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Panna cotta with ness

Panna cotta with ness

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Put the gelatin to hydrate for 8-10 minutes in the water-dissolved ness.

Meanwhile, whipped cream, milk and sugar heat over low heat until it reaches near boiling point,

When it has cooled a little, add the rum essence and hydrated gelatin. Mix well until the gelatin is completely dissolved.

Strain the whole mixture (it must be very fine) and put it in cups / coffee cups / forms previously watered with a little water.

When they have cooled, refrigerate for a few hours or overnight.

For the topping, put all the ingredients on a steam bath and mix until the chocolate melts. Let it cool well and serve with the panna cotta.

Panna cotta and chocolate

Black and white, cinnamon and vanilla, milk and chocolate, hot and cold complementary pairs that convince us that they are two opposite parts of the same whole. They taste together and complementarity turns into symmetry.

Panna cotta is a very pleasant jelly made from sweetened sweet cream and gelatin. I chose a classic aroma, vanilla, but it can be flavored with different flavors, using natural extracts or even teas.

To obtain this tasty gelatin, I mixed the sweet cream with milk and sugar in a saucepan. I added half a vanilla pod to which I separated the seeds from the outer shell. Often it is only recommended to use the seeds, but it is good to throw away the pod of the pod only after infusing its aroma in the liquid. With the other half of the vanilla pod I made vanilla sugar.

I moved the pan over low heat and stirred constantly until I approached the boiling point, when the sugar was already melted and homogenized in the composition. All this time, I soaked the gelatin sheets in cold water, and after extinguishing the fire I immersed them in the white liquid and mixed them until they dissolved.

I poured the composition into glasses and put them in the fridge overnight. To obtain the oblique placement, I filled some forms from the muffin tray with a crumpled napkin and placed the glasses over them.

Before serving, I made a chocolate sauce with cinnamon, boiling sweet cream with a little ground cinnamon. After turning off the heat, I added the chocolate and stirred until it melted, forming a fluid sauce. I poured this sauce over the panna cotta and served before the chocolate cooled.

We used the following quantities:
Panna cotta
300ml sweet cream
200ml whole milk
½ vanilla pods
120g fine sugar

Chocolate sauce
150ml sweet cream
150g chocolate
½ teaspoon ground cinnamon

Panna Cotta & # 8211 the simplest dessert & # 8211 Video Recipe

Panna cotta is one of the simplest desserts - a pudding made from whipped cream, sugar and gelatin. It originates in northern Italy, and the name "panna cotta" literally means cooked cream.


2 tablespoons and a half sugar
1 vanilla pod
500 ml cream (30% fat)
1 teaspoon vanilla extract
optional for flavor 1 tablespoon cognac / liqueur / rum
an envelope with gelatin sheets (or gelatin granules but use an equivalent amount for 500 ml of liquid)

Method of preparation

Soak the gelatin in cold water for 5-10 minutes.

Mix the cream with the sugar, vanilla seeds, vanilla pod and essence in a saucepan on the fire, leave them to boil. Allow the composition to cool then add the gelatin, chewing to dissolve, then (optionally) the liqueur.

Caution: gelatin should not be placed in a very hot composition because at over 60 degrees C it loses its properties and will no longer coagulate the composition.

Strain the composition through a sieve, then pour it into molds. Leave them in the fridge for at least 4 hours, preferably leave it overnight. Serve the dessert with a berry sauce.

Panna cotta with coffee

How about we do a Friday night coffee otherwise for saturday morning? That is a dessert with coffee, in this case, a panna cotta. The preparation is simple and fast. Put more or less gelatin, depending on the desired consistency. For extra color, you can add a little instant coffee.

  • 250 ml sweet cream (30-35% fat)
  • 50 ml of hard coffee
  • 30 g Green Sugar (or to taste)
  • 1.5 - 2 teaspoons gelatin (5-7 g)
  • a snow dust, optional

The gelatin is left to hydrate in 2-3 tablespoons of cold water. Make coffee.
The cream is heated on the fire together with the sweetener, without bringing it to a boil.
Add hydrated coffee and gelatin. If you want a more intense color, put nes. Mix until the gelatin melts, and the composition obtained is poured into molds.

Leave to cool, then refrigerate until coagulated. When serving, the dessert can be garnished with a little nes or ground coffee.

TOTAL: 337 grams, 790.6 calories, 12.1 protein, 57.5 fat, 5.8 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 17 Review (s)

Espresso Panna Cotta

Put the gelatin in cold water and leave it for a few minutes (you can put it directly in the coffee or use about 4 tablespoons of water). If vanilla stick is used, split it in half, remove the seeds and put them in the whipped cream milk.

Then combine with the sugar, coffee and gelatin, on the fire, until it heats up and starts to bubble on the edge but does not boil. Remove from the heat, add the vanilla essence, if it is used instead of the vanilla bean.

Take 6 cups (or 8 depending on their size) grease a little with oil and strain the liquid through a sieve in each. Cover with cling film and refrigerate overnight.

For the chocolate sauce, put the broken pieces in a bowl over the steam bath, mix until all the chocolate has melted, then remove from the heat and add the prepared coffee. Mix well and serve with panna cotta.

  • 500 ml cream for whipped cream 35% fat
  • 10 g gelatin (5 sheets of 2 g / one or a sachet of granules / powder)
  • 90 ml mint syrup
  • 150 g dark chocolate
  • 3-4 tablespoons of milk

Mix well to melt the gelatin.

Refrigerate for about an hour. When the composition has hardened, pour melted chocolate on top with 3-4 tablespoons of milk.

Let it cool until the chocolate solidifies, take the panna cotta out of the molds and put them on individual plates. I used silicone molds because they are very malleable, but if you use hard molds, keep them immersed for a few minutes in hot water, so they will come out without problems. Good appetite!

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1 well-ripened, soft mango fruit
1-2 oranges
400 ml liquid cream
100 ml of sweet milk
2 lg coconut
2 tablespoons Green Sugar sweetener
1 lg starch
1 sachet of jelly (10 gr)

We hydrate the gelatin in a few tablespoons of water.

We choose well-ripened, soft fruits, clean them, cut them into slices and put them in a bowl. If you want, you can add sweetener, although the well-ripened fruits are sweet enough. Put the mixture on the fire and let it boil a little.
In another bowl, put the milk, 2 tablespoons of sweetener and let it heat up only, then add the liquid cream and coconut. Bring to the boil and remove from the heat. Add hydrated gelatin to the hot mixture and mix with a whisk.

Let's put it aside.
Meanwhile, take the fruit off the heat, strain it and strain it. We will get an extremely fine puree. Add a teaspoon of starch to the puree and boil a little more, mixing well. Let's put it aside. Prepare a few glass glasses, pour the fruit jelly and put the glasses in the freezer for about 10 & # 8211 15 minutes. We take them out, we pour the cream mixture over the puree. Let the cups cool and leave for a few hours to set. Serve a portion cold. A delicacy that beyond taste, has few calories.

Try this video recipe too

Healthy panna cotta with strawberries and mangoes

Sweet and light, this is how it looks healthy panna cotta with strawberry and mango layer. It is a playful dessert for both the eyes and the taste buds. Moreover, this version has only 200 kcal and contains up to 15 g of protein.

Dietary and healthy panna cotta with strawberries and mango is one of my favorite desserts, especially in summer. I think you too will love the irresistible combination of this delicious cream with the taste of lemon, exotic mango and strawberry. The basis of the traditional Italian panna cotta recipe is sweet cream. We can skillfully replace it with Greek yogurt combined with ricotta, so we get rid of a huge amount of fat and at the same time we get a large amount of protein. To sweeten the yogurt layer we will use a little honey or, if we want, we can replace it with stevia and thus we will create a healthy dessert that does not contain sugar.

Astonish your friends and family with this elegant, healthy and dietary dessert that can be prepared in 15 minutes.

500 ml sweet cream
300 ml milk
70 g sugar
20 g gelatin
2-3 sachets of vanilla sugar
fruits (green apples, plums, kiwis, red grapes, red apples)
1 sachet Transparent Jelly Cake

Heat the sour cream and milk in a bowl over low heat. Then add the sugar and vanilla sugar and let it boil for 1 minute. We hydrate the gelatin in water, according to the instructions on the envelope, and add it to the warm composition. Let cool for about 15 minutes. Grease with a little water or a little oil cups of coffee or other small forms and pour the composition. When the composition has cooled, decorate with thin slices of fruit, pour over the fruit with a light spoon of transparent gel, which will support them better, and let it cool in the refrigerator for 3-4 hours.

Try this video recipe too


Hello dear lusts. Today I prepared a recipe that I wanted to share with for a long time, namely PANNA COTTA WITH BLACK CURRENT. To be honest, from the beginning I had a lot of trouble with this recipe, I never knew how much gelatin to use, and even more than that, my gelatin dishes never came out. This time I didn't let myself be beaten, so in the end I ended this one too. After a few failed attempts, PANNA COTTA came out as it should.

PANNA COTTA is an Italian dessert made from sweet cream and thickened with gelatin. This cream can be flavored with vanilla, lemon peel, orange, coffee, rum, etc. It is also served with fresh fruit and various sauces of berries, chocolate, etc. Nowadays panna cotta can be both sweet and salty. I hope you like my recipe today and prepare it with pleasure, I wish you to continue to have a tasty day and good appetite!


  • 500 ml. - 10% sweet cream
  • 200 ml. - 35% sweet cream
  • 100 gr. - powdered sugar
  • 9 gr. - gelatin
  • 3 tablespoons milk
  • 1 teaspoon vanilla

Blackcurrant jam:

  • 250 gr. - fresh (or frozen) blackcurrant
  • 100 gr. - sugar
  • 50 ml. - plain water
  • Grated lemon peel

For decoration:

Difficulty: Small to Medium

Preparation time: 5 minutes

Cooking time: 15 minutes

Standby time: 4 hours

Total time: 4 hours and 20 minutes

Number of servings: 6

Method of preparation:

  1. Put the gelatin and milk in a small bowl and set them aside until you take care of the other ingredients.
  2. Pour the sweet cream of 10% and 35% into a saucepan, then add the powdered sugar and vanilla.
  3. Put the pan on medium heat, and in the meantime mix with a fork. You need to bring the composition close to the boiling point (be careful that the mixture does not boil), then take the pan off the heat.
  4. During this time the gelatin managed to swell, so add it to the hot cream mixture, mix well for a few minutes until the gelatin will completely dissolve (in case you have gelatin that requires boiling, you can add it in the last minutes when the pan is on the fire).
  5. Pour the mixture into 6 glasses (I used hard plastic cups, simple 170 ml.) Or anything else you want and put them in the fridge for 4 hours.
  6. After you put the glasses in the fridge, take care of the jam: Pour all the ingredients for the jam into a saucepan and put them on medium heat. Let the black currant boil for about 7-10 minutes. Then take the pan off the heat.
  7. Pour the currant with all the juice left in the NUTRIBULLET food processor, namely in the small cup with a handle of 0.5 l., Turn the bowl with a double blade and put it in the base with a powerful motor and mix for about 10 seconds or until the currant will chop completely.
  8. It would be good to put the crushed currant through a sieve, pressing well until only the seeds remain in the sieve, let the jam cool completely.
  9. After the panna cotta has been in the fridge, take out the teaspoons and pour 2 tablespoons of black currant jam on top, then decorate with a few currant berries and mint leaves. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood