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Panna cotta: 2 variations of a delicious dessert

Iryna MelnichenkoLS Food
The berry pana cota
Pana cota berry

Panama cake is a very delicate, airy, and extremely tasty dessert that seems to be difficult to prepare since the cooking process consists of several stages, but it only seems so. You just need to choose quality ingredients and a great recipe.

The FoodOboz editorial team shares 2 recipes for the most delicious summer dessert that everyone will like, and it is also worth noting that you can change and replace berries with your favorite ones, which will not affect the taste of the dessert.

1. Panama cake with fresh berries

Berry pan-cat

Ingredients:

  • milk – 500 g
  • cream – 500 g
  • raspberry puree – 30 g
  • sugar – 120 g
  • gelatin – 20 g
  • vanilla bean – 2 g
  • raspberry puree – 30 g
  • fresh strawberries – 30-40 g
  • blueberries – 20-30 g
  • mint – 10 g

Method of preparation:

  1. Warm the milk and cream well in a saucepan, add vanilla, and gelatin in a few seconds, and pour hot into the molds. Let cool in the molds and refrigerate for 4-5 hours.
  2. Make the berry sauce: in a blender, beat the raspberry puree with sugar, strawberries, and blueberries until smooth.
  3. Remove the dessert from the molds and pour the sauce on top, garnish with blueberries.

2. Pan-cat with grape jelly

Ingredients:

  • brown sugar – 0.5 cups
  • 35% fat cream –1 cup
  • gelatin – 2 tsp
  • natural yogurt – 2 cups
  • salt – a pinch

For the jelly:

  • grape juice – 1 cup
  • green and red seedless grapes – 200 g
  • lemon juice – 1 tbsp
  • gelatin – 1 tbsp

Method of preparation:

  1. Wash the grapes, remove the seeds, and cut them into slices.
  2. Dissolve the gelatin in 0.25 ml of grape juice, put on low heat, and cook until the liquid becomes homogeneous.
  3. Then add grape and lemon juice, as well as chopped grapes.
  4. Mugs are best for jelly, line them with parchment or cling film, pour the jelly, and refrigerate for 25-30 minutes.
  5. Panna cotta: heat the cream in a saucepan, add gelatin, remove from the stove, and let the gelatin swell.
  6. Then put the saucepan on low heat and completely dissolve the gelatin, stirring constantly. Add cream and sugar, stir, and cook until it is completely dissolved and remove from heat.
  7. Whisk the yogurt with salt, add the cream mixture, and mix thoroughly.
  8. Take the jelly cups out of the fridge, pour the pan-cote, and put them back in the fridge for 5-6 hours.

Before serving, dip the cups in hot water for 10 seconds and carefully remove the dessert, turn it over, and eat.

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