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 from 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 mess 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 pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary in order 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 chefs 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 fragrant 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. At the same time, 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 injected 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 tear 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. To do 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 on the saucer. Bon Appetit!

Do you like delicate and airy desserts? And even from the minimum set of products? And to prepare without hassle? I propose a recipe for an Italian delicacy - panna cotta.
Recipe content:

Panna cotta - got its name from the main ingredients - gelatin and cream. And it is the latter, literally speaking, that panna cotta in translation means - boiled cream. And what is interesting is that earlier the second obligatory component of the delicacy - gelatin, was replaced with a fish bone, and sugar was not put in at all due to its high price. Today, despite all the simplicity of preparation, this sweetness has become the most famous dessert, which is very popular in many countries of the world.

By the way, in our country, the name of this delicacy is written differently: pannacotta, panna cat, panna cotta, pannacotta, pannacotta. But panna cotta will be the most correct, which corresponds to the Italian name Panna cotta.

A lot of cream and a little milk, sugar and yolk, a little gelatin and any fillers to taste. At first glance, everything seems very simple. Well, if you figure it out, then for the preparation of dessert you need to pay some attention to specific details.

• A real vanilla delicacy is made only from heavy cream.
• You cannot spare vanillin, because creamy panna cotta is distinguished by its pronounced vanilla aroma.
• They put very little gelatin, since the dessert should not be elastic, it just needs to keep its shape. Because the cat's panna is always gentle and soft.
• If jelly lumps are formed in the dessert, then the mass is filtered through a sieve.
• The cream is warming up, but not boiling - this will ruin the taste. It is best to warm them well and add pre-diluted gelatin.
• The sweetness is served with berries: fresh or mashed.
• The dessert is formed either in molds, from which it is then taken out onto a dish, or in tall glasses or glasses from which it is consumed.

Well, for the rest, the recipes are very democratic and involve freedom of action, but following the basic rules.

As mentioned above, panna cotta dessert is prepared quickly and easily, and so much so that the most inexperienced chef can handle it. Today there are already many variations of this dish, but most of them are based on the classic version. They differ in additional components that enrich the creamy taste.

For many, a classic panna cotta made with only cream seems too greasy. Therefore, in order to reduce the fat content of the dessert, confectioners began to add milk. This does not affect the taste at all, but the dessert turns out to be lighter.

• Caloric content per 100 g - 188 kcal.
• Servings - 6
• Cooking time - 20 minutes for cooking, 2-3 hours for hardening

Ingredients:

• Cream, fat content 18-33% - 500 ml
• Milk - 130 ml
• Natural vanilla pod - 1 pc.
• Instant gelatin - 15 g
• Water - 50 ml
• Sugar to taste

Preparation:

1. Pour cream and milk into a ladle and add sugar.
2. Remove the beans from the vanilla pod and add to the cream.
3. Set the ladle on low heat and heat to 70 ° C degrees.
4. While the mixture is heating, combine the gelatin with cold water and stir. Pour it in a thin stream over the warm cream. Mix the mass and leave to cool.
5. Pour the cream mixture into molds and refrigerate for 1-2 hours.
6. When the panna cotta thickens, it will be good for eating. Immerse the molds in hot water for a few seconds, pry the edges of the sweet, cover with a bowl and turn over. Dessert is easy to remove.
7. Top it off with sweet sauces, jams, berries, fruits, grated or melted chocolate.

If you plan to serve the sweetness on a festive table, then it is better to replace gelatin with agar-agar. And then you can be sure that the delicacy will not melt and not spread all over the plate. Agar agar is a vegetable substitute for gelatin, and is very useful. It is used in cooking for the preparation of jelly desserts as a thickener.

Ingredients:

• Cream 33% - 250 mg
• Milk - 150 ml
• Sugar - 100 g
• Vanilla sugar - sachet
• Agar-agar - 1.5 tsp

Preparation:

1. Mix milk with cream, sugar, vanilla and agar.
2. Put the saucepan on the stove and stir constantly until the first boiling bubbles appear. After, turn off the heat.
3. Pour the hot mixture into molds, preferably silicone, and leave at room temperature. Then move the molds to the refrigerator for 1-2 hours.
4. Put the frozen dessert on a plate and pour the berry sauce on top.

Homemade panna cotta - a classic recipe

Many people mistakenly believe that it is impossible to cook a classic panna cotta recipe on your own, they say, only an experienced chef can do it. However, this is not at all the case, and this recipe corresponds to the ice recipe. Get it ready and make sure it's very easy.

Ingredients:

• Cream 30% fat - 400 ml
• Gelatin - 25 g
• Vanillin - 1 sachet
• Sugar - 40 g
• Drinking water - 50 ml

Preparation:

1. Pour gelatin with warm boiled water and stir.
2. Mix the cream, vanillin and sugar in a saucepan and place on the stove to heat.
3. Enter the diluted gelatin into the heated mixture and immediately mix everything thoroughly so that no lumps form.
4. Pour the resulting mass into molds and refrigerate until it solidifies.
5. Transfer the finished dessert to a plate and garnish with fruit sauce or fresh berries.

Homemade panna cotta - inspired by Italy

An exquisite Italian dessert is prepared very quickly, and most importantly, it is so simple that any chef can handle it. Italian housewives love to dilute this delicacy with all kinds of fillers, and the most common additive is strawberries. We offer a recipe with this berry.

Ingredients:

• Cream - 500 ml
• Milk - 130 ml
• Gelatin - 15 g
• Vanilla powder - sachet
• Fresh or frozen strawberries - 150 g
• Drinking water - 50 ml
• Sugar to taste

Preparation:

1. Pour milk and cream into a saucepan, add sugar, vanillin and heat to a hot temperature over low heat, but do not bring to a boil.
2. Pour gelatin with warm water and stir.
3. Pour the gelling mixture over the cream, stir and refrigerate slightly. Pour the mixture into glasses and send to the refrigerator.
4. Twist half of the strawberries or remember with a fork, and leave the rest of the berries (smaller) intact.
5. When the dessert has set, pour strawberry puree into each glass and add fresh berries.

An exclusive and delicate creamy dessert with a magical taste. The homeland of the splendid delicacy is Northern Italy. In accordance with the classic recipe, panna cotta is made from fresh cream, vanilla and granulated sugar. For the preparation of a delicious dessert, chocolate, nuts, coffee, berries are also additionally used.
The gourmet dessert is reminiscent of pudding or even ice cream. In Italy, it is served with a variety of sauces including caramel, fruit and chocolate. In southern Europe, sweet treats are usually served garnished with strawberry jam and coconut flakes. A great option for a romantic dinner, goes well with all kinds of fruit toppings. The sweet and pleasant aroma of vanilla relaxes and gives true pleasure.

Grocery list:

• Cream (30%) - 310 ml.;
• Cane sugar (brown) - 85 gr.;
• Gelatin - 1 pack;
• Cognac without aromatic additives - 55 ml .;
• Vanillin - 1 sachet.

Recipe:

1. The cream must be poured into a bowl with a sufficiently thick bottom, so that the dairy product will not burn. The creamy mass must be mixed with sugar and vanilla.
2. Heat the resulting mixture over low heat, stirring constantly. The main rule of homemade panna cotta recipe is that the cream should never boil.
3. In parallel, dissolve gelatin in water in accordance with the instructions on the pack.
4. Usually, hot water is taken for this, in which the gelatin is dissolved until the grains completely disappear. After that, the gelatinous mixture is mixed with the hot creamy mass.
5. Gelatin is best poured into the cream through a sieve or piece of cheesecloth. Then add cognac there. Of course, if you are preparing dessert for children, it is better to refuse alcohol.
6. The resulting consistency must be poured into pre-prepared metal or silicone molds. After that, the treat is sent to a cool place for a couple of hours.
7. Requires the dessert to freeze completely. Instead of cognac, you can use melted chocolate or hot caramel, it all depends on your preferences.

Delicious light dessert with an enchanting taste. With its help, you can diversify the preparation of sweet treats and bring notes of sophistication and luxury to your everyday life.

Composition:

• Fat milk, preferably 3.2% or more - 120 ml .;
• Cream more than 35% fat - 380 ml.;
• Vanilla sugar - 12 gr.;
• Sugar - 180 gr.;
• Gelatin - 1 sachet (10 gr.);
• Frozen strawberries - 260 gr.

Recipe:

1. First, prepare the gelatin in accordance with the instructions. Pour it into a deep container, pour water and give time to swell.
2. Then we warm up the gelatinous mass until it is completely dissolved. This is necessary in order to subsequently obtain a homogeneous mass.
3. In accordance with the classic recipe for panna cotta at home, the next step is to mix the cream with milk. The mixture needs to be warmed up well enough, but in no case brought to a boil.
4. This is perhaps the most important rule for making a dessert. Vanilla sugar and granulated sugar (100 grams) must be added to the creamy milk mass. The mass must be mixed well several times.
5. Add dissolved gelatin to the finished mixture, the consistency will need to be mixed well and cooled. It should be fairly homogeneous, without any lumps and impurities. The resulting mass must be poured into glasses, leaving a little space for berries and sauce.
6. Cool down in a cool place for three hours.
7. The next step is to prepare the sauce. To do this, you need to wash and cut the strawberries, put them in a blender, add the remaining sugar and chop. It is necessary to ensure that the sugar crystals dissolve, and the mass is sufficiently homogeneous.
8. In conclusion, we take out the glasses and pour the berry mixture into them by 1.5-2 cm, depending on the size of the dishes. Put one, two strawberries in the center. The most delicious delicacy is ready for tasting.

• It is important to bring the creamy mixture to a boil, but never boil it. Otherwise, the dessert will be completely ruined.
• Use natural vanilla. Pre-extract all the seeds from the pod and add it to the creamy mass. Thanks to this, the dessert will acquire a unique aroma and taste.
• As decoration, you can use chocolate figurines, roses, including all kinds of fresh berries.
• It is best to use silicone molds for hardening. The dessert can be easily removed from them and does not lose its shape.
• It should be noted that gelatin does not need to be added too much, as the dessert may end up being too elastic. Its main purpose is to keep in shape. It must be remembered that panna cotta should be very tender and soft with a pronounced vanilla aroma.
• When preparing treats, always use only heavy cream and milk.

Panna cotta will be a real test of the pastry chef. The classic recipe for a North Italian dessert is easy to recognize by the characteristic velvety texture of the cut, as in the photo.

If you are served a portion with a glossy cut, take it back - this is not panna cotta. Better yet, prepare a delicate delicacy at home with your own hands. Its taste and texture will be unforgettable.

Required for classic panna cotta:

• 250 g cream with a fat content of 33%;
• 125 gr. milk;
• 60 gr. Sahara;
• 8 gr. gelatin;
• 1 necessarily soft vanilla pod.

Required for lemon syrup:

• 2 lemons;
• 50 gr. water;
• 50 gr. Sahara.

How to cook:

1. Use sheet gelatin for a quality panna cotta. A classic recipe at home can be prepared on a regular granular. Check the freshness of the product.
2. Soak the gelatin leaf in very cold water. If you use traditional, 8 gr. gelatin will need 48 gr. water. Stir, leave to swell for 4-5 minutes.
3. While the gelatin is swelling, prepare the vanilla. Cut the pod, clean the seeds with the back of the knife.
4. Turn on your kitchen scale. Place the container, subtract the container, so that the perfect panna cotta comes out. Continue the recipe with the photo step by step by measuring out the cream in the required amount of grams. Place in a saucepan.
5. Measure the milk in grams, add to the saucepan.
6. Next, measure the sugar in the specified amount or slightly reduced if you don't like sweets.
7. Add vanilla seeds and pods to foods.
8. Place on the stove over medium heat.
9. Now cook the panna cotta recipe at home carefully. It is important that the mass does not burn. Bring to a boil. Remove from heat, remove the vanilla pod.
10. We introduce gelatin when the mass cools down to 85 degrees. Mix the mass with a whisk.
11. Pour the liquid over the molds you want to cook.
12. Put in the refrigerator to freeze for 5-6 hours.
13. While the dessert is solidifying, prepare a lemon accent, with which the panna cotta is in perfect harmony. Start the recipe with a photo step by step at home by removing the zest from the fruit. Place it in a saucepan. Add sugar and water.
14. Put the saucepan on the fire.
15. Wait for the sugar to dissolve, boil for a minute, remove from heat. Serve the syrup as a sauce for the finished dessert.
16. Remove the panna cotta from the mold, pour over the sauce and serve.

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 change the shade of the dessert by adding fruits, berries and chocolate.

In Italy, panna cotta is served with different 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 also 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 the Italian one. 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 the fermented baked milk panna cotta with melted hot chocolate. 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 safe 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 a cherry layer on top. Store in a cool place for 1.5 hours.

Bon Appetit!

mpessaris / Depositphotos.com

The classic dessert is made from cream with the addition of milk, real vanilla pod, sugar and gelatin.

Most often, panna cotta is served with fruit puree or berry sauce. To do this, it is enough to puree your favorite fruits or berries with or without sugar and, if desired, grind through a sieve. Determine the amount of ingredients to your taste.

Using a classic recipe and experimenting with additives, you can create different desserts every time.

Ingredients

• 10-12 g of sheet gelatin;
• 100-150 ml of water;
• 1 vanilla pod;
• 500 g cream with a fat content of 33-35%;
• 250 ml of milk;
• 60–90 g sugar or powdered sugar.

Preparation

Fill the gelatin with cold water and leave for the time indicated on the package. As a rule, it swells in 5-10 minutes.

Cut the vanilla pod in half and scrape off the seeds with the back of a knife. Pour cream and milk into a saucepan, add sugar or powder, as well as the seeds and the vanilla pod itself.

Place the saucepan over medium heat. Using a whisk, bring the mixture to the first bubbles and immediately remove from the stove. Remove the vanilla pod from the mixture. Strain through a sieve to remove the black vanilla seeds.

Cool the mixture slightly and squeeze out the gelatin. Add it to the mass and mix thoroughly until smooth. Do not shake the mixture too much, otherwise bubbles will appear and the dessert will not be uniform.

Pour the mass into silicone molds, glasses or bowls. Refrigerate for 4–5 hours until completely solidified.

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Jelly can be simply poured over panna cotta, or you can give the dessert an unusual shape. Feel free to replace strawberries with any other berries.

Ingredients

• 16 g of powdered gelatin;
• 100 ml of water;
• 1 vanilla pod;
• 250 g cream with a fat content of 33–35%;
• 160 g sugar;
• 250 g thick yogurt, such as Greek;
• 300 g strawberries;
• ½ lemon.

Preparation

Pour 8 g of gelatin into different containers and pour 50 ml of cold water into each. Stir and leave to swell for 10 minutes.

Cut the vanilla pod in half and scrape off the seeds with the back of a knife. Pour the cream into a saucepan, add the seeds and vanilla pod and half the sugar.

Place the saucepan over medium heat and bring to a boil, stirring occasionally. As soon as the first bubbles appear, immediately remove the mass from the stove. Remove the pod and - if desired - strain the mixture through a sieve.

Add 8 g of swollen gelatin and mix thoroughly until smooth. Add the yogurt and blend through the mixture.

Place panna cotta glasses at an angle. You can insert them into muffin tins at an angle. Or, gently place them in a baking dish, propping up the glasses with a towel and leaning them against the walls. The main thing is that the glasses do not fall.

Fill the glasses with the creamy mass about half and put in the refrigerator for 4-5 hours until it solidifies completely.

Put the strawberries, the remaining sugar, finely grated zest and lemon juice in a saucepan. Place over medium heat and bring to nearly boil.

Punch the berries with a blender, combine with the second part of gelatin and beat again. Cool the mixture and pour it into the glasses with the frozen panna cotta. You can also add it at an angle or put the glasses straight.

Put the dessert in the refrigerator for another 4-5 hours to set the jelly.

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The delicious taste and aroma of this dessert will not leave anyone indifferent.

Ingredients

• 5 g of powdered gelatin;
• 30 ml of water;
• 200 ml of milk;
• 2 tablespoons of sugar;
• a pinch of salt;
• 1 teaspoon vanilla extract
• 240 g dark chocolate.

Preparation

Pour gelatin with cold water and leave to swell for 10 minutes. Combine milk and 200 g of cream in a saucepan, add sugar and salt and put on medium heat.

Bring to the first bubbles and remove from heat. Add vanilla extract and half of the broken chocolate and stir until smooth.

Add gelatin and mix thoroughly again. It should completely dissolve. Spread the mass into silicone molds, glasses or bowls and refrigerate for 4-5 hours.

Pour 160 g of cream into the remaining broken chocolate. Place the container in a steam bath and stir until the mixture is smooth. Serve the panna cotta with the cooled sauce.

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Coffee lovers will definitely appreciate this dessert.

Ingredients

• 1½ tablespoon of instant coffee;
• 120 ml of water;
• 10 g of powdered gelatin;
• 360 g cream with a fat content of 33–35%;
• 100 g sugar;
• 1 teaspoon vanilla extract.

Preparation

Dissolve coffee in 60 ml of hot water. Dissolve the gelatin with the remaining cold water and leave to swell.

Pour cream into a saucepan and add sugar. Put on moderate heat and stir until the sand dissolves. When the first bubbles appear, remove the cream from the heat.

Add coffee and gelatin and mix thoroughly. Pour in the vanilla extract and stir again.

Pour the mass into silicone molds, glasses or bowls and refrigerate for 4–5 hours until completely solidified.

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Agar agar is a vegetable analogue of gelatin. This panna cotta does not differ from the traditional one in taste, except that the structure turns out to be a little denser.

Ingredients

• 500 g cream with a fat content of 33–35%;
• 2 tablespoons of sugar;
• 1 teaspoon agar agar;
• 1 vanilla pod

Preparation

Pour cream into a saucepan, add sugar, agar-agar, seeds and vanilla pod. Put on medium heat and, stirring occasionally, bring the mixture to an almost boil.

As soon as the first bubbles appear, reduce heat to low and cook, stirring occasionally, for another 2-3 minutes. Remove the vanilla pod and - if desired - strain the mixture through a sieve.

Pour the mixture into silicone molds, glasses or bowls and refrigerate for 1 hour.

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You can enjoy a delicious dessert even if you do not consume animal products at all.

Ingredients

• 400 ml of coconut milk with a fat content of 17-19%;
• 120 g of dark chocolate;
• 2 tablespoons of sugar;
• 1 tablespoon agar agar;
• 200 ml of water.

Preparation

In a saucepan, heat the milk to 70–80 ° C without boiling. Break the chocolate, pour in half the milk and mix thoroughly until the bar dissolves.

Put the remaining milk on the fire again, add sugar and agar-agar and mix thoroughly. Pour in water and bring mixture to a boil.

Remove from heat and mix immediately with chocolate paste. Pour into silicone molds, glasses or bowls and refrigerate for 30 minutes.