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Panna cotta

Panna cotta, or panacota, from Italian - boiled cream, the famous dessert in the form of jelly. They also write "panna cotta" and "pannacotta," but the essence of dessert - creamy jelly does not change from this.More about panna cotta, or panakota...This beautiful and original dessert appeared in Italy. Panna cotta, or panakota, is a light, simple and affordable treat for almost everyone. At the same time, it is a very elegant and festive sweet treat worthy of a solemn table.

Translated from Italian, panna cotta means "boiled cream, " as well as "cream cream, " it reminds us of some other desserts, such as classic custard or jelly cake. And although the name (and, of course, the recipe) contains cream, it is permissible to prepare a panakota from milk, or even a panakota from mummer, but we recommend paying attention to the classic panakota. Its recipe involves the use of cream and gelatin.

The classic panakota must be white. However, even in Italy, they are increasingly moving away from the classics, making panakota using various ingredients as an additive. Various versions of a two-layer and even multi-layer multi-colored panakota look elegant. Chocolate panakota, coffee panakota, coconut panakota are also popular.

Panacota, whose classic recipe was born in the heart of Italy, is considered the embodiment of tenderness there. Such panakota at home is prepared for about 20 minutes and does not require any special culinary abilities. If you do not depart from the classical principles, then even the panakota recipe at home requires the use of high fat cream, and they should not be diluted with anything.

Before serving your delicate panacot dessert to the table, it's appropriate to garnish with fresh berries, coconut shavings, jam, jam, any beautiful sweet product. In a hot time, panakot at home will have to go to the table as best as possible, cool and delight your guests, especially children, because it is so tasty and tender!

So, to your attention panakota, choose a recipe for your taste. In addition, a lot depends on what occasion you are preparing for and how you want to decorate the panakota. A photo of this dessert from our site will give you plenty of clues. We have no doubt that you and your loved ones will be delighted with panakota, recipes with photos of which we offer on our website.

And in conclusion, there are some tips for how to cook panakota to avoid common mistakes:

- this Italian recipe involves the use of a natural vanilla pod, no artificial flavors;

- the prepared mixture must be thoroughly strained before pouring into the moulds to avoid unpleasant lumps;

- dessert can be poured into one general form, or into glasses;

- using yogurt, you can diversify the color, aroma, taste of dessert;

- cream should not be boiled, they can simply be well heated and diluted gelatin added in advance;

- limit the gelatin to a minimum amount for greater tenderness;

- do not get carried away with spices other than vanilla. This is the case when experiments are not welcome.