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light kitchen, I’m a novel, and you know that it’s been a

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long time since I spoiled you with sweets, I need to

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prepare some kind of dessert, I thought, and

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in fact, that’s what we’ll

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do today: a classic Italian

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simple dessert made from milk and cream,

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panna cotta flew, so in order to

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prepare by rolling first we need to

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take care of this element which

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is called gelatin food gelatin we

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pour cold water here

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there are 5 grams of gelatin which we

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fill with 50 milliliters of cold water

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[music]

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leave the gelatin to soak for 10 minutes

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after 10 minutes you will need to warm it up

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in microwave for 15 seconds to become

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transparent, but we’ll come back to this later, but

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now let’s get to the panna cotta itself,

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prepare a container in which you will

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create yours,

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pour 250 milliliters of milk into this container,

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I have two and a half percent,

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but this is actually not that important, the

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next element which we

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will need is cream, I have 35

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percent, you just need to take 30,

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125 milliliters will do,

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we send it to milk

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[music] the

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next element is sugar, of course,

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a little sugar, namely 50 grams,

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remember in confectionery art,

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grams are very important, so all the grams

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will be in the description, look, study and

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repeat gram by gram

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then everything will work out

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[music]

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for vanilla today we have

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vanilla sugar 5 grams of

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vanilla sugar

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and it goes into a cup but you can

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take essence and flavorings from the hook

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in general, everything you come across

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remember only 13 percent real

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vanilla everything else is artificial

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so there is very little of it

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if there is class if there is no god light

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shock content a pinch of salt in any dessert is

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always good, now put it on

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the fire and heat it up, you need to

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arrange the sugar and salt my favorite

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tile finger fall turn everything on and

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heat it up I’ll take a spoon if you

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walk along the bottom of

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our saucepan with the back of a spoon, you can find that the

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sugar has not dissolved there

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[music]

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I hope the

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sugar was gone style salt and melted time to

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work on the gelatin we take our swollen

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gelatin, send it to the microwave for

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10-15 seconds, stir and you need to

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achieve a transparent state if it is

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opaque we repeat the

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microwave mixing process, I went to

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do it, so the gelatin was dissolved, that is,

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look, it became like water with

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some small bubbles,

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this is what we need now, make sure

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that you do not have hot cream, that is, you

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need your hand to be able to hold

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the saucepan if there was cream too hot

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gelatin may not work,

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pour the gelatin into the jar trench

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[music]

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mix thoroughly and prepare the

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molds in which we will pour it,

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I will use silicone molds

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for muffins, but you can use

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mugs and plates and immediately put

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people in the jar to serve them in

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yes very much

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[music]

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so okay let’s

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pour it into the mold I have

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such a very convenient spout especially for this

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[music]

00:04:00

now we put our panna cotta in

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the refrigerator the best time you can

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give it is at night 8 hours if you are

00:04:06

in a hurry add a little

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more preferably and let a little less time, but

00:04:10

then the structure will not be so delicate,

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choose it yourself,

00:04:16

I’m writing about the cake in the refrigerator,

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boom 6 hours have passed, our panna cotta has cooled down

00:04:24

at the show, the panna cotta has hardened,

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you can already behave so imposingly with it, we

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have three magnificent servings, and we’ll

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use one now. plate

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here I have hot water boiling water

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literally we work with it very

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carefully we need boiling water to

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get the pan out of the panna cotta lower the pan

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carefully literally for 35 seconds directly

00:04:47

mark one two three 4 5 I think that’s

00:04:53

enough look

00:04:57

[music]

00:05:07

here

00:05:09

in general it’s wonderful

00:05:11

another wonderful way to serve by

00:05:13

rolling if you use various

00:05:15

silicone molds with a lot of

00:05:18

relief, for example bags for your children

00:05:20

or some similar things, a lot of relief

00:05:24

the panna cotta will crumble so that this does not

00:05:26

happen, freeze and transfer directly

00:05:29

ice-cold to a plate and

00:05:31

refrigerate for 20 minutes after 20 minutes

00:05:33

it will be wonderful and it can be

00:05:35

used at the same time it will be cool to

00:05:37

reveal and we have to decorate our po on the

00:05:40

cone flew today as a

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decoration for our po on the code and I chose

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balsamic cream this is a cream made

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from balsamic vinegar

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I cooked it myself but you you can

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buy a ready-made version, a small

00:05:56

amount of this sweet and sour thing

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[music]

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decorated with our balsamic cream on

00:06:08

the roll goes very well with

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hearts I advise and there are even

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options with strawberries, black currants and

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so on, there is a large selection,

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choose the next element of our

00:06:19

decor this is a prayer we are several We

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’ll put our fresh raspberries on top of the panna cotta,

00:06:31

how big and

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gorgeous, well, of course, at least bring a sprig of mint

00:06:39

who would have already come

00:06:41

[music]

00:06:52

and voila to all fans of simple desserts,

00:06:55

please also remember that gelatin is

00:06:57

very healthy and it’s better to use it

00:06:59

periodically, it’s very important for our

00:07:02

bones and joints,

00:07:03

but I wish you bon appetit,

00:07:04

cook with me, cook better than

00:07:07

me and see you again in the light kitchen

00:07:09

subscribe like bell

00:07:12

[music]

Description:

Один из самых простых десертов в мире. Этот рецепт из итальянской кухни способен осилить любой начинающий кулинар. Невероятная, нежная структура этого десерта – восхищает. Сливочный вкус будет по душе каждому. Домашняя панакота, прекрасный способ порадовать гостей без лишних хлопот. Ингредиенты: Молоко 2,5% 250 мл Сливки 35% 125 мл Сахар 50 гр Ванильный сахар 5 гр Соль щепотка Желатин 5 г(8 гр макс.)+ вода 50 мл Малина и мята для украшения Бальзамический крем в качестве соуса Процесс: Смешайте желатин с холодной водой и оставьте на 5 минут. При желании добавьте больше желатина для более твёрдой структуры. В сотейник налейте молоко, сливки, соль, а так же оба сахара. Поставьте сотейник на плиту, растворить сахар и соль, дайте смеси остыть до 45 °C (сотейник можно будет легко держать в руках). Растопите желатин в микроволновой печи, грейте по 10 – 15 секунд затем перемешиваете, при необходимости повторите ещё раз. Нам необходимо прозрачная жидкость как результат. Влить желатин в смесь сливок и молока, тщательно перемешайте, разлейте по формам. Формы помещаем в холодильник на 3-8 часов ( на 3 часа при условии 8 гр. желатина) По прошествии времени формы, окунаем в кипяток на 5 секунд и аккуратно вытаскиваем готовый десерт на тарелку, украшаем, подаем. Приятного аппетита! ПРИСОЕДИНЯЙСЯ к нашему кулинарному: [✓] ВК - https://vk.com/lightkitchen [✓] Instagram - https://www.facebook.com/unsupportedbrowser

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