How difficult is it to prepare Panacota stuffed with jam?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Panacota stuffed with jam?

The preparation time is 240 minutes and the cooking time is 0 minutes.

How many people does this recipe serve?

This recipe is designed for 8 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Desserts • 15 de May de 2019

Recipe of Panacota stuffed with jam

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Today we teach you how to prepare a panacota filled with jam and crunchy topping, a real culinary delight that you should prepare and share, although we warn you, it is very difficult to eat just one bite. As you already know, panacota is similar to a custard, but based on cream, its consistency is soft and silky. To make this recipe, we recommend that you review our fresh strawberry jam for panacota, where you will learn how to make a natural jelly with a lot of body and flavor, low in sugar, where the protagonist is, at all times, the

fruit.

Recipe Summary

Preparation

240 min

Servings

Difficulty

Easy

Instructions

Step 1

In a bowl, put the cream, with the sugar, the vanilla essence and the lemon zest, stirring so that they are well integrated.

Step 2

Dissolve the gelatin in the water, stirring well, and place in the microwave for 30 seconds. Pour it over the panacota and stir for 1 minute.

Step 3

Pour the mixture into a mold, lined with plastic wrap, fill up to the middle of the bowl and send it to the freezer, or refrigerator, for 2 hours.

Step 4

Make the fresh strawberry jam for panaccota

Step 5

Remove the mold from the fridge, with the help of a spoon, remove some of the panacotta, making a hole, to fill it with strawberry jam.

Step 6

Add the jam, and cover with the rest of the panacotta, place in the freezer for another 2 hours.

Step 7

To make the crisp, integrate the ingredients by hand so that there is a granulated flour, bake it at 180º C for 15 minutes.

Step 8

For plating, if you made a large mold, we recommend that you put a plate or platter on the base and turn the panacota over, leave it for a few minutes and very carefully remove the mold.