How to make strawberry panacotta? What kind of dessert is this? You will find answers to these and other questions in the article. Panacota is a popular Italian dessert made from sugar, gelatin and cream. Translated from Italian, this word means "boiled cream."
Due to the use of heavy cream, the dessert is very tender. It just melts in your mouth, and strawberry sauce perfectly emphasizes the taste of cream. Some interesting recipes for strawberry panacotta are discussed below.
What kind of food is this?
The homeland of the Panacota is the Italian Piedmont, but it is loved all over the world. Literally, this delicacy from Italian translates as “boiled cream”, but in reality it is more like cream pudding with the addition of various components.
Panakota is served in small portions with fruit jam and berries or pieces of fruit, as well as caramel or chocolate sauce. The traditional panacotta is white, but many culinary experts experiment and end up with multilayer jelly.
The amount of gelatin in the recipe significantly affects the consistency of the final food and, accordingly, the form of its presentation to the table. If you put a lot of gelatin, the milk mass will keep its shape perfectly, and it can be served on a plate. If you like a less dense structure, reduce the amount of gelatin in the recipe and serve dessert in a bowl.
With strawberry sauce
How to make panacotta with strawberry sauce? We take:
- milk - 100 ml;
- a bag of gelatin (10 g);
- sugar - 100 g;
- cream 33-38% - 400 ml;
- a bag of vanillin (10 g).
For the sauce, take:
- sugar - four tbsp. l .;
- 200 g of strawberries (frozen or fresh).
Cook this strawberry panacotta like this:
- Pour gelatin with water (5 tbsp. L.), Set aside for 10 minutes. for swelling (or for the time indicated on the package).
- Bring milk and cream to a boil, but do not boil. Turn off the heat, add vanilla sugar and regular, stir.
- Add gelatin, mix thoroughly until smooth.
- Cool the resulting consistency to a warm state, stir again.
- Pour the mixture into glasses or glasses, but not to the top.
- Refrigerate for three hours until fully frozen.
- Now make the sauce. To do this, chop the thawed strawberries in a blender with sugar (leave a couple of berries for decoration). If the strawberries are sour, add more sugar.
- Pour the sauce over the cream, put in half a strawberry.
Tender and bright strawberry panacotta is ready!
With strawberry jam
And how to make panacotta with strawberry jam? Take:
- sugar - 40 g;
- gelatin powder - 8 g;
- water - 50 g;
- milk 3% - 125 g;
- vanillin - 1.5 g;
- cream 33-35% - 250 g.
Prepare this strawberry panacotta as follows:
- Soak gelatin in cool water, stir. Set aside for 5 minutes. for swelling.
- Send milk, vanillin, sugar and cream to a double-bottom pan, bring to a boil, stirring constantly. Once the mass boils, remove from heat and set aside for 3 minutes to cool.
- Add the solution with gelatin, stir with a whisk (do not beat!) Until the same type.
- Pour into silicone molds. Put in the refrigerator until completely frozen (for 4 hours).
- Garnish with strawberry jam before serving. You can also, before sending the panacotta to the refrigerator, lay a layer of strawberry jam on top of it.
Panakota by Angelina Jolie
For many ladies, Angelina Jolie is not only a model of femininity, but also a symbol of what a real wife and mother should be like. Is she really short on cooking? The answer is simple: the Hollywood actress knows a very quick dessert recipe with strawberries, which she shared on one of the shows. We suggest you study it. You will need:
- 2 tsp honey;
- 10 g of gelatin;
- 10 g vanilla sugar;
- 250 g of strawberries;
- 4 tbsp. l soft mascarpone cheese.
This recipe with a photo of strawberry panacotta provides for the implementation of these steps:
- Combine vanilla, milk and gelatin, boil and cool.
- Add honey, cheese and stir well.
- Put the berries on the bottom of the glasses, pour the prepared mass over them and send them to the refrigerator for 1 hour.
Garnish the finished dessert with fresh strawberries, mint leaves, sprinkle with powdered sugar and serve.
With strawberry jelly
This delicious dessert will be appreciated not only by real gourmets. An amazing creamy taste will conquer you from the first spoon. For panacota you will need:
- milk - 100 ml;
- 500 ml cream 20-30%;
- three tbsp. l Sahara;
- two tsp gelatin;
- two tsp vanilla sugar.
For strawberry jelly we take:
- 1 tbsp. l lemon juice;
- two tbsp. l Sahara;
- 300 g of frozen or fresh strawberries;
- 1 tsp gelatin.
Follow these steps:
- Pour gelatin over milk and set aside for half an hour to swell.
- Add sugar and vanillin to the cream. Bring to a boil, but do not boil.
- Send gelatin, swollen in milk, into the cream, stir until smooth until smooth. Turn off the heat, cool it to room temperature.
- Pour the chilled cream into the cups, send until completely frozen in the refrigerator. It will take from 3 to 5 hours.
- Now make strawberry jelly. To do this, wash the strawberries, remove the stalks. Add sugar.
- Beat mashed strawberries with a blender.
- Add lemon juice and cold water (2 tbsp.) To a bowl of gelatin. Stir and set aside for swelling for 30 minutes.
- Bring the strawberry puree to a boil.
- Add the swollen gelatin, stir until smooth. Turn off the heat, cool the mixture to room temperature.
- Pour cold strawberry jelly on top of the frozen cream. Put in the fridge to freeze the jelly.
Serve the prepared panacotta with fruit.
Delicious recipe
To create the foundation you will need:
- 5 g of sheet gelatin;
- 260 g cream 33%;
- 50 g of sugar;
- one vanilla pod.
For the sauce we take:
- 30 g of powdered sugar;
- 150 g of strawberries.
For serving you need to have:
- a couple of mint leaves;
- chopped pistachios - 10 g.
Cook this dessert like this:
- Pour the cream into a saucepan, add sugar and notched vanilla bean. Bring to a boil and remove from heat.
- Soak the gelatin in cool water (for 5 minutes), add it to the hot cream, stirring with a whisk.
- Pour the mixture into glasses and send until completely frozen in the refrigerator (for 1 hour).
- Now make the sauce. To do this, chop strawberries mixed with powdered sugar in a separate bowl with a blender.
- Start serving. Pour the strawberry sauce into the glasses on top of the frozen dessert. Garnish with mint leaves and chopped pistachios.
Another option
You will need:
- 140 g of sugar;
- 500 ml cream 20%;
- gelatin - 1 tbsp. l .;
- 1 tbsp. l starch;
- 200 g of strawberries;
- 4 tbsp. l water.
Manufacturing process:
- Pour gelatin with water (2 tbsp.) And set aside for swelling.
- Pour cream into a saucepan, add sugar (70 g), stir. Heat to a boil, but do not boil. When the first vesicles appear, add the swollen gelatin and stir until uniform.
- Pour the cream into glasses and set aside to cool completely. Next, send the dessert for 4 hours in the refrigerator to freeze.
- Make strawberry sauce. To do this, put icy strawberries in a pan, add the remaining sugar and boil a little. Then dilute the starch in water (2 tbsp. L.) And pour into a pan. Remove from the heat and cool.
- Remove the panacotta from the refrigerator, place each glass in a bowl of hot water for a couple of seconds. Next, carefully turn the glasses, each on a separate plate, and pour strawberry syrup.
- Garnish dessert with fruits or berries as desired.
Enjoy your meal!