Light and creamy panna cotta is in perfect harmony with many different additives - fruits and spices, syrups and tiny cakes or cookies. Millions of people around the world call this magnificent Italian dessert their favorite treat. If you haven't joined the army of pannacota fans yet, try making it yourself.
Vanilla Panna Cotta with Raspberry Sauce Recipe
One of the easiest panna cotta recipes is a vanilla dessert that can be served with a rich berry sauce. You will need:
- 3 plates of gelatin;
- 250 ml of milk 3, 5% fat;
- 250 ml cream 20% fat;
- 1 vanilla pod;
- 200 grams of sugar;
- 175 ml of water;
- 15 ml of cherry liqueur;
- 350 grams of raspberries;
- 4 sprigs of mint.
Sheet gelatin can be replaced with the more familiar granular. Replace one gelatin with another at the rate of 2.5 grams of loose gelatin instead of 1 clear sheet.
Soak the gelatin in a little cold water to swell. Cut the vanilla pod in half. Mix the milk and cream, add 25 grams of sugar to them, gently scrape the vanilla seeds with a knife and add them along with the pod to the milk and cream mixture. Bring it to a boil.
Squeeze out excess water from the gelatin and add it to a saucepan with milk and cream, stir well, until the gelling agent is completely dissolved. Strain the mixture through a sieve and pour into special molds or deep glasses, cool and put in the refrigerator for an hour and a half, until the dessert hardens. In the meantime, prepare the sauce.
Pour water into a ladle, add liquor and sugar and bring to a boil, reduce heat and cook, stirring occasionally, until sugar dissolves. Remove the scoop from heat and add half the raspberries, puree the contents of the scoop with a hand blender, then rub the sauce through a sieve and add the remaining raspberries. Serve the panna cotta with the sauce and garnish with mint sprigs.
Cinnamon, coffee, cocoa, citrus zest, aromatic spirits, fruit syrups can be added to panna cotta together or instead of vanilla.
Orange panna cotta
Try making an orange panna cotta, which can be served garnished with shavings of dark chocolate that pairs so well with citrus flavors and aromas. Take:
- 3 plates of gelatin;
- 250 ml of milk 3, 5% fat;
- 250 ml cream 20% fat;
- ½ vanilla pod;
- 50 grams of sugar;
- zest with 2 oranges.
Pour gelatin with cold water, leave for 10 minutes. In a small saucepan, combine milk, cream and sugar, bring to a boil and add half vanilla pod and orange zest. Cook, stirring occasionally, until the sugar dissolves. Remove saucepan from heat and add gelatin. Stir until it dissolves. If the gelatin does not completely dissolve, return the saucepan to the heat and cook, stirring occasionally, until it does. Strain the mixture through a fine sieve and pour into molds. Cool the dessert a little and put it in the refrigerator until it solidifies. Serve with dark chocolate shavings.
