Dairy Queen - New Year's Panna Cotta
Milk rivers, strawberry shores, vanilla aroma and delicate texture - all this is about a panna cotta dessert. Mediterranean cooks once invented this fantastic dish, and since then the army of fans of exquisite milk and cream delicacies has grown to enormous size.
Rich in taste, hearty, full of calcium and protein, properly cooked panna cotta falls in love with itself and forever settles in the hearts of true gourmets.
Panna Cotta is a delicate cream dessert made in Italy, Emilia-Romagna region.
But to cook this dish is very easy! Do not believe me - study the list of necessary ingredients, get acquainted with the technology described below, and get down to business!
So, to prepare a strawberry panna cotta, you will need the following components:
- 225 ml of heavy cream;
- 225 ml of fat milk;
- 10 g of sheet gelatin;
- a third of the vanilla pod;
- 140 g of sugar;
- 150 g of strawberries (fresh, frozen or canned);
- some fresh and beautiful strawberries to serve.
Fill the gelatin plates with cold water. Note that water should cover the sheets completely!
While the gelatin swells, mix the cream and milk in a saucepan or saucepan with a thick bottom, add the vanilla seeds scraped from the pod with the tip of a sharp knife. We also send 60 g of sugar there.
The finished dessert is left in a bowl or turned upside down on a plate, decorated with berries and sauce.
We put the milk-cream mixture on the stove, setting the medium heat under the saucepan. Stir constantly and wait until the mixture boils. Immediately we set the stewpan off the stove, add the swollen gelatin to it and begin to stir intensively until the mixture becomes homogeneous and the gelatin dissolves.
Vanilla seeds can be thrown away, strain the mixture through a sieve or cheesecloth and pour into portioned glasses or creamers. After that, we send the panna cotta to the refrigerator until it solidifies completely. This usually takes about 3 hours, but ideally keep the dessert in the refrigerator all night.
Good masters manage to make a panna cat a balanced, minimally cloying, with a light, enveloping taste of vanilla.
Let's start making strawberry sauce. Pour strawberries into a stewpan, add 80 g of sugar and a quarter cup of cold boiled water. Keep it all on the stove until it boils. Let it boil for about 4 minutes, after which we remove the stewpan from the stove.
When the sauce becomes cool, wipe it through a sieve to make it homogeneous.
We get the glasses with the panna cotta from the refrigerator, pour strawberry sauce and decorate with fresh berries.Your dessert is ready!