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Panna cotta with strawberries

Panna cotta with strawberries

Whipped cream, milk, 2 tablespoons of sugar and put in a double-bottomed saucepan until heated through.

Put the pods, vanilla seeds, and the 10 g of gelatin previously prepared according to the instructions on the package.

They are put in shapes and put in a tray to be tilted. (I struggled a bit at this stage): P but I managed ..

Put in the fridge until we prepare the strawberries.

Put the strawberries in a saucepan with enough sugar and water to cover them, leave for about 20 minutes then put in the blender.


Put the rest of the gelatin, previously prepared (put a spoon, two of water over then put in a bain marie)

Put it on the white side and leave it in the fridge for a few hours.

It can be decorated with strawberries.


Panna cotta with strawberry and raspberry jelly

The gelatin is soaked according to the instructions on the package.

put the sugar and vanilla essence on the fire until the sugar dissolves,

then remove from the heat and allow to cool. It should not be more than 60 degrees when gelatin is added.

The gelatin is dissolved in a water bath and added to the milk.

Homogenize and add to the dishes in which it is desired to be served until cotta.

If it is desired to obtain a down cotta with an angle of inclination, place the dishes on a support that allows them to be tilted.

Let cool for about an hour, until the panna cotta layer thickens.

Meanwhile, prepare the strawberry and raspberry jelly.

The gelatin is soaked according to the instructions on the package.

and the sugar is mixed and put on the fire until the sugar dissolves.

and the resulting composition is passed through a sieve to remove the seeds from the fruit.

The gelatin is dissolved in a water bath and added to what resulted after I strained the fruit mixture. It must not have a temperature higher than 60 degrees when we add gelatin.

Homogenize and allow to cool.

Remove the coagulated panna cotta glasses from the refrigerator,

and add the fruit jelly. Let cool until the jelly thickens (about an hour).


Panna Cotta with Strawberry Jelly

For panna cotta:
- Prepare all the ingredients. The strawberries are washed and the tails removed.
- Put the galatin sheets in a bowl with cold water and leave for 10 - 15 minutes (according to the instructions mentioned on the package).

- Heat a little 100 ml of whipped cream over low heat (it should not reach the boiling temperature - the whipped cream should be just warm).

- Drain the gelatin sheets well and put them in the bowl containing the heated whipped cream. Mix the two ingredients with a wooden spoon until the mixture becomes homogeneous.

- Put in a pot 400 ml of whipped cream, 10 - 20 g of sugar (depending on preference), vanilla essence and mix the ingredients with a wooden spoon. Put the pot on low - medium heat, stirring gently, until it reaches the boiling temperature. When the mixture starts to boil, take the pot off the heat.

- Add the 100 ml of whipped cream in which the gelatin has dissolved, preheated and mix until a homogeneous mixture is obtained. The mixture obtained is allowed to cool to room temperature.

For strawberry jelly:
- Gelatin (10 g) is placed in 100 ml of cold water. Stir and leave for 10 minutes at room temperature.

- Put hydrated gelatin in a bowl, on low heat, stirring constantly and periodically removing the flame from the flame, until it melts completely (boiling destroys the gelatin).

- Put the fruit in a blender together with the sugar and lemon juice. Mix the ingredients.
- Gradually add the previously prepared gelatin and mix until a homogeneous mixture is obtained.

Placing the dessert in shapes:
- Put a layer of "panna cotta" in each prepared form.
- The dishes are kept for 10-15 minutes in the freezer until the dessert acquires consistency and allows the addition of fruit jelly without them merging. Proceed identically for each layer (alternating "panna quota" and fruit jelly as desired).

- The dessert is kept in the refrigerator for at least 5-6 hours before serving, covered with a protective foil.
- Decorate before serving, with pieces of fruit.


Panna Cotta step by step & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dear ones, today I bring you my recipe for Panna Cotta. Panna Cotta is an Italian dessert made from sweet, unfermented cream flavored with vanilla and more, in which gelatin is added and left to cool to harden well. The result is a kind of pudding, creamy, flavorful, delicious that is usually served with a sour fruit sauce. I opted for strawberries, but you can use any sour fruit you want. Berries, raspberries, blueberries go very well.

Panna Cotta can also be served as it looks or with chocolate or caramel sauce. Because it is a dessert that does not require many ingredients, I advise you to choose the best quality ones. First of all, use whipped cream or cooking cream with at least 30% fat. I do not recommend liquid cream because it does not compare to the taste of natural cream. It is also very important what you flavor Panna Cotta with.

If you choose vanilla, a vanilla pod would be recommended, but you can also use a vanilla essence, if needed. I flavored it with a little lemon and orange peel, but they can be excluded in case you don't like it. Also as flavors, you can try rose water or orange blossom water. Both are found in supermarkets and are extremely fragrant and delicious. This recipe is my husband's favorite, especially served with strawberry sauce. I used frozen strawberries, but you can use fresh strawberries without problems when they are in season.

For Panna Cotta to solidify, you must be very careful with gelatin, it must not boil because it loses its gelling properties. I put Panna Cotta in cups for ice cream, but you can use any bowls you have in the house or why not, even glasses. Serve Panna Cotta directly from the molds or turn it over on a plate, pour the fruit sauce and enjoy a delicious and refreshing dessert.


Panna cotta with strawberries - Recipes

PANNA COTTA Eastern

As you can see from the name, Panna Cotta is an Italian dessert, even the most famous pudding in Italy. A dessert that will take many to Italy!

But, I wanted to take you a little to the Orient)

Now it's a dessert, to which I made small genetic changes in my chemistry lab and made it an Oriental-European fusion :)

Now it's up to you to make it according to my recipe and tell me if I managed to take you to the Orient or not? )

QUINTESSENCE :

sugar - 200 gr (if the liquid cream is sweet, we use sugar only if we feel it is necessary)

kiwi / strawberry / raspberry / blackberry. according to preference - 200 gr

10 ml soybean oil / grape seeds - if you don't have one of the 2, sunflower works.

rose water - 4 tablespoons, if you do not have, you can replace with vanilla essence - a bottle

Gelatin is placed in cold water (300 ml.) For 10-15 minutes to soften.

The saffron is ground in a mortar and dissolved in 2-3 tablespoons of boiled water.

Mix the whipped cream with the milk and sugar and mix until it thickens a little, then on low heat for 15 minutes, from the moment of boiling.

Remove the pan from the heat, leave to cool a little, then add the gelatin and stir continuously until the gelatin dissolves completely, this amount is divided into 2 equal parts, one part is kept simple, and the other part is added water. rose and diluted saffron.

Grease some shapes or bowls with a little oil, first pour one of the compositions into them and keep them cold in the fridge until they thicken, then take them out of the fridge and add the other composition, which is no longer hot and give it cold again, until this part closes.

Serve garnished with kiwi, raspberries, strawberries or any favorite fruit, as you like, or can be served with a fruit sauce, jam or various toppings.

P.S. To make it easier for us to remove Panna Cotta from the molds, we can use single-use bowls or glasses, without greasing with oil, and so, when we want to remove Panna Cotta from the glass, it is enough to hold each glass for 5 seconds. in a bowl of hot water, then we can remove the whole and very easily Panna Cotta from the glass)) With great care, that the hot water does not enter the glass when we put the glass in the bowl !!

If we do not want to use or do not have saffron and rose water, go through the above steps, without dividing the amount in two, pour the composition into a glass or bowl and put it in the refrigerator until it thickens!

ALCHEMY… committed… flawless…)

Divine enjoyment… all…

PANNA COTTA Eastern

As you can see from the name, Panna Cotta is an Italian dessert, even the most famous pudding in Italy. A dessert that will take many to Italy!

But, I wanted to take you a little to the Orient)

Now it's a dessert, to which I made small genetic changes in my chemistry lab and made it an Oriental-European fusion :)

Now it's up to you to make it according to my recipe and tell me if I managed to take you to the Orient or not? )

QUINTESSENCE :

sugar - 200 gr (if the liquid cream is sweet, we use sugar only if we feel it is necessary)

kiwi / strawberry / raspberry / blackberry. according to preference - 200 gr

10 ml soybean oil / grape seeds - if you don't have one of the 2, sunflower works.

rose water - 4 tablespoons, if you do not have, you can replace with vanilla essence - a bottle

Gelatin is placed in cold water (300 ml.) For 10-15 minutes to soften.

The saffron is ground in a mortar and dissolved in 2-3 tablespoons of boiled water.

Mix the whipped cream with the milk and sugar and mix until it thickens a little, then on low heat for 15 minutes, from the moment of boiling.

Remove the pan from the heat, leave to cool a little, then add the gelatin and stir continuously until the gelatin dissolves completely, this amount is divided into 2 equal parts, one part is kept simple, and the other part is added water. rose and diluted saffron.

Grease some forms or bowls with a little oil, first pour one of the compositions in them and keep them cold in the refrigerator until they thicken (1-2 hours), then take them out of the fridge and add the other composition, which is no longer it is hot and left to cool again, until this part closes.

Serve garnished with kiwi, raspberries, strawberries or any favorite fruit, as you like, or can be served with a fruit sauce, jam or various toppings.

P.S. To make it easier for us to remove Panna Cotta from the molds, we can use single-use bowls or glasses, without greasing with oil, and so, when we want to remove Panna Cotta from the glass, it is enough to hold each glass for 5 seconds. in a bowl of hot water, then we can remove the whole and very easily Panna Cotta from the glass)) With great care, that the hot water does not enter the glass when we put the glass in the bowl !!

If we do not want to use or do not have saffron and rose water, go through the above steps, without dividing the amount in two, pour the composition into a glass or bowl and put it in the refrigerator until it thickens!


Panna cotta with strawberries - Recipes



A light, quick dessert, but very tasty and elegant. The combinations can be various, today I chose the strawberries, the last ones I think from this season.

500 ml sweet cream for whipped cream
500 ml of sweet milk
50 gr sugar
200 gr strawberry sauce
20 gr gelatin granules
1 vanilla pod

Method of preparation:


Then add the strawberry sauce from place to place so as to obtain a beautiful appearance and the jam to be evenly distributed in the composition. You can find the recipe for the sauce here. If you want instead of sauce you can add jam or strawberry jam.
Refrigerate for a few hours until the panna cotta hardens, preferably overnight.





Decorate with strawberry slices and mint leaves. Serve cold from the refrigerator.


Panna Cotta with strawberries

Unbaked desserts are light, quick and easy for any housewife. They are easy to make and you can't go wrong. They are suitable for any occasion and you can enjoy their aroma in any way.

Today we offer you a perfect dessert for those days when you feel like something sweet, but you don't want to complicate yourself too much. Or in case you have some berries or strawberries and you have nothing to do with them. Panna cotta with fruit is made from only a few ingredients, but it is an effective dessert, to the liking of the whole family.

  • 450 g strawberries
  • 1 teaspoon vanilla essence
  • 3 sheets of gelatin
  • 80 g sugar
  • 500 ml liquid cream
  • 3 gelatin sachets for decoration

Put the liquid cream together with the sugar and vanilla on the fire. When it starts to boil, remove from the heat. Soak the gelatin in cold water and place it over the cream mixture. Homogenize and allow the dish to cool completely.

For the jelly, soak the gelatin granules in a few tablespoons of cold water. Thoroughly grind the fruit with a blender. Mix the fruit with the gelatin and set aside.

When the white cream has cooled, put it in small containers. Put 2-3 tablespoons of fruit jelly on top and refrigerate for at least two hours or until the jelly has set.


Panna cotta with strawberry and raspberry jelly

The gelatin is soaked according to the instructions on the package.

put the sugar and vanilla essence on the fire until the sugar dissolves,

then remove from the heat and allow to cool. It should not be more than 60 degrees when gelatin is added.

The gelatin is dissolved in a water bath and added to the milk.

Homogenize and add to the dishes in which it is desired to be served until cotta.

If it is desired to obtain a down cotta with an angle of inclination, place the dishes on a support that allows them to be tilted.

Let cool for about an hour, until the panna cotta layer thickens.

Meanwhile, prepare the strawberry and raspberry jelly.

The gelatin is soaked according to the instructions on the package.

and the sugar is mixed and put on the fire until the sugar dissolves.

and the resulting composition is passed through a sieve to remove the seeds from the fruit.

The gelatin is dissolved in a water bath and added to what resulted after I strained the fruit mixture. It must not have a temperature higher than 60 degrees when we add gelatin.

Homogenize and allow to cool.

Remove the coagulated panna cotta glasses from the refrigerator,

and add the fruit jelly. Let cool until the jelly thickens (about an hour).


Cristina-gabriela ostrovschi recipe: panna cotta of basil

Italian sweet cream pudding with fruit. Cocoa Glaze & # 8211 Homemade Dessert Food Drinks, Tarts, Mascarpone, Cuisine. Our panna cotta recipe is unique and kept secret. Original panna cotta recipe. You can find cake recipes, homemade cake recipes and other sweets and desserts on this culinary blog. For the cream with mascarpone and raspberries, I put in the blender (or in the mincer) 200g. I can only invite you to follow this recipe carefully. The fruit cake, diplomat cream with mascarpone and cocoa top is both to your liking. I'm just going to get a portion from the fridge, but I'll leave the recipe.

Initially I wanted to make some panna cotta by the glass, but because it was too much. Mix whipped cream with mascarpone cream and vanilla sugar. Mascarpone and peach cake.

Therefore, even in the case of dessert, I preferred a simple recipe, with a minimum preparation time: panna cotta with raspberries. Sea tiramisu, tiramesu, mascarpone, original recipe.


Panna cotta with strawberries

& Icirc & # 539i must:
200 ml sm & acircnt & acircn & # 259
200 ml of milk
50 g zah & # 259r
100 g chocolate & # 259 white & # 259
1 sachet of vanilla sugar
300 g c & # 259p & # 537uni
10 g gelatin & # 259
& Icirc & # 539i need for decor:
c & # 259p & # 537uni & icircntregi + crushed
Preg & # 259te & # 537ti a & # 537a:
Put the sour cream together with 100 ml of milk in a bowl and add the sugar and the vanilla sugar. Break the white chocolate into small pieces and put the milk in the milk. Put the pot on the fire and stir continuously, until the sugar melts the chocolate. You take it off the fire and put it aside. Dissolve the remaining gelatin in the remaining milk and add it to the chocolate cream. For a few minutes put the pot back on the fire and stir slowly until it starts to boil and lightly simmer.
Crush some of them with forks or a mixer and incorporate them into the chocolate cream. The cream is poured into the desired shapes (brioche shapes, animal shapes, etc.) and put in the fridge for one night. Before serving, pour the panna cotta shapes on the plate and decorate with whole cakes and crushed cakes.

Preparation: 45 minutes Recovery: 12 hours
Re & # 539et & # 259 de Erzsebet Marton, sat Recea, com. Tulghe & # 537, jud. Harghita

Here's another panna cotta recipe.


Panna cotta with strawberries

& Icirc & # 539i must:
200 ml sm & acircnt & acircn & # 259
200 ml of milk
50 g zah & # 259r
100 g chocolate & # 259 white & # 259
1 sachet of vanilla sugar
300 g c & # 259p & # 537uni
10 g gelatin & # 259
& Icirc & # 539i need for decor:
c & # 259p & # 537uni & icircntregi + crushed
Preg & # 259te & # 537ti a & # 537a:
Put the sour cream together with 100 ml of milk in a bowl and add the sugar and the vanilla sugar. Break the white chocolate into small pieces and put the milk in the milk. Put the pot on the fire and stir continuously, until the sugar melts the chocolate. You take it off the fire and put it aside. Dissolve the gelatin in the remaining milk and add it to the chocolate cream. For a few minutes, put the pot back on the fire and stir slowly, until it starts to boil and lightly.
Crush some of them with forks or a mixer and incorporate them into the chocolate cream. The cream is poured into the desired shapes (brioche shapes, animal shapes, animal shapes, etc.) and put in the fridge for one night. Before serving, turn the panna cotta shapes on the plate and decorate with whole cakes and crushed cakes.

Preparation: 45 minutes Recovery: 12 hours
Re & # 539et & # 259 de Erzsebet Marton, sat Recea, com. Tulghe & # 537, jud. Harghita

Here's another panna cotta recipe.


Video: Πανακότα βανίλιας με φράουλες. Yiannis Lucacos (October 2021).