How To Make PANNA COTTA Recipe Original from ITALY

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Panna cotta (panacota) with caramel is a delicate spoon dessert, a classic Italian pastry recipe (Piemontese), easy and quick to prepare, it is well known all over the world for its extraordinary taste and gelatinous consistency.
In the recipe we offer you we show you how to prepare homemade Panna cotta and also the perfect caramel and color.
The video shows you every step of the preparation and the printable instructions in the article will help you in the preparation phase.
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🧁 INGREDIENTS
Panna cotta ingredients:
0,3 oz (10 gr) of gelatine in sheets
3,3 oz (800 ml) fresh cream
7 oz (200 gr) of caster sugar
1 vanilla berry
Ingredients Caramel:
10 tbsp (150 ml) of water
3,5 oz (100 gr) of caster sugar
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ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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#recipevideo #panacota #pannacotta

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Опубликовано:

27 апр 2020

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Комментарии : 59

@netchefkitchenespinel8585 3 года назад

Wow this really look impressive. I'm gonna try this recipe. thank for sharing.

@italiancakesusa 3 года назад

Thanks Chef!!!

@sylviachristodoulou7339 3 года назад

Very nice,thank you

@italiancakesusa 3 года назад

Thanks Sylvia!

@asankaiddamalgoda2675 3 года назад

Lots of love from Sri Lanka 💐❤❤

@roytaylor5618 2 года назад

Love this well done for perfect pancota. Can I add fruit to it and stuff

@Ajkepakaiye 2 года назад

Wow very good😋😋👏👏👍👍👌👌💖⚘❤⚘❤⚘❤⚘💖💖

@voda5130 Год назад

Siêu ngon và đẹp mắt cảm ơn bạn rất nhiều ❤❤❤❤❤❤

@pakistanmarijaan2650 Год назад

Very lovely and beautiful

@italiancakesusa Год назад

Thank you!

@carlynscolorfulcreations Год назад

Looks great,! wish you had cut it with the spoon so we could see the texture of it cause I feel like thats a big thing with Panna cotta, making sure not to put too much gelatin in it so its a nice custard texture and not rubbery like jello. overall cant see this tasting bad though, looks delicious for sure!

@fananh11 3 года назад

I also add a little rose water in the mixture, pretty good imo

@italiancakesusa 3 года назад

Hi Fananh11, thank you so much for your advice!

@jujubs2618 3 года назад

So good I'ma go make me some

@italiancakesusa 3 года назад

Thank you David, very kind, if you like our videos subscribe to the channel.

@jujubs2618 3 года назад

@@italiancakesusa i like Colinary art nd it's always fun to bake new things so see how it turns out

@firstnamelastname7783 Год назад

Thank God clear instructions on ingredients and no unnecessary blah blah. Love it

@italiancakesusa Год назад

Thank you very much!

@hafa5582 4 года назад

Hi I'm from India (Kerala) I love this recipe😘😘😘

@italiancakesusa 4 года назад

Thnks Ha fa!!!

@asankaiddamalgoda2675 3 года назад

Mamma mia signora quello troppo buono mi piace🤗🤗🤗🤗🤗🤗🤗🤗

@italiancakesusa 3 года назад

Grazie!!!

@KC-nu7rx Год назад

Hi, I only have gelatin powder at home . How much amount I have to. use ? Thank you so much !

@italiancakesusa Год назад

Hi KC. Powdered is also fine. For the amount depends on the gelling power of the gelatin you have. Start with the same amount and then make adjustments if necessary.

@mamamia9228 3 года назад

No whipping cream?

@TreeofLife_111 2 года назад

Do you have the recipe written out?

@cuddlebunny6299 3 года назад

Hello xxx how long do we keep in the fridge pls, xxx up to how many hours

@italiancakesusa 3 года назад

Hi, the minimum time is what allows the gelatin to solidify the cream, so we're talking a few hours. Then, if you don't have to eat it right away, you can keep it in the fridge for a few days. If you want a precise storage time take into account the expiration date of the cream as indicated on the package.

@cuddlebunny6299 3 года назад

@@italiancakesusa thank you xxxx

@MominaPatel 4 года назад

Can u pls share the written recipe?

@italiancakesusa 4 года назад

Hi Momina, I put the recipe in description. 😘

@tony69em 2 года назад

@@italiancakesusa thank you because I was going to ask the same question.

@user-kk8hq4ob1w Год назад

Cooing cream or whipping cream

@italiancakesusa Год назад

Hi, fresh whipping cream.

@user-kk8hq4ob1w Год назад

@@italiancakesusa thank you

@sharronmadhusekhar8899 3 года назад

😊😊😊😛😚😚👍👍👍💟💟💟

@italiancakesusa 3 года назад

Thank you Sharron!!!

@eskerinola5845 2 года назад

Ingredients SERVE x4

@josephborgese36 2 года назад

@Simon-no4fe 3 года назад

When my caramel was done and I put it away, it completely hardened. What did I do wrong?

@italiancakesusa 3 года назад

Hi, obviously you forgot to put the water, or after adding it you continued to cook the caramel and then let it evaporate.

@italiancakesusa 3 года назад

The water is used to stop the caramel cooking and to increase its fluidity. Once the caramel has cooled, it will become denser. So keep this in mind and take it out of the fire in time. If it is too thick, add a little water and mix. If you follow the instructions well the caramel will never become solid again.

@Simon-no4fe 3 года назад

I actually did add more water after I had the right color. Should I have let it cool with the water before I put it on medium heat?

@Simon-no4fe 3 года назад

Italian Cakes Tried again today and this time it worked. Thank you! A very good panna cotta.

@laszlosohajda7897 2 года назад

I actually prefer to prepare my caramel in another way with milk and butter, it will not thicken fully and will taste much creamier: 1. Caramelize 200g of caster sugar, no need to stir or even if you stir, stir gently to avoid forming "crystals" when the sugar starts to melt. Once it's a nice, rich golden color remove from heat. 2. Away from the heat add 40g of butter (unsalted and real butter, not margarine) and stir until the butter completely dissolves. 3. Add 200 ml of milk/cream or any mixture of the two. The more cream you add, the thicker the sauce will get. If you use cream only, your caramel will still go solid once completely cooled (after a couple of hours), but if you reheat it, it will turn back to a liquid-y, creamy state. If you use milk, do to the less fat content, it will never go solid. 4. Bring the mixture back to heat and bring it to a boil. If you add the milk/cream while the butter-caramel is still very hot, you might get a gewy-chewy dump of caramel swimming in the milk/cream mixture. Even if it happens, it's no worry, when you put it back to the heat and stir patently, it will still mix perfectly on the heat, and your sauce still can turn out perfect... Try this recipe, I guarantee you will be much happier with how it tastes...

@patysamyoa1501 4 года назад

Recipe

@italiancakesusa 4 года назад

Hi Paty, is this a question?

@user-dv4bb4yw3t 6 месяцев назад

NEVER boil the cream.

@nadinecanabou2069 2 года назад

you NEVER biol panna cotta such a shame everything else so nice....

@kodry9235 3 года назад

Original recipe has no gelatin.

@italiancakesusa 3 года назад

Hi Kodry, thanks for your comment. Can you write the ingredients of the original recipe that you know? I hope you will reply soon.

@daleboxsell2805 3 года назад

Then how did it set?

@kodry9235 3 года назад

@@daleboxsell2805 i left the link, READ.

@craigsmall 3 года назад

@@daleboxsell2805 it was baked in the oven

@stijnkampps4 Год назад

@@italiancakesusa I believe isinglass was used instead of gelatine to set the panna cotta. The rest of the ingredients was the same.

@katerinadicamella 3 года назад

Italian used egg white originally😌

@italiancakesusa 3 года назад

Hello Katerina. I'm sorry to contradict you but as an Italian born in Italy and living in Italy (our main channel is called Torte italiane), passionate about pastry, I can tell you that panna cotta is a dessert invented in Italy that is composed of only three ingredients.This is the original recipe we make in Italy.