What is Panacota? The recipe for the classic panakota

What is Panacota? We will answer this culinary question in the article presented. Also in it recipes of this dish and a way of its submission to a table will be described.

General information

Many people know about what panacota is in Europe. This word is of Italian origin and literally means "boiled cream". According to experts, this dish is a North Italian dessert made of vanilla, sugar and cream.

What is Panacota? Every Italian knows the answer to this question. After all, the homeland of this dessert is Piedmont.

To make such a treat, cream with vanilla and sugar is heated, and then cooked on low heat for about ¼ hour. Also to the mass is added gelatin.

After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert stiffens, it is laid out on a plate and served to the table.

Panacota, a photo of which is presented in this article, is served to guests with pieces of fruit and berries or with small portions of sweet sauces.

The traditional Italian dessert is white. Although you can change it if you want. Some cooks, who love to experiment, often even make multi-layer jellies.

Historical reference

Now you know what Panacota is. Earlier, for the preparation of such a dish instead of gelatin, boiled bones of fish were used. Moreover, they made it without sugar. However, after many years of experimentation, this dessert became more tasty and nutritious. Several of its similar versions can be found in France, Greece and Finland.

Panakota recipe with a photo step by step

If you want to make an incredibly easy and exquisite dessert, then the presented recipe suits you the most. Preparation of Panakota does not take much time. Moreover, such a treat does not require many products.

A classic Italian dessert made at home is an excellent option for any festive table.

So, the recipe for Panacota with photos step by step requires the use of:

• Cream thick and fatty - about 500 ml;
• Sugar beet small - about 60-100 g;
• Vanilla essence - 1 dessert spoon;
• Instant gelatin - 2 dessert spoons;
• Drinking water - 90 ml.

Preparation of the basis

Panacota at home is done quite simply. First you need to prepare the basis for dessert.

Sprinkle sugar in a small saucepan and pour in thick fat cream. The resulting mixture is sent to the fire. Regularly stirring foods, they are slowly brought to a boil. After that, the cream is removed from the plate and added to them vanilla essence.

Leaving the resulting mixture aside for cooling, proceed to prepare other components. Gelatin is poured into a deep bowl and poured with plain cold water. In this form, it is slightly kept at room temperature, so that it is thoroughly swollen. Then the resulting mass is stirred and heated up a little. In this case, ensure that gelatin does not boil.

The presented Panakota recipe with a photo is ideal for those who like to eat dessert, but do not want to mess with the dough, cream and other ingredients.

As soon as the cream with sugar is cooled, gelatin is poured into them. After thoroughly mixing the products, a homogeneous and rather liquid mixture is obtained.

The recipe for classical panacota does not provide for the use of various additives. If white dessert seems boring to you, then you can additionally add the berries ground to a uniform state.

The formation process

Panakota, a photo of which everyone can make, should be prepared in small shaped kremenkah or cups. The liquid base is carefully poured over pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary for the panacota to freeze well.

Method of feeding to the table

Now you know the recipe for the classic Panakota. Once the vanilla mixture has solidified, the molds are carefully turned over and spread the finished dessert on flat plates or saucers.

If desired, this delicacy can be cut into small pieces, and then sprinkled with sugar or powder, sprinkle with lemon juice or add any fragrant herbs.

Also this stunning dessert can be served to the table along with fresh fruit, a favorite syrup or berry mousse.

Step-by-step recipe for Panacota with photo

As mentioned above, this dessert can be cooked in different ways. We presented the classical version at the beginning of the article. However, some cooks prefer to make an Italian dish along with chocolate and coffee. For such a fragrant panakota we will need:

• Milk of high fat content is fresh - about 350 ml;
• Cream thick (they can be replaced with fresh sour cream) - about 100 ml for a chocolate filler and about 150 ml for a coffee cream;
• Egg yolk - 4 pieces;
• Chocolate milk or black - about 100 g for filler and 30 g for decoration;
• Sugar beet - 100 g;
• Coffee beans natural - about 35 pcs .;
• Instant gelatin - 16 g;
• Warm boiled water - 3 large spoons.

Cooking coffee cream

To make such a cream, fresh coffee beans are thrown into fresh milk and then heated on low heat, bringing the contents of the dishes to a boil. After boiling the ingredients for about 2 minutes, they filter through a sieve and leave to cool.

At this time, the gelatin is being processed. He is bred with ordinary water and waits for swelling, then a little warmed up on low heat, but not boiled. Next, egg yolks are beaten together with sugar. Having received a whitened homogeneous mass, a thin stream of poured cold coffee milk.

The ready mass is put on a slow fire and slowly heated. It is very important to regularly stir it with a spoon and do not allow boiling.

As soon as the mixture thickens, it is removed from the plate and gelatin is added to it. In this form, the cream is allowed to cool at room temperature. Then whisk 150 ml of cream, and add them to the coffee grounds.

How to form?

Formed coffee panacota in exactly the same way as the classical. For this use kremanki. They are lined with food film, and then half filled with a fragrant cream.

Make chocolate filler

To prepare such a filling, milk or dark chocolate is melted on low heat. Once you have a uniform glaze, gradually add the remaining 100 ml of cream beforehand. At the same time, a rather thick and very tasty mixture is obtained. She is placed in a confectionery syringe or a bag with a narrow and long nozzle.

After that, in the middle of the coffee cream, carefully inject some chocolate filler. At the same time, they carefully monitor that the liquid dessert is not pierced right through. This is necessary in order for the filler to stay in the center, and not to rupture the coffee cream and not go beyond it.

If this still happens, then do not be upset. In any case, such a dessert will turn out very beautiful and tasty.

The final stage

As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, the panacot is maintained until it cools (about 3-6 hours).

Dessert serving to the table

After the gelatin is completely hardened, the dessert is carefully removed from the mold with the food film. It is turned over and put on a beautiful flat saucer. Next, they begin to decorate their homemade delicacies. To do this, use the remaining milk or dark chocolate (30 g). It is melted on low heat (you can add a little cream), and then pour the whole dessert. If desired, this dish can be sprinkled with chocolate chips or simply decorated with berries.

Use coffee panacot followed with a dessert spoon. It turns out very delicate and tasty. In view of the fact that gelatin was not added to the chocolate filler, it remains semi-liquid even after prolonged exposure to the dessert in the refrigerating compartment. After cutting the panacota, the filling should go out nicely on the saucer. Bon Appetit!