Chocolate panna cotta cocoa. Chocolate panna cotta. Video recipe Chocolate panna cotta from Julia Vysotskaya

Ingredients (for 4 people)

chocolate 100 grams

sugar 50 grams

vanilla sugar 1 sachet

gelatin 12 grams

milk 2.5% 120 milliliters

cream 33% 400 milliliters

0. For the preparation of chocolate panna cotta, we need the following ingredients.

1. Grind the chocolate in a blender or on a grater, pour it into a saucepan with a thick bottom, set it aside, pour half a glass of water with gelatin and let it stand for 10 minutes until it absorbs all the water. Add cream, sugar, milk, and vanilla sugar to the saucepan to the chocolate, mix.

2. After mixing, put on minimum heat, until the chocolate dissolves, do not let the mixture boil, cook until smooth, stir constantly, for about 10 minutes.

3. Gelatin stood for 5-10 minutes, and absorbed all the water, transfer it to a small container and bring to a boil, but do not boil, turn it off when small bubbles begin to appear, and pour it into our chocolate creamy mixture, stir.

4. Pour our panna cotta dessert into molds or cups, and put in the refrigerator until it solidifies. For about 4 hours. Decorate with syrup and icing sugar before serving.

Chocolate panna cotta is a delicate Italian dessert that can be easily prepared at home.

Friends, chocolate panna cotta is a Mediterranean jelly with incredible airiness and special tenderness. It is similar to marmalade and is so soft that it can be easily scooped up with a spoon. Today it is the most common dessert of Italian pastry chefs. Its obligatory components are cream and gelatin, and there can be any additives, which gives good ground for variations, improvisation and experimentation. But no matter how complicated the recipe is, it is prepared in a matter of minutes. One of the most delicious delicacies is chocolate panna cotta, and I propose to cook it today.
The technological process of making a dessert is not at all complicated, you will understand everything and clearly see it in step-by-step photographs. But still, I will now tell you a few subtleties and nuances of making chocolate panna cotta.

• Take cream of any fat content. Love sweets fatter, buy cream with a high percentage of fat.
• Accordingly, and vice versa, for a lower fat content, take 10% cream, and for a dietary option, use milk.
• Some chefs say the best option is to mix milk and cream.

A properly prepared delicacy will be appreciated by the most capricious gourmets, and the exquisite taste will surprise all guests.
The pluses of chocolate panna cotta include lightness, it does not overload the stomach at all. Therefore, it can be eaten even after a hearty dinner. In addition, this dessert has a large utility coefficient. The Italian sweet is composed of calcium from dairy products and nutritional proteins.
The offered dessert is presented in transparent glasses. In glass containers, it looks very impressive. But if you wish, you can use glasses with long legs or silicone molds. Now let's see how to make a chocolate panna cotta at home.

Cream - 250 ml
Gelatin - 1 tbsp. l.
Sugar - 50 g or to taste
Cocoa powder - 2 tbsp. l.
Spices (cinnamon stick, clove buds, anise stars, cardamom seeds, allspice peas) - to taste

Step-by-step sweating of chocolate panna cotta

1. Dilute the gelatin in a little water and leave to swell the crystals.

Advice: I recommend using instant gelatin, because it will speed up the process of making sweets. However, before diluting gelatin, read the instructions for its use, which is indicated on the manufacturer's packaging. Since the product can be distinguished by the brewing method and the ratio of the amount, the proportion of liquid and gelatin.

2. Pour the cream into a saucepan, add cocoa powder, sugar and all the spices.

3. Put them on the stove, turn on medium heat and heat them a little without bringing to a boil.

That is, the cream should not boil, it should only warm up well.

Remove the pan from heat, close the lid and leave to infuse so that the cream is saturated with the aroma of spices.

4. When the cream has reached room temperature, strain it through a fine iron sieve to remove all the spices from it.

Pour in the gelatin and mix well.

5. Pour the chocolate panna cotta into convenient molds and refrigerate for 2-3 hours. The sweetness should acquire a very soft and not springy consistency.

6. Finished jelly can be sprinkled with grated chocolate, finely chopped nuts or syrup from fresh red berries.

Although the classic Italian panna cotta is served with caramel, coffee or chocolate sauce.

Bon Appetit!

Video recipe Chocolate panna cotta from Julia Vysotskaya

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Making chocolate panna cotta is quite simple and quick, no more difficult than sweet jelly, but if you take some time to decorate, the dessert will look very elegant and impressive.

Ingredients

• a glass of milk
• a glass of cream, 25% fat
• 15 grams of instant gelatin
• 100 grams of dark chocolate (cocoa content not less than 50%)
• 100 grams of sugar (to taste)
• vanilla sugar (optional)

Preparation

Boil the milk, cool until warm and pour in the cream. They can be of any fat content, even 10%.



Pour the gelatin into a small bowl (made of ceramic, porcelain or glass).



Pour 50 ml of room water into the gelatin. Stir immediately to avoid clumping the gelatin. Leave for 5-7 minutes.



Put the chocolate cubes in another bowl (leave about a quarter of the bar to decorate the dessert). Place in a water bath.



The chocolate should be completely softened so that there are no chunks.



Pour it over the milk and cream, stir and add sugar to taste.



Pour the dissolved gelatin into the creamy chocolate mixture. Put on medium heat, with continuous stirring, heat to 70-80 degrees.

Do not bring to a boil, otherwise the gelatin will lose its gelling properties and the panna cotta will not solidify.



Pour into bowls or molds. Cool to room temperature and refrigerate until completely solidified (this will take 2-3 hours).

Decorate the finished dessert with chopped nuts, coconut, fruit, grated chocolate or chocolate figurines.

How to make a butterfly to decorate a panna cotta

You can make chocolate figurines to decorate the dessert. For example - a butterfly or a flower.

Draw a drawing on a sheet of thick paper (or print it on a printer), trace the contours with a felt-tip pen. Place the parchment on top, fix it with a stapler so that the drawing does not move.
Melt the chocolate and use a pastry syringe or cornet to trace the chocolate around the design. If you are making a butterfly, then, until the drawing has frozen, slightly bend the sheet and fix it in this position (then the wings of the butterfly will be raised).

Place the chocolate figurines in the refrigerator. When they are completely cured, it will be easy to separate them from the parchment.

Panna cotta is a well-known Italian dessert made with cream or milk, with the addition of vanilla and gelatin. At its core, this is a very tasty milk jelly, it can be made in many variations that your culinary imagination will tell you. Panna-cotta reminded me - these are dishes that are quite close in spirit and taste. Making this dessert is very easy, and even a teenager can handle it. In its preparation, you can use both cream and milk, and you determine the fat content yourself, as you wish. This time, I did not add vanilla sugar, but made a two-color jelly with the addition of cocoa. Panna cotta always turns out to be incredibly tasty and looks spectacular on the festive table.

Ingredients:

• 500 ml milk or cream of any fat content
• 10 g gelatin
• 1 tablespoon cocoa
• 50 g sugar or powdered sugar

Cooking method

Soak gelatin in cream or milk and let stand for a while. Then add sugar and heat over low heat, stirring all the time. In no case do we bring it to a boil, we only need the gelatin to dissolve well. Divide the liquid panna cotta into two parts and add cocoa to one, stir so that there are no lumps (if they suddenly form, then just strain everything through a fine strainer). In any order, pour one part into bowls or glasses. Let it cool, then put it in the refrigerator so that everything solidifies well and then gently pour the remaining liquid on top. We put it again in the refrigerator until the dessert solidifies. Sprinkle a little cocoa on the panna cotta before serving. Bon Appetit.

Panna Kota is the most delicate Italian dessert that has conquered the whole world with its creamy vanilla taste and light structure, thanks to which it melts in your mouth. Panna cotta is translated as boiled cream or boiled cream. But in fact, it is a cross between pudding, simple jelly dessert and soufflé. Despite its beautiful and at the same time frightening unknown name, preparing panna cat is very simple. The classic dessert consists of three ingredients: cream, vanilla and gelatin. Nevertheless, many well-known chefs insist on using 1 part of 33-35% cream in the recipe with the addition of half of milk with 2.5-4% fat. It is these proportions that give the panna cat texture the desired texture.

There are also many variations on how to make a delicious Italian treat. Cream is a versatile product and goes with almost anything you can taste. So panna kota is being prepared with the addition of various fruits and berries, herbs, sweet sauces, syrups and toppings. Today I would like to propose you to make a chocolate dessert panna kota.

And now the most important question! What should a real cat panna look like? On the cut, the dessert should not have a glossy jelly, but a matte velvety texture, as in the photo.

Ingredients:

• 300 ml heavy cream 33-35%;
• 150 ml 2.5% milk;
• 40 g sugar;
• 100 g of bitter unsweetened chocolate;
• 12 g of proven dry gelatin;
• 1 g vanillin.

If you are using sweet chocolate, then reduce the amount of sugar. According to the recipe, the dessert should have a very delicate sweetish taste. But the amount of sugar can be changed at your discretion, having previously removed a sample.

Panna Cats with Chocolate Recipe

1. Prepare the gelatin. We dilute 12 g of dry powdered gelatin in 100 g of very cold water. We leave to swell. It is better to use proven gelatin. It so happens that jelly-based desserts do not freeze well. But increasing the proportion of gelatin is also undesirable, since the cat's panna will turn out to be too dense.

2. Now let's prepare the chocolate for decorating panna kota. We make some coarse shavings with a special knife for vegetables, using about 1/4 of the tile for these purposes. Break the remaining chocolate into pieces, and put the chips in the refrigerator.

3. Pour milk into a saucepan or saucepan. We put on medium heat.

4. Add sugar and cream, mix. Bring to a boil and remove from heat.

5. Gelatin is already swollen by this time. Let the creamy mass cool for half a minute and add the gelatin. Gelatin cannot be added to the boiling mass, otherwise the dessert will not solidify. The ideal temperature at which gelatin dissolves well and at the same time retains its gelling properties is 80-85 degrees.

6. Add the pieces of chocolate and stir immediately. For convenience, it is better to use a whisk. It is very important that the chocolate is natural, with a cocoa content of at least 70% and no vegetable fats. If the chocolate is not natural, it will not dissolve well. In this case, you will have to use a blender.

7. Pour the creamy chocolate mass into the molds. I usually use small silicone molds, they do not need to be greased or sprinkled with anything, and desserts with jelly come out of them quickly and easily. But you can also use glass forms, glasses and bowls. You can also serve panna to a cat in them. We send it to the refrigerator until it hardens completely for 5-6 hours.

8. From the silicone mold, the panna cat herself jumps onto the plate. If you used molds from a different material, then immerse the mold for a couple of seconds in boiling water and then turn over onto a plate. Sprinkle with prepared chocolate chips. And Bon Appetit! 🙂