Panna cotta is a delicate creamy dessert of Italian cuisine that has become famous all over the world. The literal translation of the name of the dessert means "boiled cream". Panna cotta is served in small portions, served with sweet sauces, fresh berries and mint leaves. The finished dessert can be left in bowls or turned onto a plate.
Panna cotta with berry jelly
For the basics:
- 500 ml of cream with a fat content of at least 33%;
- 100 g sugar;
- 10 g of instant gelatin powder;
- 1 vanilla pod or 2 teaspoons of vanilla sugar.
For jelly:
- 300 g frozen berries (blackberries, raspberries, strawberries);
- 50 g sugar;
- 10 g of instant gelatin powder.
Preparation:
1. Prepare the base for the dessert. Stir 10 g of gelatin in a cup with 100 ml of drinking water and leave to swell for a while. If using a vanilla pod, extract the seeds from it.
2. In a saucepan, combine the cream, granulated sugar, seeds extracted from the vanilla pod, or vanilla sugar (essence), stir. Put on a moderate heat and bring to a boil, but do not boil, but immediately add the gelatin that has swollen during this time. Stir to spread well and remove the saucepan from heat.
3. Leave the creamy vanilla mass at room temperature to cool the mixture. Pour into transparent bowls and refrigerate for 3-5 hours until the creamy mass solidifies completely.
4. Prepare berry jelly by diluting the gelatin with 100 ml of drinking water and letting stand for a while until the gelatin swells. Place the berries in a saucepan, add 1 cup (250 ml) filtered water and sugar. Put on fire, after boiling the liquid, cook for 5 minutes.
5. Strain the berry mass through a sieve or cheesecloth. While it is hot, add the gelatin and stir until it is completely dissolved. Let cool slightly at room temperature. Gently pour the berry jelly onto the frozen creamy base, leave in the refrigerator for another 3-4 hours.
Tip: If desired, the dessert can be garnished with berries and fresh mint sprigs. Keep the panna cotta in the refrigerator until serving
Traditional panna cotta
Ingredients:
- 900 g cream 20% fat;
- 90 g sugar;
- 10 g gelatin;
- 1 vanilla pod or vanilla essence
- berries for serving.
Preparation:
1. Pour the gelatin into a bowl or cup, fill with water, following the instructions on the package. Stir in the cream and granulated sugar. At the vanilla pod, scrape the seeds from the inner sides of the walls and stir with the pod to the cream. If no vanilla pod is available, use a few drops of vanilla essence.
2. Place the saucepan with the butter-sugar mixture on moderate heat and let it simmer, then immediately remove the saucepan from the heat. Remove the vanilla pod with a slotted spoon. Squeeze out the swollen gelatin and add to the warmed creamy mass. Stir with a spoon until the gelatin grains are completely dissolved in the cream.
3. Prepare portioned panna cotta molds - they can be glass or silicone (it is more convenient to remove from the latter). Carefully pour the creamy vanilla mass into molds and place them in the refrigerator for several hours (at least 3) until the dessert solidifies. Turn the tins onto plates before serving, garnish with berries as desired.
