Italy and France are not just trendsetting countries, but also unique European representatives of exquisite types of cuisine. The most famous restaurants offer a variety of dishes born in the territory of these countries. Many dishes were so good that they spread throughout the planet. Among them are delicious desserts. Among them, the Panacota Italian dessert deserves special attention, the recipe of which is completely simple.
Panacota
To create this exquisite culinary masterpiece you will need: milk, cream, granulated sugar, vanilla pod, almonds, peppermint. Since gelatin must be swollen, it is pre-soaked for 30-40 minutes in cold water. Then the dishes are heated so that the gelatin dissolves, but does not boil. Vanilla Pod is an ingredient that a true Panacota requires. The recipe can be simplified by adding regular vanilla sugar. The vanilla bean, divided into two parts, is placed on the bottom of the pan, milk (1 cup) is poured there, sugar (100 g) and cream (1 cup) are added and brought to a boil. Then the vanilla is removed and dissolved gelatin is added to the remaining mass. The mixture is thoroughly mixed and removed from the heat. If vanilla sugar is used, then it is added along with gelatin. When the mass has cooled, it is poured in separate forms and put to solidify in the refrigerator for 1-2 hours. After this time, the finished Panacota is obtained. The recipe, as you can see, is simple. A dessert decorated with almonds, berries and a leaf of mint will look very elegant and beautiful on any table.
Experienced culinary experts suggest serving this light dessert, the recipe of which is given above, frozen in beautiful vases or glasses, and some turn them upside down. Berry sauce made from 300 grams of berries mixed with sugar and cognac and left to stand for 1 hour gives the dessert a sophisticated look and piquancy.
Macaroni
Another light dessert, the recipe of which is originally from Italy, has the interesting name Macaroni. It has become so popular in France that today it is considered a true French dish. Many people, meeting this name confuse it with ordinary pasta, but this is not at all. Macaroni is an airy meringue based on white almond flour.
Koenno, the Macaroni dessert, the recipe has such that only an experienced hostess or chef of one of the restaurants in France can reproduce it, but you can always try. It should be noted that the taste of this dessert varies depending on the recipe. The article will give a concrete classic example. For cooking, you will need protein from 3 eggs, sugar - 30 g, icing sugar, almond flour - 120 g. To make the dessert more vibrant and interesting, flavorings and colorings are added to it.
The products used are subject to special requirements. Eggs should not be cold, so they must first be taken out of the refrigerator and warmed to room temperature. At the same time, fresh eggs recently laid by the chicken are also unsuitable, because the Macaroni dessert recipe will be spoiled: meringues can crack or break during cooking. It is better to use eggs 1-2 days old.
In the sequel, almond flour is sifted along with icing sugar directly onto baking paper. In a separate bowl, whisk the whites, gradually adding sugar, waiting for the appearance of a thick, not falling foam. Then it is necessary to mentally divide the flour mixture into three parts and sprinkle it with proteins for three times, stirring the resulting mass with a spatula. As a result, we get the dough, which is placed in a pastry bag. From it on parchment paper laid on a baking sheet, make out balls of approximately 3 cm in diameter. They are allowed to infuse for 30 minutes, and then placed in an oven warmed up to 150 ° C. Then remove, cool and make a layer of any cream. Thus, they get Macaroni, which is no worse than the Panacota recipe.
It is worth remembering that the preparation of any dish should be approached with care and a desire to bring joy to loved ones. Otherwise, any, even the simplest, masterpiece can be ruined.