Panna cotta is a very popular treat in many modern establishments. Delicate creamy pudding with fruit or berry sauce can be a pleasant end to a hearty dinner: the dessert is light and not very high in calories, so it will pleasantly fit into the daily menu even for those who often deny themselves sweets and keep fit.
It is necessary
- • 250 ml of heavy cream;
- • 1 vanilla pod;
- • 50 ml of water;
- • 15 g of gelatin powder;
- • 250 ml of milk;
- • 50 g of sugar for pudding;
- • 100 g of sugar for the sauce;
- • 150 g of strawberries;
- • berries and mint for decoration.
Instructions
Step 1
Gelatin is poured with warm boiled water. It will take about 15 minutes to swell.
Step 2
Milk and cream are poured into a common saucepan, sugar is poured. The vanilla pod is cut lengthwise, the seeds are removed from it and added to the liquid. You can also throw the pod itself.
Step 3
The saucepan is put on fire, the contents boil. It is important to stir the liquid constantly so that the sugar is completely dissolved. The saucepan is removed from the stove. Swollen gelatin can be slightly warmed up in a water bath so that it becomes liquid again, and pour into the cooled milk-sugar mixture, mix well. The vanilla pod must be removed. You can also pass the liquid through cheesecloth if the seeds in the finished dessert are undesirable.
Step 4
The mixture is cooled and poured into portioned glasses or bowls. It is necessary to put them in the refrigerator (in no case put in the freezer!) For 3 or more hours, you can overnight.
Step 5
Panna Cotta can be served with any fruit sauce, but it works best with strawberry pudding. Rinse fresh strawberries in advance and remove all tails. Strawberries are poured into a saucepan or stewpan, sugar and cold water are added. The mixture boils and then cooks for about 4 minutes. Let the future sauce cool, and then grind the entire contents of the saucepan in a blender.
Step 6
Panna-cotta bowls are taken out of the refrigerator and poured over with cooled sauce, decorated with strawberries and mint leaves. If the dessert is served not in bowls, but on a saucer, the molds are dipped in hot water for a few moments, then covered with a plate and turned over. The pudding should be easily removed into the dish without losing its integrity. The dessert is decorated with sauce, berries and mint.
