Panacota classic cream dessert

Step-by-step cooking

1. Step 1:

   

   How to make a classic panacota from cream? Prepare the specified products. Which cream is better to take for panacota? I take 20% fat content. This is optimal for me: the dessert is not too greasy, but at the same time the creamy taste is preserved. For vanilla flavor, I add vanilla sugar. If possible, take vanilla in pods. Or vanillin - on the tip of a knife.

2. Step 2:

   

   Pour gelatin into a bowl and soak it according to the instructions on the package. I add 3-4 tablespoons of water. Constantly stirring, dissolve the gelatin in water.

3. Step 3:

   

   Pour the cream into a saucepan, add sugar (you can change the amount of sugar to your liking) and vanilla sugar. If you use vanilla in pods, then cut it lengthwise with a sharp knife, remove all the seeds and add them to the creamy mass. Put the pod itself in a saucepan too (then remove it). Put a saucepan on medium heat and bring to a boil (but do not boil).

5. Step 4:

   

   Add gelatin to the cream and mix thoroughly. Cool the cream until warm. Pour the mixture into molds, it can be transparent glasses, cream bowls or silicone cupcake molds. I use special jelly molds, they need to be rinsed with cold water beforehand so that the dessert can be easily removed after.

6. Step 5:

   

   Put the panacota molds in the refrigerator until completely solidified (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to prepare a dessert in a short time, instead of a refrigerator, you can put the dessert in the freezer for 10-20 minutes. Serve cool panacota with fresh berries, fruit syrups or berry sauces.