And today we will learn with you how to quickly prepare a divine and deliciously tasty treat, which no doubt will please children and adults. So, let's make a strawberry panacota with you.
Panakota with strawberries
Ingredients:
- milk - 1,5 items;
- Strawberry - 2 items;
- cream 30% - 1 item;
- dry gelatin - 2 teaspoons;
- sugar - 50 g.
Preparation
Now tell you how to make strawberry panacota. So, the berries are thoroughly washed, we remove the tails and crush them in a blender. Cream is mixed with milk and sugar, add gelatin and put the milk mixture on a slow fire. Then gently remove and in small portions we put in the milk mass strawberry puree. We pour the dessert into the molds and put it in the refrigerator. After solidification, we lower the molds for a few seconds in hot water, along the edge, we carefully knife and turn the panacotte on a saucer. If desired, decorate the finished dessert with fresh berries, water caramel, chocolate or syrup.
The recipe for a strawberry panakota
Ingredients:
- cream 12% - 1 l;
- fresh strawberries - 300 g;
- champagne - 200 ml;
- Vanilla sugar - 2 sachets;
- sugar - 150 g;
- gelatin - 45 g.
Preparation
So, we take small silicone glasses, at the bottom of each lay out washed, processed and sliced strawberries. In the saucepan pour the champagne, throw a table spoon of sugar and heat it on a weak fire, not bringing to a boil. Then pour one packet of dry gelatin into the hot mixture and mix everything thoroughly until the crystals dissolve completely. The resulting mass is filled with berries and leave to cool at room temperature. After about 30 minutes, remove the molds in the refrigerator and wait for the full hardening of the wine layer.
Without wasting time, pour the cream into the saucepan, add the remaining sugar, including vanilla, stir well until it is completely dissolved and heated, but do not bring to a boil. In hot cream quickly pour gelatin and whisk a bit of whisk, until a delicate foam.
Then remove the sauté pan from the fire and leave our cream to cool for about 1.5 hours at room temperature. Periodically, the mass stirring, and when the layer with strawberries well hardens, carefully pour the cream onto it and give the dessert a few more hours to stand in the refrigerator. We decorate the prepared panacotta with fresh strawberries, and serve them to the table.