Traditional recipes

Panna Cotta with Green Sugar

Panna Cotta with Green Sugar

In a saucepan add the whipped cream, milk and put on low heat until it reaches the boiling point, add the sugar and essence, mix and let it boil for about 1 min.

Turn off the heat and set aside to cool for about 3 minutes, then add hydrated gelatin in water to cover and dissolved on a steam bath.

We pour the composition into molds and let it cool for a few hours.

Add strawberries, sugar in a bowl and grind with a vertical mixer.

Add the sauce on top of the panna cotta and serve


What is Panna Cotta?

It & # 8217s very simple, literally translated from Italian, & # 8220panna cotta & # 8221 means cooked cream. That & # 8217s just what this dessert is, a sweetened, cooked cream with added flavors and a little gelatin.

This dessert is so easy, it actually shouldn't be classified as cooking, but everyone will be impressed! A little raspberry (or your choice of fruit) sauce, and you & # 8217re golden! (Manu used passion fruit in her recipe, and a raspberry coulis with this other white chocolate panna cotta recipe.)


Panna cotta with mango puree

Remember our vanilla panna cotta recipe? & # 8230 well this time we added a delicious mango puree & # 8230 the result was excellent ♥. So today we pamper you with a cool dessert only good for a time like this!


1. We start by preparing the recipe for vanilla panna cotta.
Ingredient:
400 ml of milk
200 ml sweet cream
2 vanilla pods
4 sheets of gelatin
5 tablespoons sugar

1. The milk is boiled together with the cream.
2. Meanwhile, soak the gelatin sheets in cold water.
3. The vanilla pods are cut in half and with the tip of a knife we ​​remove the seeds, which we add to the pan on the fire.
4. Add the sugar and well-squeezed gelatin and mix so that the milk does not stick to the pan.
5 .After boiling twice, remove from the heat and pour into molds using a polish.

Put it in the fridge for 3-4 hours, after which we prepare the mango puree: clean a mango and cut it into pieces, pass it with the bender together with 2-3 teaspoons of sugar. Heat the puree for 4-5 minutes, then add 2 sheets of gelatin, soaked in cold water and squeezed well. Mix well and allow to cool. Then put 1-2 teaspoons on top and put back in the fridge for 2-3 hours.


Sweets for diabetics

This is a natural sweetener that can be used successfully both in coffee and in the preparation of baked cake recipes. Traditional Romanian and worldwide recipes. Recipes for food, salads, desserts, drinks and preserves. Panna Cotta, Desserts, Sweets, Cheesecakes, Lasagna, Mascarpone. Saved from chefnicolaietomescu. Sugar-free pie for diabetics. Learn to make sweets for diabetics too! Do you think that if you are diabetic you are not allowed to eat anything sweet, no cake, no slice of cake? It is just one of the restrictions indicated by doctors to people suffering from diabetes. The good news is that commercial sweets can be. In our country, one in 20 people has diabetes, according to the latest statistics.

For these people, all the sweet delights, from cakes to. We come up with 3 dietary dessert proposals: a chocolate mousse, a baked cream with cherries and ripe peaches filled with almonds. Many companies in the production of healthy foods produce sweets at cost.

The diabetic recipe app gives you many healthy and quick recipes. These include sandwich recipes, dessert recipes, cake recipes, recipes.


PannaCotta with yogurt

The first step is to hydrate the gelatin. Dip the gelatin sheets in cold water (in a larger bowl to allow them to hydrate) and leave for approx. 5-10 minutes. During this time we prepare the cream.

For the cream, put the cream on the fire together with the vanilla essence. If we have a vanilla pod, it's even better: cut it in half lengthwise, scrape the seeds and put the peel together with the seeds infused in liquid cream. Let it heat up: we never boil liquid cream because we risk chewing it. If we use vanilla pods, strain the cream through a sieve.

Mix immediately with the gelatin sheets, well drained of water. We will notice that they melt quickly. Stir vigorously.

In a large bowl, beat the sugar yogurt well with the mixer or the whisk. The cream is finished by mixing the yogurt with the vanilla cream.

The resulting cream is poured into small or large forms. The cream is left in the fridge for approx. 3-4 hours or overnight. When you take them out of the molds, they can sink a little in hot water. Turn over on the plate and garnish.


Reviews

Delicious. I always use small glass bowl. no worry about getting them out of the ramekins and my fruit syrup looks great on top.

Super easy and it turned out great.

Never made a panna cotta before and it worked out perfectly! We don & # x27t have half half here so followed another comment and did 3/4 cup full cream 1/4 milk. Super quick and yummy especially with a berry compote

Do you leave these in the fridge or freezer to chill?

Love this recipe. Found this when I was looking for an easy recipe to use up my cream and gelatin. Did not think my child would like this since she does not like pudding like desserts. She loves this as well as the whole family. I have used ramekins to fill the panna cotta but when I have guests over I put them in fancy dessert glasses so that it is faster and easier to serve.

I make this frequently for dinner parties and holidays but I infuse the cream overnight with either raspberries or pulverized hazelnuts. Strain out the infusing solids, and then add either white chocolate for raspberries or dark chocolate for hazelnuts when bringing the cream to boil. It’s always one of my most popular desserts.

Wow. I made this alongside a strawberry syrup and it was amazing. I also got lucky since I had no ramekins but this recipe perfectly fits a 12 slot muffin pan

Great recipe. I added some flavoring to a few of them (matcha, orange extract, almond extract) and they turned out well. The matcha one actually ended up being self-saucing, because some of the matcha sank to the bottom and didn't set. Absolutely perfect texture.

I didn’t have any half and half on hand so I used 3/4 cup whole milk and 1/4 cup heavy cream as a substitute, works wonder, turned out soooo rich and creamy. I also used the whole vanilla bean boiled with the cream and sugar instead of vanilla extract. And I just bloomed the gelatin in a small bowl then microwaved it for 30s to melt it, it was such a tiny amount I don’t have any small pot. Topped with strawberry jams and fresh blueberries and it was the best panna cotta I’ve ever had!

Made this for the first time last night. Followed the recipe except for two things: 1: I used a TBS of vanilla extract (as someone else had suggested), and 2: When stirring in the gelatin and vanilla after removing the cream mixture from the heat, I put the pot of cream mixture in an ice bath and whisked until room temperature. It was delicious !! So silky smooth in texture. Saving this recipe for future use.

Excellent recipe. Served it with vanilla raspberries. Note: they did not set as firmly as they should have, probably my fault I may have overheated the gelatine. Also I forgot to dip the ramequins in hot water.

I’m 40 weeks pregnant and panna cotta has been my pregnancy craving, so I’ve made this recipe at least a half dozen times in the last 9-10 months and I love it. It’s so simple, very authentic, and absolutely delicious. I’ve served it to dinner guests and everyone has finished their serving. A few things I’ve adapted: 1) I increase the vanilla to a whole tablespoon 2) I use 1-cup sized glass canning / ball / mason jars with lids and eat / serve them right out of those containers. The lids pop sealed due to the heat so they last longer and stay fresh without absorbing any “fridge flavors” 3) I add fresh rasperries to each serving before pouring the hot mixture into the jar. 4) I use raw / turbine style sugar instead of white sugar. I havent had the need to add any extra toppings. I would like to experiment with coconut or non-dairy milks and to try using greek yogurt in place of some of the dairy, but haven’t teied either yet.

For XIPOVI FROM QUITO, ECUADOR: & quothalf and half & quot is a light cream / milk product, around 10% milk fat, most often used in coffee. For a recipe like Panna Cotta you could use any combination of dairy you like, although using all heavy cream (33-36% milk fat) might feel oily on the palate!

I’m curious about the coconut substitution. Posted by IMac from York. It Seems like it would be a cup short on the liquids.

Made this today and it was fantastic! Had a half pint of blueberries (all I had for topping), put them in a small sauce pan with tablespoon of sugar (mashed about 1/3 of the berries), 1/4 cup water and cooked till sugar was dissolved. Added teaspoon of cornstarch mixed with a small amount of water to berries and simmered till fairly thickened, delish! Also added half vanilla bean seeds as others recommended. Will definitely make it again!

Infinite flavor variations to play with. A recent success: make as written and whisk 6 oz melted white chocolate into warm cream. Top each serving with about 1 T ripe passionfruit pulp (with seeds). If you want to gild the lily, sprinkle a touch of orange zest or torn mint leaves.

Dangerously good. Very rich, smooth, creamy, and most importantly authentic. Mine came out absolutely flawless. Loved it. Made mine with a light raspberry syrup topping, went absolutely perfect. Next time, will add fresh fruit with the light syrup topping. Definitely do this in single serving sizes if you can. Itâ & # x20AC; & # x2122; s much easier when itâ & # x20AC; & # x2122; s ready to serve as-is than when you must transfer it to a plate.

My mom was a pastry chef and I grew up eating wonderful foods. This was her & quotbase & quot panna cotta recipe and from that stemmed many other recipes. This is still my most favorite of them all. Once you get used to making this you can experiment with different flavors and spices and also sauces. I still like this with a simple fruit sauce. & quotEasy, Excellent, and Elegant & quot as my mom was quoted as saying

A visual feast for the eyes and a ticket to satiety! Have made this on 5 different occasions. Always accolades and guests are stunned when they first see it placed before them. So pleasing that each 5 oz serving is devoured in a compelling rush. Have adapted to 1 & 1/2 tsp each of Vanilla, Almond & Anise extract. Drizzle with Grenadines. Generous sprinkles of Cardamom and Anise powder. Topped with a couple fresh Rasberries and several Blueberries as well as Pistachios or pieces. A dollop of Blackberry Conserve. Final touch: a sprinkling of Pink Peppercorns. Colors, tastes and textures evoke a frenzied gallop to devour, even when utilizing miniature serving spoons. This fairly simple and direct recipe empowers the home chef in producing extraordinary desserts one could only dream of preparing and serving at home. My gratitude for your making this possible.

I like to make this with 1 teaspoon of pure vanilla extract and the seeds scraped from half a vanilla bean. I think the seeds add a richer vanilla flavor and people comment favorably on seeing the seeds used.

Iâ & # x20AC; & # x2122; t try this recipe cuz itâ & # x20AC; & # x2122; s much easier than Chex Panisse Cookbookâ & # x20AC; & # x2122; s version. Have made it using nonfat yogurt with good results too for friends who are watching fat intake.

I & # x27ve made this several times and loved it. I & # x27ve added some lime juice but otherwise just as written.


Panna Cotta with lime sorbet and basil

Electrolux messages can only be very, very pleasant challenges! So was Mihaela's message inviting us to participate in the contest that gives us the chance to be part of Taste of Rome. I could only say YES to such a challenge!
We know that Italians are famous for their pizza and pasta, but they are not bad at all when it comes to desserts! Not coincidentally, our choice for the contest organized by Electrolux Taste of Rome, #romacuelectrolux is Panna cotta with lime sorbet and basil. A simple but fine, cool dessert, perfect for summer! The sweet aroma of panna cotta goes very well with the sour taste of sorbet. We really liked the combination and we wondered if Gian Paolo Panizzolo, our favorite cake designer, would also like it. We have to get to Rome to find out!

Panna cotta ingredient:
& # 8211 600 ml of liquid cream (sweet cream)
& # 8211 80 ml of cold milk
& # 8211 100 gr of sugar
& # 8211 a sachet of gelatin (10 gr)

1.Put the gelatin soaked in cold milk and let it hydrate for about 10 minutes.
2.Put the whipped cream and sugar on low heat, bring to the boil (be careful, it should not boil, bring to a boil but just heat). When it is ready, leave it for 5 minutes and add over the gelatin and milk, mix well with the aim to dissolve the gelatin and remove from the heat.
We chose glass cups for serving, but you can use silicone molds or any other shape you have in the house.
On the bottom of the glasses I put biscuits with crushed lemon, over I poured panna cotta and let it cool for 6 hours.

Lime and basil sorbet

200g old
250 ml water
A handful of fresh basil leaves
200 ml of fresh lime juice

1.We make a syrup from water and sugar. Put the sugar and water in a pot over medium heat. After all the sugar has dissolved, add the basil leaves, leave them for 15 minutes, then remove them.
2Let the syrup cool, then add the lime juice and mix.
3.Pour the composition in a bowl resistant to low temperatures and put in the freezer for 2-3 hours until it is semi-solid. Mix well with a fork and continue to leave it in the freezer until completely frozen. Transfer it to a blender and mix until creamy (about 10 minutes). Put in the freezer and you're done. A goodness!

You like? Hold our fists!


Method of preparation

We hydrate the gelatin in a few tablespoons of water.

We choose well-ripened, soft fruits, clean them, cut them into slices and put them in a bowl. If you want, you can add sweetener, although the well-ripened fruits are sweet enough. Put the mixture on the fire and let it boil a little.

In another bowl, put the milk, 2 tablespoons of sweetener and let it heat up only, then add the liquid cream and coconut. Bring to the boil and remove from the heat. Add hydrated gelatin to the hot mixture and mix with a whisk. Let's put it aside.

Meanwhile, take the fruit off the heat, strain it and strain it. We will get an extremely fine puree. Add a teaspoon of starch to the puree and boil a little more, mixing well. Let's put it aside.

Prepare a few glass glasses, pour the fruit jelly and put the glasses in the freezer for about 10-15 minutes. We take them out, we pour the cream mixture over the puree. Let the cups cool and leave for a few hours to set.

Serve a portion cold. A delicacy that beyond taste, has few calories.


Panna cotta with mango and orange jelly

A few weeks ago, I got acquainted with some natural products, including natural sweeteners. The Remedia range introduced Green Sugar on the market, in Romanian & # 8220zaharul verde & # 8221, with the advantage that it does not change the taste of the preparation, as other sweeteners do.
I admit that I loved this idea, especially since I use the sugar alternative from time to time. Think that only 100 grams of white sugar means 1700 calories, which is extremely much.
With a multiplied sweetening power, with 0 calories, Green Sugar comes to the aid of those on a diet, diabetics or simply those looking for a lighter alternative.

I took advantage of the invitation of my friends from Gustos and I tested the Green Sugar sweetener. A cold panna cotta, with aroma and color and especially, few calories, made our delight.

  • 1 well-ripened, soft mango fruit
  • 1-2 oranges
  • 400 ml liquid cream
  • 100 ml of sweet milk
  • 2 lg coconut
  • 2 tablespoons Green Sugar sweetener
  • 1 lg starch
  • 1 sachet of jelly (10 gr)

[preparation title = & # 8221Preparation & # 8221]

We hydrate the gelatin in a few tablespoons of water.

We choose well-ripened, soft fruits, clean them, cut them into slices and put them in a bowl. If you want, you can add sweetener, although the blessed fruits are sweet enough. Put the mixture on the fire and let it boil a little.

In another bowl, put the milk, 2 tablespoons of sweetener and let it heat up only, then add the liquid cream and coconut. Bring to the boil and remove from the heat. Add hydrated gelatin to the hot mixture and mix with a whisk. Let's put it aside.


Meanwhile, take the fruit off the heat, strain it and strain it. We will get an extremely fine puree. Add a teaspoon of starch to the puree and boil a little more, mixing well. Let's put it aside.
Prepare a few glass glasses, pour the fruit jelly and put the glasses in the freezer for about 10 & # 8211 15 minutes. We take them out, we pour the cream mixture over the puree. Let the cups cool and leave for a few hours to set.
Serve a portion cold. A delicacy that beyond taste, has few calories.


Panna Cotta with raspberry sauce

Panna Cotta with raspberry sauce, quick dessert. How to make panna cotta. The best panna cotta. Quick dessert with raspberries. Home desert. Dessert for diabetics. Dessert with natural sweetener.
If you want to impress your guests with a spectacular dessert, tasty but especially healthy, choose to prepare this panna cotta with natural sweetener Green Sugar.
It is a fine dessert, easy to prepare, which can be served with different toppings.
I chose to serve it with a raspberry sauce sweetened with Green Sugar.
If you have not tested the products yet Green Sugar you should know that it is a 100% natural sweetener, with zero calories and zero glycemic index, based on dry extract of Stevia Rebaudiana leaves and erythritol, obtained from corn.

Panna Cotta with Raspberry Sauce-Ingredients

300ml sweet cream
100 ml of milk
3lg natural sweetener Green Sugar (or to taste)
7 g gelatin
1/2 stick vanilla
Topping
200g fresh or frozen raspberries
2 lg natural sweetener Green Sugar

Panna Cotta with raspberry sauce-Preparation

Gelatin is hydrated in 50 ml of cold water.
Cream, milk, sweetener and vanilla bean mix and heat on the fire to near boiling point without boiling.
Set aside and add hydrated gelatin.
Stir, remove the vanilla bean and pour into molds or cups as you wish to serve.
Let it cool until the panna cotta becomes thick.
Meanwhile, prepare the raspberry topping.
Saute fresh raspberries for 2 minutes with the sweetener.
Allow to cool.
It can be used with whole fruits or you can pass it through a sieve forming a fine sauce.