Panakota - 11 homemade dessert recipes

Such a delicate creamy dessert came to us from the north of Italy and quickly won the hearts of sweet tooth around the world. Panacotta recipe necessarily includes cream, vanilla (or vanillin) and granulated sugar. In addition to the classic version, you can cook interesting varieties of it - with strawberries, coffee, chocolate and even citrus fruits.

Panakota - what kind of dessert, calorie content?

Panakota dessert name translates as “boiled cream” or “boiled cream”. In its composition and method of preparation, it resembles pudding or ice cream that is more familiar to us. But the taste is more delicate. This dessert is well suited for the festive table. Especially if the original decorate it.

The cream in the discussed treat is mixed with sugar, vanilla and other delicious ingredients.

They necessarily add gelatin. Next, the dessert is laid out in tins and well cooled. After complete cooling, sweetness is served on the table.

The only minus of the delicious Panacotta is its high calorie content - 298 Kcal per 100 g. For this reason, it is rarely cooked by young ladies who are worried about their figure.

The classic Panacotta recipe at home

Ingredients: 310 ml of very fat cream, 90 g of cane sugar (brown), a package of gelatin, 60 ml of cognac without flavoring, a pinch of vanilla.

1. Cream is poured into convenient dishes with a thick bottom. Such a container will prevent the dairy product from sticking when heated.
2. Brown sugar and vanilla spill out to him immediately. The mass is heated over low heat. Be sure to constantly and continuously stir it. Cream should not boil, otherwise the dessert will be spoiled.
3. Gelatin is soluble in 50 ml of water. The manufacturer will tell you the exact amount for such a volume of liquid - gelatin is diluted according to the instructions on the package. Usually, you just need to fill the product with hot water, stir and leave until the grains are completely dissolved.
4. Prepared gelatin is poured into the hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
5. Cognac flows in next. If dessert is prepared for children, this ingredient should be excluded.
6. The resulting mass is poured into silicone molds and the sweetness is sent to cool for several hours until completely solidified.

The classic Panacotta recipe can be improved to your liking. For example, together with cognac use melted chocolate.

Unusual coffee treat

Ingredients: half a liter of very fat cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 mal. tablespoons of instant coffee, 60 g of granulated sugar, 110 g of quality dark chocolate.

1. Gelatin is diluted according to the instructions in the required amount of water.
2. Instant coffee is poured with the amount of boiling water indicated in the recipe.
3. Sugar dissolves in cream. The mixture warms up over medium heat. Sweet grains should completely dissolve in a warm liquid.
4. When the cream is already hot, pieces of broken chocolate are sent to the container.
5. After removing the dairy product from the fire, coffee and gelatin are added to it.
6. The mass is filtered and bottled in silicone molds.

The resulting coffee panacotta goes cool until completely cooled and solidified. Dessert is decorated with ground nuts.

How to make a diet panacotta?

Ingredients: 2 tsp agar-agar, 610 ml of low-fat milk (0.5%), 6 yolks of large eggs, 2 g of vanilla in pods, stevia in drops (4 drops), 320 ml of purified water, 4 small. tablespoons of corn starch.

1. Agar-agar is filled with water for 25 - 35 minutes.
2. Milk, slightly whipped yolks, stevia, vanilla, corn starch are mixed in a separate bowl. All of these ingredients are whipped at the slowest speed of the mixer.
3. The mass from the previous step is sent to a water bath and heated until thickened. You can make the cream boil a little, because it uses raw proteins.
4. Agar on the fire is brought to a boil and cooked for 1 - 2 minutes.
5. The boiled mixture is poured into a milk cream. The mass is beaten with a mixer until it cools.
6. The future dessert is poured into molds and cleaned in cool.

Ready-made diet panacotta is served for tea after solidification.

The most delicious chocolate panacotta

Ingredients: 1 tbsp. fat milk and the same amount of cream (for whipping), 14 g of instant gelatin, 90 g of granulated sugar and dark chocolate, a pinch of vanilla sugar.

1. Milk is brought to a boil in a saucepan. Then it is removed from the fire and cools. Cream is poured into warm milk. The fatter the better.
2. Gelatin is poured into a glass or ceramic bowl. To it is poured 50 ml of boiled water at room temperature. The ingredients are stirred and left for 6 to 7 minutes.
3. Chocolate is melted in a separate bowl and poured into dairy products. Two types of sugar are poured here.
4. Dissolved gelatin is poured into the mass from the third step. On medium heat with constant stirring, the mixture warms up well, but does not boil.
5. The future dessert is poured over the dishes and put into the refrigerator until it cools and cools completely.

Finished chocolate panacotta is decorated with coconut.

With strawberry

Ingredients: 160 ml of butter cream, 90 ml of milk, 70 g of regular sugar and 2 pinches of vanilla, 220 g of fresh strawberries, 11 g of gelatin, 60 ml of boiling water.

1. Gelatin is soluble in boiling water. The components are mixed with a fork and left for 6 minutes.
2. Two types of sugar are poured into a container with a thick bottom. Both milk products are poured here. You can not use homemade cream, as when heated, they instantly turn into thick fat.
3. The mixture warms up for a couple of minutes, but is not brought to a boil.
4. The capacity is removed from the stove, gelatin is poured into it. The components mix well and cool slightly.
5. Strawberries peeled and mashed. Berry mass is poured over the bowl. The creamy mixture is spread on top. Layers are gently mixed with a fork.

Bowls with strawberry panacotta go cool until completely frozen.

Tangerine or orange

Ingredients: 3 tangerines, 310 ml of heavy cream, 2 tbsp. l sugar, 15 g of quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to cook a citrus panacotta is described later.

1. Citrus fruits are scalded with boiling water and juice is squeezed out of them.
2. Gelatin is poured with hot water, left for 4 - 5 minutes.
3. Cream is poured into a stewpan, heated until the first bubbles appear on the surface.
4. Sugar (1.5 tbsp.) Is poured into the hot dairy product, vanilla essence is added.
5. Half of the gelatin mixture is introduced.
6. After thorough mixing, the mass is poured into glasses (filling them 2/3). Tanks are cleaned in the cold for half an hour.
7. As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

Such a puff dessert is again cleaned in the cold. Instead of tangerine juice, you can use orange.

Vanilla dessert

Ingredients: 620 ml of medium-fat cream, 140 ml of milk, 6 g of vanilla sugar, 11 g of gelatin, 60 ml of purified water, 65 g of granulated sugar.

1. Gelatin is poured with cold water. The components are stirred with a fork and left for 12 to 14 minutes. You can not increase the amount of gelatin - the finished panacotta should not be too dense.
2. Cream is poured into thick-walled dishes. Milk is added.
3. A container of dairy products is sent to medium heat. It is not necessary to bring them to a boil, it is enough just to warm the liquid well.
4. Two types of sugar are poured into the hot mixture. Next, prepared gelatin is introduced.
5. The mass is stirred for a minute, and then filtered through a fine sieve.
6. The resulting liquid is poured into molds.

First they cool at room temperature, then they are covered with cling film and cleaned in the cold.

Traditional Italian Panacotta Recipe

Ingredients: 210 ml of skimmed milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of cream, a bag of gelatin.

1. Gelatin is poured into a bowl and filled with cold milk. The components are mixed.
2. In the cream (410 ml) vanilla essence is added, finely grated zest from a small lemon.
3. When the mass begins to boil, it is filtered from citrus chips.
4. The remaining cream is whipped with sugar. Rum is added to them.
5. The mixture from the previous step is poured into hot filtered cream, milk and gelatin are added here. If the latter has not completely dissolved, the mass is passed through a fine sieve.
6. The future dessert is bottled in silicone molds and cleaned in the cold.

To easily extract the treat from the containers, you need to lower them in hot water for a few seconds.

With raspberry sauce

Ingredients: a glass of cream of 10% fat and 2 cups of 33% fat, a small slice of lemon peel, 1 tbsp. l vanilla extract, 80 g sugar, 9 g gelatin, 50 ml water, 130 g fresh or frozen raspberries, 2 tbsp. l powdered sugar, 1 tbsp. l squeezed lemon juice.

1. Gelatin is diluted in a small amount of water, left to swell.
2. Cream, sugar are mixed in a stew-pan, zest is added. The mass is heating up.
3. As soon as the mixture begins to boil, it is removed from the heat. The zest is removed and thrown away. Vanilla extract is added. The mixture is filtered and poured into molds, after which it is cleaned in the cold.
4. Raspberries with remaining ingredients are mashed.

Ready Panacotta is poured with berry sauce and garnished with fresh mint leaves.

Step-by-step recipe from Julia Vysotskaya

Ingredients: 4 leaves of gelatin (10 g), a glass of fat cream, kefir and milk, 90 g of granulated sugar, zest from 1 orange, vanilla pod.

1. Gelatin flakes are filled with cold water.
2. All cream is immediately mixed with milk.To them is added a vanilla pod and a knife scraped out with a knife from its middle. Pour a little sugar. The mass is brought to a boil and immediately removed from the fire.
3. Kefir is combined with orange zest (very finely grated).
4. The gelatine leaves are gently squeezed using paper towels and put into the hot mixture from the second step. When the gelatin is completely dissolved, the vanilla pod is removed from the container.
5. Kefir is whipped with a blender. Hot cream with milk and other ingredients is introduced into it.
6. The mass is poured into small glasses and cleaned in the refrigerator until completely solidified.

The resulting delicacy is decorated with fresh berries.

Panacota by Chef Hector Jimenez

Ingredients: 680 ml of milk and fat cream, 25 g of quality gelatin. 1 vanilla bean, 170 g granulated sugar, 230 g fresh and 130 g frozen strawberries.

1. All dairy products and 100 g of sand are mixed in a stewpan. The mass is brought to a boil and the middle of the vanilla pod is introduced into it.
2. Gelatin soaked for several minutes in cold water is added to the warm mixture from the first step. The completely cooled mass is slightly whipped.
3. The sweet composition is poured into glasses and cleaned in the cold for solidification.
4. Purified defrosted strawberries are mixed with the remaining sand, cooked until thickened and cooled. The sauce is combined with slices of fresh strawberries.

The finished panacotta is poured with strawberry sauce and immediately served as a dessert.

The nuances of cooking and serving

For the preparation of Panacotta, very heavy cream is always taken.

But their fat content should not exceed 35%, otherwise the product will turn into fat when heated.

To prevent dense lumps from falling into the dessert, the gelatin mass is always filtered before adding to the creamy mixture.

Panakota can be served with any berry or fruit sauces. Effectively decorate it with grated nuts, fresh berries and slices of fruit, coconut, seeds. You can simply water the treat with condensed milk or melted chocolate.