Difference between revisions of "Alternative:Panna cotta"
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[[Image:Greek yoghurt panna cotta in blackberry sauce.jpg|right|thumb|300px|Panna cotta in blackberry sauce]] | [[Image:Greek yoghurt panna cotta in blackberry sauce.jpg|right|thumb|300px|Panna cotta in blackberry sauce]] | ||
| − | '''Panna cotta''' is an [[ | + | '''Panna cotta''' is an [[Cuisine of Italy|Italian]] dessert, the name of which means ''cooked cream''. Similar dishes are also found in [[Cuisine of France|France]] and [[Cuisine of Greece|Greece]]. |
==Traditional recipe== | ==Traditional recipe== | ||
===Ingredients Panna cotta=== | ===Ingredients Panna cotta=== | ||
| − | * 15g [[ | + | * 15g [[Gelatine|gelatin]] |
| − | * 2 cups (500ml) [[ | + | * 2 cups (500ml) [[Cream|heavy cream]] |
| − | * 200g [[ | + | * 200g [[Sugar|sugar]] |
| − | * 2 cups (500ml) [[ | + | * 2 cups (500ml) [[Milk|milk]] |
===Ingredients Red fruits Sauce=== | ===Ingredients Red fruits Sauce=== | ||
| − | * 100g berries ([[ | + | * 100g berries ([[Strawberry|strawberries]], [[Raspberry|raspberries]], [[Blueberry|blueberries]]) |
| − | * 100g [[ | + | * 100g [[Sugar|sugar]] |
-The sauce can be any fruit (peach, pear, ...) | -The sauce can be any fruit (peach, pear, ...) | ||
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In a pot, place the milk, cream, sugar, gelatin previously soaked in cold water. Warm it up to release the boil (moving regularly to prevent burns) and remove from heat. Place the mixture into molds suited to a small portion for dessert, and let cool for 2 or 3 hours in the refrigerator. | In a pot, place the milk, cream, sugar, gelatin previously soaked in cold water. Warm it up to release the boil (moving regularly to prevent burns) and remove from heat. Place the mixture into molds suited to a small portion for dessert, and let cool for 2 or 3 hours in the refrigerator. | ||
| − | While liquidize the berries with [[ | + | While liquidize the berries with [[Sugar|sugar]]. When ready, releasing the dessert on a plate to decorate with red fruit sauce. |
Note: If you are using packets of gelatine, weigh the gelatine. The amount of gelatine in a packet can vary greatly. | Note: If you are using packets of gelatine, weigh the gelatine. The amount of gelatine in a packet can vary greatly. | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | * ¾ tsp. [[ | + | * ¾ tsp. [[Gelatine|gelatin]] |
| − | * 2 cups (480ml) [[ | + | * 2 cups (480ml) [[Cream|heavy cream]] |
| − | * ½ cup (60g) [[ | + | * ½ cup (60g) [[Sugar|sugar]] |
| − | * 1½ tsp. [[ | + | * 1½ tsp. [[Vanilla|vanilla essence]] or 1 small vanilla bean |
| − | * pinch of [[ | + | * pinch of [[Salt|salt]] |
===Procedure=== | ===Procedure=== | ||
| − | Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh [[ | + | Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh [[Fruit|fruit]], [[Balsamic vinegar|balsamic vinegar]], port, or a sweet sauce. |
==Lighter recipe== | ==Lighter recipe== | ||
===Ingredients=== | ===Ingredients=== | ||
| − | *4 cups [[ | + | *4 cups [[Milk|whole milk]] |
| − | *2 cups [[ | + | *2 cups [[Sugar|sugar]] |
| − | *6 sheets [[ | + | *6 sheets [[Gelatine|gelatin]] |
| − | *2 tbsp [[ | + | *2 tbsp [[Vanilla|vanilla extract]] |
*1 Vanilla Bean, seeded | *1 Vanilla Bean, seeded | ||
| − | *1 oz (28g) [[ | + | *1 oz (28g) [[Hazelnut|hazelnut]] [[Liqueur|liqueur]] |
| − | *1 oz (28g) Black [[ | + | *1 oz (28g) Black [[Raspberry|raspberry]] liqueur |
===Procedure=== | ===Procedure=== | ||
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{{Wikipedia|Panna cotta}} | {{Wikipedia|Panna cotta}} | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category:Pudding and Custard | + | |
| + | [[Category:Pudding and Custard Recipes]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 17:32, 9 May 2012
Panna cotta is an Italian dessert, the name of which means cooked cream. Similar dishes are also found in France and Greece.
Contents
Traditional recipe
Ingredients Panna cotta
- 15g gelatin
- 2 cups (500ml) heavy cream
- 200g sugar
- 2 cups (500ml) milk
Ingredients Red fruits Sauce
- 100g berries (strawberries, raspberries, blueberries)
- 100g sugar
-The sauce can be any fruit (peach, pear, ...)
Procedure
Allow the gelatin to dissolve in 2 cups of cold water and wait about 5 minutes. In a pot, place the milk, cream, sugar, gelatin previously soaked in cold water. Warm it up to release the boil (moving regularly to prevent burns) and remove from heat. Place the mixture into molds suited to a small portion for dessert, and let cool for 2 or 3 hours in the refrigerator.
While liquidize the berries with sugar. When ready, releasing the dessert on a plate to decorate with red fruit sauce.
Note: If you are using packets of gelatine, weigh the gelatine. The amount of gelatine in a packet can vary greatly.
Basic recipe
Ingredients
- ¾ tsp. gelatin
- 2 cups (480ml) heavy cream
- ½ cup (60g) sugar
- 1½ tsp. vanilla essence or 1 small vanilla bean
- pinch of salt
Procedure
Allow the gelatin to dissolve in 1 Tbl of the cream for about 5 minutes. Combine the remaining ingredients in a medium saucepan over medium heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated. Pour the cream mixture into small ramekins (baking dishes) and allow to set in the refrigerator for at least 4 hours, up to overnight. Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce.
Lighter recipe
Ingredients
- 4 cups whole milk
- 2 cups sugar
- 6 sheets gelatin
- 2 tbsp vanilla extract
- 1 Vanilla Bean, seeded
- 1 oz (28g) hazelnut liqueur
- 1 oz (28g) Black raspberry liqueur
Procedure
Heat in Saucepan until gelatin is melted, pour into ramekins, chill until set (usually 6 hours, but they are better left overnight). Serve with Fresh Berries or a Berry Sauce.
