Распечатать
E-mail
Ингредиенты
- 500ml (2 cups) heavy cream, or a mix of cream and milk (see Notes)
- 100g (1/2 cup) sugar
- 500ml (2 cups) heavy cream, or a mix of cream and milk (see Notes)
- 100g (1/2 cup) sugar
- 1 vanilla bean, opened, or a few drops of vanilla extract
- 1 small envelope of powdered gelatin, or 2 sheets of sheet gelatin
- Optional sauces and toppings:
- Fresh berries, plain or macerated with lemon juice and sugar
- Caramel sauce
- Melted chocolate
View Full Recipe at Memorie di Angelina
%20cream%20sweetened%20with%20sugar%20and%20infused%20with%20vanilla,%20then%20thickened%20with%20gelatin%20and%20chilled.%20Traditionally%20served%20unmolded,%20you%20can%20make%20your%20panna%20cotta%20even%20easier%20by%20serving%20it%20directly%20from%20the%20serving%20bowls%20in%20which%20it%20has%20chilled,%20topped%20if%20you%20like%20with%20mixed%20berries,%20caramel%20or%20melted%20chocolate%E2%80%94or%20whatever%20other%20sweet%20condiment%20that%20strikes%20your%20fancy.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EServes%204-6%3C/p%3E%3Cp%3E500ml%20(2%20cups)%20heavy%20cream,%20or%20a%20mix%20of%20cream%20and%20milk%20(see%20Notes)%3C/p%3E%3Cp%3E100g%20(1/2%20cup)%20sugar%3C/p%3E%3Cp%3E1%20vanilla%20bean,%20opened,%20or%20a%20few%20drops%20of%20vanilla%20extract%3C/p%3E%3Cp%3E1%20small%20envelope%20of%20powdered%20gelatin,%20or%202%20sheets%20of%20sheet%20gelatin%3C/p%3E%3Cp%3EOptional%20sauces%20and%20toppings:%3C/p%3E%3Cp%3EFresh%20berries,%20plain%20or%20macerated%20with%20lemon%20juice%20and%20sugar%3C/p%3E%3Cp%3ECaramel%20sauce%3C/p%3E%3Cp%3EMelted%20chocolate%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EHeat%20the%20cream,%20sugar%20and%20vanilla%20in%20a%20saucepan%20until%20it%20is%20just%20about%20the%20come%20to%20a%20boil,%20stirring%20from%20time%20to%20time%20to%20dissolve%20the%20sugar.%20While%20the%20cream%20is%20heating%20up,%20soften%20the%20gelatin%20in%20enough%20tepid%20water%20just%20to%20cover.%20When%20the%20cream%20is%20just%20about%20to%20boil,%20remove%20it%20from%20the%20heat%20and%20add%20the%20softened%20gelatin.%20Stir%20to%20dissolve%20the%20gelatin%20completely.%20Remove%20the%20vanilla%20bean%20if%20using.%3C/p%3E%3Cp%3ELet%20the%20cream%20mixture%20cool%20off%20for%20a%20few%20minutes,%20then%20strain%20in%20through%20a%20sieve.%20Pour%20the%20mixture%20into%20individual%20serving%20bowls%20or%20molds.%20Place%20the%20bowls%20or%20molds%20in%20the%20refrigerator%20until%20the%20cream%20mixture%20is%20set,%20about%204-6%20hours.%3C/p%3E%3Cp%3EIf%20you%20are%20using%20molds,%20loosen%20the%20panna%20cotta%20by%20placing%20the%20molds%20in%20hot%20water%20for%20about%20a%20minute,%20then%20unmold%20onto%20plates,%20knocking%20on%20the%20tops%20in%20need%20be%20to%20detach%20the%20panna%20cotta%20from%20the%20mold.%20You%20may%20need%20to%20use%20a%20spatula%20if%20the%20panna%20cotta%20sticks%20stubbornly%20to%20the%20mold,%20as%20it%20has%20a%20tendency%20to%20do.%3C/p%3E%3Cp%3EWhether%20you%20presenting%20your%20panna%20cotta%20in%20bowls%20or%20unmolded%20on%20to%20plates,%20let%20it%20come%20to%20room%20temperature.%20Just%20before%20serving,%20pour%20your%20sauce%20or%20toppings%20over%20and/or%20around%20the%20panna%20cotta.%3C/p%3E%3Cp%3ENotes%20on%20Panna%20Cotta%3C/p%3E%3Cp%3EThe%20amount%20of%20sugar%20can%20vary%20according%20to%20your%20sweet%20tooth.%20The%20100g/half%20cup%20of%20sugar%20indicated%20here%20makes%20for%20an%20only%20slightly%20sweet%20panna%20cotta,%20perfect%20for%20my%20taste,%20but%20you%20will%20find%20recipes%20calling%20for%20as%20much%20as%20double%20that%20amount.%20You%20can%20also%20make%20a%20lighter%20version%20of%20panna%20cotta%20by%20substituting%20milk%20for%20some%20(say,%20up%20to%20half)%20of%20the%20cream;%20in%20the%20use%20US%20you%20could,%20in%20fact,%20use%20%E2%80%9CHalf%20and%20Half%E2%80%9D%20instead%20of%20cream.%3C/p%3E%3Cp%3EIt%20goes%20without%20saying,%20perhaps,%20but%20there%20are%20lots%20of%20way%20to%20get%20creative%20with%20panna%20cotta%20by%20substituting%20the%20vanilla%20with%20other%20flavorings%E2%80%94you%20can%20find%20recipes%20for%20panna%20cotta%20infused%20with%20coconut,%20white%20chocolate,%20blood%20orange,%20even%20pink%20peppercorns.%20But%20before%20you%20get%20crazy,%20do%20try%20the%20classic%20version.%3C/p%3E%3Cp%3EThese%20days%20panna%20cotta%20is%20often%20accompanied%20by%20assorted%20berries,%20lightly%20macerated%20in%20sugar%20and%20lemon%20juice%20as%20if%20you%20were%20making%20a%20macedonia,%20or%20perhaps%20a%20single%20berry%20pur%C3%A9ed%20into%20a%20coulis.%20Also%20very%20popular%20in%20Italy%20are%20caramel%E2%80%94which%20is%20nothing%20but%20equal%20parts%20sugar%20and%20water%20heated%20until%20the%20sugar%20melts%20and%20boiled%20until%20the%20mixture%20thickens%20and%20browns%E2%80%94and%20gently%20melted%20chocolate.%20But%20here,%20too,%20you%20can%20let%20your%20imagination%20run.%3C/p%3E%3Cp%3ETraditional%20panna%20cotta%20is%20not%20for%20vegetarians,%20as%20gelatin%20is%20made%20from%20fish%20or%20meat%20bones.%20Pectic%20is%20a%20possible%20substitute,%20but%20not%20recommended%20as%20it%20is%20citrus%20based,%20and%20may%20curdle%20the%20cream%20(although%20I%20have%20to%20admit%20I%20haven%E2%80%99t%20done%20the%20experiment.)%20The%20old%20fashioned%20way%20to%20make%20panna%20cotta%20involves%20eggs,%20whisking%20the%20whites%20of%20two%20medium%20eggs%20vigorously%20into%20the%20hot%20cream%20at%20the%20same%20time%20you%20would%20have%20added%20the%20gelatin.%3C/p%3E%3Cp%3EFor%20a%20lighter%20dessert%20along%20the%20same%20lines,%20try%20the%20biancomangiare%20from%20Sicily.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EHeat%20the%20cream,%20sugar%20and%20vanilla%20in%20a%20saucepan%20until%20it%20is%20just%20about%20the%20come%20to%20a%20boil,%20stirring%20from%20time%20to%20time%20to%20dissolve%20the%20sugar.%20While%20the%20cream%20is%20heating%20up,%20soften%20the%20gelatin%20in%20enough%20tepid%20water%20just%20to%20cover.%20When%20the%20cream%20is%20just%20about%20to%20boil,%20remove%20it%20from%20the%20heat%20and%20add%20the%20softened%20gelatin.%20Stir%20to%20dissolve%20the%20gelatin%20completely.%20Remove%20the%20vanilla%20bean%20if%20using.%3C/p%3E%3Cp%3ELet%20the%20cream%20mixture%20cool%20off%20for%20a%20few%20minutes,%20then%20strain%20in%20through%20a%20sieve.%20Pour%20the%20mixture%20into%20individual%20serving%20bowls%20or%20molds.%20Place%20the%20bowls%20or%20molds%20in%20the%20refrigerator%20until%20the%20cream%20mixture%20is%20set,%20about%204-6%20hours.%3C/p%3E%3Cp%3EIf%20you%20are%20using%20molds,%20loosen%20the%20panna%20cotta%20by%20placing%20the%20molds%20in%20hot%20water%20for%20about%20a%20minute,%20then%20unmold%20onto%20plates,%20knocking%20on%20the%20tops%20in%20need%20be%20to%20detach%20the%20panna%20cotta%20from%20the%20mold.%20You%20may%20need%20to%20use%20a%20spatula%20if%20the%20panna%20cotta%20sticks%20stubbornly%20to%20the%20mold,%20as%20it%20has%20a%20tendency%20to%20do.%3C/p%3E%3Cp%3EWhether%20you%20presenting%20your%20panna%20cotta%20in%20bowls%20or%20unmolded%20on%20to%20plates,%20let%20it%20come%20to%20room%20temperature.%20Just%20before%20serving,%20pour%20your%20sauce%20or%20toppings%20over%20and/or%20around%20the%20panna%20cotta.%3C/p%3E%3Cp%3E0.1%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2015/05/01/panna-cotta/%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}