How to prepare the Italian Panakota dessert at home. Panakota dessert recipes step by step with photo

Who does not like delicate and air dessert, such as a panakota. It is often ordered in Italian restaurants. You can enjoy its taste at home, if you cook a panakota yourself. But to give the dessert of the original taste, you need to know the small tricks of its recipe.

Italian dessert Panakota - what is it

• First of all, Panakota is a cold dessert that is customary to eat. It refers to dishes with exclusively creamy taste. Therefore, the use of chocolate and cocoa is unacceptable. But at the same time, there are many recipes with chocolate aroma.
• The basis of panakotes are cream. It was thanks to this ingredient that the dessert got its name. If literally translated it, it will sound like “boiled cream”. Creamy taste improves additional ingredients.
• Do not confuse a panakota with jelly. This is a completely different dessert. Many people like the Italian dish for a delicate milk taste and air base. Some Panakota seems to be a difficult dish of a high kitchen. But such an exquisite dessert has a very simple recipe that any hostess can repeat.
• The classic version of panakota is prepared without sugar and gelatin. She receives a dense consistency due to a decoction of fish bones. It is such a dessert that you can try in Italy. We have several options for preparing cold delicacy using a variety of tastes and ordinary gelatin.
• Even those who monitor healthy nutrition can find a dietary recipe for making panakota for themselves. In this case, you can reduce the calorie content of the dessert if you use not fat cream or replace them with yogurt. Also, instead of high -calorie fruits, extracts are added.
• Despite simple ingredients in the dessert, many like it for the sophistication of the presentation and a unique taste. That is why it is so popular in many countries.

Secrets of preparing Italian dessert - Panakota

The Panakota recipe only at first glance seems simple due to a small number of ingredients. But in the cooking technology you should take into account small tricks, thanks to which you will get a unique taste.

• To get a real Italian dessert, it is necessary to use cream only of high fat content. It is best if it is a home -made product.
• In addition to the creamy taste, panakota differs from the rest of the desserts with a rich aroma of vanillin. Therefore, do not spare it for the recipe.
• Traditionally, gelatin is not used in a panakot. But modern recipes include it. Only add gelatin in small quantities, since the dessert only needs to be given, not the base.
• Panakota should have a homogeneous consistency. Therefore, if you have a jelly lump in the mixture, then strain it through a sieve.
• The cream cannot be boiled categorically. It will only spoil the taste. The liquid is brought to a boil and then added already diluted gelatin.
• If you do not like the taste of fat cream, then dilute them with milk during the preparation of a panakota. The taste of dessert will not change, but it will become less fat.
• The dessert is previously poured into molds and cools. Then it is extracted from them and served on the dish. You can also immediately pour it into portioned glasses and eat from them.
• To easily get a panakota from the mold, put it for a few seconds in warm water. Then turn over the dish and slightly shake the container.
• It is customary to decorate a cold dessert with fresh berries, mint or fruit jam and syrup. Traditionally, a panakota is served with raspberries and strawberries. But you can also use red currants, cherries or blueberries.

Panakota - classic recipe for cooking

The traditional Italian Panakota dessert looks very simple. But do not let it deceive yourself. With the first spoonful of delicacy, you will feel the aroma of milk cream and its thin taste. Such a delicate dish can be prepared in a home environment.

Dessert ingredients:

• cream of large fat content - 400 ml.;
• white sugar - 80 gr.;
• gelatin sheets - 1 pc., 2 gr.;
• vanilla essence - 2 drops.

Cooking recipe:

Step 1. In this dessert, gelatin sheets are used, but you can add ordinary gelatin in the form of powder. But only correctly calculate the proportions in relation to cream. You will need 1 sheet, the total mass of which is 2 gr.

Step 2. Wash the gelatin in cold water for 10 minutes. Be sure to completely immerse it in the liquid. In this form, the ingredient does not melt, but only change the form. While the gelatin powder will completely dissolve, so use a small amount of cream or warm water.

Step 3. Pour the cream into the saucer, pour all the sugar at once. Put on a slow fire and bring to a boil. Put the liquid often so that the sugar grains are completely melted. Then remove the container from the stove, slightly cool and add vanilla essence.

Step 4. Darein the gelatin sheet from the water and squeeze well to remove excess fluid. Put it in warm cream and gently beat it with a whisk. For this dessert, a dense consistency is needed, so do not use a blender. It will make a mixture of air.

Advice. If the gelatin does not dissolve evenly and you have lumps in the cream, then pass the mixture through a sieve or use gauze.

Step 5. Prepare a panakota molds. They will be used only to give a dessert form. Fill them with a cream cream and put them in the refrigerator. For 4 hours, the dish will be ready. But this time may change depending on the gelatin you used. Therefore, carefully study the instructions for the product.

After solidification, the panakota will slightly change the color, this is considered the norm.

Step 6. To facilitate the process of getting the dessert from the mold, lower it into hot water for a few seconds depending on the size of the container. So Panakota slightly melts and it easily falls out of the form.

Step 7. Transfer the dessert onto the plate and pour honey before serving. You can also decorate the dish with fresh berries or fruit syrup.

How to prepare a dessert Panakota with coconut and blueberries

Based on the classic recipe, a dessert with additional ingredients is prepared. So the creamy taste goes well with the coconut. Instead of caramel or syrup, use blueberry sauce.

Products for the recipe:

• fat cream - 2 tbsp.;
• gelatin in powder - 1 pack;
• coconut milk - 1.5 tbsp.;
• sugar - 0.5 tbsp. + 2 tbsp. l;
• salt - ¼ tsp;
• vanilin - ½ tsp;
• coconut extract - 2 tsp.

Products for blueberry sauce:

• red wine - 1.5 tbsp.;
• sugar - ¾ Art.;
• any berry jelly - 4 tbsp. L.;
• berries of blueberries - 1 tbsp.

Cooking process:

Step 1. In this recipe, ordinary gelatin will be used instead of leaf. Pour a little cold cream into a small container. Pour the powder of gelatin to them.

Step 2. Stir the mixture well. Lumps will appear in it - do not be alarmed, gelatin will melt over time. Let the powder swell for about 5 minutes.

Step 3. Pour the remaining cream into the stewpan, add sugar with salt and bring to a boil. Stir the mixture constantly, so the sugar is completely dissolved.

Step 4. Reduce the fire on the stove to the minimum mark. Add vanillin and coconut extract to the creamy mixture. Mix the cream with a spoon so that the additional ones dissolve evenly.

Step 5. Pour coconut milk into the container and immediately add the gelatin mixture. Continue to heat the liquid, constantly stirring it until the lumps are completely dissolved. But at the same time, make sure that the cream does not boil.

Step 6. Strain the finished cream through a small sieve. So you get a panakota with a homogeneous consistency without grains.

Step 7. As a tank for dessert, you can use ordinary glasses or glasses. Fill the forms with a cream by three quarters of the total volume.

Step 8. Gently transfer the glasses to the refrigerator. Make sure that the glass does not get dirty. Therefore, do not tilt the dishes. Leave the mixture to cool for 2-3 hours.

Step 9. To prepare the sauce, pour wine into a pan, add sugar. Stir the liquid and bring to a boil. Then reduce the fire, boil the mixture to thickening.

Step 10. Rinse the fresh blueberries and add to the blame. If you use frozen berries, then before use it is necessary to defrost them and drain the water. Put the jelly in the capacity of the jelly.

Step 11. The sauce must be boiled for another 10-15 minutes. So it is nourished by juice of berries and will become thick. Turn off the plate and leave the syrup to cool.

Step 12. When a panakota completely freezes, take it out of the refrigerator and pour the berry sauce on top.

Step 13. Put the dessert in the refrigerator again so that the syrup thickens even more. Serve a panakot in chilled form.

Panakota - a dessert recipe with mangoes and curly layers

• The Italian dish is prepared not only with berry sauces. Often, fresh fruits are used as an additional taste. In this case, they need to give the same consistency as the cream cream.
• Since panakota with mangoes is served in layers, they must be prepared separately. You can also use transparent glasses as a form. Make the layers in it diagonally for the original presentation.

Ingredients for the first dessert layer:

• puree from fresh mangoes - 1 tbsp.;
• sugar - 1 tbsp.;
• condensed milk - 0.5 cans;
• purified water - 1 tbsp.;
• gelatin - 5 g.

Ingredients for the second layer of dessert:

• milk - 1 tbsp.;
• cream - 1 tbsp.;
• purified water - 1 tbsp.;
• sugar - 0.5 tbsp.;
• gelatin - 5 g.

You will also need pieces of mango pulp to decorate panakota and colored dragee.

Work instructions:

Step 1. Dilute the gelatin in cold water for 10-15 minutes. Then boil the water, cool and transfer the swollen powder into it. Stir it thoroughly and put the mixture to cool.

Step 2. Rinse the mangoe under running water, peel from the peel and remove the seed. Cut the pulp with slices and transfer to a blender. Add sugar. Beat the mixture to the state of mashed potatoes.

Step 3. Pour the pure puree into the pan and put it to cook over medium heat. When the mixture only boils, immediately remove from the stove and pour into another container.

Step 4. Pour converged milk and gelatin to mango. Beat the mixture slightly with a whisk so that the ingredients are mixed with each other. Then cool the cream with mangoes to room temperature.

Step 5. To make figured layers at the panakota, take a large dish, cover it with a kitchen towel, but wrap it around the circle of dishes. So you get a high side. Put glasses at an angle on it. Fill them by half mango cream.

Step 6. Gently rearrange the plate in the refrigerator so that the panakota froze. This may take you from 2 to 4 hours.

Step 7. Pour milk into the pan, put on the stove and heat. Pour sugar into warm milk, cook the liquid until the grains are completely dissolved. Then turn off the fire and cool the milk.

Step 8. Grind the gelatin as for the first layer. Pour the fat cream along with the gelatin to the milk mixture. With the help of a corolla, mix the cream cream.

Step 9. From the refrigerator, take out glasses with the first layer of panakota. Turn them into a normal position.

Step 10. Pour the second layer of dessert into the shape of a thin stream. Fill the glass completely with a cream.

Step 11. In an upright position, put the dishes in the refrigerator. Panakota should thicken, only after that serve it to the table.

Additionally, you can decorate the dessert with mango cubes and sprinkle with colored dragees on top.

How to make a panakota dessert with Nutella

Not only children, but also most adults love paste with hazelnuts and cocoa. Although the classic panakota does not have a chocolate taste, it can be added with the help of Nutella.

Dessert ingredients:

• cream with high fat content - 400 ml.;
• white sugar - 24 gr.
• leaf gelatin - 14 gr.;
• mint syrup - 10 ml.;
• strawberry syrup - 10 ml.;
• pasta Nutella - 60 gr.;
• vanilla to taste;
• strawberries and mint for decoration.

The course of work:

Step 1. Prepare a cream cream. Pre -soak the sheets of gelatin in cold water. Pour the cream into the stewpan, pour sugar to them and throw vanilla pods. Heat the mixture, but do not boil. Remove from the stove, cool and add gelatin. Mix the cream thoroughly. Divide the total mass into 3 equal parts.

Step 2. Pour one of the parts of the cream into forms. Fill the glass by a third and put it in the refrigerator for 2 hours. Then mix the second part of the cream with mint syrup. When the first layer of panakota freezes, fill a third of a glass with a mint flavor with a mint flavor with a mint flavor. Put again for a couple of hours. After that, mix the remaining cream with strawberry syrup and completely fill it with a glass. Then rearrange the dishes with a panakota in the refrigerator.

Step 3. Transfer Nutella to a confectionery bag. When the top layer of dessert freezes, decorate it with paste. You will need about 16 g for one portion of it.

Step 4. Wash the strawberries and dry well. Then cut into 4 parts with slices and decorate with a panakota. Add mint to the berries.

How to make a panacot dessert in an egg shell

To interest children with dessert, it is necessary not only to cook it deliciously, but also to give it original. For example, use a regular egg shell instead of a panakota form. But make the dessert itself in the form of an egg.

Ingredients for an unusual panakota:

• cream with fat content of 30% - 300 ml.;
• milk - 70 ml.;
• vanilla extract - 1 tsp;
• sugar - 3 tbsp. L.;
• gelatin - 3 tbsp. L.;
• water - ¼ tbsp.

Products for mousse from mangoes:

• mango - 0.5 pcs.;
• lemon juice - 1 tbsp. L.;
• ground ginger - ½ tsp;
• gelatin - 1.5 tsp;
• water - 4 tbsp. l.

Preparation of Panakota dessert with step -by -step photos:

Step 1. Prepare the egg shell. Wash the eggs well in soapy water. This must be done, since you will contact the egg, and bacteria may remain on it. Put the egg in the stand with the stupid side up. With a knife, slightly hit the shell.

Step 2. You should get a fairly large dent. If necessary, then hit the knife again.

Step 3. Peel the upper part of the shell. At the same time, the edges of the holes can be uneven, as it does not matter for this dessert.

Step 4. Turn the egg over the container and pour its contents. You must completely free the shell. Prepare all eggs in this way.

Step 5. Each impromptu form must be washed inside. Then put the shell in the oven for 60 minutes. Dry it at a temperature of 100 degrees. This procedure not only disinfects the inner surface of the egg, but also makes it more elastic.

Step 6. First, prepare a mango panakota, which will act as a yolk. Soak gelatin in cold water. Cut the pulp of mangoes and put in a blender. Add ginger and lemon juice to it. Beat the fruit to a pasta state.

Step 7. Put the mashed potatoes into a stewpan, put on fire and warm up. As soon as the mass begins to boil, turn off the fire. Cool and add gelatin. Mago mix and put in the refrigerator for 3 hours.

• It is not necessary to pour the mixture into a special form, since from this panakota you will make a yolk. After solidification, you should get such a panakota.

Step 8. While the eggs undergo heat treatment, and mangoes freeze, prepare a panakot in the usual way. Heat cream and milk with sugar until the grains are dissolved, cool, pour in the swollen gelatin and mix the mixture thoroughly.

Step 9. When Panakota begins to harden a little, pour it into a confectionery syringe. Pour a small amount of creamy mixture to the bottom of the shell. Let her freeze in the refrigerator for 20-30 minutes.

Step 10. A spoon for ice cream from a mango panakota cut the ball according to the size of the egg holes.

Step 11. Gently place an impromptu yolk into the shell from above on a white panakota.

Step 12. Fill the rest of the space with a cream mixture. Use a confectionery syringe for this.

Step 13. Put the eggs in a cool place until the cream cream is completely solidified.

• Such a dessert must be eaten in a special way. To serve the finished panakota, use the egg stand. Put the dessert on it, but only upside down. So your hole in the shell will hide, and the egg will look whole.

• Ask the child to break the shell on top and clean it from protein (cream panakota).

• When the baby begins to eat dessert, he will definitely reach the yolk (panacot from mangoes). In this way, you can not only surprise your child, but also play friends.

How to make lemon panakota in chocolate molds

For lovers of chocolate taste, do not be upset. You can prepare Italian dessert in an unusual way - in chocolate molds. So you will feel the taste of real panakota and cocoa.

Ingredients for Panakota:

• pure cream or diluted with milk - 650 ml.
• pulp and juice of 2 lemons;
• sugar - 100 g.;
• leaf gelatin - 4 pcs.;
• water - 400 ml.;
• vanilin - to taste.

For molds, you will need any chocolate and silicone forms with a culinary brush.

Cooking recipe:

Step 1. Pour the cream into the container, add the juice and pulp of the lemon. Pour sugar, mix the mixture well with a whisk until a homogeneous consistency.

Step 2. Put the dishes on the stove, set the minimum temperature. Constantly stirring, bring the cream to a boil. When the first bubbles begin to appear on the surface of the liquid, immediately turn off the fire.

Step 3. The sheets of gelatin must be soaked in cold water for a couple of minutes. Then squeeze them and transfer them to a cooled cream cream. Mix the creamy cream again until the gelatin is dissolved.

Step 4. Pour the mixture into the mixer and beat slightly so that the mixture becomes homogeneous. Put a panakot in the refrigerator for 1 hour. During this time, the dessert cool, but will not freeze.

Step 5. For molds, break chocolate into pieces of the same size. Pour water into the pan, boil, install a small container on top. Melt the chocolate in a water bath.

Step 6. Pour chocolate into a silicone form, twist it in different directions. So the lipstick will even grow along the inside of the form. If necessary, you can use a culinary brush to distribute chocolate.

Step 7. Put the forms in the refrigerator until the chocolate is completely hardened. Then take out the chocolate blanks from the shapes. Due to the fact that silicone has a soft basis, you will easily do it.

Step 8. Put a slightly frozen cream cream into a confectionery syringe and fill it with chocolate forms. Put the dessert stall in the refrigerator for 3-4 hours. Before serving a panakot, decorate with berries and syrup.

How to cook a panakota with thaw tiramisu taste

To prepare a classic panakota, it is not customary to use coffee or cocoa. But modern recipes have several dessert variations. One of them is a panakota with the taste of tiramis, in which the cheese is used to soften the cream.

Products for the basics of dessert:

• milk - 1 tbsp.;
• cream - 1 tbsp.;
• cheese masquearpone - ¼ cup;
• soluble coffee - 1.5 tbsp. L.;
• coffee liquor - 2 tbsp. L.;
• brown sugar - 1/3 of Art.;
• agar-agar powder-1.5 tsp;
• cocoa powder for decoration-1 tbsp. l.

Products for the preparation of syrup:

• strong coffee - 0.5 tbsp.;
• brown sugar - 0.5 tbsp.;
• vanilla Essence - 2 tsp.

Cream and syrup recipe:

Step 1. Measure all the necessary ingredients. Pour soluble coffee and brown sugar into the bowl.

Step 2. Add 1 tbsp. l. water, mix the mixture and put on a slow fire. As soon as the sugar is completely dissolved, remove the container from the fire.

Step 3. When the mixture cools down, pour in the liquor. In addition to an alcoholic drink with the taste of coffee, you can use any other.

Step 4. Pour milk into a separate container, pour agar-agar to it. Mix the mixture thoroughly with a spoon and let the powder swell.

Step 5. After 10 minutes, put in cream of masquearpone. The cheese has high fat content, so the cream is necessarily diluted with milk, since it is necessary to reduce the fat content of the dessert.

Step 6. Mash the cheese with a spoon. Beat the mixture thoroughly to break all the lumps.

Step 7. Combine milk with cream. Mix the cream until a homogeneous consistency.

Step 8. Put the container on the stove, turn on the slow fire. Heat the mixture to a boil.

Step 9. When the liquid only begins to boil, pour in coffee. But at the same time leave the pan on the heat and constantly stir the panakota.

Step 10. Continue to cook the cream until it starts to thicken. You will understand when the mixture begins to stick to a spoon.

Step 11. Cool the mixture to room temperature and pour into molds. It will freeze much faster, as it is prepared on the basis of agar-agar.

Step 12. The form is not necessary to put in the refrigerator, leave them on the table. So that the panakota is not covered with a crust, cover the molds with cling film.

An hour later, the dessert will accept the necessary consistency. It will completely thicken.

Step 13. To extract a panakota, pry it with a knife. Gently draw them between the dessert and the walls of the form. Then put it in boiling water for 2-3 seconds.

Then abruptly turn the panakot over the plate.

Step 14. For the preparation of coffee syrup, connect the prepared coffee with sugar. Cook the mixture on fire until thickened, add vanilla essence. Mix the caramel thoroughly and pour it onto the plate. Garnish the dessert with cocoa powder on top.

Preparing a real Italian Panakota dessert in a home atmosphere is very simple. But to repeat the original taste of the dish, you must strictly follow the recipe. Bon appetit!

You can make a panakota not only using gelatin, but also Agar-Agara. About how to correctly and how much to add it to a cream cream, look at the video: