Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare a classic vanilla pan cotta, we will need: cream (33% fat content), milk, sugar, gelatin and vanilla pod (can be replaced with 1 tbsp sugar with natural vanilla).
Step 2:
Pour cold water over the leaf gelatin. If the gelatin is powdered, then pour it with 48 ml of water. Leave to swell for 5-7 minutes.
Step 3:
Cut the vanilla pod lengthwise into two halves and clean the seeds with the tip of a knife. If there is no vanilla pod, you can replace it with vanilla sugar with natural vanilla.
Step 4:
Pour cream, milk into a saucepan, add sugar and add vanilla seeds along with the pod.
Step 5:
Heat the cream over medium heat to a boil. As soon as the mass boils, remove the saucepan from the fire. Remove the vanilla pod. If desired, you can strain the cream through a fine sieve to remove the seeds.
Step 6:
Remove the gelatin from the water, squeeze it out and put it in hot cream. Stir with a whisk until the gelatin is completely dissolved. Stir not very quickly so that air bubbles do not appear on the surface, otherwise the dessert will not be homogeneous in structure.
Step 7:
Pour the resulting creamy mass into creamers or serving molds. Allow to cool at room temperature and put in the refrigerator until completely solidified for about 3-5 hours. If you are preparing dessert in portion molds, then in order for it to retain its shape when withdrawn, it is better to immediately put the mold in the freezer for 2-3 hours. Then you will be able to take out the dessert without damaging it. Before serving, you need to hold it at room temperature for 30-40 minutes so that it warms up.
Step 8:
The finished dessert in the section should not be smooth, not rubbery. The cut should be as seen in the photo - like velvet. This is the effect of properly cooked cream. If the cut turns out to be smooth and homogeneous, then this is not panna cotta, but an ordinary creamy vanilla jelly. Something went wrong with the cooking technology. Dessert can be stored in the freezer for about 1 month.
Another way to remove the cooled panna cotta from the molds is to lower it into boiling water for 2-3 seconds. However, then the edges of your dessert will float ugly and it will no longer be so embossed.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla pod - 287 kcal/100g
