Panna cotta classic cream dessert

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make classic panna cotta from cream? Prepare the indicated products. What cream is best for panna cotta? I take 20% fat. For me, this is optimal: the dessert is not too greasy, but still retains its creamy taste. For vanilla flavor I add vanilla sugar. If possible, use vanilla beans. Or vanillin - on the tip of a knife.

2. STEP 2

   

   Pour the gelatin into a bowl and soak it according to the instructions on the package. I add 3-4 tablespoons of water. Stirring constantly, dissolve the gelatin in the water.

3. STEP 3

   

   Pour the cream into a saucepan, add sugar (you can change the amount of sugar to your taste) and vanilla sugar. If you use vanilla pods, cut them lengthwise with a sharp knife, remove all the seeds and add them to the creamy mixture. Place the pod itself in a saucepan too (remove it later). Place the saucepan over medium heat and bring to a boil (but do not boil).

4. STEP 4

   

   Add gelatin to the cream and mix thoroughly. Cool the cream until warm. Pour the mixture into molds, these can be transparent glasses, bowls or silicone muffin molds. I use special jelly molds; they need to be rinsed with cold water first so that the dessert can be easily removed after.

5. STEP 5

   

   Place the panna cotta molds in the refrigerator until completely set (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to prepare dessert in a short time, instead of refrigerating, you can place the dessert in the freezer for 10-20 minutes. Serve cool panna cotta with fresh berries, fruit syrups or berry sauces.

Comments on the recipe

arsika

23.08.2023

5

How delicious! I’m sharing another successful recipe for classic panna cotta.

Natalia M

23.08.2023

4.9

I have always wondered what the classic dessert made from cream would taste like panna cotta) I was stopped by the high fat content of the cream, because it is not only high in calories, but also difficult for digestion. And then I found a recipe that uses 20% cream, which suited me quite well. Preparing the dessert turned out to be quite simple. The gelatin I had was instant, it was saturated with water in just a couple of minutes. I also used vanilla sugar for flavoring, I like it. The hot mixture was poured into silicone muffin tins. Pre-wetting with water really helps to remove the dessert from the mold quickly and without sticking. The panna cotta turned out smooth on the outside. The consistency is approximately like jelly, but more delicate, like a very thick cream. The taste is pure bliss) Very creamy taste, delicate structure. This is a cool dessert for a party or just like that. I think it could be topped with some kind of topper, syrup or liquid chocolate. Thanks for the recipe!

Nicole

23.08.2023

4.7

I prepared panna cotta according to this recipe, adding cherry confit, it turned out very tasty, instead of vanilla sugar I added vanillin

Elena

23.08.2023

5

Thanks for the recipe! I prepared it in your proportions, but used 10% cream. It worked out too. Tenderness!