Panakota classic cream dessert

3 servings
4 hours

Panakota (Italian panna cotta "cooked cream") is a North Italian dessert made of cream, sugar, gelatin and vanilla. The birthplace of dessert is Italian Piedmont. The literal translation of this treat from Italian sounds like "boiled cream, " but this is more of a cream pudding with the addition of different ingredients. The traditional panna cotta is white.

How to make a panakota classic out of cream? Prepare the specified products. What cream is best to take for panacota? I take 20% fat. For me, this is optimal: dessert is not too fatty, but at the same time it retains a creamy taste. For vanilla flavor, add vanilla sugar. If possible, take vanilla in the pods. Or vanillin - at the tip of a knife.

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

Pour the cream into a saucepan, add sugar (the amount of sugar can change to your taste) and vanilla sugar. If you use vanilla in pods, then cut it along with a sharp knife, remove all the seeds and add them to the cream mass. Put the pod itself in the saute pan (then remove). Place the saucepan on a medium heat and bring to the boil (but do not boil).

Add gelatin to the cream and mix thoroughly. Cool the cream until warm. Pour the mixture into moulds, these can be clear glasses, creamanques or silicone muffins. I use special jelly molds, they need to be rinsed with cold water beforehand so the dessert can be easily extracted afterwards.

Put the panacota moulds in the fridge until fully set (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to make dessert in a short time, instead of a refrigerator, you can place dessert in the freezer for 10-20 minutes. Serve a cool panakota with fresh berries, fruit syrups or berry sauces.

Instead of sugar, you can use a sugar substitute that is not afraid of heat treatment.

To make a dish using gelatin, be sure to soak the gelatin in cold boiled water first. The colder the water, the better. The leafy gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour water on the powdered gelatin, and not to pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (exact time indicated on the package). The swollen gelatin is heated to 70-80 degrees. In no case should it be brought to a boil! . At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein breaks down and gelatin loses its jelly-forming properties.