{Panna Cotta}

panna cotta

Scroll down for English!

Panna cotta are origini Italiene si seamana cu o budinca facuta din frisca, lapte, gelatina si cateodata iaurt sau piure de fructe ori orice alta aroma va trece prin cap. Eu m-am jucat putin cu asezarea pe farfurie, asa ca lasati-va imaginatia libera. 😉 Reteta originala apartine Adrianei, insa eu m-am jucat putin cu cantitatile.

Ingrediente:

  • 400ml lapte
  • 500ml frisca lichida
  • 180g zahat
  • 1 lingura extract de vanilie
  • 28g gelatina
  • 60ml apa rece
  1. Se amesteca apa rece cu gelatina si se lasa la hidratat pentru 10 minutes.
  2. Se combina frisca cu zaharul pe foc pana se topeste zaharul, fara a o fierbe insa.
  3. Se incalzeste laptele cam la aceeasi temperatura cu frisca, apoi se adauga gelatina hidratata si se amesteca bine sa se topeasca.
  4. Se amesteca cele doua compozitii si se adauga vanilia. Se toarna in forme individuale, in pahare sau intr-o forma mare daca doriti. Se lasa sa se inchege cateva ore bune si se serveste cu piuree de fructe, sos de ciocolata, caramel, vanilie, gem, orice doriti.

 

ENGLISH!

 

Panna cotta has Italian origins and it is a sort of custard made mainly from fresh cream, milk and gelatin or agar agar if you prefer it. Sometimes yogurt is added too and you have free hand when it comes to flavorings. I only used vanilla in my recipes, but you can use anything, from fruit purees to coffee, caramel, rum, coconut milk and the list can go on.

Ingredients:

  • 400ml milk
  • 500ml heavy cream
  • 180g sugar
  • 1 tablespoon vanilla extract
  • 28g gelatin
  • 60ml water

Directions:

  1. Mix the gelatin with the cold water and let it bloom for 10 minutes.
  2. Combine the heavy cream with the sugar and warm it up on medium flame until the sugar is melted. Don’t let it boil though. In the meantime, heat up the milk too and stir in the soaked gelatin. Mix until the gelatin is melted then combine the milk with the heavy cream. Add the vanilla and pour the panna cotta in smaller individual silicone molds or in a larger one. Glasses work too. Let it set for 2 hours at least and serve it with fruit sauce, caramel sauce or chocolate.

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