flavors, do not bring the mixture to a boil, but just warm to the “working” gelatin temperature.

You can use a fork to remove Vanilla pod

Let the creamy mixture cool slightly to 82-85 ° C and enter gelatin into it. If the temperature is lower than 82 ° C, there is a danger that gelatin will not dissolve. With higher indicators - gelatin can cook and lose their geling properties.
Mix the mixture with a gelatin with a whisk until the last dissolution. Mix should be mixed very carefully, avoiding the formation of bubbles.
Pour the dessert into the forms, cover with cling film, take it into the refrigerator until completely solidified. Solidification time: at least 5 hours.

If desired, you can place sugared berries in the mold, which will serve as a decor for dessert

To extract a cooled dessert from the mold, lower the shape for 10-20 seconds in very hot water (boiling water). The surface of the dessert will give, and it easily slides out of the shape when turned on a serving dish.

Advice. If you are not sure that you can extract a dessert from a mold without loss, pour it into beautiful glass glasses or creamy and serve without extracting.

Panna-Kotta belongs to those wonderful treats that can significantly facilitate the life of a modern woman. This dessert tolerates freezing well. Shelf life at low temperature mode of the freezer is 1 month.
Panna-Kotta can be cooked, frozen directly in the mold, preferably, silicone. The soft material of the mold allows you to easily remove the frozen dessert on the plate. The thawing time is about 30 minutes at room temperature.

How to cook lemon sauce:

Place sugar, water and zest in any comfortable heat -resistant container
Bring to a boil over medium heat
Boil for several minutes over low heat
Cool

The calorie content of the milk-hungry panna-kotta excluding the sauce and the vanilla component in the table in the picture.

Recipe for strawberry panna-kotta

Strawberries with cream are a classic of world gastronomy. Panna-Kotta with strawberries or Panna Cotta Con Fragole will make all the receptors of your body tremble: after all, it is not only tasty, but also very beautiful.

Panna-Kotta feed option with strawberries (Panna Cotta Con Fragole)

What to cook from:

50 g of fresh strawberries
500 ml of cream with fat content 33%
8 g of leaf gelatin
500 ml of milk
90 g sugar

How to cook:

Soak gelatin: 7 g - in cold milk, 1 g - in cold water.
Pour cream into a heat -resistant container with a thick bottom. Add 70 g of sugar. Bring to a boil over medium heat.
As soon as you see the first signs of boiling, remove the container with a sugar-hung mixture from the fire and let cool to 82-85 ° C.
Squeeze the swollen gelatin and add to the sugar-hung mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
Place the washed, dried, freed from the streamlor streamlines in a blender bowl, add the rest of the sugar and thoroughly chop.
Put a container with a swollen gelatin in a water bath and wait for its complete dissolution.
Mix strawberries and melted gelatin.
Add a strawberry-wisher mixture to a warm sugar-hung mixture and mix thoroughly.
Pour panna-kottu into molds, cover with cling film, place in the refrigerator until the dessert is completely freezed.
Serve, decorating with fresh berries and mint leaves.

Since the berry component is present in the dessert itself, the sauce is not served.

Advice. Strawberries can be replaced with any other seasonal berries, each time you get a new taste of your favorite dessert

Calorie content of strawberry pannah-Kotta

Recipe for chocolate panna-kotta

This recipe is suitable for those who like chocolate in chocolate and will certainly add more chocolate on top.

Important: use for Panna-Kotta a proven chocolate of good quality with the percentage of cocoa products at least 75%.

What to cook from:

400 ml of cream with fat content 33%
100-150 g of high-quality chocolate
100 ml of fresh milk with fat content of 3%
8 g of gelatin
80 g of sugar (the amount of sugar can be reduced to 40 g)

How to cook:

Soak gelatin according to the instructions on the packaging.
Place the cream, milk, sugar and pre -chopped chocolate in the heat -resistant container.
Warm the mixture over medium heat until the chocolate is melted. Do not forget to constantly stir the chocolate and cream.
As soon as the chocolate is completely mixed with cream, remove the container with a chocolate-cereal mixture from the fire.
Squeeze the swollen gelatin and add to the chocolate-hungry mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved.
Pour panna-kottu into molds, cover with cling film, place in the refrigerator until the dessert is completely freezed.
Serve, decorating with fresh berries and mint leaves.

Advice. Counted berry sauces, sprinkling of nuts and cocoa are well combined with chocolate panna-catta.

Calorie content of chocolate panna-Kotta

Panna-Kotta recipe for milk or preparation of diet panna-kotta

A sad fact for all spells in the world: Panna-Kotta is a very high-calorie product! And no matter how we convince ourselves of the dietary of the cream dessert, sometimes we have to say Panna-Kotta “No”.

In this case, it will improve the mood, may the Italians, Panna-Kotta from milk or dietary panna-Kotta will forgive us.

What to cook from:

500 ml of low -fat milk
8 g of leaf gelatin
40 g of honey (you can take a little more)

How to cook:

Soak gelatin according to the instructions on the packaging.
In any comfortable thick -walled heat -resistant container, pour milk and bring it to a boil over medium heat.
As soon as you see signs of boiling, remove the container from the fire. Add honey to milk and mix thoroughly.
Let me cool down to 82-85 ° C and enter gelatin and enter gelatin.
Mix the mixture with a gelatin with a whisk until the last dissolution. Mix should be mixed very carefully, avoiding the formation of bubbles.
Pour the dessert into the forms, cover with cling film, take it into the refrigerator until completely solidified. Solidification time: at least 5 hours.
Serve with berry snow.

For berry snow, place 150 g of any frozen berries in a blender and grind thoroughly. If desired, 30 g of granulated sugar can be added to the blender bowl.