Panacota is an incredibly delicious and delicate Italian dessert. Recipes for the preparation of the classic Panakota await you in our article.
Panakota - a classic recipe at home
Ingredients:
- milk - 200 ml;
- sugar - 150 g;
- lemon - 1 piece;
- rum - 50 ml;
- cream - 600 ml;
- gelatin - 1 sachet.
Preparation
Gelatin is poured into a bowl and poured with milk. In a cream (400 ml) we put a lemon zest and we give weight to boil. Then turn off the fire, and take the zest. Whisk the remaining cream with sugar, add rum and mix. The resulting mass is added to the boiled cream, add the milk and mix. If the gelatin is not completely dissolved, then filter it through a sieve. The resulting mass is poured into molds and placed in the refrigerator until it solidifies. To remove the panacota from the mold, let it drop for a few seconds in hot water, and then simply turn it over to a dish. Next we decorate at our discretion.
Vanilla Panacota - recipe
Ingredients:
- cream 33% fat content - 500 ml;
- gelatin - 25 g;
- milk - 135 ml;
- Vanilla in the pods - 1 pc .;
- sugar - 50 g;
- cold water - 100 ml;
- berries and mint leaves for decoration.
Preparation
Gelatin fill with water and let stand until it becomes soft. A pod of vanilla is opened and with the help of a teaspoon we remove the seeds from it. We heat the cream, but do not bring it to a boil, pour in the milk, add sugar and add vanilla. With constant stirring, the mixture is heated, we add swollen gelatin into it and mix until homogeneous. We pour the mass into molds. It's better if they are silicone. Leave it at room temperature to cool, and then put in the refrigerator until completely hardened. Before serving, decorate Panakota with berries and mint leaves.
Panacotta creamy - recipe
Ingredients:
- cream confectionery is not sweet - 900 ml;
- gelatine - 20 g;
- whole raspberries - 100 g;
- crushed raspberries - 150 g;
- sugar - 75 g;
- vanilla - 0,5 tsp.
Preparation
Cream poured into a saucepan, put on a fire and pour sugar and vanilla. In 50 ml of slightly warm water, we dilute gelatin and pour it into heated cream. Well, everything is mixed and poured over prepared containers, in each of which we add whole berries of raspberry. We remove the panacotta in the refrigerator to freeze, and when the dessert is completely ready, pour on top with fried raspberries.
Panacota is a classic Italian recipe
Ingredients:
- milk - 1 glass;
- sugar - 100 g;
- cream - 1 glass;
- cocoa - 1 tbsp. a spoon;
- gelatin - 1 tbsp. a spoon.
Preparation
Gelatin soak in cold milk, mix and leave for 10 minutes to swell. At this time, the cream is poured into a saucepan, add sugar and put on a plate. After boiling, we boil minutes. 2. Then we remove from heat, pour gelatin milk into the cream and put it back on the fire. Now it is important to warm up to the point that gelatin is completely dissolved, but you do not need to boil the mass. Separate about half the mass, pour into it cocoa and mix. It is convenient to do this with a mixer, so all the pieces quickly disperse. Now we collect our chocolate creamy panacotta together. At the bottom of glasses or kremankok pour a little white cream, put in the refrigerator until it freezes about an hour and a half. Then pour in chocolate mass and again clean in the refrigerator until it freezes. We decorate the top panacota at our discretion and serve it to the table!
Panakota - a classic recipe from milk
Ingredients:
- milk - 400 ml;
- sugar - 50 g;
- Vanilla sugar - 1 packet;
- gelatin - 30 g.
Preparation
Gelatin pour 100 ml of cold milk, mix and leave for half an hour to swell. The rest of the milk is poured into a saucepan, pour sugar, vanilla sugar, mix well and put on a plate. We bring the mass to a boil, and then lightly cool. Add gelatin and mix until it is completely dissolved. We pour out the mass into molds and put it in the refrigerator until it freezes. We decorate the prepared panacotta with a sweet sauce, grated chocolate or berries.