Panacota is an Italian wonder dessert. Why a miracle? Yes, because a properly cooked panacotta resembles the lightest cloud, which does not just melt in your mouth, but bewitch you with its delicate, creamy taste. Italians very modestly called this dish - "boiled cream", in fact - it is bliss!
Pick your recipe
You will need
- - Milk - 150 g;
- - Cream (33% fat) - 200g;
- - Gelatin - 10 g;
- - Vanillin - 1 tsp;
- - Sugar - 1 tbsp;
- - Frozen cherry - 120 g;
- - Lemon - (we need zest)
- - Cinnamon - 0.5 tsp
- - Blackcurrant jam - 1 tbsp.
- - Cornmeal - 1 tsp
Instruction manual
1
Cherries are slightly thawed at room temperature, not completely.
2
Pour a portion of milk into a small container and add gelatin to it. Let it swell for 5-7 minutes.
3
Remove the zest from the lemon with a very sharp knife, without touching the white part.
4
Pour the cream into the stewpan, add sugar, vanillin, cinnamon, lemon zest to them. We bring everything to a boil, reduce the heat and boil for another 5 minutes.
5
Pour milk with gelatin diluted in a thin stream and still warm for 5 minutes.
6
In no case do you need to bring the mass to a boil. At the end of heating, remove the zest, we will no longer need it.
7
Immerse the stewpan in a large bowl with ice and beat the mass with a mixer until thickened. Pour the finished mass into molds and let it cool in the refrigerator for 4-5 hours.
8
Cooking the sauce. To do this, “punch” cherries with a blender to a puree state.
9
We transfer this mass to the container, add flour, currant jam. Bring the sauce to a boil over low heat and, stirring constantly, boil for another 1 minute.
10
Cool the sauce and serve with panakota.