Tag: panna

Tart with panna cotta – Italian Cuisine

1 prepare pastry


Start preparing sucrée pasta.
Mix the flour, softened butter, salt and sugar in a bowl.
Then add the beaten yolk.
1 prepare pastry

Work to obtain a sandy mixture.
Form a loaf, wrap it in cling film, and let it sit for 30 minutes in the fridge.
2 form dough

Take the dough and roll it out in a rectangle between two sheets of parchment paper.
Move everything inside the mold, remove the first sheet, tip over and eliminate the second one.
Remove excess paste from the edges, prick the base and refrigerate for 30 minutes.
3 coat mold

Then cook blindly.
Arrange the parchment paper with the appropriate spheres on the base of the tarts and bake in a hot oven at 180 ° C for 20 minutes.
Remove the parchment paper with the spheres and continue cooking for another 15 minutes.
Then let it cool.
5 bake in the oven

Meanwhile, prepare the panna cotta.
Soften the isinglass in a bowl with cold water for about 15 minutes.
5 isinglass

Heat cream and milk for 15 minutes in a saucepan over heat.
Turn off the heat, add the squeezed isinglass and stir to melt it.
Then let it cool.
4 cook cream

Now put the panna cotta, filtered, inside the tart.
Move to the fridge and let it set for at least 5 hours, even better if it is overnight.
5 pour cream

After this time, remove the tart from the mold.
Decorate the surface with some marmalade to taste, I preferred the berry one.
6 add jam

Your tart with panna cotta is ready to be brought to the table.
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Panna cotta recipe with passion fruit sauce – Italian Cuisine

Panna cotta recipe with passion fruit sauce


  • 1 L fresh cream
  • 190 g sugar
  • 25 g edible gelatine in sheets
  • 12 g cornstarch
  • 5 pcs of passion fruit
  • 1 pc vanilla pod
  • cat's tongues

For the recipe of panna cotta with passion fruit sauce, soak the gelatine in cold water. Cook the cream with 150 g of sugar and the vanilla seeds for 10-12 minutes, until it begins to simmer. Add the soaked and well-wrung jelly. Transfer the panna cotta to a 1 liter mold, let it cool, then store it in the refrigerator for at least 3 hours. Cut the passion fruit in half and make the pulp and seeds; Blend and strain everything: you will have to get about 120 g of juice. Add 80 g of water and 40 g of sugar, bring to the heat and cook for 2-3 minutes, then add the corn starch and mix with a whisk for another 2-3 minutes. Turn out the panna cotta, sprinkle with the passion fruit sauce and complete to taste with passion fruit seeds and mint leaves. Serve with cat tongues.

Panna cotta: 5 ideas for the summer – Italian Cuisine


The classic recipe of this spoon dessert can be enriched with lots of fresh seasonal fruit for a fresher and more colorful dessert

To prepare a delicious meal panna cotta there is no need for that fresh cream, sugar and isinglass.
The secret is to dose these three ingredients well and wait patiently for the consistency to become perfect.

The errors of panna cotta

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The summer dessert

Panna cotta is the spoon dessert perfect forsummer when you don't feel like serving the classic ice cream, but something more sophisticated, beautiful to look at, homemade with love, but without too much effort.
The funny thing about this recipe is that it can be prepared in many ways, always starting from a very simple base and can be enriched with the seasonal fruit, beautiful and colorful that in summer never fails.

Mini portions

We advise you to always propose to your guests mono and mini portions so you can make an encore and also three of a kind, maybe choosing between different tastes.
Then prepare one classic pannacotta, white, with vanilla and then divide it into lots of little glasses or molds.
Then decorate with fruit coulisse or chocolate ganache and prepare a rich and varied buffet.

Scenic mold

If you want to prepare a single panna cotta, instead, with just one taste, make it beautiful!
Such a simple dessert requires an effective presentation, so choose a mold with a nice shape and also easy to use, perhaps in silicone so as to achieve a perfect result.
And then go wild with fruit decorations, if the base is fruit, or flowers, caramel or chocolate or dried fruit toppings.
A very elegant and unusual idea? There panna cotta with lavender. Just let the cream be infused with lavender twigs, sweeten everything with honey and then decorate with flowers.
But let's get straight to the basic recipe.

Panna cotta: the classic recipe

Soak 10 g of gelatin sheets in cold water.
Heat 100 ml of milk without boiling it and dissolve the squeezed isinglass inside.
Apart heated half a liter of fresh cream and add 100 g of sugar stirring well until it is completely melted.
Add the two compounds and pour everything into an aluminum mold rinsed with ice water or in a silicone mold. Let it cool first out of the refrigerator and then in the refrigerator for about 5-6 hours and then turn over the panna cotta very gently.
For the single portions, of course, spread the mixture into more molds or small glasses.
Serve the panna cotta on a serving dish with accompanying sauces and fruit.

The quick recipe

There is a super fast variant of the classic recipe.
Just remove the milk and dissolve the sugar and isinglass, always softened in water, directly in the hot cream.
This is the perfect solution for those who don't want to dirty more than one saucepan!

Chocolate panna cotta

To make even more delicious the panna cotta add 150 g of dark chocolate in the cream when it is still hot and wait for it to melt. You can also compose more layers of panna cotta, alternating between white and black, but be careful to let them cool well between one another.

Vanilla Panna Cotta

In both the classic white and chocolate versions, do not forget to add an aroma that gives a warm and enveloping taste: a vanilla bean.
Cut it, remove the seeds and leave it in the hot cream for a while.
Then keep the berry and once it is cold and dry put it in a jar of sugar. It will release an extraordinary fragrance.

Browse the gallery now to discover 5 ideas to enrich summer panna cotta!

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