A light creamy panna cotta dessert (or panna cotta) is something between ordinary milk jelly and creamy pudding with various additives. Here are 15 of the most delicious recipes for cooking at home!
1. Panna cotta – a classic recipe
You can add another 50 ml of cognac, melted chocolate or caramel.
You will need: 310 ml of 30% cream, 85 g of sugar, 1 pack of gelatin, 1 sachet of vanillin.
Cooking: Mix the cream with sugar and vanilla, and heat over low heat, but do not let it boil. Soak the gelatine in water according to the instructions and strain it into the cream through a sieve. Stir the mixture, pour into molds and leave in the refrigerator for a couple of hours.
2. Panna cotta in milk with berry sauce
Keep in mind that the more milk instead of cream, the more panna cotta looks like regular milk jelly.
You will need: 250 ml 35% cream, 250 ml milk, 50 g sugar, 9 g gelatin, 15 ml water, 200 g berries.
Cooking: Pour the gelatin with water, and boil the berries for 10-15 minutes with half the sugar, chop with a blender and pour the sauce into molds. Mix milk with cream and remaining sugar, bring to a boil, remove from heat and stir in gelatin. Also pour into molds and send to the refrigerator for 2-3 hours.
3. Panna cotta on sour cream with yolk
An original interpretation of a classic dessert.
You will need: 200 g sour cream, 200 ml milk, 2 tbsp. gelatin, 100 g sugar, 1 yolk, 2 tbsp. water.
Cooking: Pour gelatin with hot water, and beat sour cream with sugar. Separately beat the yolk, mix with milk, bring to a boil and remove from heat. Combine all the ingredients, mix with a whisk, pour into molds and leave the panna cotta in the refrigerator for a couple of hours.
4. Panna cotta on yogurt
This version has fewer calories, especially with low-fat yogurt without additives.
You will need: 200 ml 30% cream, 500 ml yogurt, 10 g gelatin, 5 tbsp. sugar, 1 tsp vanilla sugar.
Cooking: Pour gelatin with water according to the instructions and leave to swell. Mix 60 ml of cream with sugar and vanilla sugar, warm it up and strain the gelatin there. Whip the rest of the cream into foam and gently mix with yogurt. Combine both masses, pour into molds and put in the refrigerator for 2 hours.
5. Panna cotta on agar agar
Agar-agar can easily replace gelatin in a panna cotta recipe.
You will need: 500 ml 30% cream, 10 g agar-agar, 4 tbsp. sugar, 1 tbsp. starch.
Cooking: Mix agar-agar, sugar and starch with a little cream. Pour in the rest of the cream, stir, bring to a boil and boil for 3 minutes. Pour the panna cotta into cold molds and let it harden for 3-4 hours.
6. Panna cotta with coconut milk
The most delicate coconut panna cotta will conquer everyone with its refined taste!
You will need: 400 ml coconut milk, 50 g coconut flakes, 20 g gelatin, 20 g sugar.
Cooking: Dilute gelatin in water according to the instructions, and mix coconut milk with sugar and boil until dissolved. Add coconut flakes there, and let the mass cool completely. Warm the gelatin in a water bath, combine with the workpiece and mix. Pour panna cotta into molds and put in the refrigerator.
7. Panna cotta with condensed milk
Perfect with strawberry or strawberry jam.
You will need: 200 ml 15% cream, 100 g condensed milk, 300 ml milk, 12 g gelatin, 3 tbsp. water.
Cooking: Mix cream, condensed milk and milk, bring to a boil and boil for 5 minutes. Pour gelatin with water, let it swell, heat and strain into a creamy mass. Stir panna cotta, pour into glasses and put in the refrigerator.
8. Cherry panna cotta with cottage cheese
One of the most original recipes based on the classic panna cotta.
You will need: 350 g cottage cheese, 100 ml milk, 150 g cherries, 150 ml 30% cream, 20 g powdered sugar, 15 g gelatin.
Cooking: Separately, whisk the cottage cheese and cherries with a blender, and then mix. Add powdered sugar there. Pour gelatin with milk and leave to swell, and then heat it up and pour it into the curd. Pour warm cream there, mix everything well, pour into molds and put in the refrigerator until it hardens.
9. Chocolate panna cotta
Depending on what type of chocolate you choose, the taste is completely different.
You will need: 250 ml 35% cream, 100 ml milk, 50 g chocolate, 50 g sugar, 1 vanilla pod, 2 tsp. gelatin, 40 ml of water.
Cooking: Mix cream and milk with sugar and vanilla, add chocolate pieces and bring to a boil. Pour gelatin with water, leave to swell, and then heat and add to the chocolate mass. Stir panna cotta, pour into molds and send to the refrigerator.
10. Coffee panna cotta
Amazing dessert even for breakfast.
You will need: 500 ml 20% cream, 12 g gelatin, 80 ml espresso, 100 g chocolate, 50 g sugar.
Cooking: Bring cream to a boil, remove from heat and stir in sugar. Pour in the melted chocolate, and then carefully add the gelatin. At the very end, pour in coffee, mix and pour the mass into molds. Coffee panna cotta hardens for 3-4 hours.
11. Panna cotta with mascarpone
Cream is needed as fat as possible, better – from 33%.
You will need: 1 cup cream, 40 g mascarpone, 1 tsp. gelatin, 1 tbsp. water, 2 tbsp. Sahara.
Cooking: Pour the gelatin with water, warm the cream with sugar until dissolved, and mix both mixtures. Strain the mass to the mascarpone, mix again and rub through a sieve. Divide the dough into molds and refrigerate for a couple of hours.
12. Panna cotta with banana
Better than the usual panna cotta can only be panna cotta with banana slices.
You will need: 1 cup milk, 1 cup 10% cream, 3 tbsp. sugar, 10 g gelatin, 3 bananas, cinnamon.
Cooking: Pour gelatin with water according to the instructions. Mix cream with milk and sugar, and warm over low heat. After boiling, immediately remove from heat and mix with gelatin until smooth. At the end, add cinnamon and finely chopped or mashed bananas with a blender, arrange in molds and leave to harden.
13. Puff panna cotta on kefir
Interesting creamy chocolate.
You will need: 1 liter of kefir, 100 g of sugar, 1 tsp. vanilla sugar, 1 tbsp. cocoa, 30 g gelatin.
Cooking: Pour gelatin with water according to the instructions, and beat kefir with regular and vanilla sugar until dissolved. Combine both masses, pour half of the mixture and add cocoa to it. Pour the first layer into molds, put in the freezer for 5-7 minutes, and pour the second layer. Leave the panna cotta in the refrigerator for 2 hours.
14. Panna cotta with caramel
Caramel can be added to cream or made in a separate layer.
You will need: 500 ml 33% cream, 10 g gelatin, 1 vanilla pod, 100 g sugar.
Cooking: Prepare the gelatin according to the instructions, and mix the cream with half the sugar and bring almost to a boil with a cut vanilla pod. Mix both masses and leave on minimum heat. Dilute the remaining sugar with a little water and boil the caramel to the desired consistency. Pour it into molds, pour cream on top, and put it in the refrigerator.
15. Panna cotta tiramisu
Double Italian pleasure!
You will need: 100 ml espresso, 8 pcs. savoiardi, 1 tbsp. gelatin, 2 tbsp. amaretto, 70 g sugar, 3 tbsp. water, 400 ml 35% cream, cocoa.
Cooking: Pour the gelatin with water, and put the cream with sugar on the fire. When the sugar has melted, pour in the amaretto and then remove from the heat without boiling. Add 50 ml of cream to coffee, and add a spoonful of gelatin there. Stir the remaining gelatin with cream, and leave both containers in a warm water bath.
Put pieces of savoiardi in molds, pour half of the coffee mass and put in the cold for 20 minutes. Pour in the creamy layer, put it back in the cold, and repeat all over again. Sprinkle cocoa on top.