Panna cotta is an original Italian recipe. The overseas name evokes pictures of expensive ingredients, complicated, three-hour preparation, and grief of dirty dishes. In fact, everything is simple. Products can be found in any supermarket, creating delicious food is within the power of a newcomer to the culinary scene. The dessert turns out to be tender, airy, very tasty. It gets its name from the main ingredient. The literal translation means "boiled cream". The homeland of yummy is Italian Piedmont. There, the dish went through a period of formation, quickly winning the hearts of local residents. Interestingly, then gelatin, an important ingredient in this dish, was replaced with fish bones. The delicacy has gained popularity all over the world, has received many different modifications.

step by step recipe

has a classical basis. The differences lie in the proportions, additional ingredients.

In the past, a creamy treat was made without sugar. This sweetener was very expensive.
Italian creamy yummy is an integral part of social dining throughout Europe.
For those who are on a diet, preserve their figure, there is an option based on yogurt. The result is just as tasty.

Panna cotta: classic recipe

Classics are always in vogue. An option that has been proven over the years by many housewives and chefs. You will need:
cream,
gelatin,
sugar.

Pour gelatin into the cooled milk. Mix thoroughly, leave for 10 minutes. It should swell.
Pour the cream into a saucepan, add sugar, put on the stove. Bring to a boil, leave for another 2 minutes.

Remove the cream from the heat, add the milk mixture to it.
We return the mixture to the stove, wait for the complete dissolution of the gelatin. We carefully monitor the temperature. We do not allow boiling. Stir milk and cream all the time.

Pour into molds, let cool. We send it to the refrigerator until it solidifies.

You can serve the delicacy in forms, decorating which one, fruits, jams. Or putting them on a plate.

A recipe with a photo allows you to quickly figure out the necessary consistencies, proportions. The classic version of the dish gives you plenty of room for experimentation. Chocolate lovers can add cocoa to the creamy milk mixture. For a children's party, it is appropriate to make a striped coffee and vanilla miracle. To do this, the mixture must be divided in half, add only ½ part cocoa.

Panna cotta, recipe with photo: variations

Dessert options are different in proportions, combinations. Everyone can find the perfect taste.

Cream is the main ingredient. They can be used without adding milk. The result will be bolder.
Gelatin is a very finicky ingredient. It is important here not to overheat, to give time to dissolve.
Sugar is added to taste. There is a variation without the use of sweeteners.
Some options involve the use of egg yolks. In this case, beat the mixture thoroughly. Panna cotta turns out to be airy, porous, yellowish. It looks like a custard.

Additional ingredients can add brightness to the dish. Natural dyes: cocoa, carrot juice, beetroot, cherry will add color to the result.
The addition of coconut flakes is appropriate.
Chocolate panna cotta, among the ingredients set, features a dark chocolate bar. It should be introduced after the cream is heated, before the gelatin is added. The taste is intense.
Raspberry, strawberry, cherry, peach, pumpkin panna cotta - delicious, original, simple. Fresh or frozen fruits are enough to send to a blender, mix with cream.
You can add a thin layer of berry jelly to the panna cotta. It is worth waiting for the creamy mixture to completely solidify, then add a little jelly into the mold.

The list of options is far from complete. Panna Cotta loves experimentation. For lovers of this dish, their own modifications of the dish appear quickly.

Panna cotta recipe at home (with photo)

All of a sudden, guests arrived - it's time to try the preparation of an Italian creamy delicacy at home. The action plan is as follows:

We happily greet our guests, turn on a slideshow of two thousand photos of "Egypt-2016" for them, offer tea, go to the kitchen.
Soak gelatin in cold water and leave for 10 minutes. Making tea.
We put cream on the fire, add sugar. We run to the guests, comment on a couple of photos, distribute tea.
We return to the kitchen. Let the cream simmer for 2 minutes.
We introduce gelatin, stirring the cream. We are waiting for a homogeneous consistency. We remove from the fire.
We run to the guests, offer sandwiches, entertain them with an anecdote.
Pour the cream mixture into molds, send it to the refrigerator. We cut the sandwiches.
We feed the guests with sandwiches, we don't offer them anything else. We wonder why they got ready so early?
With undisguised regret we see everyone off. Exhale. Let's go enjoy a delicious Italian delicacy.

Panna cotta: a classic recipe from Julia Vysotskaya

Julia Vysotskaya's version turns out to be very tasty, although there are minimal differences. You can trust her experience. The simplest, classic step-by-step recipe is presented to your attention:

1. Pour sugar into heavy cream. Bring to a boil, heat for 10 minutes. Set aside, let cool slightly.
2. Pour a bag of gelatin with 100 ml of water, send it to the pan, on the fire. Stir, not letting it boil, until smooth. Cool the mixture.
3. Pour gelatin into the cream, mix. We pour it into molds, send it to the refrigerator.
4. Put the frozen dessert on plates, garnish with berries, melted chocolate or jam.
The panna cotta option in a multicooker is gaining popularity. This kitchen assistant prepares everything, the desserts are especially tender. The step-by-step recipe is simple:

Pour cream, milk into the multicooker bowl, add sugar, vanillin.
Mix everything thoroughly. We turn on the "milk porridge" mode for 10 minutes.
Soak gelatin in cold water, let it swell, send it to a water bath. Bring to a homogeneous consistency.
After the signal from the multicooker, add gelatin to the creamy mixture. Mix thoroughly, pour into molds, let harden.
For decoration, you can use almond flakes, coconut flakes.

The first representatives of an exquisite dessert

A creamy fishbone dessert, not sweet at all - that was the first panna cotta. The Italians strained the heated mixture, added fruits and berries, and put them in the cold. Over time, sugar prices have dropped significantly, the treat has become insanely sweet. Italians still like to add a large amount of granulated sugar and vanilla to cream.

The secret to the worldwide popularity of the dish lies in its versatility. Panna cotta is equally good in different flavor variations, it goes well with sauces. During cooking, you can experiment with additives.

Several options similar to panna cotta can be tried in different countries:

Bavarian cream has a similar recipe. Served with fruit jams, it is often used as a filling for donuts.
Blamange is a cold French dessert made from cream. Almond milk can be used here.
Castard is an alternative name for custard. The composition is very similar to panna cotta. Taste qualities are less delicate.

Creamy dessert is appropriate for any holiday. Brighter options will delight children, the variety of possible jams will present a wide range of flavors.

Cooking features

Recipes never stop being modified. Each housewife with a sweet tooth has its own cooking characteristics, ideal proportions, culinary secrets:

Delicate creamy dessert is easy to prepare. Gelatin requires special control and observation. It is he who is responsible for the final consistency, can ruin all the work.
The mixture with gelatin should not be overheated, brought to a boil. Otherwise, it will not freeze later.
Do not use a thickener that has been open for a long time. For cooking, it is better to use a fresh sachet. This greatly reduces the likelihood of incorrect consistency in the result.
To make the dessert airy, you need to catch the whipping moment in time. The mixture should not get too hot.
The standard color of the dish is white. Use spinach juice for a yummy shade of green, or red cabbage for blue. Brown is obtained by adding cocoa and chocolate. Carrots, pumpkin will give an orange hue.
To quickly figure out the preparation, use the recipe with the photo. You can use the video.

There are hundreds more options for a variety of panna cotta options. Each is special in its own way. Step-by-step recipes with photos allow you to quickly figure out the proportions, consistencies. Once you've tried making a creamy dessert once, don't stop. Culinary experimentation bears fruit in your favorite flavor combinations.

Today I decided to delve a little deeper into the desserts of Italian cuisine. I present to you, a creamy panna cotta recipe with a photo step by step at home.

I'm sure many of you, and maybe you yourself, have never tried it. Well, it's time to solve this problem in the most unconventional ways. If you want to know how I will do this, we continue to read the recipe further. I'll start by listing the ingredients that will be part of the panna cotta.

Ingredients:

1. Gelatin - 15 gr.

2. Cold water - 160 ml.

3. Cream 20% - 500 ml.

4. Milk - 150 ml.

5. Sugar - 160 gr.

6. Vanilla sugar - 10 gr. (bag)

7. Boiling for serving

Cooking method:

1. Gelatin for making an Italian dessert, you need 15 grams, we fill it with cold water. Stir, leave for 10 minutes, to swell.

2. Pour 500 ml into a saucepan. 20% cream.

3. Add 150 ml. fresh milk.

5. Put in 1 tsp. vanilla sugar.

6. Put on low heat and stir constantly. You do not need to boil the cream, just warm it up a little. You will see, it starts to soar, we immediately remove it from the fire. Otherwise, you can ruin the dish.
Italian chefs prepare this dessert to the boiling point, or rather, heat the composition to 89 degrees.

7. Add gelatin, which swelled for about 10-12 minutes.

8. Stir it well so that there are no lumps, then check with a spoon.

9. Take a silicone mold, pour the prepared liquid into it. Do this through a strainer, as foam or small pieces of undissolved gelatin can get in.

10. We send the form to the refrigerator for 2 hours, until it solidifies completely.

11. I have some cream left, I will pour it into glasses. So it will be more convenient for me to taste it later.

12. Panna cotta froze, which means you can start eating it instantly. I promise you, this dessert, you will not resist. All who resisted, write about it in the comments, let me look at you, heroes of sweet cuisine.

13. In order to remove it without violating its integrity, I recommend to immerse the mold in boiling water for a few seconds, then it is easy to remove the dessert.

14. I serve cooked panna cotta, you can use (whatever). In the summer, when the gardens are full of berries and fruits, the best delicacy is something fresh, mashed with sugar.
That's all for me, bon appetit to you, and I ran to prepare new recipes! Thanks for reading, bye!

Video recipe for panna cotta with mango:

Who is Panna Cotta?

The traditional Italian dessert - "Panna cotta" - if you look at this delicacy, it immediately seems like an ordinary pudding, and this is the favorite sweet of Italians. No sweetness can match the creamy tower of caramel and fruit jam. The perfection of this dessert surprises many.

"Panna Cotta" is known to everyone in this sunny country, it amazes with its taste. It is made from cream and gelatin with the addition of berry, fruit, caramel or berry-fruit sauces. It takes no more than 20 minutes to prepare such a "delicacy", and about 3 hours on jelly.

A simple milk treat with jelly, cream, vanilla and added sugar. It is not necessary to go to Italy to taste it, it is enough to know how to cook it. The structure of the mass should not be solid, springy, this is achieved by observing the proportions according to the recipe.

Vanilla panna cotta will appeal to children, it has a pleasant alluring aroma that attracts love to itself. Treat your beloved with vanilla dessert and you will see a spark of gratitude in her eyes.

Chocolate panna cotta is more suitable for a good friendly evening, when you can sit with your loved ones and talk about intimate things.

Panna cotta with the addition of coffee, energizes, is perfect for energetic and hardworking people who set goals and achieve them.

Classic is the most popular. For its preparation, gelatin and cream are taken to soften the texture. To prepare it at home, you need milk and cream with a high percentage of fat and fruit puree.

You can cook it with the addition of yogurt. It is believed that this is a dietary delicacy, not even spoil your figure! The low calorie content of about 200 kcal makes the delicacy the choice of those who watch their weight.

Panna Cotta Strawberry is a basic recipe with the addition of strawberries. You can also cook it with caramel, raspberry sauce, chocolate. Anise star, cinnamon is taken as decoration. To diversify your holiday table, making strawberry cake and panna cotta will be just right.

Origin story:

For the first time the Italian "Panna Cotta" had the name "cooked cream". It was not a cold dessert like a crème brлеlée made of high fat cream, eggs, and honey. The delicacy was packed and baked on a special heating device, turning on a slow fire, but it tastes like baked cream. One difference is that you need to adjust the temperature and cooking time from time to time.

This recipe is rarely used, and the Panna Cotta classics were prepared in northern Italy, in Piedmont. Whipped cream and fish collagen were taken, a little vanilla for taste stimulation. Previously, it was baked, and later cooled. As a result, the delicacy was served with the addition of fruits and a glass of wine was brought to it.

There are other assumptions: it comes from the Langhe, becoming the invention of a woman from Hungary. They say the delicacy comes from French delicacies. Traditionally, where they like to add traditional Bavarian cream. There are also opinions that it comes from Sicily and is a kind of blancmange. The difference between panna cotta and blancmange is the use of cow's milk rather than almond oil.

Previously, there was no hint of adding gelatin, but there was only advice to throw fish collagen there. At home, honey was always added to the classic recipe. Sugar required a lot of money, and the preparation of the dessert took place without it. Sugar was added later.

Several years have passed, in restaurants and at home, the Italian dessert began to be prepared, adding gelatin. The finished mass was not served in the oven, but served cold.

Panna cotta is another Italian dessert on sweet tables all over the world. In it, the union of simple and accessible ingredients gives rise to a unique alchemy of the most delicate aromas. Its name translates as "boiled cream", although the dessert is served cold. An uncomplicated classic panna cotta recipe made from cream, sugar and gelatin has been enriched with a variety of ingredients over time. This is how each culinary specialist creates his own vision of a dessert with the taste of "dolce vita". Panna cotta is considered to be the most exquisite dish.

According to official records, the history of panna cotta is relatively short-lived. According to the official version, she is about 100 years old. But, if we take into account the theory of the earliest origin, then the dish can boast of a three-century life.

The homeland of panna cotta is reliably uncertain. However, in 2001, the northern Italian region (Piemonte) included it in the list of traditional products of the region (PAT). It is believed that the dessert was invented at the beginning of the 20th century by a woman of Hungarian descent in Langhe. Although already in the 18th century in the book "Il cuoco Piemontese" there is a very similar recipe called "white natural cream" (crema bianca al naturale). Instead of gelatin, flour was used as a thickener.

The ancient Lange tradition also has the progenitor of panna cotta - bonèt pudding. It contains eggs, sugar, milk, cocoa and macaroons.

An alternative version claims that panna cotta is the granddaughter of the Sicilian blancmange (Biancomangiare), which appeared during the Arab invasion of (Sicilia). Some of them moved to the northern part of Italy, where animal husbandry was developing intensively. This contributed to the replacement of almond milk with cow milk and the birth of panna cotta.

Be that as it may, invented in Italy, the dessert recipe went far beyond its borders and became native in many countries.

Classic panna cotta at home

The classic panna cotta recipe is the basis of all the varieties that are now replete with world cuisine. Knowing the original version, you can easily prepare a dessert that is perfect for you.

The amount of ingredients in a classic panna cotta is minimal:

• Gelatin 8 g;
• Cream 500 ml;
• Sugar 50 g;
• Vanilla pod 1 pc.

Kitchen utensils required for work:

• A container of a suitable volume for heating a liquid;
• Sieve;
• Cups or molds with a volume of 100-150 ml - 5 pcs;
• Serving plates - 5 pcs.

Cooking steps

Soak gelatin in cold water. The volume of liquid and the swelling time must be specified on the component packaging. Cut the vanilla pod into several pieces.

When the gelatin swells, pour the cream into a saucepan, add the vanilla and sugar. Bring mixture to a boil and remove from heat. Immediately stick it to the gelatin, after removing excess liquid from it, and mix everything thoroughly with a whisk.

If the gelatin has not completely dissolved, then put the pan over low heat and, while stirring, wait until it dissolves. Never bring the mixture to a boil again.

Strain the mixture through a fine sieve and let cool to room temperature. Then pour equally into 5 cups (molds) and refrigerate for 4-5 hours. After this time, serve panna cotta after taking it out of the molds onto plates. If you've used cups or glasses, serving in them is quite acceptable.

If the finished panna cotta sways on the plate like a little girl wearing her mother's high-heeled shoes, then you've done everything right. Never use more than 8 g of gelatin per 500 ml of liquid. The task of the culinary specialist is to apply the minimum amount of thickener, while maintaining the necessary consistency and velvety.

The cream should be fat enough - 20-30%. If you are worried about your figure and monitor the number of calories, then you can replace some of the cream with milk. But it is worth remembering that this will significantly affect the taste of the dessert. Instead of natural vanilla, it is quite possible to take a pinch of vanillin.

In order to easily get the dessert out of the molds, you can grease them with butter before filling.
The best alcohol option for pairing with panna cotta is Moscato d'Asti DOCG wine with a rich taste and a long, aromatic aftertaste.

Calorie content

Panna cotta is one of the sweets with a minimum calorie content. 100 g of dessert contains only 223 kcal, and the nutritional value consists of the following components:

• Proteins 1.08 g;
• Carbohydrates 23.38 g;
• Fat 12.33 g.

The use of lower fat cream or milk will help reduce the calorie content of the dish.

Raspberry sauce

Diversifying a classic panna cotta recipe is easy by using sauces for serving. We would like to offer you a vitamin-rich berry version.

Take half a cup each of raspberries, strawberries and red currants and place them in a blender bowl. Add 250 g of icing sugar and the juice of half a lemon. Whisk thoroughly until smooth, and pass the sauce through a sieve to remove the seeds.

It should be noted that the number of components you can use to your taste... For example, if you like raspberries, increasing their amount may well remove other berries. You can also add sugar to taste.

For serving, you can put some sauce on plates and put panna cotta on top of it. The second option: pour over the dessert, decorating with whole berries.

Varieties

The panna cotta recipe is incredibly versatile. It can be prepared to suit the most demanding preferences.

The cream is flavored not only with vanilla. Cocoa, coffee, cinnamon and even rum are often used. Variants with mint and lavender are considered especially exquisite. Fruits and berries are also added to the cream. Sour fruits should be avoided to prevent protein folding.

Instead of cream, not only milk is used, but also fermented milk products (sour cream, yoghurts). Panna-cotta sauces are extremely varied: caramel, raspberry, citrus, chocolate, coffee, or any of your individual tastes.

Currently, there is a variation of panna cotta without gelatin. It is replaced with egg whites. After the creamy mixture has cooled, lightly beaten egg whites are added to it. The disadvantage of this option is that the new component does not undergo heat treatment. This can cause salmonellosis.

As you know, all the cuisines of the world are interconnected. So panna cotta has relatives outside of northern Italy. Among them are the most famous:

1. Bavarian cream (Bavarese)- French creamy dessert, in which gelatin or fish glue (a substance obtained from dried fish swim bladders) is used as a thickener;
2. Blancmange- a Sicilian dish of milk or cream with sugar, condensed with gelatin, starch or carrageenan, often flavored with almonds;
3. Custard (Crema pasticciera)- English milk-creamy sweet with chicken yolks. It is thickened with corn flour. As a rule, they eat it without getting out of shape.

All these are famous desserts, but none of them can boast such wide popularity and popular love as the Italian panna cotta.

The review of "boiled cream" has come to an end. We hope that the recipe for the classic panna cotta will take a solid place among the sweet dishes of your culinary piggy bank. Italian cuisine is so unique that it not only beckons to the stove to perform culinary feats, but is also an excellent argument in favor of a holiday in Italy. Live amicably, love boldly, travel easily and remember: "Don't open your mouth to someone else's honey, it's better to use your panna-cotta with a sauce of the fields!"

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What is panna cotta? We will answer this culinary question in the presented article. It will also describe the recipes for this dish and how to serve it to the table.

General information

Many people in Europe know what panna cotta is. This word is of Italian origin and literally means "boiled cream". According to experts, this dish is a North Italian dessert made with vanilla, sugar and cream.

What is panna cotta? Every Italian knows the answer to this question. After all, the homeland of this dessert is Piedmont.

To prepare such a delicacy, cream with vanilla and sugar is heated and then boiled over low heat for about ¼ hour. Gelatin is also added to the mass.

After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert hardens, it is laid out on a plate and served to the table.

Panna cotta, the photo of which is presented in this article, is served to guests with pieces of fruit and berries or with small portions of sweet sauces.

Leaving the resulting mixture aside to cool, proceed to the preparation of other components. Gelatin is poured into a deep bowl and poured over with plain cold water. In this form, it is kept a little at room temperature so that it swells well. Next, the resulting mass is interfered with and warmed up a little. At the same time, make sure that the gelatin does not boil.

The presented panna cotta recipe with a photo is ideal for those who like to enjoy dessert, but do not want to fiddle with dough, cream and other ingredients.

As soon as they cool down, gelatin is poured into them. After thoroughly mixing the products, a homogeneous and rather liquid mixture is obtained.

The classic panna cotta recipe does not include the use of various additives. If the white dessert seems boring to you, then you can additionally add berries, grated until smooth, to the base.

Formation process

Panna cotta, a photo of which anyone can take, should be cooked in small shaped bowls or cups. The liquid base is carefully poured into previously prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary for the panna cotta to freeze well.

Method of serving to the table

Now you know the recipe for the classic panna cotta. As soon as the vanilla mixture hardens, the molds are carefully turned over and the finished dessert is laid out on flat plates or saucers.

If desired, this delicacy can be cut into small pieces, and then sprinkled with granulated sugar or powdered sugar, sprinkled with lemon juice, or add any aromatic herbs.

Also, this amazing dessert can be served with fresh fruit, your favorite syrup or berry mousse.

Step-by-step recipe for panna cotta with photo

As mentioned above, such a dessert can be prepared in different ways. We presented the classic version at the beginning of the article. However, some culinary specialists prefer to make an Italian dish along with chocolate and coffee. For such a fragrant panna cotta, we need:

Cooking coffee cream

To make such a cream, grains of natural coffee are thrown into fresh milk, and then heated over low heat, bringing the contents of the dishes to a boil. After boiling the ingredients for about 2 minutes, filter them through a sieve and leave to cool.

At this time, they begin to process the gelatin. It is diluted with ordinary water and waited for swelling, after which it is slightly heated over low heat, but not boiled. Next, the egg yolks are beaten with sugar. Having received a whitened homogeneous mass, cooled coffee milk is poured into them in a thin stream.

The prepared mass is put on a slow fire and heated slowly. In this case, it is very important to regularly stir it with a spoon and not allow it to boil.

As soon as the mixture thickens, it is removed from the stove and gelatin is added to it. In this form, the cream is left to cool at room temperature. Next, whisk 150 ml of cream and add them to the coffee base.

How to shape?

The coffee panna cotta is formed in exactly the same way as the classic one. To do this, use bowls. They are lined with cling film and then half filled with aromatic cream.

Making chocolate filling

To prepare such a filling, dairy or melt over low heat. As soon as you have a uniform glaze, the remaining 100 ml of whipped cream is gradually added to it. In this case, a rather thick and very tasty mixture is obtained. It is placed in or in a bag with a narrow and long nozzle.

After that, a little chocolate filling is gently introduced into the middle of the coffee cream. At the same time, they carefully monitor so that the still liquid dessert does not pierce through. This is necessary so that the filler remains in the center, and does not break the coffee cream and does not go beyond it.

If this still happened, then you should not be upset. In any case, such a dessert will turn out to be very beautiful and tasty.

The final stage

As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, the panna cotta is kept until it hardens (about 3-6 hours).

Serving dessert to the table

After the gelatin has completely solidified, the dessert is carefully removed from the mold along with cling film. They turn it over and put it on a nice flat saucer. Next, they start decorating homemade delicacies. For this, use the remaining milk or dark chocolate (30 g). It is melted over low heat (you can add a little cream), and then pour over the whole dessert with it. If desired, such a dish can be sprinkled with chocolate chips or simply decorated with berries.

Coffee panna cotta should be consumed with a dessert spoon. It turns out to be very tender and tasty. Due to the fact that no gelatin was added to the chocolate filling, it remains semi-liquid even after the dessert has been kept in the refrigerator for a long time. After cutting the panna cotta, the filling should flow out nicely onto the saucer. Bon Appetit!

Currently, Panacotta dessert is popular not only in Italy, but all over the world, including Russia. For the first time, the dessert appeared in the north of the Apennine Peninsula. If you literally translate the phrase panna cotta from the Italian language, the Russian analogue will sound like “boiled cream”.

The best panna cotta is obtained from fatty pastry cream, however, you can use milk or fermented baked milk to prepare this dish.

The classic panna cotta is white, but modern chefs are changing the shade of the dessert by adding fruits, berries and chocolate.

In Italy, panna cotta is served with a variety of sauces such as chocolate, fruit, honey or caramel. Italians love to decorate their dessert with coconut flakes and strawberry jam.

The classic panna cotta recipe

The classic panna cotta is easy to make at home. We recommend using heavy cream - at least 33%. Don't put in a lot of gelatin. Then your panna cotta will melt in your mouth.

Cooking time - 5 hours.

Ingredients:

• 600 ml heavy cream 33%;
• 20 gr. edible gelatin;
• 70 gr. Sahara;
• 150 g milk;
• 1 pinch of vanilla.

Ingredients:

1. Pour gelatin into a bowl and cover with 2 tablespoons of warm water. Cover with something on top and let sit for 20 minutes. The gelatin mixture should swell.
2. Take a small saucepan and pour the cream, milk, sugar and vanillin into it. Heat the mixture over low heat. You cannot bring to a boil!
3. Melt the swollen gelatin in a water bath. Don't bring it to a boil!
4. Pour gelatin into the cream. Lumps can form in the mixture and therefore it is best to strain it through a strainer.
5. Pour the liquid panna cotta into molds. Leave to harden for 4 hours.
6. You can decorate the dessert with coconut flakes of your favorite color. Bon Appetit!

Panna cotta from ryazhenka in Russian

Yes, yes, there is the so-called Russian panna cotta. It is made from fermented baked milk. This dessert is dietary. No fat or extra calories.

The taste of Russian panna cotta is not inferior to Italian. The same light and airy.

Cooking time - 4 hours.

Ingredients:

• 600 ml of fermented baked milk up to 5% fat;
• 100 ml of boiled water;
• 2 tablespoons of honey;
• 1 tablespoon edible gelatin
• 2 pinches of vanilla.

Preparation:

1. Pour gelatin into a small bowl and cover with warm boiled water. Leave to swell for 30 minutes.
2. Mix fermented baked milk with honey and vanilla.
3. When the gelatin swells, melt it in a water bath, but do not bring it to a boil. Then pour the gelatin into the fermented baked milk and stir.
4. Distribute the mixture into shapes and hide in the refrigerator for 3 hours.
5. Garnish with melted hot chocolate on the ryazhenka panna cotta. Sprinkle with coconut on top. Bon Appetit!

Chocolate panna cotta

This dessert will appeal to those who love chocolate! This panna cotta recipe is simple to perform. Chocolate complements this airy dessert and adds a wonderful note of aroma.

Cooking time - 4 hours.

Ingredients:

• 300 gr. confectionery cream at least 33% fat;
• 200 gr. milk 3.2%;
• 150 g Sahara;
• 1 bar of chocolate - bitter or milk;
• 20 gr. edible gelatin;
• 3 tablespoons of warm water;
• 1 pinch of vanilla.

Preparation:

1. Combine milk and cream and heat mixture to warm temperature.
2. Pour gelatin with water and set aside to swell for 25 minutes.
3. Break a bar of chocolate into small squares and melt in a water bath until liquid.
4. Add the milk-cream mixture to the chocolate one tablespoon at a time. Make sure that no lumps form. Add vanillin and sugar. Stir.
5. Melt the gelatin in a water bath. Don't bring it to a boil!
6. Add gelatin to the creamy chocolate mass and mix thoroughly.
7. Pour the chocolate panna cotta into portioned vases and refrigerate for 3 hours.
8. You can decorate this panna cotta with whipped cream and berries. Bon Appetit!

Cherry panna cotta

Panna cotta with cherries will serve as a win-win dessert for any celebration! In addition, panna cotta with cherries is perfect for evening gatherings with your soul mate. Delicate creamy taste is combined with a cherry berry. The dish looks very nice and romantic.

Cooking time - 3 hours.

Ingredients:

• 500 gr. confectionery cream at least 33% fat;
• 250 g milk;
• 150 g Sahara;
• 30 gr. instant gelatin;
• 250 g cherries;
• 1 pinch of vanillin;
• 1 pinch ground cinnamon
• 180 ml of water.

Preparation:

1. 10 gr. and 20 gr. Soak gelatin in different saucers in warm water for 20 minutes.
2. In a saucepan, combine cream, milk, sugar, vanillin and cinnamon. Heat the mixture over low heat. The sugar should dissolve. Do not boil!
3. Rinse the cherries and remove the seeds. Put the berries in an iron bowl, pour water there. Heat the cherries until juicing.
4. Melt the gelatin in both saucers in a water bath. 20 gr. add gelatin to the creamy mixture, and 10 gr. add gelatin to the cherries.
5. Take dessert bowls. Pour in the creamy layer first. Refrigerate for 20 minutes. Then, when the cream has thickened a little, pour the cherry layer on top. Store in a cool place for 1.5 hours.

Bon Appetit!