Italian desserts: pacotta with mint

We all love sweets, especially desserts, which are prepared exquisitely and beautifully. Italian cuisine is very rich in recipes for delicious, original sweet delicacies, which are admired by almost everyone. One of these desserts is pancakotta with mint, which is a sweet jelly made on the basis of cream and reminiscent of "Bird Milk" sweets. The name itself says that sweetness is a cream pudding, in which various ingredients are added to taste. To make it, the cream is heated together with sugar and vanilla and cook for fifteen minutes over low heat, then put gelatin there, and the mass is poured into molds so that it stiffens.

So, Panacota is an Italian dessert made of cream and gelatin, which is served with various sauces of fruits or berries, chocolate or caramel. Traditionally, this dessert has a white color, but if you add some ingredients, such as mint or cocoa, you can get a multilayer jelly with different tints of taste. Let us consider in more detail how to prepare it.

Mint pactacotta

Ingredients: four hundred and fifty grams of fatty cream, sixty grams of milk, ten grams of gelatin, ninety grams of sugar, half a lemon peel, one bunch of mint, berries for decorating a dish.

Preparation

Panakotta, whose recipe we are considering, is quite easy to prepare. To do this, the gelatin is poured with milk and left to swell, then the mixture is put on the fire and heated, stirring, to a boil, but not boiled. Mint is washed and disassembled. Cream with sugar bring to a boil on a small fire, add the lemon zest and insist for twenty minutes under the lid. Then put mint in cream and beat with a blender, add milk and mix, then mass rub through a sieve, pour into shapes and put in a cold place for two hours. Panacotta is served directly in the form or turns over, covered with a hot towel, so that the treat goes away from its walls. Ready desserts are decorated with mint leaves and fresh berries.

Panacotta with mint: simple recipe

Ingredients: eight hundred grams of cream, one hundred and fifty grams of milk, one hundred and fifty grams of sugar, twelve grams of gelatin, one hundred grams of strawberries, fifty grams of mint syrup, a pinch of vanilla.

Preparation

Gelatin is pre-soaked for ten minutes in water. Milk and two hundred grams of cream are heated to a boil, add sugar and gelatin, and after a few minutes and vanilla with the rest of the cream. Everything is mixed and divided into two equal parts. In one part poured mint syrup, and in the other - sifted through a sieve strawberry. In the prepared forms, first put a mint cream, then put them in a cold place until it thickens. Then on top of the strawberry cream is placed , again put in the refrigerator for eight hours. Ready pannakotta with mint and strawberries is served, previously taken out of molds. How to do this was discussed above. From above dessert is decorated with several strawberries and mint leaves.

Mint pankacotta from yogurt

Ingredients: one hundred and fifty grams of cream, five hundred grams of yogurt without additives, three tablespoons of sugar, two sachets of gelatin, one bunch of mint.

Preparation

Gelatin is put in a bowl, add a small amount of water and leave it until it swells. Meanwhile, in a saucepan, cream with sugar is brought to a boil, gelatin is added after a while and mixed well. Yogurt and washed leaves of mint are beaten with a blender and added to the creamy mass, mixed, poured into molds, put them in a cold place to freeze. Pannakotta with peppermint is served, the photo of which is attached, previously taken out of the mold and poured with a sweet sauce, for example, caramel or chocolate, decorated with fruit and berries circles at its discretion.

Some useful tips

Mint pannakotta is a light dessert, which can be prepared for a special occasion. But it is necessary to remember that if gelatin is not enough, the cream may not thicken, so it is absolutely necessary to read on the packaging what the amount of liquid is intended for the thickener. Cream in no way boiled with gelatin, they are heated and removed from the fire, only after that add a thickener. After cooking, dessert is always put in a cold place for eight hours.

Mint-lemon pannacotta

Ingredients: one hundred and twenty-five grams of milk, a peel of one lemon, twenty grams of gelatin in granules, one hundred and eighty grams of sugar, nine hundred grams of fatty cream, a large bundle of mint. For the sauce: thirty grams of lemon juice, two hundred grams of sugar, one bunch of mint, fifty grams of water.

Preparation of pannacotta

According to this recipe, pannakotta with mint is prepared quite simply. First, gelatin is diluted with milk and left to be infused. Then the mixture is put on a fire and heated until the thickener dissolves. You can not bring to a boil! Mint is washed and parsed on twigs, finely chopped. Cream poured into a container, add sugar and heat on low heat to a boil, remove from the plate, pour the grated lemon zest and insist for twenty minutes under the lid. Peppermint beat into a thick paste with two tablespoons of cream. This mass is added to the cream and mixed, add milk. This mixture is filtered through a sieve, poured into glasses and covered, put in a cold place for two hours.

Cooking sauce

Lemon juice is combined with sugar, cut into mint and whipped with a mixer or blender. The sauce is filtered, put on a plate and evaporated.

Ready pannakotta with mint is decorated with berries and watered with sauce. Children are happy to enjoy this light air dessert.