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Recipe of Panacota

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Recipe of Panacota

Among milk-based desserts, in particular cream-based desserts, panacota, a typical dessert of Italian cuisine, is one of the easiest to prepare, since it does not use eggs in its preparation or require baking; yet it needs time and cold to acquire body. If we compare it to a custard, the panacota has an advantage because, in its preparation, you don't use gas or electricity and you can forget about it once you leave it refrigerated

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In Vida Recipes we teach you how to prepare a traditional panacota, but keep in mind that you can vary the sauce or add essences to change its flavor.


Recipe Summary

Preparation

210 min

Cooking

10 min

Servings

8

Difficulty

Easy

Ingredients

Instructions

1

Step 1

Refrigerate the mold or molds in which you will prepare it, since it must be very cold when you add the panacota.
2

Step 2

Let the gelatin in sheets hydrate in cold water for about 10 minutes.
3

Step 3

In a pot, heat the cream or cream, with the sugar, rum and vanilla essence. It should not boil, just be warm.
4

Step 4

Place the gelatin sheets, hydrated, inside the pot and stir for a few minutes. Then strain the mixture to avoid lumps of jelly.
5

Step 5

In a larger bowl or pot, with water and ice, place the pot containing the panacota, and stir so that it cools quickly.
6

Step 6

Pour the mixture onto the mold, which we had in the refrigerator and send it to the freezer for 1 hour, then we lower it to the refrigerator and leave it for two hours before unmolding.
7

Step 7

Serve with red fruit jam, chocolate or caramel sauce.

Tips for this recipe

Here are some useful tips to perfectly prepare Panacota and get the best results.

  • Always use fresh ingredients for the best flavor
  • Prepare all ingredients before starting to cook
  • Monitor temperature during cooking to prevent burning

Frequently Asked Questions

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