panna cotta cake recipe / how to make panna cotta without gelatin скачать в хорошем качестве

panna cotta cake recipe / how to make panna cotta without gelatin

Today we will prepare a lovely panna cotta dessert. In this recipe I will show you ALSO how to make a panna cotta without gelatine. At the end of the video, we will also compare the Panna cotta made with gelatine AND the panna cotta made with Agar-Agar Ingredients for Panna cotta with Agar-Agar: whipping cream / Full cream (milk fat 30%) : 1 CUP = 230mL Agar Agar : 1 teaspoon = 2g Vanilla : 1/2 teaspoon =2.5mL White sugar : 2 tablespoons = 25g Step 01: Boil all the ingredients together during 2 minutes. Step 02: Place in the fridge for 6 hours. Ingredients for Panna cotta with Gelatine powder: whipping cream / Full cream (milk fat 30%) : 1 CUP = 230mL Cold water : 2 tablespoons = 30mL Gelatine powder: 2 teaspoons = 6g Vanilla : 1/2 teaspoon =2.5mL White sugar : 2 tablespoons = 25g Step 01 : Cold water and gelatine together during 5 minutes. Step 02 : Boil cream, sugar and vanilla during one minute Step 03 : Add the warm cream (not boiling) to the water and gelatine. Step 04: Place in the fridge for 6 hours. the texture will be more soft and delicate than agar-agar. personally, I prefer to use gelatine. The Crust or the base, is made from crushed cookies (or digestive biscuits) or graham crackers, petit beurre. I also use a tart pan with a removable bottom. add melted butter, the butter will be a binder. you must be able to make a ball with the powder. Adjust the quantity of melted butter. Adjust base thickness. according to your tastes. Bake the crust for 20 minutes 340°F / 170°C The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded, though other sources say that latte inglese is made with egg yolks, like crème anglaise; perhaps the name covered any thickened custard-like preparation. The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel. Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes. Panna cotta became fashionable in the United States in the 1990s. Preparation Sugar is dissolved in warm cream. The cream may be flavored, either by infusing spices and the like in it, or by adding rum, coffee, vanilla, and so on. Gelatin is dissolved in a cold liquid (usually water), then added to the warm cream mixture. This is poured into molds and allowed to set . The molds may have caramel in the bottoms, giving a result similar to a crème caramel. After it solidifies, the panna cotta is usually unmolded onto a serving plate. Although the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar. Italian recipes sometimes call for colla di pesce 'fish glue', which may literally be isinglass or more likely simply a name for common gelatin. Garnishes Panna cotta is often served with a coulis of berries, or a sauce of caramel or chocolate. It may be covered with other fruits or liqueurs. 0:00 Intro panna cotta cake recipe 1:16 Crust with crushed cookies 5:42 How to make panna cotta with Agar Agar / without gelatine 8:20 How to make panna cotta with gelatine 11:30 comparaison panna cotta with Agar Agar / panna cotta with gelatine 12:26 panna cotta Topping 14:18 Final Result panna cotta