What is panakota? We will answer this culinary question in the presented article. It will also describe the recipes of this dish and the way it is served at the table.
General information
The fact that such a panakota, in Europe, many people know.This word is of Italian origin and literally means “boiled cream”. According to experts, this dish is a North-Italian dessert made from vanilla, sugar and cream.
What is panakota? The answer to this question knows every Italian. After all, the birthplace of this dessert is Piedmont.
To make such a delicacy, cream with vanilla and sugar is heated and then cooked on low heat for about ¼ hour. Gelatin is also added to the mass.
After cooking, the base is poured into molds and sent to the cold. As soon as the dessert hardens, it is laid out on a plate and served to the table.
Panakota, the 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.
Traditional Italian dessert has a white color. Although you can change it if you want. Some chefs who like to experiment, often make even multi-layered jelly.
Historical reference
Now you know what a panakota is.Previously, boiled bones of fish were used to prepare such a dish instead of gelatin. Moreover, it was made without sugar. However, after many years of experimentation, this dessert has become more tasty and nutritious. Several of its similar versions can be found in France, Greece and Finland.
Panakota recipe with photos step by step
If you want to make it incredibly light andexquisite dessert, then the submitted recipe is suitable for you most. Cooking panakoty does not take much time. Moreover, for such a delicacy does not require a lot of products.
The classic Italian dessert, made at home, is a great option for any holiday table.
So, the panakota recipe with photos step by step requires the use of:
- cream of thick and fatty - about 500 ml;
- sugar beet fine - about 60-100 g;
- vanilla essence - 1 dessert spoon;
- instant gelatin - 2 dessert spoons;
- drinking water - 90 ml.
Preparation of the basis
Panakota at home is quite simple. First you need to prepare the basis for the dessert.
Sugar is poured into a small saucepan andpour thick creamy fat. The resulting mixture is sent to the fire. By stirring foods regularly, they are slowly brought to a boil. After this, the cream is removed from the plate and vanilla essence is added to it.
Leaving the mixture aside for cooling,start preparing other components. Gelatin is poured into a deep bowl and filled with plain cold water. In this form, it is kept at room temperature for a slight swell. Next, the resulting mass is stirred and heated slightly. At the same time make sure that the 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 dough, cream and other ingredients.
As soon as the cream with sugar cool, they pour in gelatin. Thoroughly mixing the products, get a homogeneous and fairly liquid mixture.
The recipe for classic panacoty does not providethe use of various additives. If the white dessert seems boring to you, then you can additionally add berries that have been grated until smooth.
The formation process
Panakota, whose photo everyone can takeshould be cooked in small shaped bowls or cups. The liquid base is carefully poured into pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary so that the panakota will freeze well.
Submission method to the table
Now you know the recipe for classic panacco. As soon as the vanilla mixture hardens, the molds gently turn over and spread the ready-made dessert on flat plates or saucers.
If desired, this delicacy can be cut into small pieces, and then powdered with sugar or powder, sprinkled with lemon juice, or add any aromatic herbs.
Also this amazing dessert can be served with fresh fruit, favorite syrup or berry mousse.
Step-by-step recipe panakoty with photos
As mentioned above, such a dessert can becook in different ways. We presented the classic version at the beginning of the article. However, some chefs prefer to make an Italian dish with chocolate and coffee. For such a fragrant panacot we will need:
- high-fat milk is fresher — about 350 ml;
- thick cream (they can be replaced with fresh sour cream) - about 100 ml for chocolate filling and about 150 ml in coffee cream;
- egg yolk - 4 pcs .;
- milk chocolate or black - about 100 g for the filler and 30 g for the decoration;
- beet sugar - 100 g;
- natural coffee beans - about 35 pcs .;
- instant gelatin - 16 g;
- warm boiled water - 3 large spoons.
Cooking coffee cream
Чтобы сделать такой крем, в свежее молоко бросают grains of natural coffee, and then heated over low heat, bringing the contents of the dish to a boil. After boiling the ingredients for about 2 minutes, filter them through a sieve and leave to cool.
At this time, proceed to the processing of gelatin.It is diluted with ordinary water and wait for swelling, after which it is slightly warmed over low heat, but not boiled. Next, beat the egg yolks with sugar. Having received a whitened homogeneous mass, cooled coffee milk is poured into them in a thin stream.
The finished mass is put on a slow fire and slowly heated. At the same time it is very important to stir it regularly with a spoon and not to allow boiling.
As soon as the mixture thickens, it is removed from the stove andGelatin is added to it. In this form, the cream is left to cool at room temperature. Next, beat 150 ml of cream, and add them to the coffee base.
How to shape?
Formed coffee panacot in exactly the same way as the classic one. For this, use the ice-cream bowls. They are lined with cling film, and then half filled with fragrant cream.
Making Chocolate Filling
To prepare such a dairy filling ormelt dark chocolate over low heat. As soon as a homogeneous glaze is formed, gradually the remaining 100 ml of cream is added to it. At the same time receive quite thick and very tasty mix. It is placed in a pastry syringe or a bag with a narrow and long nozzle.
After that, in the middle of the coffee cream gentlyinject some chocolate filling. At the same time closely monitor that the liquid dessert is not pierced through. This is necessary so that the filler remains in the center, and does not tear the coffee cream and does not go beyond it.
If this does happen, then you should not be upset. In any case, this 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 kept until it hardens (about 3-6 hours).
Serving dessert to the table
After complete freezing gelatin dessertgently removed from the molds with food film. It is turned over and placed on a beautiful flat saucer. Next, proceed to decorate homemade treats. 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 all the dessert over it. If desired, such a dish can be sprinkled with chocolate chips or just decorate with berries.
Use coffee panakota should be usingdessert spoons. It turns out very tender and tasty. Due to the fact that no gelatin has been added to the chocolate filling, it remains semi-liquid even after long-lasting dessert in the refrigerating chamber. After cutting panakoty, the filling should flow out nicely on a saucer. Enjoy your meal!
