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Panna Cotta with orange jelly

Panna Cotta with orange jelly

Put the milk in a saucepan with 200 g of sugar and leave it on the fire until the sugar dissolves. The milk should not boil.

Put two sachets of gelatin in a bowl and add enough cold water to cover it. Let it hydrate then put it over the liquid cream and put it on the fire, chewing continuously to dissolve the gelatin without reaching the boiling point.

Then mix the whipped cream with the milk and add the bourbon vanilla sachet.

Pour the liquid carefully into the glasses, leaving room for the orange jelly.

We put the glasses in the fridge. I put the big ones on their feet and the small ones tilted

After the panna cotta has hardened, take out the glasses and place slices of oranges on top.

In a saucepan put about 300 ml of orange juice and 100 g of sugar. Put on the fire until the sugar melts, adding a sachet of gelatin pre-hydrated with cold water and the sachet of orange finesse. Chew until the gelatin is well incorporated. Allow to cool and pour lightly into glasses over oranges.

Refrigerate again to harden the jelly. Keep cold until serving.


Panna cotta with strawberry jelly and raspberries

The gelatin is soaked according to the instructions on the package.

put the sugar and vanilla essence on the fire until the sugar dissolves,

then remove from the heat and allow to cool. It should not be more than 60 degrees when gelatin is added.

The gelatin is dissolved in a water bath and added to the milk.

Homogenize and add to the dishes in which it is desired to be served until cotta.

If it is desired to obtain a down cotta with an angle of inclination, place the dishes on a support that allows them to be tilted.

Let cool for about an hour, until the panna cotta layer thickens.

Meanwhile, prepare the strawberry and raspberry jelly.

The gelatin is soaked according to the instructions on the package.

and the sugar is mixed and put on the fire until the sugar dissolves.

and the resulting composition is passed through a sieve to remove the seeds from the fruit.

The gelatin is dissolved in a water bath and added to what resulted after I strained the fruit mixture. It must not have a temperature higher than 60 degrees when we add gelatin.

Homogenize and allow to cool.

Remove the coagulated panna cotta glasses from the refrigerator,

and add the fruit jelly. Let cool until the jelly thickens (about an hour).


Panna cotta with mango jelly and orange

A few weeks ago, I got acquainted with some natural products, including natural sweeteners. The Remedia range introduced Green Sugar on the market, in Romanian & # 8220zaharul verde & # 8221, with the advantage that it does not change the taste of the preparation, as other sweeteners do.
I admit that I loved this idea, especially since I use the sugar alternative from time to time. Think that only 100 grams of white sugar means 1700 calories, which is extremely much.
With a multiplied sweetening power, with 0 calories, Green Sugar comes to the aid of those on a diet, diabetics or simply those looking for a lighter alternative.

I took advantage of the invitation of my friends from Gustos and I tested the Green Sugar sweetener. A cold panna cotta, with aroma and color and especially, few calories, made our delight.

  • 1 well-ripened, soft mango fruit
  • 1-2 oranges
  • 400 ml liquid cream
  • 100 ml of sweet milk
  • 2 lg coconut
  • 2 tablespoons Green Sugar sweetener
  • 1 lg starch
  • 1 sachet of jelly (10 gr)

[preparation title = & # 8221Preparation & # 8221]

We hydrate the gelatin in a few tablespoons of water.

We choose well-ripened, soft fruits, clean them, cut them into slices and put them in a bowl. If you want, you can add sweetener, although the blessed fruits are sweet enough. Put the mixture on the fire and let it boil a little.

In another bowl, put the milk, 2 tablespoons of sweetener and let it heat up only, then add the liquid cream and coconut. Bring to the boil and remove from the heat. Add hydrated gelatin to the hot mixture and mix with a whisk. Let's put it aside.


Meanwhile, take the fruit off the heat, strain it and strain it. We will get an extremely fine puree. Add a teaspoon of starch to the puree and boil a little more, mixing well. Let's put it aside.
Prepare a few glass glasses, pour the fruit jelly and put the glasses in the freezer for about 10 & # 8211 15 minutes. We take them out, pour the cream mixture over the puree. Let the cups cool and leave for a few hours to set.
Serve a portion cold. A delicacy that beyond taste, has few calories.


Vanilla panna cotta with fruit jelly!

Let's prepare together the most airy and exceptional delicacy. Panna cotta is an Italian dessert made from cream and served with fruit or sweet sauce. I have not met people who could refuse him!

INGREDIENT:

For panna cotta:

-250 gr of cream for cream at least 33%

-8 gr of gelatin (instant or sheets) + 50 gr of cold water

-1 vanilla pod, vanilla extract or vanilla sugar.

For jelly:

-300 gr of frozen strawberries (cherries, currants, raspberries)

-8 gr of gelatin (instant or sheets) + 50 gr of cold water

-lemon juice and peel.

METHOD OF PREPARATION:

1. Take 2 glasses of 50 g of water, add the gelatin, mix and leave the containers until the gelatin swells.

2. Pour the whipped cream into a saucepan, add the grated seeds from the vanilla pod, then the pod. Add the sugar, put the pot on the fire and, stirring, bring the composition almost to the boil. Turn off the heat as soon as the first boiling bubbles appear.

3. Strain the vanilla cream through a small sieve, add the gelatin and mix well until smooth.

4.Add the yogurt and mix with the blender vertically.

5.Place the cups at an angle on a muffin tin, just like in the picture below. This way the panna cotta will catch and look very nice.

6. Pour the composition into glasses and put them in the fridge, so that they stick well.

7.Prepare the jelly. In a saucepan, place the strawberries, sugar, juice and lemon peel. Put the pan on the fire and wait until the fruits melt and start to boil.

8. Pass the strawberries with the blender vertically until you get a puree, then add the gelatin and mix once more with the blender, until it dissolves completely. Allow the composition to cool to room temperature.

9. Check with your finger that the panna cotta has been caught in the glasses and, if it does not stick, then pour the fruit jelly, gradually straightening the glasses, but not completely. Refrigerate the dessert until it sticks well for about 5-6 hours.

You can serve panna cotta garnished with mint leaves. It can be stored in the refrigerator for 2-3 days or it can be frozen in silicone molds and removed before a special event.


Panna Cotta with orange jelly

Put the milk in a saucepan with 200 g of sugar and leave it on the fire until the sugar dissolves. Milk should not boil.
Put two sachets of gelatin in a bowl and add enough cold water to cover it. Let it hydrate then put it over the liquid cream and put it on the fire, chewing continuously to dissolve the gelatin without reaching the boiling point.
Then mix the whipped cream with the milk and add the bourbon vanilla sachet.
Pour the liquid carefully into the glasses, leaving room for the orange jelly.
We put the glasses in the fridge. I put the big ones on their feet and the small ones tilted (picture 1)

After the panna cotta has hardened, take out the glasses and place slices of oranges on top. (picture 2)

In a saucepan put about 300 ml of orange juice and 100 g of sugar. Put on the fire until the sugar melts, adding a sachet of gelatin previously hydrated with cold water and the sachet of orange finesse (from Dr. Oetker). Stir until the gelatin is well incorporated. Allow to cool and pour lightly into glasses over oranges. (picture 3)

Refrigerate again to harden the jelly. Keep cold until serving. (picture 4)


PANNA COTTA WITH STRAWBERRY JELLY

Fine and velvety, panna cotta is, from my point of view, the most spectacular and light dessert we can make at home, whatever the delicate flavors we decide to ennoble it with.

We need only a little patience and accuracy in determining the quantities depending on how many portions we want, as well as a little attention so as not to destroy the gelatin which is definitely the secret of this recipe.

ingredients:

  • 350 ml. liquid cream
  • 100 ml. milk
  • 2 tablespoons vanilla flavored powdered sugar
  • 200 gr. strawberries
  • 2 tablespoons lemon juice
  • 150 ml. the water
  • 200 gr. sugar
  • 20 gr. gelatin (2 sachets)

In the evening, I put the strawberries sprinkled with 2 tablespoons of lemon juice in a plate with 200 grams of sugar. They left a lot of syrup that I am ready to use for my aromatic jelly today.

Pour the strawberries and syrup into a small saucepan, add 150 ml. water and boil for 5-10 minutes on low heat.

I put the bowl aside and strain all the liquid into a graduated cup, passing the strawberries very lightly.

I take 10 grams of gelatin which I moisturize for 5 minutes in two tablespoons of cold water, then I dissolve it in the strawberry syrup which I let it cool a little more, be careful not to be hot, and pour the composition glasses already prepared.

I put them in the fridge for at least half an hour, until they thicken in half, then I take them out and put a few pieces of strawberries on top, thus avoiding their immersion in liquid.

For the panna cotta, heat the liquid cream together with the milk and 2 tablespoons of vanilla-flavored powdered sugar in a bowl.

Heat them a little, then dissolve in the warm liquid the other sachet of gelatin that I have already hydrated for a few minutes in cold water.

Leave the bowl to cool very well for at least two hours, until the strawberry jelly is completely hardened in the fridge, then pour the liquid very lightly over the jelly and let the glasses cool.

After 2-3 hours my dessert is ready to be turned over and we can serve it with fresh strawberries and sweet strawberry sauce.



We will first prepare the tropical fruit jelly. We turn the contents of the canned tropical fruit in a bowl, writes caietulcuretete.com. Mix with a vertical blender until you get a fine composition.

We will use three quarters of this composition for the time being, keeping the rest in the fridge. Add 3 grams of gelatin prepared according to the instructions on the package and mix vigorously to be evenly incorporated into the composition. Pour one layer into the glasses and refrigerate to harden.

We then prepare the first layer of Panna Cotta. Heat the milk by adding the sugar and keep it on the heat as long as it takes for it to melt. Then heat the sweet cream, but without bringing it to the boil. Mix the two compositions and add the orange essence. Let cool. Prepare the gelatin and add it to the composition, then carefully pour over the jelly. Refrigerate until hardened. If you want a creamier composition, reduce the amount of gelatin a little.

Prepare the remaining jelly and pour it over the Paana Cotta. Put in the fridge.

We prepare the next layer of Panna Cotta, just like the first one, only here we will not add the orange essence but the mint leaves that we will let infuse after which we remove them.

This time we will not put the panna cotta in the glasses when it is very slightly coagulated. Pour the mixture into the center of the glass so that some of the jelly mixes with the panna cotta. Let it cool.

Garnish with fruit, mint leaves and grated lemon peel. Until the moment of service, the dessert is kept in the refrigerator.


Panna cotta with strawberry jelly

Panna cotta with strawberry jelly is a delicious dessert, which belongs to the Italian cuisine very easy to prepare, only good during this period when we find plenty of strawberries. This dessert is prepared simply but very quickly, without the need for an oven. This detail makes it ideal for hot summer days, but also for the moments when you want a quick and super delicious dessert.

The necessary ingredients are very few, namely: unsweetened liquid cream, powdered sugar and gelatin. I flavored the panna cotta with a little vanilla essence, but you can also use half a vanilla pod. It will turn out even more delicious. I quickly prepared a delicious strawberry jelly that goes perfectly with panna cotta. For this sauce I used fresh strawberries, but you can use frozen strawberries in the off-season, it will come out just as good. For decoration I used halves of strawberries. That being said, I conclude by saying that if you want a classic dessert, quick and very easy to prepare, panna cotta with strawberry jelly is what you are looking for!


Panna Cotta with Strawberry Jelly

For panna cotta:
- Prepare all the ingredients. The strawberries are washed and the tails removed.
- Put the galatin sheets in a bowl with cold water and leave for 10 - 15 minutes (according to the instructions mentioned on the package).

- Heat a little 100 ml of whipped cream over low heat (it should not reach the boiling temperature - the whipped cream should be just warm).

- Drain the gelatin sheets well and put them in the bowl containing the heated whipped cream. Mix the two ingredients with a wooden spoon until the mixture becomes homogeneous.

- Put in a pot 400 ml of whipped cream, 10 - 20 g of sugar (depending on preference), vanilla essence and mix the ingredients with a wooden spoon. Put the pot on low - medium heat, stirring gently, until it reaches the boiling temperature. When the mixture starts to boil, take the pot off the heat.

- Add the 100 ml of whipped cream in which the gelatin has dissolved, preheated and mix until a homogeneous mixture is obtained. The mixture obtained is allowed to cool to room temperature.

For strawberry jelly:
- Gelatin (10 g) is placed in 100 ml of cold water. Stir and leave for 10 minutes at room temperature.

- Put hydrated gelatin in a bowl, on low heat, stirring constantly and periodically removing the flame from the flame, until it melts completely (boiling destroys the gelatin).

- Put the fruit in a blender together with the sugar and lemon juice. Mix the ingredients.
- Gradually add the previously prepared gelatin and mix until a homogeneous mixture is obtained.

Placing the dessert in shapes:
- Put a layer of "panna cotta" in each prepared form.
- The dishes are kept for 10-15 minutes in the freezer until the dessert acquires consistency and allows the addition of fruit jelly without them merging. Proceed identically for each layer (alternating "panna quota" and fruit jelly as desired).

- The dessert is kept in the refrigerator for at least 5-6 hours before serving, covered with a protective foil.
- Decorate before serving, with pieces of fruit.