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Summer Sunday: a long breakfast, a beach time, a late meal, a rich and fresh dessert: Panacota. It is an Italian dessert, which literally means "cooked cream" (panna cotta). It is like a flan of born solidified with gelatin. I have accompanied her with miel, but it will look great with a strawberry compote, a peach jam or fruit syrup.
By bringing gelatin, it is very easy to experiment with this recipe, use your imagination and play in the kitchen: add fruits, make it flavors: coffee (to add coffee to milk), coco (replace milk with coconut milk), strawberry (beat the milk with strawberries or with Strawberry jam), cocoa (milk with colacao), chocolate (melted in milk) ... caramel? How would we make caramel?
Panacota
Italian cream and jelly dessert. Fresh and smooth. It can be made in multiple flavors.
Equivalences with TM21
More information - Strawberry compote, Peach jam, Jam / Syrup Glaze
Can I substitute gelatin for an envelope of curd?
Thanks for your recipes. I love your page.
Greetings.
Yes you can substitute it. The only thing is that the texture will not be the same. The panacota is more solid, really gelatinized. With the curd you will have a creamier texture. Thanks to you for following us, Mar. A kiss!
Hello, I love the recipe and I would like to know how I can substitute gelatin sheets for neutral gelatin powder, which is the only one I can get where I live. How much would it be and if you could make some "inventillo" with flavored powdered gelatin.
Thank you.
You can replace it. Add an envelope directly undiluted at the same point in which the gelatin is added in the recipe, after cooking milk and cream. Hot. Mix it equal 10 seconds, speed 3.
And regarding the "inventillo": invent! I love that you innovate, try, mix. customize the recipe with lemon or strawberry jelly, or whichever you like best. But yes, tell me later, please, so we also learn with your ideas.
A kiss, Susana!
Hi, I have been following the page for a long time and I love it, but lately I have a lot of problems accessing it, it is very slow, and I can't always connect.
By the way, today's recipe is great, just like all the ones you post. Thanks
Hello M. Jesus. Thanks!
We have changed the design of the page: While our technical team has been working with it, there may have been some moments of difficult access. But everything is already solved. And what has been beautiful? A kiss and thanks for following us!
Hello
I have not started to make the recipe, but I just see this magnificent photo, this afternoon I get to work!
It turned out pretty, right? A kiss!
I was crazy looking for this recipe and I finally found it, I have a question, does the mixture get hot in the fridge? I have always heard that it is not good to put things hot. Thank you for the recipe.
Thanks to you for reading us, Azulita75. Actually, when mixed with the cold gelatin, it is not that hot. Do not put hot things in the refrigerator is for not altering the temperature of the same. As it is warm, it does not alter the temperature. But, if for prudence, you want to wait a little before putting it in, no problem.
I did it yesterday morning and at night it was gone. I experimented with two of them, I put one coffee and another colacao, they come out great.
Long live the experiments, Conchi! I have the caramel pending. I was thinking of mixing liquid caramel with the milk, but let's see if I can dare and make the caramel myself. I'll tell you about it! A kiss
It looks very tasty but I want to know when I add the honey to the bottom of the container, right?
Hello Sulebron. I threw it once unmold, over the top. If you put it in the bottom of the container, it will gelatinize too. Although we still invented something ... A hug! Thanks for following us!
I have made the recipe but it has come out very gelatinized, the texture is not the same as when I take it in the Italians. Won't have too much gelatin?
Thank you very much for your recipes ... and dedication ... I'm not so daring ...
Yes? It came out really good for me. If you like a creamier texture, try removing a gelatin sheet next time. Thank you for following us! A kiss
Hello, in the case of doubling the quantities, would it also be necessary to double the cooking time?
Thank you.
Hello Rulo, you have to increase the cooking time of the cream a bit since by increasing the quantities you will need more minutes for it to reach temperature. I would put it on for 10 minutes or until it reaches 80 degrees. Thanks for writing to us!
With strawberry syrup! Mmmmmmhhh, how delicious! Every time I read one of your comments, I feel like doing it again…. A hug, Sulebron
mmuna looks delicious! I really like your blog, I stay as a follower. Yesterday I also uploaded a pannacota to my blog but very different, if you feel like coming over and if you like my blog you can become a participant and so we help each other, greetings
Thanks! All the best
If I wanted it with natural strawberries, I would puree them by mixing them with the milk? How much would you add?
Hi Kaoru. Put 4 large strawberries (6 if they are small). Beat them with just the milk for 30 seconds at progressive speed 5/10. Then you add the cream and sugar and follow the steps in the recipe. And tell me!
Ok, perfect! Thank you very much, I'll tell you how it is!
You're welcome, Kaoru. I hope we get it right. A kiss!
Ana was very good, very soft…. I made some changes in the quantities, first I doubled them because I needed more but I added 10 gelatin and 130g sugar
I'm very happy, Kaoru. Thanks for telling us. What better way to add our personal touch to recipes, right? A hug!
I have 400 ml of cream and 9 gelatin sheets, how much of the other ingredients do I need to use it all, thanks
Hello Ana! It's like a math problem. You have to make a rule of 3. The best thing is that you start from the cream. 250 is to 400, what each ingredient is to X. Good luck!
With violet candies it has to be great !!!! I'm going to do it.;-)
Hello, how can I substitute the jelly, what kind is it? I am from Colombia, what kind of cream is it? Thank you
Hello Monica. You cannot substitute gelatin. The panacota is characterized by having gelatin. The one I have used is in sheets, it comes like this, they are transparent, semi-rigid sheets. Surely there are in Colombia. You can also use neutral gelatin, in powder form and the amount would be the one indicated by the manufacturer for 375 g of liquid. Cream is cream for confectionery cream to whip. A hug!
Hello good afternoon, great page, can sugar be substituted for the equivalent in liquid sweetener?