Creamy vanilla panna cotta. Sharing the recipe: yogurt panna cotta Diet panna cotta recipe

Health 02.02.2024

Health

Dr. Ionova’s dessert is very simple and quick in terms of effort.
A great option for the summer, because you don’t need to bake anything, and the pleasure is no less than from a cake.

Ingredients:
500 ml milk (1-1.5% fat)
10 g gelatin powder or granules (1 sachet) or 8 g in sheets
2 tbsp. spoons of honey
1/3 vanilla pod

For the sauce:
Fresh or frozen berries
Honey

Cooking method:
1/ Bring the milk to a boil, add vanilla, simmer for a few minutes, then remove the pod. Strain the milk.
Scrape the pulp from the vanilla pod and mix it with milk until completely dissolved.
2/ Gelatin powder or granules pour 100 ml of cold boiled water, leave until the grains swell. Drain off excess water. Heat the gelatin, stirring constantly, over very low heat or in a water bath until completely dissolved. Be careful not to let the liquid boil! Remove the jelly from the heat.
3/ Soak the gelatin in the plates in cold water for 5 minutes until they become soft. Squeeze lightly.
4/ Combine hot (but not boiling!) milk with jelly or prepared gelatin plates, add honey, mix thoroughly with a whisk.
5/ Pour the mixture into molds, put them in the refrigerator and leave until hardened.
6/ For the sauce, mix any berries of your choice with honey and blend with a blender into a fluffy mass.
7/ When serving, place the panna cotta pan in hot water for a few seconds and turn it over and place the dessert on a plate. If you use silicone cake molds, you do not need to immerse them in water. Pour berry-honey sauce over panna cotta and garnish with berries.
_______________
According to the Ionova system:
· 2.5 servings of dairy products
· 1 serving of fruit (100g)

Let me remind you that it is now in full swing. And don’t worry, those who have already brought a couple of recipes, I don’t write to everyone that the recipe has been accepted, so that later it will be easier to make a summary post. Many thanks to all participants and we are all waiting, waiting for our piggy bank to be replenished by the end of the month.

Frederic Dar, the most popular author of detective novels of the twentieth century, claimed that this dessert looked like an angel in velvet pants. Intrigued? The article is all about “Panna cotta” - an amazing Italian dessert that gives you a meeting with angels in velvet panties.

One of the most famous and beloved Italian desserts has no author. The name "Panna cotta", literally "cooked cream", was not mentioned in Italian cookbooks until the 1960s.
However, the dessert invented by a Hungarian emigrant is often mentioned. The name of the talented lady has sunk into oblivion. It is only known that she lived in the picturesque region of Piedmont - Langhe. From 1900 to 1960, the creamy delicacy was called the “Traditional Dessert of Piedmont.”
Who first named the traditional Piedmont dessert “panna cotta” is also unknown. However, in the 1990s, the wonderful Italian dessert “Panna cotta” became the most fashionable dessert in the United States and began a triumphant world tour.

In 2001, the province of Piedmont included panna cotta in the list of traditional foods of the region.

The culinary relatives of Italian panna cotta are considered to be:

Bavarian cream (Bavarois, Bavaroise, Bavarian cream, Crème bavaroise, Bavarois)
Blanc-manger
English cream "Custard"

What made the dessert so popular? After all, panna cotta is on the menu of the most expensive restaurants in the world and is the favorite dessert of many famous chefs: Jamie Oliver, Gordon Ramsay, Eric Lanlard, Alexander Seleznev, Luca Montersino, Nick Malgieri, Christophe Mischlak.

The answer is simple: a minimum of effort and stunning results.

Classic panna cotta recipe

A few important details before you start creating a masterpiece delicacy

Italians are confident that preparing a creamy dessert requires no deviation from the recipe. If you have “cooked cream” on your menu, then cook with cream! Not from milk or homemade sour cream, but from cream! The fattier the cream, the tastier the treat will be. And you will be eating classic panna cotta, and not a dairy dessert without a name.
In addition to cream, the important ingredients of the delicacy are vanilla pod and vanilla extract (not essence!!!).
The recipe for a classic dessert always contains dark rum or Marsala as the base alcohol.
Leaf gelatin is preferable to powdered gelatin because it dissolves better and does not form lumps.
Be sure to study the gelatin manufacturer's recommendations: you need an amount calculated for 500 ml of liquid. The amount of gelatin recommended by the manufacturer may differ from the amount indicated in the recipe.
Any seasonal berries or fruits are used for the sauce. The sauce is an integral and essential part of this dessert.
You can serve panna cotta either in molds where the dessert has frozen, or by transferring the dessert to a serving dish.

Important. The main feature of a quality dessert is its velvety cut. That is why they say about panna cotta - an angel in velvet pants.

Ingredients:

2 cups or 500 g of cream with 33% fat content. The fat content may be more, but not less!
2.5 tablespoons or 63 g granulated sugar.
1 plate (8 g) sheet gelatin. Can be replaced with powder. When using powdered instant gelatin, water should be taken at the rate of 1 part gelatin - 6 parts water.
1 vanilla pod. The pod should be soft and moist.
1 tablespoon vanilla extract. Vanilla extract is a natural alcohol-containing product or, more simply, vanilla alcohol tincture. If you really want, you can do it yourself.
1 tablespoon dark rum. If the dessert is prepared for children, the base alcohol should be excluded.

The easiest berry sauce for panna cotta

What to cook from:

200 g fresh or frozen berries
100 g granulated sugar

How to cook:

Place berries and sugar in blender jar
Grind thoroughly for 5 minutes

Advice. If you are using berries with small seeds, such as raspberries, additionally strain the sauce through a sieve.

Important: panna cotta is a very high-calorie dessert.

To solve the “to eat or not to eat” dilemma, remember the cheerful Italians who love to eat, and the advice of the magnificent Susan Somers: “If you really want cake, eat it, but before that, convince yourself that it is dietary.”

Video: Panna Cotta

How to make panna cotta at home?

Below is a less calorie, but no less tasty version of panna cotta.

Panna cotta with lemon syrup

For the panna cotta:

250 g cream 33% fat
125 g fresh milk 3% fat
8 g sheet or powder gelatin
60 g sugar
1 vanilla pod. Any dry herbal mixture in an amount of 10-40 g can be used as a flavoring agent.

For the lemon sauce:

zest of 2 medium lemons
50 g sugar
50 g water

How to cook panna cotta:

Soak gelatin according to package instructions

Cut the vanilla pod lengthwise into two pieces. Using the back, unsharpened, side of the knife, scrape the vanilla seeds from the sides of the pod.

Place in any convenient thick-walled heat-resistant container

cream
milk
sugar
vanilla (pod and seeds)

Bring the cream and milk mixture to a boil over medium heat. Ideally, the mixture should be heated not over an open fire, but in a water or steam bath.
As soon as you see signs of boiling, remove the container from the heat and remove the vanilla bean. If other ingredients were used for flavoring, for example, dry herbal collection of lavender or chamomile, the mixture should be strained through a sieve.

Important. If you are not using natural flavors, do not bring the mixture to a boil, but just warm the gelatin to the “working” temperature.

Allow the creamy milk mixture to cool slightly to 82-85⁰C and add gelatin. If the temperature is lower than 82⁰C, there is a danger that the gelatin will not dissolve. At higher rates, gelatin may cook and lose its gelling properties.

To remove the cooled dessert from the mold, lower the mold into very hot water (boiling water) for 10-20 seconds. The surface of the dessert will melt and it will easily slide out of the mold when turned over onto a serving plate.

Advice. If you are not sure that you can remove the dessert from the mold without loss, pour it into beautiful glass glasses or bowls and serve without removing it.

Panna cotta is one of those wonderful delicacies that can make the life of a modern woman much easier. This dessert tolerates freezing well. Shelf life at low temperature in the freezer is 1 month.
Panna cotta can be prepared and frozen directly in a mold, preferably a silicone one. The soft material of the mold makes it easy to remove the frozen dessert onto a plate. Thawing time for treats is about 30 minutes at room temperature.

How to make lemon sauce:

Place the sugar, water and zest in any convenient heatproof container.
Bring to a boil over medium heat
Boil for a few minutes over low heat
Cool

Calorie content of milky and creamy panna cotta excluding sauce and vanilla component in the table in the picture.

Strawberry Panna Cotta Recipe

Strawberries and cream are a classic of world gastronomy. Panna cotta with strawberries or Panna cotta con le fragole will make all the receptors of your body tremble: it is not only tasty, but also very beautiful.

What to cook from:

50 g fresh strawberries
500 ml cream 33% fat
8 g leaf gelatin
500 ml milk
90 g granulated sugar

How to cook:

Soak gelatin: 7 g - in cold milk, 1 g - in cold water.
Pour the cream into a heatproof, heavy-bottomed container. Add 70 g sugar. Bring to a boil over medium heat.
As soon as you see the first signs of boiling, remove the container with the sugar-cream mixture from the heat and let it cool to 82-85⁰C.
Squeeze out the swollen gelatin and add to the sugar-cream mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
Place the washed, dried, stemmed strawberries in a blender bowl, add the rest of the sugar and grind thoroughly.
Place the container with the swollen gelatin in a water bath and wait until it is completely dissolved.
Mix strawberries and melted gelatin.
Add the strawberry-gelatin mixture to the warm cream-sugar mixture and mix thoroughly.

Option for serving panna cotta with strawberries

Since the berry component is present in the dessert itself, no sauce is served.

Advice. Strawberries can be replaced with any other seasonal berries, each time getting a new taste of your favorite dessert

Chocolate Panna Cotta Recipe

This recipe is suitable for those who love chocolate in chocolate and definitely add more chocolate on top.

Important: use proven good quality chocolate with a percentage of cocoa products of at least 75% for panna cotta.

What to cook from:

400 ml cream 33% fat
100-150 g quality chocolate
100 ml fresh milk 3% fat
8 g gelatin
80 g granulated sugar (the amount of sugar can be reduced to 40 g)

How to cook:

Place the cream, milk, sugar and pre-chopped chocolate in a heatproof container.
Heat the mixture over medium heat until the chocolate has melted. Remember to constantly stir the chocolate and cream.
Once the chocolate is completely combined with the cream, remove the container with the chocolate-cream mixture from the heat.
Squeeze out the swollen gelatin and add to the chocolate-cream mixture. Mix the mixture well with a whisk until the gelatin is completely dissolved.
Pour the panna cotta into molds, cover with cling film, and place in the refrigerator until the dessert is completely set.
Serve garnished with fresh berries and mint leaves.

Advice. Chocolate panna cotta goes well with sour berry sauces, toppings of nuts and cocoa.

Milk panna cotta recipe or preparing diet panna cotta

A sad fact for all the foodies in the world: panna cotta is a very high-calorie product! And no matter how much we convince ourselves that a creamy dessert is dietary, sometimes we have to say “no” to panna cotta.

In this case, may the Italians forgive us, milk panna cotta or diet panna cotta will improve your mood.

What to cook from:

500 ml low-fat milk
8 g leaf gelatin
40 g honey (you can take a little more)

How to cook:

Soak gelatin according to package instructions.
Pour milk into any convenient thick-walled heat-resistant container and bring it to a boil over medium heat.
As soon as you see signs of boiling, remove the container from the heat. Add honey to the milk and mix thoroughly.
Allow the milk-honey mixture to cool slightly to 82-85⁰C and add gelatin.
Mix the mixture with gelatin with a whisk until the latter is completely dissolved. Mix very carefully, avoiding the formation of bubbles.
Pour the dessert into molds, cover with cling film, and place in the refrigerator until completely set. Hardening time: at least 5 hours.
Serve with berry snow.

For berry snow, place 150 g of any frozen berries in a blender and grind thoroughly. If desired, you can add 30 g of granulated sugar to the blender bowl.

Panna cotta is a little angel in velvet pants. Be sure to feel his light touch!

Video: Panacotta

Video: Coffee panna cotta. Chickens stuffed with cottage cheese. Lentil salad

The panna cotta dessert came to us from sunny Italy, from a place like Piedmont. Translated from Italian, Panna cotta means “boiled cream”; the dessert itself, in a classic design, resembles an appetizing soft cream jelly. Panna cotta has more than one variation, there is chocolate panna cotta, mint, strawberry, raspberry, etc., today we will reveal the classic panna cotta recipe.

Preparing “boiled cream”

Classic panna cotta is a dessert with which you can use any “additive” - chocolate, fruits, berries, nuts, sweet sauces, jam. The panna cotta dessert takes a maximum of 15 minutes to prepare, the longest process is cooling the dish; this sweet dessert needs to be cooled for at least 4 hours. Before you start mastering the panna cotta recipe, you need to “get acquainted” with the necessary products, without which preparing the dessert is impossible.

Ingredients for classic Panna cotta

Cooking requires you to have a very small list of ingredients, which contains absolutely no obscure or rare products. So, preparing 6 servings of Italian dessert at home “requires”:

70 ml milk with 3.2% fat content.
Packet of gelatin 7 gr.
500 ml of cream, the fat content of which exceeds 30%.
100 gr. granulated sugar.
1 small package of vanilla sugar.

The process of preparing Italian Panna cotta

It’s not difficult to master the recipe for “classic panna cotta” at home, you just need to put in a little effort and now a luxurious dessert with a delicate creamy taste is on your table.

Now you will be given cooking instructions, just follow it step by step as our simple diagram “tells” you:

Take a small cup and pour gelatin powder into it, add milk there. Leave the gelatin to swell.

Pour the heavy cream into a saucepan, add sugar and put it on gas, the gas should be medium in flame power. You need to wait until the cream boils.
When the boiling process has approached, it is necessary to add “milk gelatin” to the cream and stir this liquid until the gelatin mass is completely dissolved in the cream. The cooking process will take another 1 minute with constant stirring.
A minute has passed, remove the pan from the heat and pour in all the vanilla sugar. Panna cotta is almost ready.
Now you need to “arm yourself” with 6 molds and pour our liquid dessert into them. Leave all this beauty to cool. Cover the cooled panna cotta dessert in molds with small pieces of cling film and place in the freezer for at least 4 hours. If you have time, you can forget about the dish for the whole night.

Thoroughly chilled classic panna cotta can be served with your favorite “add-on”. Feel free to experiment with the “supplement and bon appetit!

If you are a fan of chocolate desserts rather than creamy ones, then chocolate panna cotta is for you. The recipe for preparing it at home is almost exactly the same as in the classic version. The only change is adding 100-150 grams of dark chocolate to the boiling cream, which was previously melted in a water bath.

Diet panna cotta

People who are not on strict or very strict diets still want to treat themselves to something tasty that will slightly lift their gloomy “diet” mood. It is for such people that we offer such a recipe as dietary panna cotta. This delicious panna cotta is made from cottage cheese, and cottage cheese is unlikely to harm your figure too much. Cooking 4 servings “needs” the following products:

Packaging of pasty low-fat cottage cheese - 200 gr.
Classic yogurt 50 ml.
Granulated sugar 50 gr.
25 gr. gelatin.
A teaspoon of vanilla sugar.
100 grams of cold water.

Preparing a dietary dessert

The dish is prepared quickly, the process will take a maximum of 15 minutes, and cooling will take at least 2 hours. The scheme of your culinary actions will now be described step by step:

Pour cold water into a bowl and pour out all the gelatin. Leave this “slurry” for half an hour, during which time the swelling process should take place.
Pour the curd mixture into a deep bowl and add kefir, vanilla sugar and granulated sugar. Stir the mass.
Place a bowl of gelatin mass in the microwave and heat it up a little. Pour gelatin into the bowl with cottage cheese, mix everything.
Take 4 molds and place your dessert on them. Send to freeze for 2 hours.

Two hours have passed, your diet panna cotta is ready to eat. You can take berries or some not too sweet syrup and add them to the dish. Let's start with a delicious meal!

gotovite.ru

My regular readers know that after my second birth I had to completely reconsider my diet and turn to the topic of healthy eating seriously and for a long time forever. Therefore, all books on this topic are a priori the object of my attention.
The publishing house "Mann, Ivanov and Ferber" published a book “Healthy recipes from Dr. Ionova” as a continuation of the book "Healthy Habits". And I want to note that this is a truly worthy continuation.

Despite the fact that the book is a collection of recipes recommended by Lydia Ionova, there are key points about the doctor’s diet, as well as tips, tables and interesting facts.
I note that before writing a review, I read the book from beginning to end.

So, I ask you to love and favor - “Healthy recipes from Dr. Ionova”!

The book is A4 size, in a thick thick cover, like the well-known and beloved book “Pie Science”. With a green tab - the most favorite color of food for those losing weight. Coated paper, excellent printing! The book is pleasant to hold in your hands, it will be an excellent gift for any woman.

Phrase “How to eat to lose weight and stay slim forever”, written affirmatively immediately below the title, is the eternal question of slimming ladies. After all, it’s not enough to lose weight, you then need to maintain the achieved weight, and this is not so easy when you run a culinary blog and there are so many temptations around you. But often we don’t think about the fact that our eating habits can also be educated and can change for the better. The doctor believes that within 12 weeks of proper nutrition, habits begin to change. But just what is this healthy diet? Boiled chicken breast? Vegetables and fruits? Cereals cooked in water and without oil? How can you eat varied foods, lose weight or maintain weight, and provide yourself with all the necessary vitamins and microelements? And the main thing is that there is tasty! The answer is easy to find in this book.

The first chapter contains the most important points of the diet and basic habits, some are described in more detail: eating regularly, getting enough fruits and vegetables, drinking enough water, etc.
Products are divided into 5 groups: protein group, starchy foods group, fruit group, vegetable group and fat group. For each group, recommendations are given - how much to consume per day, depending on gender, age and goal (lose weight or maintain weight). Without counting calories, everyone can build their own food pyramid and eat according to it. Comfortable!

Dr. Ionova provides hourly meal options on weekdays and weekends, as well as a weekly menu for weight loss and maintenance. Moreover, opposite each dish there is a link to the page where the recipe is located.
Of course, the menu is approximate, which can be adjusted depending on the season, geographical location and finances. We will eat persimmons in winter, nectarines and peaches in summer, mangoes and papaya - whoever can find them all year round. I think that in any city you can find fruits that are sold throughout the year without problems.
I don’t know who it is, but I welcome planning in nutrition. It is easy to assess the variety and need for products. And one more thing: you are less likely to eat too much. Dr. Ionova is a progressive person in this regard, a huge plus for that!

The rest of the book consists of recipes in sections:

Salads and snacks
Soups
Vegetable dishes
Fish and seafood dishes
Meat and poultry dishes
Bean dishes
Side dishes from cereals and pasta
Breakfast
Dessert

Each recipe is supplied with information about food groups and their quantities required to build your food pyramid. This will greatly help beginners to properly assess their nutrition.

I was pleased with the variety of products that the doctor recommends for consumption. Alas, not all nutritionists are flexible about the increasing variety of products on store shelves and bring something new into their books. This is especially true for cereals and legumes. But quinoa, bulgur, chickpeas, lentils and mung beans can now be bought without problems.

All recipes are supplied with photographs. Beautiful, tasty. This is also important. I really like to “eat with my eyes” first, and then try for real.

There are a lot of interesting notes and notes in the text. I learned something for the first time. For example about gelatin:
“Gelatin is 99% protein. Due to the lack of the essential amino acid tryptophan, its own nutritional value is low, but it can increase the nutritional value of other proteins, including meat. Its composition is dominated by glycine, an amino acid that helps the body synthesize hemoglobin and collagen, promotes wound healing and the removal of toxins. In addition, it contains a lot of proline, an amino acid necessary for maintaining the normal condition of connective tissues.”

I prepared dietary panna cotta (in the book “dietary panna cotta”) from country 219. The recipe is from the book, my additions will be below.

Diet panna cotta

Ingredients:
500 ml milk (1.5% fat)
10 g gelatin powder or 8 g sheets
2 tbsp. honey
1/2 vanilla pod

For the sauce:
fresh or frozen berries
honey

1. Bring the milk to a boil, add vanilla, simmer for a few minutes, then remove the pod. Strain the milk. Scrape the pulp from the vanilla pod and mix with milk until completely dissolved.

2. Pour gelatin powder into 100 ml of cold boiled water and leave until it swells. Drain off excess water. Heat the gelatin, stirring constantly, over very low heat or in a water bath until completely dissolved. Be careful not to let the liquid boil! Remove the jelly from the heat.

3. Soak the gelatin in the plates in cold water for 5 minutes until they become soft. Squeeze lightly.

4. Combine hot (but not boiling) milk with jelly or prepared gelatin sheets, add honey, mix thoroughly with a whisk.

5. Pour the mixture into molds, put them in the refrigerator and leave until hardened.

6. For the sauce, mix any berries of your choice with honey and grind with a blender into a fluffy mass.

7. When serving, place the panna cotta pan in hot water for a few seconds and turn the dessert over onto a plate. If you use silicone cake molds, you do not need to immerse them in water. Pour the berry-honey sauce over the panna cotta. Decorate with berries.

I made panna cotta in bowls. The sauce was served separately.
I would like to note that it is best to introduce gelatin into liquid at a temperature of 60 degrees. I introduced honey when the mass was still cooled down to about 40-45 degrees, so that the honey retained maximum of its beneficial properties.
I found it delicious with fresh berries. That’s why I offered the sauce to the children. With fresh strawberries - very tasty!

Here you can see how delicate the structure is!

Of course, this is not the usual creamy panna cotta in the classical sense. But this is a worthy substitute for those who want to lose weight and choose a healthy diet. I think that I will definitely make several variations of this dessert in the coming berry season.

I hope my review will help you understand whether you need this book. But I am sure that adherents of healthy eating will definitely want to have such a book on their culinary shelf.

flamebelle.livejournal.com

Panna cotta - what kind of dessert is it, calorie content?

The name of the dessert panna cotta translates as “boiled cream” or “cooked cream”. In its composition and method of preparation, it resembles pudding or ice cream, which is more familiar to us. But the taste of the treat is more delicate. This dessert is also good for a holiday table. Especially if you decorate it with the original one.

The cream in the delicacy in question is mixed with sugar, vanilla and other delicious ingredients.

The only drawback of the delicious panna cotta is its high calorie content - 298 Kcal per 100 g. For this reason, it is rarely prepared by young ladies who are worried about their figure.

Classic panna cotta recipe at home

Ingredients: 310 ml extra heavy cream, 90 g cane sugar (brown), package of gelatin, 60 ml unflavored cognac, pinch of vanilla.

The cream is poured into a convenient container with a thick bottom. This container will prevent the dairy product from burning when heated.
Brown sugar and vanilla are immediately poured into it. The mass is heated over low heat. Be sure to stir it constantly and continuously. The cream should not boil, otherwise the dessert will be ruined.
Gelatin dissolves in 50 ml of water. The manufacturer will tell you the exact amount for such a volume of liquid - gelatin is diluted according to the instructions on the package. Usually, to do this, you just need to pour hot water over the product, stir and leave until the grains are completely dissolved.
The prepared gelatin is poured into the hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
Cognac is poured in next. If the dessert is being prepared for children, this ingredient should be excluded.
The resulting mass is poured into silicone molds and the sweetness is sent into the cool for several hours until it hardens completely.

The classic panna cotta recipe can be improved to suit your taste. For example, use melted chocolate instead of cognac.

Unusual coffee treat

Ingredients: half a liter of very heavy cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 small. spoons of instant coffee, 60 g of granulated sugar, 110 g of high-quality dark chocolate.

Gelatin is diluted according to the instructions in the required amount of water.
Instant coffee is poured with the amount of boiling water specified in the recipe.
Sugar dissolves in cream. The mixture is heated over medium heat. Sweet grains should completely dissolve in the warm liquid.
When the cream is already hot, pieces of broken chocolate are sent into the container.
After removing the dairy product from the heat, coffee and gelatin are added.
The mass is filtered and poured into silicone molds.

The resulting coffee panna cotta is refrigerated until completely cooled and hardened. The dessert is decorated with ground nuts.

How to make diet panna cotta?

Ingredients: 2 tsp. agar-agar, 610 ml low-fat milk (0.5%), 6 yolks of large eggs, 2 g vanilla pods, stevia drops (4 drops), 320 ml purified water, 4 small. spoons of corn starch.

Agar-agar is filled with water for 25 - 35 minutes.
In a separate bowl, mix milk, slightly beaten yolks, stevia, vanilla, and cornstarch. Beat all of the above ingredients at the slowest speed of the mixer.
The mass from the previous step is sent to a water bath and heated until thickened. You can allow the cream to simmer a little, because it uses raw proteins.
Agar-agar is brought to a boil over the fire and cooked for 1 - 2 minutes.
The boiled mixture is poured into the milk cream. Beat the mixture with a mixer until it cools.
The future dessert is poured into molds and kept cool.

Ready-made dietary panna cotta is served with tea after hardening.

The most delicious chocolate panna cotta

Ingredients: 1 tbsp. full-fat milk and the same amount of cream (for whipping), 14 g of instant gelatin, 90 g each of granulated sugar and dark chocolate, a pinch of vanilla sugar.

The milk is brought to a boil in a saucepan. Next, it is removed from the heat and cooled. Cream is poured into warm milk. The fatter the better.
Gelatin is poured into a glass or ceramic bowl. 50 ml of boiled water at room temperature is poured into it. The ingredients are mixed and left for 6 - 7 minutes.
Chocolate is melted in a separate bowl and poured into dairy products. Two types of sugar are also poured here.
Dissolved gelatin is poured into the mass from the third step. Over medium heat with constant stirring, the mixture warms up well, but does not boil.
The future dessert is poured into bowls and placed in the refrigerator until completely cooled and cooled.

The finished chocolate panna cotta is decorated with coconut flakes.

With strawberry

Ingredients: 160 ml heavy cream, 90 ml milk, 70 g regular sugar and 2 pinches of vanilla, 220 g fresh strawberries, 11 g gelatin, 60 ml boiling water.

Gelatin dissolves in boiling water. Mix the ingredients with a fork and leave for 6 minutes.
Two types of sugar are poured into a thick-bottomed container. Both dairy products are added here. Do not use homemade cream, as when heated it instantly turns into thick fat.
The mixture is heated for a couple of minutes, but not brought to a boil.
The container is removed from the stove and gelatin is poured into it. The ingredients are mixed well and cooled slightly.
Strawberries are peeled and pureed. The berry mass is poured into bowls. The creamy mixture is distributed on top. The layers are carefully mixed with a fork.

Kremanki with strawberry panna cotta are sent to cool until completely frozen.

Tangerine or orange

Ingredients: 3 tangerines, 310 ml heavy cream, 2 tbsp. l. sugar, 15 g of high-quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to make panna cotta from citrus fruits is described below.

Citrus fruits are scalded with boiling water and the juice is squeezed out of them.
Gelatin is poured with hot water and left for 4 - 5 minutes.
The cream is poured into a saucepan and heated until the first bubbles appear on the surface.
Sugar (1.5 tbsp) is poured into the hot dairy product and vanilla essence is added.
Half of the gelatin mixture is introduced.
After thorough mixing, the mass is poured into glasses (filling them 2/3 full). The containers are refrigerated for half an hour.
As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

This layered dessert is put away again in the cold. Instead of tangerine juice, you can use orange juice.

Vanilla dessert

Ingredients: 620 ml medium fat cream, 140 ml milk, 6 g vanilla sugar, 11 g gelatin, 60 ml purified water, 65 g granulated sugar.

Gelatin is poured with cold water. The ingredients are stirred with a fork and left for 12 - 14 minutes. You cannot increase the amount of gelatin - the finished panna cotta should not be too dense.
The cream is poured into a thick-walled container. Milk is added.
Place the container with dairy products over medium heat. There is no need to bring them to a boil, just warm the liquid well.
Two types of sugar are poured into the hot mixture. Next, the prepared gelatin is introduced.
The mixture is stirred for a minute and then filtered through a fine sieve.
The resulting liquid is poured into molds.

First, they are cooled at room temperature, then covered with cling film and stored in the cold.

Traditional Italian panna cotta recipe

Ingredients: 210 ml of full-fat milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of heavy cream, a packet of gelatin.

Gelatin is poured into a bowl and poured with cold milk. The components are mixed.
Vanilla essence and finely grated zest from a small lemon are added to the cream (410 ml).
When the mass boils, it is filtered from the citrus shavings.
The remaining cream is whipped with sugar. Rum is added to them.
The mixture from the previous step is poured into the hot, strained cream, and milk and gelatin are added here. If the latter is not completely dissolved, the mass is passed through a fine sieve.
The future dessert is poured into silicone molds and stored in the cold.

To easily remove treats from containers, you need to immerse them in hot water for a few seconds.

With raspberry sauce

Ingredients: a glass of cream 10% fat and 2 glasses 33% fat, a small piece of lemon zest, 1 tbsp. l. vanilla extract, 80 g sugar, 9 g gelatin, 50 ml water, 130 g fresh or frozen raspberries, 2 tbsp. l. powdered sugar, 1 tbsp. l. freshly squeezed lemon juice.

Gelatin is diluted in a small amount of water and left to swell.
Cream and sugar are mixed in a saucepan and zest is added. The mass heats up.
As soon as the mixture begins to boil, it is removed from the heat. The zest is removed and discarded. Vanilla extract is added. The mixture is filtered and poured into molds, after which it is refrigerated.
The raspberries with the remaining ingredients are pureed.

The finished panna cotta is poured with berry sauce and decorated with fresh mint leaves.

Step-by-step recipe from Yulia Vysotskaya

Ingredients: 4 leaves of gelatin (10 g), a glass of heavy cream, kefir and milk, 90 g of granulated sugar, zest of 1 orange, vanilla pod.

Gelatin flakes are poured with cold water.
All cream is immediately mixed with milk. To these are added a vanilla pod and the pulp scraped out with a knife from its middle. Add a little sugar. The mass is brought to a boil and immediately removed from the heat.
Kefir is combined with orange zest (very finely grated).
The gelatin leaves are gently squeezed out using paper napkins and placed in the hot mixture from step two. When the gelatin is completely dissolved, remove the vanilla pod from the container.
Kefir is whipped with a blender. Hot cream with milk and other ingredients are added to it.
The mass is poured into small glasses and placed in the refrigerator until completely solidified.

The resulting delicacy is decorated with fresh berries.

Panna cotta from chef Hector Jimenez

Ingredients: 680 ml each of milk and heavy cream, 25 g of high-quality gelatin. 1 vanilla pod, 170 g granulated sugar, 230 g fresh and 130 g frozen strawberries.

All dairy products and 100 g of sand are mixed in a saucepan. The mass is brought to a boil and the center of a vanilla pod is introduced into it.
Gelatin soaked in cold water for a few minutes is added to the warm mixture from step one. The completely cooled mass is lightly whipped.
The sweet composition is poured into glasses and put into the cold to harden.
Puree thawed strawberries are mixed with the remaining sand, boiled until thick and cooled. The sauce is combined with pieces of fresh strawberries.

The finished panna cotta is topped with strawberry sauce and served immediately as a dessert.

attuale.ru

Ingredients (3 servings):

— cream 10% fat – 220 ml;
– skim milk – 220 ml;
- instant gelatin - 1.5 tbsp. spoons;
– water – 50 ml;
- stevia powder - 1 teaspoon;
- vanilla - a pinch;
– fresh strawberries – 150 g.

Lightweight Strawberry Panna Cotta Recipe

Pour 10% fat cream into a saucepan, dilute it with skim milk (proportion of cream and milk 1:1). It is not recommended to use cream with high fat content, otherwise you will end up with a completely non-dietary dessert. Heat the cream over low heat to about 60-70C, stir constantly, making sure that it does not curdle and does not boil under any circumstances.

Add a pinch of vanilla for flavor. Then add and dissolve stevia powder. Here it all depends on your personal preferences, because you can make a not very sweet panna cotta with sweet strawberry sauce, or you can make both a sweet sauce and a sweet panna cotta. It's simple: add stevia powder to the cream and taste it, it will be about the same sweetness when the dessert hardens.
Remember that stevia extract is many times sweeter than sugar, don’t overdo it, try it.

Now let's look at gelatin. Fill it with cold (! this is important) water, do not stir, leave for 10 minutes.

Then add the swollen gelatin to the warm milk mass. Stir well until the gelatin is completely dissolved.

Then everything is simple: put the glasses in which we will cool the panna cotta in the freezer for 10 minutes so that they cool well. Then pour the cooled panna cotta into them (leaving room for the strawberry sauce) and put them in the refrigerator for 1.5-2 hours.

Prepare the sauce. We sort and wash the strawberries, tear off the leaves, mash with a fork or blend in a blender bowl. Pour strawberry sauce into glasses with frozen panna cotta.

Decorate the dessert with mint. Don't forget to offer the panna cotta a spoon. In addition, the final presentation of the dish may be different - you can turn the frozen white base onto a plate so that it “falls out” of the mold, and then pour the sauce over it. Then it's better to serve a fork. It’s so nice to watch frozen panna cotta tremble at the touch of a dessert fork.

www.dietplan.ru

To avoid unpleasant surprises, milk must be boiled, even if you use pasteurized milk. Bring the milk to a boil, let it cool slightly.

Pour cream into hot milk, throw in a cinnamon stick, add liquid honey. We heat it up a little, but under no circumstances boil it - the cream may curdle. Remove the cinnamon and cool the milk-cream mixture. It should be hot, but not scalding.

Pour powdered gelatin into the milk and cream. Stir quickly with a spoon or whisk so that the gelatin grains dissolve and do not stick to the bottom. If you are not sure that all the gelatin has been dispersed, strain the milk and cream through a very fine sieve or cheesecloth folded in two or three layers. Please note that in the panna cotta recipe the amount of gelatin is given for the dessert, which will be served in the same container in which it was prepared. If the serving is supposed to be different (on a plate), then you need to add more gelatin to the milk and cream, then the dessert will hold its shape. It is better to take silicone molds for such dietary panna cotta, as it is easier to remove the dessert from them.

Pour the milk-cream mixture into glasses or wine glasses, coffee cups. Place in the refrigerator for 3-4 hours until completely frozen. It is more convenient to make panna cotta in the evening and let the dessert sit in the cold overnight.

Before taking the dessert out of the refrigerator, prepare the berry sauce for the panna cotta. Both fresh and frozen berries are suitable for it. Let's defrost the raspberries. Set aside a few berries to decorate the dessert.

Mash the berries with a fork into a puree. Add sugar to the berry puree to taste (for sour berries more, for sweet berries you can omit it at all). Stir and wait until all the sugar dissolves.

Serve berries for dessert. Pour over the berry sauce and serve the panna cotta with cinnamon and raspberries. The dietary dessert can be served either chilled or at room temperature. Bon appetit!
The author of the panna cotta photo recipe is Elena Litvinenko (Sangina)
Let us remind you that last time we prepared a dietary cottage cheese casserole.

Calories: 785
Proteins/100g: 4
Carbohydrates/100g: 15

You can turn panna cotta from a high-calorie dessert into a dietary one by replacing just one ingredient. We exclude heavy cream and instead make panna cotta in milk with the addition of 10% drinking cream. We do not change the cooking technology - we do everything as in the classic panna cotta recipe, but the calorie content will decrease significantly. As you can see, even if you’re on a high, the problem of a light dessert is completely solvable, and from time to time you can treat yourself to something tasty.

You can take whole milk of any fat content, skim milk or with a low percentage of fat content - it’s up to you to decide. The proportions of milk and cream are also at your discretion - you can take equal parts of both or more milk and less cream. As for berries, it is not necessary to focus specifically on raspberries; strawberries, black or red currants, cherries, and blueberries are quite suitable. To prevent the berry puree from being too sour, you need to add a little sugar to it or replace it with any sweetener.
Diet panna cotta with cinnamon and raspberries - recipe. with photo
Ingredients:
- milk of any fat content – 300 ml;
- drinking cream 10% fat – 200 ml;
- instant gelatin powder – 15 g;
- cinnamon – 1 stick
- raspberries – 0.5 cups;
- liquid honey – 1-2 tbsp. l;
- sugar – 1 tbsp. l;
- fresh or frozen raspberries - a few berries to decorate the dessert.

How to cook at home

Calories: 136
Proteins/100g: 5
Carbohydrates/100g: 2

What is a classic panna cotta? This is a simple one, created not in the usual way for us (with fruit or berry broth), but on the basis of heavy cream. Sometimes other ingredients are added to it: vanilla, berries, chocolate and even pumpkin.

But for those who are on a diet and cannot create this classic Italian recipe for themselves, there is jelly that is maximally adapted to this diet. Those who adhere to the Dukan diet know that sugar and heavy cream are prohibited ingredients, and the same applies to many fruits.

But Dukan panna cotta, created from Sudanese rose tea and skim milk with the addition of a sweetener, is an excellent option for a delicious dessert that can be consumed even by those who have seriously decided to take care of their body.

When creating this dessert, you can experiment: replace the milk with low-fat yogurt, and use pumpkin puree instead of the hibiscus drink.

- gelatin (15-20 grams);
- 200 ml each of hibiscus and milk;
- sweetener (2-3 tbsp);
- vanilla.

Panna cotta according to Dukan - sweet recipe of the day.

How to cook at home

1. Pour gelatin into a deep bowl, add hot water, stir until smooth.

2. Pour boiling water over the petals of the Sudanese rose, let them brew for 15-20 minutes, strain the infusion using a sieve. Add ½ part of the sweetener, mix the ingredients of du panna cotta until smooth.

3. Pour ½ part of gelatin into the tea drink and mix it.

4. Pour the Sudanese rose into the bowl. Refrigerate for 30-45 minutes.

5. Add sweetener and vanilla to the milk. Pour the remaining gelatin into the milk mass, mix thoroughly and add the mixture to the frozen hibiscus layer. Refrigerate the panna cotta for at least 2-3 hours.

6. Enjoy a mouth-watering and delicious dessert - panna cotta, fully adapted to the Dukan diet at any time. Treat your guests and surprise your loved ones with dishes that promote weight loss.

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