Panna Cotta is oneTypical Italian dessertthat is becoming increasingly popular with us because it is so easy to prepare. In addition, you only need a few ingredients to make them at home. The dessert is mainly based on cream, which is flavored with vanilla and thickened with gelatin. After a difficult Christmas menu, a light dessert like this is just right. We present three recipes for a delicious Panna Cotta for Christmas!
Panna Cotta with gingerbread and coffee as a dessert for Christmas
This aromatic, creamy Panna Cotta is the perfect dessert for the winter days! The spicy taste of gingerbread in combination with coffee - just insane.
Ingredients for 3 - 4 portions
For the coffee lift layer:
2 teaspoons of instant coffee and 130 ml of hot water
1/2 TL gingerbread spice
1 sheet of gelatin
2 teaspoons of sugar
For the coffee cream layer:
330 ml Sahne 30 %
300 ml milk 3.2 %
1 TL instant coffee
25 ml of coffee liqueur
1 vanilla pod
100 g of powdered sugar
4 leaves gelatin
To serve:
Crumbled gingerbread cookies
Karamell-Sauce
chopped nuts
Preparation:
Step 1.Soak the gelatin in cold water - according to the package instructions. Pour the coffee with hot water, add the sugar, the gingerbread spice and the expressed gelatin and stir until the sugar has dissolved.
Step 2.Spread on three desserts and place it cooled slightly in the fridge until the mass is completely firm.
Step 3.Soak the gelatin in cold water. Scrape out the mark of a vanilla pod with a knife. Put the pod and the mark with the cream, milk and sugar in a saucepan and bring to the boil. Take off the stove, remove the pod, add the expressed gelatin and stir in until it has dissolved. Then add the instant coffee and the liqueur and stir.
Step 4.Pour the cooled Panna Cotta evenly over the thickened coffee layer layer and place in the fridge until it is fully thickened. Before serving, arrange the dessert on plates, decorate with gingerbread cookies and salted caramel sauce and sprinkle optionally with walnut brawl.
You can serve the Panna Cotta gingerbread for Christmas with a salted caramel sauce
Ingredients:
200 g cane sugar
50 g Butter
150 ml 36%cream
A pinch of sea salt
Optional: a pinch of poppy seeds for decoration
Prepare the salted caramel sauce before serving the Panna Cotta. Put the sugar and salt in a saucepan with thick ground, add the butter and pour in the cream. Place the pot on low heat. Simmer for 15-20 minutes, stirring frequently and wait until the caramel thickens and amber colors. Pour the sauce onto the plate, put the Panna Cotta on top and sprinkle with poppy seeds.
Lactose -free Panna Cotta in a glass for Christmas
This is one of the easiest to prepare recipes for a Christmas dessert: Panna Cotta with raspberry sauce. This delicious, light, lactose -free dessert is finished in just 10 minutes and comes aftera rich Christmas dinnerGreat on. The dessert in individual glasses instead of served in the classic crème brûlée bowls looks particularly pretty. For an even nicer look you can also decorate the glasses for Christmas.
Ingredients for 6 Pana Cotta glasses:
400 ml of milk, lactose -free, half -tracted
350 ml lactose -free whipped cream
2 tablespoons of agavendick juice
8 leaves gelatin
2 on the road Eöffel vanillapaste
For the raspberry sauce:
200 g raspberries
A teaspoon of agave syrup
To decorate:
A handful of raspberries
A handful of hazelnuts
A few currants
How to prepare the Panna Cotta in the glass:
- On the day before, put the milk and the cream with the vanilla in a saucepan. Bring to the boil while stirring constantly. If it starts to boil easily, take off the stove. Cover with cling film and leave it overnight.
- The next day, place the gelatin leaves in a bowl of cold water and let them soak for five minutes.
- Heat the poured milk and the cream again and add the agave juice so that it dissolves well.
- As soon as it cooks, add the well -pressed gelatin leaves. Stir well until they are completely dissolved.
- Let the mixture cool slightly and spread it on the glasses.
- Put the Panna Cotta in the fridge for at least 5 hours.
- Then puree the raspberries and add the agavendick juice.
- Spread the raspberry puree on the Panna Cotta and serve cold with raspberries, hazelnuts and red currants.
Tip: You can actually use every fruit to supplement this light dessert on a cake base. But the contrast between the sour raspberry puree and the creamy Panna Cotta is simply wonderful.In this articleFind a recipe for Panna Cotta with oranges.
Chocolate panna cotta with raspberries
The traditional Panna Cotta tastes heavenly well, but the chocolate panna-cotta is simply irresistible. It has a very creamy consistency, even creamier than the traditional Panna Cotta. The dessert is prepared in less than 10 minutes and has to rest in the fridge for about 4 hours until it is finished.
Ingredients for 6 people:
300 ml Sahne 35 %
80 g of sugar
90 g of dark chocolate (as desired)
3 leaves gelatin (or 6 g gelatin powder)
To prepare this recipe, choose a high -quality dark chocolate, you will notice it from the taste. You can refine the chocolate panna cotta with fresh fruits or with a raspberry coulis.
The classic preparation method:
- Soak the gelatin leaves in cold water for about 5 minutes (gelatin powder does not have to be soaked).
- Put the cream with the sugar in a saucepan and heat over medium heat with constant stirring until it begins to boil.
- Add the chopped tender chocolate and stir until it has completely dissolved.
- Then add the well -expressed gelatin leaves or the gelatin powder. Stir for 1 minute so that the gelatin dissolves.
- Spread the chocolate panna-cotta on the silicone shapes. Leave it for an hour at room temperature and then put it in the fridge for 4-5 hours.
If you want to plunge the Panna Cotta onto a plate and garnish with a fruit sauce, silicone shapes are best suited. So that you can easily remove the Panna Cotta from the molds without damaging them, you should do the following: Drive along the edge of the mold with a silicone spatula while turning the shape. Then carefully pull the edges out and then fall the Panna Cotta onto the plate.
Recipe for the Thermomix
- Soak the gelatin leaves in cold water for about 5 minutes (gelatin powder does not have to be soaked).
- Put the cream with the sugar in the mixing pot and heat for 3.5 minutes at 100º C at level 1 (if it is cold, it takes more time).
- Add the chopped tender chocolate, 3 minutes, 90º C, level 3.
- Add the well -expressed gelatin leaves or the gelatin powder, with attention to ensure that they fall into the cream and not on the knives. Cooking 1 minute, 90º C, level 3.
- Continue with step 5 of the traditional method.
