Panakota: a classic home-made recipe and 8 options

The desserts that we often cook on our own are almost all alike. Let's try to surprise loved ones and please ourselves with an Italian sweet dish - Panacota. The classic recipe can be supplemented with various products, it does not provide for baking, which some benefit. You can also serve the guests in an original way, but how, we will figure it out at the end.

Panacota - a classic recipe

The name can be translated as "boiled cream" and, of course, they are present here.

For 0.5 l of dairy product (cream) we need:

• 150 g of granulated sugar;
• 90 ml of water;
• 2 tbsp. l gelatin.

The instruction will be very short:

1. Pour gelatin into warm water. Stir thoroughly immediately and leave for a while to swell.
2. In the cookware for cooking (saucepan or ladle) pour cream and add sugar. Put on fire and wait until it boils, stirring all the time so as not to burn. Remove from heat.
3. Add the swollen gelatin and combine with a whisk with the milk mixture. Make sure that it is completely dissolved.

Never boil a mixture with gelatin, as it will lose all its qualities necessary for cooking.

Filtering through a strainer, pour over the molds, leave in a cool place and after about 2 hours, when the mass “rises”, decorate and serve.

Vanilla dessert

 

To leave a stunning milky color, but to saturate the taste, add vanillin to the composition.

Vanillin can be used in any form that you have at home: leguminous, sugar or powder. But, see the instructions, as the quantity varies depending on the choice.

If you use the classic recipe as the basis, then just add one pod (it is thrown out after boiling) or 5 g of powder. Add it to the liquid composition before cooking.

Unusual coffee treat

It’s easy to change not only the color, but the taste of the goodies. To get it is better to take natural coffee, freshly brewed, high quality. If not, then an instant drink is suitable.

Prepare:

• gelatin - 40 g;
• milk - 300 ml;
• cream - 350 ml;
• a glass of sugar (you can add if you like very sweet);
• some vanillin;
• instant coffee - 4 tsp;
• 2 yolks.

As before, soak gelatin first.

Grind the yolks with sugar and vanilla. We mix this mass with a whisk with milk and cream, put on a slow fire, stirring all the time. Do not let the mixture burn, or lumps form in it. Add coffee to the hot composition.

When the mass thickens a little, immediately remove and mix the gelatin. When the granules dissolve, you can pour them into a bowl and refrigerate.

The most delicious chocolate panacotta

Nobody will refuse such a recipe.

Ingredients:

• a glass of cream and cow's milk;
• gelatin - 20 g;
• dark chocolate - 100 g;
• sugar - 100 g.

Prepare gelatin in advance.

We put the milk mixture on the stove, adding sugar. In a separate dish in a water bath, melt the chocolate bar and pour into a common dish, stirring with a whisk.

Choose chocolate with a high (over 50%) cocoa content.

Then, as before, add the gelling composition, stir and cool.

Cooking option with strawberries

Now we will prepare a dessert that is more suitable for summer time, because there is a fresh berry. But even in winter, to remind the family of sunny days, use the frozen version.

Products are as follows:

• half a liter of cream;
• 30 g of gelatin;
• half a kilogram of strawberries;
• a glass of sugar.

The cooking process is practically no different.

Soak gelatin. The berries must be chopped with a blender and added to cream, put on fire and bring to a boil in a saucepan with sugar.

Pour into molds and wait for it to freeze.

More materials:panacota

Tangerine or Orange Panacota

Such a dessert can be prepared simply by replacing 250 liters of cream with the same amount of juice in the first classic version. But we will cook using yogurt, which will reduce the caloric content of Panacota.

We will need:

• yogurt (natural) - 200 ml;
• fat cream - 200 ml;
• a glass of sugar;
• fresh fruit orange or tangerine juice - 350 ml;
• fruit pulp - ½ cup;
• gelatin - 15 g;
• water - 4 tbsp.

We will make 2 desserts together in one form. Therefore, soak 2/3 of the gelatin with 3 tbsp. l water and in another dish the rest of gelatin with 1 tbsp. l

First we cook the first dessert (panakota). To do this, pour 200 ml of juice, most of the sugar, all yogurt into the pan. We do not bring to a boil, but remove from the stove when the foam begins to form. Mix with a large part of gelatin, filter and pour into forms. Do not fill them to the top, leave ¼ part. We put the chill.

Now we cook jelly. Combine 150 ml and the remainder of the sugar. Heat well and mix with gelatin. We divide the pulp into molds, smooth and pour jelly. Wait for complete cooling. It will turn out a colorful fruit dessert.

Traditional Italian Panacotta Recipe

In Italy, this dessert is quite common. If in appearance it resembles jelly, then its consistency is very different. Sugar is used less, as it is served with sweet jam, jam or chocolate.

Initially, it was prepared using the following products:

• in a ratio of 1: 1 milk and cream (in our case, 250 ml);
• vanilla pod;
• 2 tsp gelatin;
• 70 g of sugar;
• any jam.

Pour gelatin into a cup and fill it with cold water so that it not only covers it, but is slightly higher. Stir vigorously and leave the crystals to swell.

Mix milk with cream in another bowl with sugar and set to heat. When it boils, remove, put the vanilla pod and after a few minutes throw it out.

Pour the gelling mass into this composition, knead and pour into the bowls using a sieve. Leave room to add jam. We put in the refrigerator for at least 3 hours. When it hardens, add fruit sweetness, decorate and serve.

Step-by-step recipe from Julia Vysotskaya

In her blog, the famous TV presenter and actress presented several recipes. One of them and consider.

We will need:

• cottage cheese (non-acidic) - 300 g;
• powdered sugar - ½ cup;
• any berry - 120 g;
• vanillin;
• a glass of cream;
• gelatin - a little more than 1 tbsp. l

Step by step Julia Vysotskaya cooked like this:

1. In order for the curd not to make the mass dense, we first knock it with a blender along with the selected berry (the program included strawberries).
2. Add sugar powder and repeat the process.
3. Continuously stirring, pour a glass of cream.
4. Add swollen gelatin and vanilla.
5. Pour into molds.

It takes 2 hours to solidify, after which it is decorated with a whole berry.

Panacota by Chef Hector Jimenez

The TV presenter and businessman, who has gained popularity, always presents exquisite recipes in his rubric. Try it and you make a dessert that he shared.

Prepare:

• natural yogurt (fat) - 4 small cups;
• cream - 150 ml;
• raspberry syrup;
• gelatin - 2 packs;
• granulated sugar - 3 tsp.

Here the actions during the preparation of the panacotta are slightly different.

First, soak gelatin in warm water. Then we put the boil cream, not forgetting to stir. When the mass is removed from the heat, add the finished jelly mixture and bring to uniformity.

The milk composition should cool slightly to add yogurt made by a blender into it. Everything, our sweetness is ready. Divide it in small portions over transparent cups and cool.

After 5 hours, lay the berries on top and pour the syrup.

The nuances of cooking and serving panakota

Take note of some tips:

• buy only fat cream;
• this dessert is always flavored with vanilla;
• do not put a lot of gelatin, as the Italian dessert should only keep its shape, and not look like jelly;
• you can diversify the supply and, for example, first fill in the white panacotta, tilt the glass a little and freeze, and then chocolate and cool, putting the mold in even shape;
• more often dessert is poured on transparent bowls, but otherwise, spread out, turning over;
• mint leaves are a classic decoration, but you can use jam, syrup, jam or grated chocolate.

In order to cook a panacotta and not spoil the food, follow strictly the recipe, and fantasize yourself with decorations.