Panakota - a recipe for a light dessert originally from Italy, has long won popularity far beyond its territorial homeland. The delicate treat is complemented with fruit and berry syrups, jam, chocolate, nuts and other suitable additives.
How to cook panacotta?
To fulfill the recipe of Panakota at home is available to everyone, even to the beginning hostess, having received in the end a magnificent in all parameters and an exquisite dessert.
- Traditionally, the dessert of Panacota is prepared from cream, which can be replaced with sour cream, yogurt, cottage cheese or fatty milk.
- As a thickener, gelatin is used which is pre-soaked in portions of the liquid base and then dissolved by heating in a water bath or in a microwave.
- No less tasty Panacota with agar-agar, which is previously dissolved in a liquid base at a temperature of about 95 degrees.
- For flavor, natural vanilla or vanillin is often added to the base.
- Before serving, the dessert must be kept in the cold for hardening.
Panacota - the classic recipe
Panakota, whose classic recipe will be presented later, is prepared from simple and accessible ingredients. The taste of dessert can be easily varied by all kinds of toppings, supplementing them with delicacy before serving. Cream, used as a base component should be exceptionally high in fat content.
Ingredients:
- cream - 0,5 l;
- gelatin - 25 g;
- milk - 130 ml;
- granulated sugar - 50 g;
- vanilla.
Preparation
- Soak gelatin in a small portion of cold water, leave for 20-30 minutes.
- Heat the cream, mixing them with milk, sugar and vanilla, not bringing to a boil.
- Stir in the milk base dissolved gelatin, filter and pour on kremankam or molds.
- Leave the Italian dessert of Panacota for freezing in the refrigerator.
Panakota with sour cream - recipe
Panakota - a recipe that can be made from sour cream, replacing it with traditional cream. A pleasant, delicate, velvety texture will give sweetness to the egg yolk added to the composition. It is preferable to aromatize the milk with a natural vanilla pod, boiling fragrant seeds in it.
Ingredients:
- sour cream - 200 g;
- gelatin - 2 tbsp. spoons;
- milk - 200 ml;
- granulated sugar - 100 g;
- yolk - 1 piece;
- water 50 ml;
- vanilla.
Preparation
- The gelatin is soaked in water. After that, heat and stir until the granules dissolve.
- Beat fatty sour cream with sugar until the splendor of 5 minutes.
- Rinse the yolk with milk, warm with vanilla, but do not boil.
- Mix the milk and sour cream mass, jelly water, pour into forms or kremankami, put in the refrigerator.
- After 3-4 hours delicious panakota of sour cream will be ready.
Cottage Cheese Panacota - recipe
Panakota, the recipe of which will be presented later, is prepared from cottage cheese, thanks to which it is possible to be especially rich, soft and cream. Soft non-acidic cottage cheese is preferred for use. Granular or containing grains should first be wiped through a sieve or treated with an immersion blender.
Ingredients:
- cottage cheese - 500 g;
- gelatin - 15 g;
- Milk - 0.5 liters;
- granulated sugar - 100 g or to taste;
- vanilla, berry or fruit jelly.
Preparation
- Soak gelatin in 50 ml of milk, allow to stand for a while, then heat up to 60 degrees and stir until the granules dissolve.
- The remaining milk is sweetened to taste, mixed with the prepared cottage cheese and whipped with a blender or a mixer.
- Stir in the dissolved gelatin and pour over the kremanki, first adding a little bit of fruit jelly to the bottom and allowing it to completely freeze.
- After freezing in the refrigerator, the cheese panacota will be ready to serve.
Mandarin Panacota - recipe
Panakota is a recipe for a delicious jelly dessert, the taste of which can be varied, combining in the form or kremankah at the same time two bases: mandarin and lactic with the addition of mascarpone. Citrus before grinding necessarily clean not only from the peel, but also from the bones, which can cause undesirable bitterness.
Ingredients:
- mascarpone - 500 g;
- gelatine - 20 g;
- Milk - 0.5 liters;
- tangerines - 15 pieces;
- granulated sugar - 150 g;
- vanilla sugar - 2 tbsp. spoons.
Preparation
- Mandarins are cleaned and chopped in a blender.
- Add half of the gelatin, sweeten to taste, warm up to dissolve the granules, but do not boil, then pour into the molds, allow to freeze.
- In the milk, vanilla and ordinary sugar are dissolved, gelatin, not allowing the mixture to boil, interpose mascarpone, poured onto the mandarin layer.
- After hardening, mandarin pannacotta with mascarpone is decorated with mandarin slices, mint leaves and served to the table.
Chocolate Panacota - recipe
Panacota with cocoa, the recipe of which will be outlined in the recommendations below, will please fans of chocolate desserts. Not superfluous in the composition will be grains from the vanilla pods, which are added to the milk when boiling. When serving, you can sprinkle a delicacy with chopped nuts, pour melted chocolate or glaze.
Ingredients:
- cream - 750 g;
- gelatin - 3 tbsp. spoons;
- milk - 1.5 cups;
- vanilla pod - 1 pc .;
- granulated sugar - to taste;
- cocoa - 6 tbsp. spoons.
Preparation
- In a small portion of boiled milk soaked gelatin, and otherwise boil a vanilla minute.
- Heat up to a boil the cream with sugar and cocoa, mix the milk with gelatin and vanilla and continue heating until the granules dissolve, but not boiling.
- Filter the mixture and pour into the forms.
- After solidification in the cold, the chocolate panacota will be ready.
Coffee Panacota - recipe
Amazing to taste is coffee panacota, especially if as an additive to use a portion of naturally brewed coffee of high quality. In the absence of suitable and soluble drink, which should be added exclusively to milk. Cream can be replaced with sour cream of appropriate fat content.
Ingredients:
- cream - 350 g;
- gelatin - 40 g;
- milk - 300 ml;
- granulated sugar - to taste;
- yolk - 2 pieces;
- sugar vanilla - 2 teaspoons;
- coffee soluble - 4 tsp.
Preparation
- Mix 2 tablespoons of water and gelatin.
- Boil the milk by adding coffee.
- Stir in the yolks with the usual and vanilla sugar, warm with stirring until thick.
- Add jelly water, stir until the granules dissolve.
- Pour out a lot of kremankam, give to freeze in the cold.
Strawberry Panacota
Panakota with strawberries is a delicious summer dessert in the Italian manner. You can cook this in the off-season, using frozen berries as an additive. Fat cream can be replaced with cottage cheese, sour cream. When serving, the sweetness is decorated to your taste, supplementing with berries, chocolate chips, mint leaves.
Ingredients:
- cream - 500 g;
- gelatin - 30 g;
- Strawberry - 500 g;
- granulated sugar - 160 g.
Preparation
- Soak gelatin in 100 ml of water, after which it is heated until the granules dissolve.
- Strawberries are washed, cleaned and blended carefully with a blender.
- Place the strawberry base in the saucepan, add the cream, sugar, warm until the crystals dissolve.
- Pour in the jelly water, stir, pour the mass over the kremanks and allow it to cool in the refrigerator.
Coconut Panacota - recipe
Stunning exotic taste is acquired by Panakota, cooked with coconut on coconut milk. A great option for a sweet dessert for those who for one reason or another do not use traditional dairy products. When serving, the treat can be supplemented with any berry jam or fruit jelly .
Ingredients:
- coconut milk - 400 ml;
- coconut shavings - 80 g;
- water - 200 ml;
- gelatine - 20 g;
- granulated sugar - to taste;
- jam berry - to taste.
Preparation
- In water, soak gelatin, after 20 minutes, heat and stir until the granules dissolve.
- Warm the milk with sugar until the latter dissolves.
- Add the shavings, jelly water, pour into the forms, send to the refrigerator.
- After hardening, the coconut panacota will be ready for serving.
Panakota with condensed milk
Additional flavor characteristics are obtained cooked Panacota at home with the addition of condensed milk. It is important to take a quality thick additive with a high percentage of fat. Dessert, if desired, can be filled with a new taste, adding a little melted chocolate or fruit and berry puree.
Ingredients:
- cream - 200 ml;
- gelatin - 15 g;
- milk - 300 ml;
- condensed milk - 150 g;
- water - 50 ml.
Preparation
- Soak the gelatin in water for 20-30 minutes, then warm up, stir until the crystals dissolve.
- Heat the mixture from milk, cream and condensed milk to a boil, interpose the jelly water.
- Pour the mixture over the forms or kremankami, leave to freeze.
Panakota on white chocolate
Just melt in the mouth and tender will panakota with chocolate . This recipe uses white chocolate tile, which, if desired, can be replaced by milk or dark. Ideal and chocolate drops. It is important only that the additive is exclusively natural, quality from a proven manufacturer.
Ingredients:
- cream - 500 ml;
- gelatin leaf - 5 g;
- milk - 100 ml;
- chocolate white - 180 g;
- vanilla pod - 1-2 pcs.
Preparation
- Soak the gelatin plates in water according to the instructions.
- Cream is mixed with milk, seeds from vanilla pods are added, heated to almost boiling.
- Pour the chocolate, stir until the slices are blooming.
- Stir gelatin, stir until it dissolves.
- Pour out a lot of kremankam and let it freeze, placing in the cold.
Yoghurt Panacota - recipe
Dietary pakakota, cooked according to the following recipe, will not hurt the waistline and will allow you to enjoy its excellent light taste without burdening the digestion, like its more nutritious versions with fatty cream. The basis for creating a delicacy will be skim milk, natural yogurt without additives and honey.
Ingredients:
- milk fat-free - 300 ml;
- gelatin - 30 g;
- yoghurt - 500 ml;
- Vanilla - to taste.
Preparation
- Soak in 50 ml of milk gelatin, after which it is heated a little and stirred until the granules dissolve.
- Preheat the milk to boil, add vanilla, honey and jelly water.
- The latter is added with natural yoghurt , carefully mix the mass and pour into forms or kremankami.