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Panna cotta dessert: how to make at home? Video
Extremely light and creamy, the traditional Italian panna cotta has dozens of variations. It can be served with sauces made from fresh aromatic berries, with caramel, chocolate gravy, added with pieces of fruit and nuts, and seasoned with vanilla and zest. For Christmas in Italy, panna cotta with spices and dried fruit sauce is often prepared.
Homemade vanilla panna cotta with raspberry sauce
To make your own famous dessert at home, you will need: – 3 leaves of gelatin; – 250 ml of milk, 3,5% fat; – 250 ml of cream, 30% fat; – 1 vanilla pod; – 200 g of granulated sugar; – 175 ml of water; – 30 g of cherry liqueur; – 350 g of fresh raspberries; – 4 sprigs of fresh mint; – 25 g of powdered sugar.
Gelatin sheets can be replaced with powdered gelatin. 3 gelatin sheets correspond to 5 grams of powdered gelatin
Put the gelatin in a little cold water and wait for it to swell. Pour milk and cream into a ladle, split the pod in two and clean the seeds with a thin knife edge, put them in the milk mixture along with the pod. Pour in 25 g of granulated sugar, stirring occasionally, bring the mixture to a boil. Use a slotted spoon to remove the vanilla pod. Turn off heating. Squeeze the excess liquid out of the gelatin and add it to the warm milk mixture, stir gently until the gelatin dissolves.
Pour the resulting mixture into 4 silicone molds. You can also make panna cotta in glass vases or glasses. Suck and refrigerate for at least an hour, until the dessert hardens.
In the meantime, prepare the sauce. Pour the remaining sand into a clean scoop, add water and cherry liqueur, stir and bring to a boil. Reduce heat and cook, stirring occasionally, until sugar dissolves. Remove the ladle from heat and add half the raspberries. Purée the sauce by rubbing it through a fine sieve and separating it from the seeds. Place the panna cotta on a serving platter, top with a tablespoon of sauce, garnish with fresh raspberries, mint leaves and dust with powdered sugar.
Homemade Panna Cotta with Blueberry Jam Recipe
This dessert is frozen and served in wide glass glasses. You will need: – 200 g of blueberry jam; – 7 leaves of gelatin; – 400 ml of cream, 30% fat; – 50 g of sugar; – 250 ml of milk; – fresh blueberries and mint leaves for decoration.
Put 4 leaves of gelatin in cold water, wait until it swells. During this time, heat the blueberry jam over medium heat. Squeeze out the gelatin and put in a saucepan with jam, turn off the heat, stir until the gelatin is completely dissolved. Pour the mixture over the bottoms of 6 glasses, refrigerate and refrigerate for 2-3 hours.
When the blueberry jelly thickens, turn into panna cotta. In a small saucepan, combine milk, sugar and cream and cook over medium heat. Soak the remaining gelatin, then squeeze it out and add to the saucepan. Turn off the heat, stir the gelatin and pour the panna cotta into the jelly glasses. Also refrigerate and refrigerate for a few hours.
Garnish the finished panna cotta with blueberries and mint leaves.