Milk is incredible useful productwhich is necessary for both children and adults. If you or your children do not like it in its pure form, then you can cook delicious and very sweet desserts  Based on this product, which will bring a lot of pleasure!

We have collected for you 3 recipes for fabulous milk-based desserts. Each of them will turn out not only sweet and very gentle, but also useful. Use these recipes and please your loved ones with sweets!

Milk Desserts

Snowballs

INGREDIENTS FOR 4 PORTIONS

  • 4 eggs
  • 2 tbsp. of milk
  • 1/2 Art. Sahara
  • 1 bag vanilla sugar
  • a pinch of salt

PREPARATION

Separate the yolks from proteins. Put the yolks in the refrigerator and whites the whites in a cool foam with a pinch of salt. Boil the milk. Scale the protein foam with a slotted spoon and put it in boiling milk. Hold for a few seconds and take out. So snowballs cook. For the sauce in the rest of the cooking of proteins hot milk add vanilla sugar. Yolks rub with sugar until white. Add them to the hot milk. Stirring the whisk continuously, heat the sauce until it thickens slightly. Pour the sauce prepared snowballs.

Milk Pudding with Custard



INGREDIENTS

  • 500 ml of milk
  • 3 eggs
  • 1 bag of vanilla sugar
  • 4 tbsp. l Sahara
  • 1 lemon peel

INGREDIENTS FOR CREAM

  • 500 ml of milk
  • 2 eggs
  • 2 tbsp. l flour
  • 1 tbsp. Sahara
  • 100 g butter

PREPARATION

Heat the milk. Take grated zest from lemon. Scramble eggs with sugar until white. Add milk to them with zest. Pour the mass into molds for puddings and bake in the oven for half an hour at 160 degrees. Now you need to cook the cream. In an enamel bowl, rub eggs with sugar, add flour, salt, pour cold milk and put on the fire. Stir vigorously until it boils. Then add oil. Serve the puddings, watering custard, you can add fresh berries.

Panakota



INGREDIENTS FOR 6 PORTIONS

  • 0.5 liters of 20% cream
  • 1 tbsp. of milk
  • 3-4 tbsp. l Sahara
  • 1 bag of vanilla sugar or a little vanilla extract
  • 1/2 bag of gelatin
  • 500 g fresh strawberries

PREPARATION

Pour gelatin with a small amount of water and let it swell. Then mix the milk together with the cream, add sugar, vanilla and put this mixture on the stove to heat up, but do not bring to a boil. When the mixture warms up a little, add gelatin to it and stir until it is completely dissolved. Remove the mass from the heat and cool it. Then pour on the ice-cream bowls and put in the refrigerator for 3-4 hours. Make pureed strawberries and add some sugar to it (according to taste). Put a small amount of mashed potatoes on the frozen panakota.

These desserts can be prepared as for holiday dinner, and just to persuade their children to eat milk, at least in this form. Prepare one of the desserts offered to you today!

Frederic Darre, the most sought-after author of detective novels of the twentieth century, argued that this dessert was like an angel in velvet pants. Intrigued? The article is all about “Panna cotta” - an amazing Italian dessert, giving a meeting with angels in velvet pants.

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

In 2001, the province of Piedmont included panna cotta in the list of traditional food products in the region.

Culinary relatives of the Italian panna cotta are considered to be:

  • bavarian cream (Bavarua, Bavares, Bavarian cream, Crème bavaroise, Bavarois)
  • blancmanger
  • english cream "Casted" (Custard)

What made dessert so popular? After all, panna cotta is included in the menu of the most expensive restaurants in the world and is the favorite dessert of many famous chefs: Jamie Oliver, Gordon Ramsay, Eric Lanlard, Alexander Seleznev, Luca Montersino, Nick Malgieri, Christoph Mishlak.

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

Recipe classic panakoty

A few important little things, before you begin to create a masterpiece delicacies

  • The Italians are sure that cooking a creamy dessert does not tolerate any deviation from the recipe. If you have in the menu "cooked cream", then cook with cream! Not from milk or home-made sour cream, but from cream! The fatter the cream, the tastier the delicacy. And you will taste the classic panna cotta, not a milk dessert without a name.
  • In addition to cream, an important ingredient of the treat is vanilla pod and vanilla extract (not essence !!!).
  • In the recipe for a classic dessert dark rum or marsala is surely present as a base alcohol.
  • Sheet gelatin is more preferable than powder because it dissolves better and does not form lumps.
  • Be sure to read the recommendations of the manufacturer of gelatin: you need a quantity calculated for 500 ml of liquid. The amount of gelatin recommended by the manufacturer may differ from the amount noted in the recipe.
  • For the sauce, use any seasonal berries or fruits. The sauce is an integral and indispensable part of this dessert.
  • Serve panna kotta as in tins, where the dessert froze, and shifting the dessert to a serving dish.

Important. The main feature of high-quality dessert is a velvety cut. That is why they say about panna kotte - an angel in velvet shorts.



Ingredients:

  • 2 cups or 500 g of cream with fat content of 33%. Fat may be more, but not less!
  • 2.5 tablespoons or 63 g of granulated sugar.
  • 1 plate (8 g) of sheet gelatin. You can replace the powder. When using powdered instant gelatin, water should be taken from the calculation 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 dark rum. If the dessert is prepared for children, basic alcohol should be excluded.

The easiest berry sauce for panna cotta

What to cook:

  • 200 g fresh or frozen berries
  • 100 grams of sugar

How to cook:

  1. Put the berries and sugar in the bowl of the blender
  2. Grind thoroughly for 5 minutes

Council If you use berries with small bones, such as raspberries, additionally wipe the sauce through a sieve.

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



To solve the "eat or not" dilemma, remember the cheerful Italians who love to eat, and the advice of the gorgeous Susan Somers: "If you really want a cake, eat it, but convince yourself beforehand that it is dietary."

Video: Panna Cotta

How to cook panna cotta at home?

Below is a less high-calorie, but no less tasty version of panna cotta.



  Panna cotta with lemon syrup

For panna cotta:

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

For lemon sauce:

  • rind 2 medium lemons
  • 50 g sugar
  • 50 g of water

How to cook panna cotta:

  1. Soak gelatin according to the package instructions.


  1. Cut the vanilla pod lengthwise into two parts. With the back, not sharpened, side of the knife, scrape the vanilla seeds off the walls of the pod.


  1. In any convenient thick-walled heat-resistant container, place
  • cream
  • milk
  • sugar
  • vanilla (pod and seeds)


  1. Bring the creamy milk mixture to a boil over medium heat. Ideally, the mixture should be heated not over an open fire, but on a water or steam bath.
  2. As soon as you see signs of boiling, remove the container from the heat and remove the vanilla pod. If other ingredients have been used for flavoring, for example, dry herbal picking of lavender or chamomile, strain the mixture through a sieve.

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



  1. Allow the creamy milk mixture to cool slightly to 82–85 ° C and add gelatin into it. If the temperature is lower than 82 ° C, there is a danger that the gelatin will not dissolve. At higher rates - gelatin can boil and lose its gelling properties.


  1. To remove the cooled dessert from the mold, lower the mold for 10-20 seconds in a very hot water  (boiling water). The surface of the dessert podtaet, and it will easily slip out of the mold when turning on a serving dish.

Council If you are not sure that you can remove the dessert from the lossless mold, pour it into beautiful glass glasses or ice cream bowls and serve without removing it.

  • Panna Cotta is one of those wonderful delicacies that can significantly facilitate the life of a modern woman. This dessert tolerates frost well. Shelf life at low temperatures freezer compartment  - 1 month.
  • Panna Cotta can be prepared, frozen directly in a mold, preferably silicone. The soft material of the mold allows you to easily remove the frozen dessert on a plate. Thawing time is about 30 minutes at room temperature.

How to make lemon sauce:



  1. Place sugar, water and zest in any convenient heat-resistant container.
  2. Bring to a boil over medium heat.
  3. Boil for a few minutes over low heat.
  4. Cool it down

Calorie content of milky cream panna cotta without taking into account the sauce and vanilla component in the table in the picture.



Strawberry Panna Cotta Recipe

Strawberries with cream - a classic of world gastronomy. Panna cotta with strawberries or Panna cotta con le fragole will make all the receptors of your body tremble: it's not only delicious, but also very beautiful.



What to cook:

  • 50 g fresh strawberries
  • 500 ml cream with 33% fat
  • 8 g of sheet gelatin
  • 500 ml of milk
  • 90 grams of sugar

How to cook:

  1. Soak gelatin: 7 g - in cold milk, 1 g - in cold water.
  2. Pour the cream into a heat-resistant container with a thick bottom. Add 70 g sugar. Bring to a boil over medium heat.
  3. As soon as you see the first signs of boiling, remove the container of sugar-cream mixture from the heat and allow to cool to 82-85⁰С.
  4. Squeeze out the swollen gelatin and add to the creamy sugar mixture. Mix well with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
  5. Washed, dried, free from the stalks of strawberries, place in the bowl of the blender, add enough sugar and chop thoroughly.
  6. Place the container with the swollen gelatin in a water bath and wait until it is completely dissolved.
  7. Mix the strawberries and melted gelatin.
  8. Add the strawberry-gelatin mixture to the warm sugar-cream mixture and mix thoroughly.


  Serving panna cotta with strawberries

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

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



Chocolate Panna Cotta Recipe

This recipe is suitable for those who love chocolate in chocolate and you should definitely add chocolate to the top.



Important: use proven good quality chocolate for panna cotta with a percentage of cocoa products of at least 75%.

What to cook:

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

How to cook:

  2. Put cream, milk, sugar and pre-ground chocolate in a heatproof container.
  3. Heat the mixture over medium heat until the chocolate has melted. Do not forget to constantly stir the chocolate and cream.
  4. As soon as the chocolate is completely mixed with the cream, remove the container with the chocolate-cream mixture from the heat.
  5. Squeeze out the swollen gelatin and add to the creamy chocolate mixture. Mix well with a whisk until the gelatin is completely dissolved.
  6. Pour the panna cotta into the cups, cover cling film, place in the refrigerator until the dessert is completely frozen.
  7. Serve with fresh berries and mint leaves.


Council Sour berry sauces, nuts and cocoa topping are well combined with chocolate panna cotta.



Panna cotta milk recipe or diet panna cotta recipe

The sad fact for all the gourmets in the world: Panna Cotta is a very high-calorie product! And no matter how much we convince ourselves of the dieteticity of the creamy dessert, sometimes we have to say “no” to panna cotta.

In this case, improve the mood, forgive us Italians, panna cotta made from milk or diet panna cotta.



What to cook:

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

How to cook:

  1. Soak gelatin according to package instructions.
  2. Pour milk into any convenient thick-walled heat-resistant container and bring it to a boil over medium heat.
  3. As soon as you see signs of boiling, remove the container from the fire. Add honey to the milk and mix thoroughly.
  4. Allow the milky-honey mixture to cool slightly to 82–85 ° C and add gelatin to it.
  5. Stir the mixture with a whisk of gelatin until the latter is completely dissolved. Stir very carefully, avoiding the formation of bubbles.
  6. Pour the dessert into forms, cover it with cling film, put it in the refrigerator until it solidifies. Setting time: at least 5 hours.
  7. Serve with berry snow.

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



Panna Cotta is a little angel in velvet pants. Be sure to feel his light touch!

Cook such gourmet dessertlike a panakota, any hostess can. For this useful tips and recommendations of this article.

Panakota - very tasty and tender cream dessertcooked cream and berry mass.  It is not at all difficult to make a panacot yourself at home. In addition, the dish does not require any special ingredients: absolutely everything can be bought at any supermarket at an affordable price.

For classic panakota you will need:

  • Sugar
  • Cream
  • Gelatin
  • Berries
  • At will it is possible to use powdered sugar for decor and vanilla  in order to give the dessert flavor.

IMPORTANT: Classic panakota berries are strawberry and raspberry.  However, you can successfully use redcurrant, grated viburnum, cherry, blueberry, blueberry and others.

Cooking:

  • Spoon gelatin should be poured into a small container, for example, a bowl. It should be poured a third cup of clean cold water and left to swell for half an hour.
  • Cream should be poured into a cooking bowl and put on a small fire. Sugar is poured into the cream and thoroughly dissolved by stirring with a whisk. It is impossible to bring the cream to a boil - they curl up and the dish does not work out.
  • When the cream has warmed up and the sugar has dissolved in them, the swollen gelatin flows in and again: without interrupting the whisk with the cream, dissolve the gelatin in them without boiling.
  • Prepare the berry mass: put it in a blender and turn on the grinding mode. In the absence of a blender, you can use a meat grinder. In the berry mass for sweetness, you can add icing sugar.
  • Creamy mass is poured into molds for serving (piala, glasses, glasses) and sent to the refrigerator. After a couple of hours, it "grab" and then its upper part can be covered with a layer of berry mass. The dish is ready.


Not a complicated homemade dessert

Panakota violet: recipe, photo

The delicious Panakota dessert is called “violet” only because it can visually resemble white flowers and the characteristic shape of this flower with its presentation.

For cooking you will need:

  • Cream  - 350 ml (their fat content should not be less than 25%).
  • Gelatin  - 1 tbsp.
  • Sugar  - 3 tbsp. (You can optionally add more or less sugar).
  • Blackberry -  150 g (can be replaced by another berry)
  • Powdered sugar  - 2 tbsp.
  • Mint  - 1 sprig of fresh greens.

Preparations:

  • The cream is heated (do not boil) and sugar dissolves in them.
  • Gelatin is pre-poured 4 tbsp. cold water and swells.
  • The swollen gelatin dissolves and is thoroughly mixed in the not yet cooled cream.
  • The creamy mass is filtered from the lumps of gelatin that could not dissolve, poured into molds (molds suitable for baking cupcakes or muffins), cleaned for an hour in the refrigerator.
  • Getting ready berry sauce: the blackberry is cleared of tails, poured into a blender and ground. The finished mass can be filtered through cheesecloth from the cake.
  • In an hour, prepare a flat serving plate. Pour a small amount of sauce at the bottom of the plate (you can draw patterns). Remove one pan with a panacot from the fridge.
  • Dip the bottom of the mold for a few seconds in boiling water. Panakota will “lag behind” from the edges and can be neatly put on a serving dish, right on the sauce. Decorate the finished dish with fresh mint leaves.


Blackberry Panakota

Panakota - recipe from Julia Vysotsky: photo

Julia Vysotskaya is a skillful cook, whose recipes are distinguished by their special charm, originality and unusual solutions. So the panakota from Julia Vysotskaya is not just a delicious dessert, it is fragrant and healthy dish  for children and adults.

You will need:

  • Cream  - 1 cup (choose the fattest)
  • Milk  - 1 cup (also of the highest fat content)
  • Kefir  - 1 cup (2.5% fat)
  • Gelatin  - 10 g (give swell in cold water, water 1/3 cup).
  • Sugar  - 100 g (adjust the sweetness yourself, add more or less sugar).
  • Orange peel from one citrus
  • Fresh raspberry  - handful
  • Vanillin  - 1 bag

Cooking:

  • Gelatin leave to swell
  • At this time, mix the cream with milk.
  • Vanillin dissolves in cream
  • Cream with milk is put on the fire and brought to a boil.
  • Sugar dissolves in milk
  • Zest must be grated on the smallest grater
  • Everything is thoroughly mixed with zest.
  • Kefir whipped five minutes blender
  • Add gelatin to the milk mass.
  • Kefir is poured into the milk mass.
  • Everything is thoroughly mixed
  • Panakota bottled in tins.
  • Put the panacot in the fridge to set for 3 hours and after the mass becomes more dense, decorate it with fresh raspberry berries.


Recipe Julia Vysotsky

Chocolate Panakota: recipe with photos

Surprise guests and loved ones, diversify festive table  will help original recipe  chocolate panakoty.

You will need:

  • Chocolate  - 100 g (tile or weight, necessarily black).
  • Sugar  - 50 g (can be more or less, to taste)
  • Vanillin or vanilla sugar -  1 sachet (optional, for fragrance)
  • Gelatin
  • Fat milk  (2.5%) - 0.5 cup
  • Fatty cream  (30%) - 1.5 glasses

Cooking:

  • Chocolate is ground by grater or blender
  • Chocolate should be poured into a container with a thick bottom (bowl, casserole, stewpan).
  • Cream, milk and sugar are added to the chocolate, put on the fire.
  • Bring cream to boil can not
  • The cream is heated to completely dissolve the chocolate.
  • Do not forget to regularly mix with a whisk a lot
  • While the cream is heated, the gelatin will swell
  • Add gelatin to the mass and mix everything thoroughly again, not boiling.
  • The finished mass should be poured into molds and sent to the refrigerator.
  • After two hours, the dessert will harden and be ready to eat.


Chocolate recipe

Panakota coffee: a recipe with photos

You will need:

  • Fatty cream  (not less than 20%) - 0.5 liters
  • Chocolate  - 100 g (tile, necessarily dairy!)
  • Coffee  - 1 cup of espresso (this is about 80 ml of aromatic Arabica coffee).
  • Sugar
  • Gelatin  - 1 sachet (this is about 12 g)

Cooking:

  • Chocolate is grated, poured into a metal dish with a thick bottom.
  • Sugar and cream added to chocolate
  • The mass is heated on low heat, not reaching boiling.
  • The swollen gelatin is sent to the creamy mass and, mixing it thoroughly with a whisk, dissolves.
  • In a homogeneous mass need to pour coffee and mix
  • The mass is poured into molds and sent to the refrigerator for freezing for two hours.


Coffee recipe

Panakota from milk and cream: a recipe

Panakota made from milk and cream is a gentle and very light dessert that cannot harm a figure. Cooking is easy.

You will need:

  • Milk  - 1 cup (2.5% fat)
  • Cream  - 1 cup (not less than 25% fat)
  • Sugar  - 0.5 cups (you can adjust to your own taste: add more or less).
  • Vanilla or vanilla sugar  - 1 bag
  • Cinnamon  - ¼ tsp
  • Gelatin  - 1 bag (give 1/3 cup of water to swell).
  • Berries and mint for decoration

Cooking:

  • Milk mixes with cream
  • Vanillin, sugar and cinnamon are added to the milk mass.
  • The mass is placed on a small fire and heats up without reaching the boil.
  • Gelatin is poured into the hot mass and thoroughly mixed.


Recipe on milk and cream

Panakota diet: cooking recipe, photo

You will need:

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

Cooking:

  • Milk should be boiled.
  • Starch and sugar dissolve in milk, mix thoroughly.
  • Pour in agar-agar
  • Pour the mass into molds, wait for freezing
  • Decorate the dish with berries


Diet recipe

Panakota Italian: recipe with photos

For the original panakoty will need:

  • Milk  - 0.5 cup (2.5% fat)
  • Cream  - 0.5 cup (15% fat)
  • Sugar  - 40 g (regulate independently: more or less).
  • Vanilla  - 1 pinch
  • Gelatin  - 25 g (give it swell in 0.5 glass of cold water).

Cooking:

  • Mix milk with cream, put on a small fire.
  • Soak gelatin with water and let it swell
  • Add vanillin and sugar to the milk mass, dissolve.
  • Pour in gelatin
  • Pour the mass into glasses or glasses, let it harden.
  • Decorate the panakotu topping or berry sauce, chocolate.


Original Italian Recipe

Panakota Raspberry, Strawberry, Orange: Recipe

Panakota 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 panakoty:

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

Strawberry Berry Sauce for Panaky:

  • Grind 150 g of fresh or frozen strawberries with a blender or grinder.
  • Mass pass through a sieve or cheesecloth to get rid of bones.
  • Mix the resulting mass with 3 tbsp. powdered sugar
  • Bring the mass to a boil so that the powder is completely dissolved. The sauce is ready.

Panakota Orange Sauce:

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

Coconut Panakota: recipe, photo

This dessert is very different very delicate unusual flavor. But, for its preparation requires quite an unusual ingredient.

You will need:

  • Coconut milk  - 2 glasses (450 ml approximately)
  • Coconut shavings  - 50 g (more or less)
  • Water  - 150 ml (for gelatin)
  • Gelatin  - 20 g (one big pack)
  • Sugar  - 20 g (add more to taste, if you like sweet).
  • Any berry sauce for serving

Cooking:

  • Gelatin should be soaked in water for half an hour
  • Coconut milk is mixed with sugar and brought to a boil over the fire to dissolve the sugar.
  • Remove milk from heat and mix coconut chips into it.
  • Add swollen gelatin, mix thoroughly.
  • Pour panakotu in molds send for a couple of hours in the fridge to freeze.
  • Decorate frozen panakota with berry sauce or chocolate.


Coconut Milk Recipe

Vanilla Panakota: recipe, photo

For vanilla panakoty you will need:

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

Cooking:

  • Vanillin and sugar are added to the cream (vanilla grains and the stick itself, it is removed after the cream is heated).
  • The mass is put on a small fire and heats up without reaching boiling.
  • Gelatin is poured into the hot mass and thoroughly mixed.
  • The mass is poured into molds and left in the refrigerator for solidification for three hours.
  • After hardening, the panakota is decorated with berries and mint.

Panakota cottage cheese: recipe, photo

You will need:

  • Curd mass - 300 g (can be replaced with curd, ground through a sieve).
  • Cream - 1 cup (fat - 33%)
  • Sugar - 0.5 cups (you can add more or less to taste).
  • Vanilla - bag
  • Gelatin - th big bag (about 20 g)

Cooking:

  • Cream heat and dissolve sugar, vanillin and gelatin in them
  • In the cream, add the curd mass and mix thoroughly with a mixer.
  • Pour mass into molds and send for freezing in the refrigerator for a couple of hours.
  • The finished panakota can be decorated with berry sauce.

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“Boiled cream” or “boiled cream” is the name of the famous northern Italian dessert Panna Cotta made from cream, sugar and vanilla. I do not know if dessert is tastier than this? Surprisingly tender, with a velvety texture, with vanilla aroma, with fresh berries ... What else do you need for dessert ?!

In Italy, this delicacy is considered a classic, and it is prepared in different ways. The main one, of course, is the classic version, this is vanilla panna cotta without any additives. Today we will prepare it according to this recipe. The only thing we will bring some tasty variety in the form of fresh raspberries, which has already ripened and makes us happy with its fresh taste. You can cook it also with other berries. No less tasty, it turns out with strawberries, blueberries, currants.

However, coffee panna cotta, which is especially tasty for morning coffee, is no less popular. She is very good with a sweet, mellow liqueur. There are recipes with the addition of cottage cheese. I do not presume to say that it is cooked in Italy this way, I don’t know. But here we have exactly cooked. As well as many loved

But panna cotta can be not only sweet, it is made with cream cheese. And then decorated with olives, tomatoes, cucumbers or other vegetables. Either added to salads.

Today we have a dessert - and we cook it, as already mentioned, with raspberries. Preparing a panakota (let's call it that way for simplicity, especially since we often call it that) very easily and also quickly. The whole process will take about 20 minutes. Agree, which is pretty good for a delicious dessert. True, it will take time to cool it as well. But at this time you can do very different things. I usually leave it cool overnight. And in the morning, after breakfast, I serve her with a wonderful surprise for my household. For a great start to the day - what you need!

Delicious dessert panna cotta with raspberries, step by step recipe

  • cream 33% -300 ml.
  • milk 3.5% - 300 ml.
  • sugar - 3 tbsp. spoons (75 gr)
  • gelatin - 1 tbsp. spoon (10 gr)
  • cold water 60 ml.
  • vanilla - 1 pod

For the sauce:

  • raspberry - 150 gr
  • mint - 2 - 3 sprigs
  • sugar - 3 tbsp. spoons (75 gr)
  • water - 1/4 cup


Cooking:

1. Gelatin must be pre-soaked in water for swelling. The swelling time may be different. It is best to use the instructions from the package. Because it is instant gelatin, there is a usual one, on which 40 minutes is stamped. There is a sheet. For him, a sufficient time of 15 minutes.

Therefore, carefully read the packaging, and follow the instructions. And better get a sheet, with him in general there are no problems.

2. While the gelatin swells, let's make cooking "boiled cream". To do this, mix the milk and cream. Immediately I want to draw your attention to the fact that the cream must be fat, 33%. Milk is also not recommended to use fat content below 3.5%. This is the basic rule for a genuine and tasty Italian dessert!

If the cream and milk is less than a percentage, then this panna cotta will not work! So many chef confectioners.

Now, some cafes serve panakota, but it has a completely different taste and a completely different texture. This is because it saved on the cream. We are doing for ourselves, and of course we will not save.

3. We cut the vanilla pod in half with a very sharp knife, and even better blades. When you buy vanilla, make sure that the pod is soft and slightly moist. If the pod is dry, then it will not benefit from it, it will not smell. Gently scraping the seeds with the back of a knife.


4. Add the pod and seeds to the creamy milk mixture. Add sugar to it. Put everything on medium heat, and stirring occasionally, bring to a boil.


5. As soon as the mixture boils, it should be immediately removed from the heat. Cream is not recommended to boil.

6. Remove the vanilla pod and discard. If you want to remove the seeds, prepare gauze and a colander, or a fine sieve. Strain the mixture. Do everything quickly enough. We need to add gelatin, and it dissolves at a temperature of 85 degrees. Therefore, there is no need to linger, since it is no longer desirable to warm up a second time.

7. Add gelatin and stir until dissolved.

8. Allow the creamy mass to cool slightly, then pour into the molds. Forms for panokoty can be used different. It should immediately think about how you will serve dessert. And there are two ways of filing. Or ready and frozen dessert spread on a plate. Or served directly in the form in which it was prepared. There are special forms for serving desserts, or you can make it in an ordinary transparent glass.


If you want to serve it beautifully, on a separate plate, then use any suitable beautiful mold. Good fit and silicone. They can be pre-lubricated with odorless vegetable oil. Then it will be much easier to get it. But, I confess, I do not practice it.

When the dessert is ready, place the form for a few seconds in hot water, then cover it with a plate and turn it over.

9. Before you pour the mixture into molds, put them on a tray. This is necessary so that when they are transported into the refrigerator, the walls of the form are left without streaks. This is in case you do not later turn over the panakota. Aesthetic look is also very important.

When the mixture has cooled completely, the mold should be placed in a refrigerator until it solidifies. It usually takes 4-5 hours. I leave for the night. They say that in the morning you can eat sweets. Therefore, preparing for breakfast. In order not to think about extra pounds when eating such a delicious dessert.

10. But in the morning you need to cook more and berry sauce. He is also preparing very quickly.


11. Wash berries. Set aside some large berries for decoration. The rest of the berries placed in a saucepan, add sugar and water. On medium heat, bring to a boil and cook for 3 minutes. Then remove from heat and cool.



12. Rub the berries through a fine sieve.


13. Get a raspberry sauce.


14. Remove from the refrigerator chilled panakota. Pour over raspberry sauce.


15. Garnish with whole berries and mint leaves. You can put another 20-30 minutes in the fridge.


16. Serve on the table in all its glory, and eat with great pleasure and pleasure!

And in another way and will not work. The taste of panakotta is simply divine, the texture is delicate, velvety. In conjunction with fresh raspberries - the finest fresh note of a warm summer is added! One can say about such a dessert in three words - “Well, very tasty!”

  • exists different recipes  for cooking panakoty. There are recipes where she prepares only on some cream, without adding milk. I cook with milk so that it is not very high in calories. If you decide to cook it only with cream, then replace the milk with cream.
  • there are recipes where cream is added for example 2 parts, and milk only 1 part. Calorie in this case is somewhat reduced.
  • recently, on the Internet you can find recipes in which yogurt is used instead of cream, and sour cream is also added. Why not? I myself love to experiment.
  • the amount of sugar also varies. We are not his strong lovers, so I added not so much.
  • it is believed that in the preparation of panacoty, only natural vanilla in the pod is needed. But I think that if there is none, then this should not stop anyone from making it. If you did not find the vanilla pod, add vanilla or vanilla sugar. Maybe in this case it will not be called panakota, but the dessert will still get tasty. Many cook and nothing, they eat with no less pleasure than with lamb.
  • and in general, instead of vanilla, you can flavor the dessert with lemon peel or mint.
  • gelatin is recommended to take leaf. It is believed that it is pure, cleaner. This allows you to get a more "pure" vanilla smell.
  • you cannot “overdo it with gelatin”, otherwise panacota will turn out to be “rubbery”. But if you are cooking, and you know in advance that you will turn it over on a plate, then you can increase the quantity quite a bit. To make it easier to get it out of shape.
  • about the filing of all already understood. Either get out of the form, or serve in it.
  • you can store ready dessert in the refrigerator for 2-3 days. And if you freeze it (blasphemy, of course), then you can store it for a month.

And now a short video on how to cook Panakota according to the simplest recipe.

So that you have a choice of what to prepare - let's briefly consider how to make a coffee panakota. After all, it is better when there is a choice.

Coffee Panakota with Chocolate Sauce

Slightly change the recipe for clarity of how it can be changed.

We need (for 4 servings):

  • cream of 33% - 370 ml.
  • milk 3.2% - 150 ml.
  • sugar - 75 gr. (3 tbsp. Spoons)
  • strong coffee (espresso) - 80 ml.
  • gelatin - 1 tbsp. spoon, or 3 leaves (sheet)
  • bitter chocolate - 100 g.


Cooking:

  • soak gelatin, laying out one sheet at a time. Or ordinary gelatin soaked according to the instructions.
  • brew strong coffee, let cool
  • put the cream with sugar in a skillet over the fire and bring to a boil. Immediately shoot.
  • melt chocolate in a water bath
  • add a few spoonfuls of cream to chocolate so that the chocolate becomes the same as the cream
  • add the chocolate mass in the cream, mix
  • squeeze the gelatin, drain the water. Powder gelatin leave with water
  • add gelatin to the part of creamy - chocolate mass, mix. Remember that it is impossible to delay. Gelatin dissolves well at a temperature of 85 degrees.
  • when the gelatin is dissolved, pour the resulting mass back and mix the contents
  • add already cooled coffee
  • pour the contents into the forms
  • put in the fridge for 6-7 hours, and better at night
  • serve, as already described above, one of the ways.
  • we decorate, as the imagination will prompt

This dessert is obtained with exquisite taste  and aroma. With a very delicate, velvety texture. It is cooked quickly and eaten even faster.

And in the end another video, where the whole panakota cooking process is quickly and briefly shown.

I hope that now no one will have any difficulties in order to cook this delicious panna cotta. You can see for yourself how simple and affordable everything is. After all, no wonder they say that all ingenious is simple! And there is.

I would be very grateful for the comments, as you got. I really want everyone to learn how to cook such a delicious dessert. Then we will all enjoy its taste together. And it’s not at all necessary to go to Italy for this, to Piedmont, a place where they came up with delicious dessert  of our time - panna cotta!

Enjoy your meal!

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Panakota (panna cotta. Italian., Literally can be translated as "boiled cream" or "boiled cream") - a popular dessert in Northern Italy made of cream, vanilla and sugar with the addition of some other ingredients. The recipe for the panakota dessert was invented in Piedmont and is more like a cream pudding or cake.

Classic panakota

AT classic version  For the preparation of Panakta, the vanilla mixture from natural milk cream with vanilla and sugar is heated and boiled on low heat for about 15 minutes. Then this mass is slightly cooled, add gelatin and poured into molds. After sure pouring, the panakota is spread on small dessert plates and served to the table, usually with chunks. fresh fruit or berries, with various fruit sauces, with chocolate or caramel sauces-creams. The classic panakota is white, but if you want you can experiment, in fact, this is a matter of your imagination. Adding natural fillers (chocolate, colored liqueurs, fruit syrups or juices), you can make a multilayer jelly.

Panacco Recipe

Classic vanilla panakota is prepared as follows.

Ingredients:

  • 1.5 liters of cream, preferably 20%;
  • about 100-130 ml of milk;
  • 1 pod of natural vanilla;
  • 10 g of gelatin;
  • about 100 grams of sugar.

Cooking:

Gelatin we will fill in 80 ml of boiled water of room temperature. Pour the cream in a saucepan, add sugar and mix thoroughly. In sweetened cream, place the vanilla pod dissected along it. We will bring this mixture almost to the boil and remove from the heat, as soon as the cream begins to rise. Let the cream stand on the vanilla, and then pull the pod out. Gelatin mix with milk, heat and pour into a saucepan with vanilla sweet cream. Mix thoroughly and pour into forms. When the molds feel close to room temperature, move them to the fridge. Immediately before serving, literally for a second, lower the bottom of the pancake pan into hot water and turn it over onto a dessert plate. Nearby you can put a few berries or slices of fruit. Top with berry or chocolate cream sauce. Panakota cake is good to serve for coffee with a glass of liqueur.

Add coffee

You can make a coffee panakota.

Ingredients:

  • 400 ml of cream;
  • 180 ml of milk;
  • 80 g sugar;
  • 15-20 g of gelatin;
  • 1 vanilla pod;
  • 20-40 g coarsely ground coffee;
  • 2 tablespoons of coffee liqueur;
  • berries fresh strawberries, lemon.

Cooking:

Mix the cream with milk, add sugar and coffee. Bring to a boil and remove from heat. Cool to about 50 ° C. Add pre-soaked and swollen gelatin. Strain the mixture through a strainer and add liqueur. Stir and pour over the forms. Put the finished coffee panacco in portions in dessert plates, next to it, lay out a few strawberries and sprinkle them with sugar. You can pour the fruit sauce. Sprinkle with lemon juice and serve at the table.

Useful panakota with cottage cheese

You can cook panakota curd - also a wonderful dessert.

Ingredients:

Cooking:

Cooking is easy and simple. First, cottage cheese and strawberries (separately, of course), rub through a sieve or whisk in a blender. Then mix cottage cheese with berry puree, add vanilla and sugar. Gradually add cream and dissolved gelatin to this mass. Stir. It turns out the cream, pour it into the creamer and put it in the fridge until it surely thickens. Before serving, add fresh berries and cream to each serving.