What is panacota? We will answer this culinary question in the submitted article. Also, it will describe the recipes for this dish and how to serve it to the table.
General information
In Europe, many people know what panakota is. This word is of Italian origin and literally means “boiled cream”. According to experts, this dish is a North Italian dessert made from vanilla, sugar and cream.
What is panacota? The answer to this question is known to every Italian. After all, the birthplace of this dessert is Piedmont.
To prepare such a treat, the cream with vanilla and sugar is heated, and then boiled over low heat for about ¼ hour. Gelatin is also added to the mass.
After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert hardens, put it on a plate and serve it on the table.
Panakota, the photo of which is presented in this article, is served to guests with slices of fruits and berries or with small portions of sweet sauces.
The traditional Italian dessert has a white color. Although you can change it if you wish. Some culinary experts who like to experiment often make even multi-layered jellies.
History reference
Now you know what panakota is. Previously, boiled fish bones were used instead of gelatin to prepare such a dish. Moreover, they did it without sugar. However, after many years of experimentation, this dessert has become more delicious and nutritious. Several of its similar versions can be found in France, Greece and Finland.
Panacotta recipe with photo step by step
If you want to make an incredibly light and elegant dessert, then the recipe presented is suitable for you the most. Cooking panacotta does not take much time. Moreover, for such a treat, many products are not required.
A classic Italian dessert made at home is a great option for any festive table.
So, the Panacotta recipe with photos step by step requires the use of:
- cream thick and fatty - about 500 ml;
- small beet sugar - about 60-100 g;
- vanilla essence - 1 dessert spoon;
- instant gelatin - 2 dessert spoons;
- drinking water - 90 ml.
Cooking basics
Panakota at home is quite simple. First you need to prepare the basis for the dessert.
Sugar is poured into a small pan and heavy fat cream is poured. The resulting mixture is sent to the fire. By regularly stirring the products, they are slowly brought to a boil. After this, the cream is removed from the stove and vanilla essence is added to them .
Leaving the mixture aside for cooling, proceed to the preparation of other components. Pour gelatin into a deep bowl and fill it with plain cold water. In this form, it is slightly maintained at room temperature so that it swells well. Next, the resulting mass is interfered and warmed up a bit. At the same time, make sure that the gelatin does not boil.
The presented Panacotta recipe with a photo is ideal for those who like to feast on dessert, but do not want to bother with dough, cream and other ingredients.
As soon as the cream with sugar has cooled, gelatin is poured onto them. By thoroughly mixing the products, a homogeneous and fairly liquid mixture is obtained.
The recipe for classic Panacotta does not include the use of various additives. If the white dessert seems boring to you, then you can additionally add grated berries to the base.
Formation process
Panakota, which everyone can take a photo of, should be cooked in small uniform bowls or cups. The liquid base is carefully poured into pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary in order for Panakota to freeze well.
Serving Method
Now you know the recipe for classic panacotta. As soon as the vanilla mixture hardens, the molds are gently turned over and laid out the finished dessert on flat plates or saucers.
If desired, this delicacy can be cut into small pieces, and then sprinkled with granulated sugar or icing powder, sprinkle with lemon juice or add any aromatic herbs.
This amazing dessert can also be served with fresh fruit, your favorite syrup or berry mousse.
Step-by-step Panacotta recipe with photo
As mentioned above, such a dessert can be prepared in many ways. We presented the classic version at the beginning of the article. However, some cooks prefer to make an Italian dish with chocolate and coffee. For such a fragrant panacotta we need:
- fresh high-fat milk - about 350 ml;
- thick cream (they can be replaced with fresh sour cream) - about 100 ml for chocolate filler and about 150 ml in coffee cream;
- egg yolk - 4 pcs.;
- milk or black chocolate - about 100 g for filler and 30 g for decoration;
- beet sugar - 100 g;
- natural coffee beans - approximately 35 pcs.;
- instant gelatin - 16 g;
- warm boiled water - 3 large spoons.
Making coffee cream
To make such a cream, grains of natural coffee are thrown into fresh milk, and then heated over low heat, bringing the contents of the dishes to a boil. After boiling the ingredients for about 2 minutes, they are filtered through a sieve and left to cool.
At this time, begin to process gelatin. It is diluted with ordinary water and swelling is expected, after which it is slightly heated over low heat, but not boiled. Next, beat the egg yolks with sugar. Having received a whitened homogeneous mass, cool coffee milk is poured into them with a thin stream.
The finished mass is put on a slow fire and slowly heated. In this case, it is very important to regularly stir it with a spoon and prevent boiling.
As soon as the mixture thickens, it is removed from the stove and gelatin is added to it. In this form, the cream is allowed to cool at room temperature. Then whip 150 ml of cream and add them to the coffee base.
How to shape?
A coffee panacota is formed in exactly the same way as a classic. To do this, use a bowl. They are lined with cling film, and then half filled with aromatic cream.
Making Chocolate Filler
To prepare such a filling, milk or dark chocolate is melted over low heat. As soon as you have a uniform glaze, the remaining 100 ml of cream is pre-whipped in advance. In this case, a rather thick and very tasty mixture is obtained. It is placed in a confectionery syringe or a bag with a narrow and long nozzle.
After that, a little chocolate filler is carefully introduced into the middle of the coffee cream. At the same time, they carefully monitor that the liquid dessert does not pierce through. This is necessary so that the filler remains in the center, and does not tear the coffee cream and does not go beyond it.
If this still happened, then you should not be upset. In any case, such a dessert will turn out to be very beautiful and tasty.
Final stage
As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, the panacotta is kept until it hardens (about 3-6 hours).
Serving dessert to the table
After the gelatin has completely solidified, the dessert is carefully removed from the mold with the cling film. It is turned over and laid on a beautiful flat saucer. Then proceed to decorate homemade goodies. To do this, use the remaining milk or dark chocolate (30 g). They melt it over low heat (you can add a little cream), and then pour the whole dessert over it. If desired, you can sprinkle such a dish with chocolate chips or simply garnish with berries.
Drink coffee Panacotta with a dessert spoon. It turns out very tender and tasty. Due to the fact that gelatin was not added to the chocolate filler, it remains semi-liquid even after prolonged exposure of the dessert in the refrigerator. After cutting the panakota, the filling should flow out beautifully on the saucer. Enjoy your meal!