Universally known, panna cotta is a very popular spoon dessert for its delicacy and its pleasant vanilla aroma. Finished with caramel, fruit sauces, mint or anything else, the panna cotta pairs excellently with countless sauces and creams, so let's give the green light and let our imagination run wild and play with all the ingredients we have at home. to personalize the dessert as we like it. Listening to my tastes, I therefore chose to prepare the panna cotta with the best jam in the world: the homemade strawberry jam prepared by my mother, my muse.
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Identity Card of the Recipe
- 166 KCal Calories per serving
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Ingrediants
- 1 vanilla pod
- 5 g (about 2 and a half sheets) of isinglass
- 2 tablespoons (about 30 ml) of milk
- 2 tablespoons of jam
- 400 ml of fresh cream
- 90 g of powdered sugar
Materials Needed
- 1 saucepan to heat the cream
- 1 frying pan for milk
- 1 small bowl for water
- Pudding molds (silicone, aluminum or disposable)
- 1 wooden spoon or a whisk
Preparation
- First, soak the gelatine sheets (thickener) in cold water: let it rest for 10 minutes, until the gelatine has become soft and elastic.
- Meanwhile, pour the fresh cream into a saucepan and, stirring, dissolve the icing sugar with the help of a wooden spoon or a whisk.
- In the cream, add the vanilla pod previously cut in half and scraped with a small knife.
- When they have softened, the gelatine sheets are poured into a pan with a couple of tablespoons of warmed milk. Then dissolve the gelatin well and pour it over the cream, sugar and vanilla mixture.
- Continue to mix without however bringing the mixture to a boil.
- When the jelly is well blended with the cream, remove the vanilla pod: the mixture is now ready to be poured into the chosen molds.
- With the help of a ladle, pour the right amount of cream into each mold. Those who prefer it, before pouring the panna cotta into the molds, can add a teaspoon of strawberry jam to each mold.
Important precaution
When using silicone molds, the advice is to place them on a baking dish or on a rigid pan before filling them with cream: this is to avoid spilling the panna cotta (still liquid) while moving the molds in the fridge.- Leave the molds to cool in the refrigerator for at least 3-4 hours, until the panna cotta has completely solidified.
- After the necessary time, gently overturn the molds, favoring the detachment of the panna cotta by applying gentle pressure.
The advice OK
To remove the panna cotta from the aluminum molds, it is advisable to dip them for a few seconds in a container containing boiling water: the thermal shock (from the cold of the fridge to the heat of the water) will favor the detachment of the cake from the mold, once it has been turned over. a plate.- Serve as desired with a spoonful of cherry jam or another sweet sauce.
Alice's comment - PersonalCooker
In this recipe, the panna cotta is paired with a strawberry sauce, but it can be paired with countless other sauces such as a berry sauce, a little chocolate, a mint cream and so on and so forth. put.Nutritional values and Health Comment on the recipe
Panna cotta with strawberry jam is a spoon dessert that slightly exceeds 100kcal per portion (since each portion is <100g); it contains a good quantity of saturated fatty acids and a little cholesterol, aspects that make it unsuitable for frequent consumption in case of hypercholesterolemia. Even simple sugars are quite high, while fiber is almost absent. For everyone, and especially for those who are overweight or have some type of metabolism, panna cotta with strawberry jam is a "whim" to be granted with a reduced dietary frequency.
