What is panna cotta? We will answer this culinary question in the presented article. It will also describe the recipes for this dish and how it is served at the table.

General information

Many people in Europe know what panna cotta is. The word is of Italian origin and literally means "boiled cream". According to experts, such a dish is a northern Italian dessert made from vanilla, sugar and cream.

What is panna cotta? Every Italian knows the answer to this question. After all, Piedmont is the birthplace of this dessert.

To prepare such a delicacy, cream with vanilla and sugar is heated, and then boiled over low heat for about ¼ hour. Gelatin is also added to the mass.

After preparing the base, it is poured into molds and sent to the cold. As soon as the dessert hardens, it is laid out on a plate and served at the table.

Panna cotta, the photo of which is presented in this article, is served to guests with pieces of fruits and berries, or with small portions of sweet sauces.

Leaving the resulting mixture aside to cool, proceed to the preparation of other components. Gelatin is poured into a deep bowl and poured with ordinary cold water. In this form, it is kept a little at room temperature so that it swells well. Next, the resulting mass is stirred and slightly warmed up. At the same time, make sure that the gelatin does not boil.

The presented panna cotta recipe with a photo is ideal for those who like to enjoy dessert, but do not want to mess around with dough, cream and other ingredients.

As soon as they cool down, gelatin is poured into them. After thoroughly mixing the products, a homogeneous and rather liquid mixture is obtained.

The classic panna cotta recipe does not include the use of various additives. If the white dessert seems boring to you, then you can additionally add berries ground to a homogeneous state in the base.

Formation process

Panna cotta, a photo of which everyone can take, should be prepared in small shaped bowls or cups. The liquid base is carefully poured into pre-prepared containers, and then sent to the refrigerator. In this form, the Italian dessert should be at least 2 hours. This is necessary in order for the panna cotta to freeze well.

Serving method

Now you know the recipe for the classic panna cotta. As soon as the vanilla mixture hardens, the molds are carefully turned over and the finished dessert is laid out on flat plates or saucers.

If desired, this delicacy can be cut into small pieces, and then sprinkled with granulated sugar or powdered sugar, sprinkled with lemon juice or add any aromatic herbs.

Also, this amazing dessert can be served at the table along with fresh fruit, your favorite syrup or berry mousse.

Step by step panna cotta recipe with photo

As mentioned above, such a dessert can be prepared in many ways. We presented the classic version at the beginning of the article. However, some cooks prefer to make an Italian dish along with chocolate and coffee. For such a fragrant panna cotta, we need:


Cooking coffee cream

To make such a cream, natural coffee beans are thrown into fresh milk, and then heated over low heat, bringing the contents of the dish to a boil. After boiling the ingredients for about 2 minutes, they are filtered through a sieve and left to cool.

At this time, start processing gelatin. It is diluted with ordinary water and waited for swelling, after which it is slightly heated over low heat, but not boiled. Next, egg yolks are beaten together with sugar. Having received a whitened homogeneous mass, cooled coffee milk is poured into them in a thin stream.

The finished mass is put on a slow fire and slowly warmed up. In this case, it is very important to stir it regularly with a spoon and avoid boiling.

As soon as the mixture thickens, it is removed from the stove and gelatin is added to it. In this form, the cream is left to cool at room temperature. Next, whip 150 ml of cream, and add them to the coffee base.

How to form?

A coffee panna cotta is formed in exactly the same way as a classic one. For this, creamers are used. They are lined with cling film, and then half filled with fragrant cream.

Making chocolate filling

To prepare such a filling, milk or melt over low heat. As soon as you have a homogeneous glaze, the remaining 100 ml of whipped cream is gradually added to it. In this case, a rather thick and very tasty mixture is obtained. It is placed in or a bag with a narrow and long nozzle.

After that, a little chocolate filler is carefully introduced into the middle of the coffee cream. At the same time, they carefully monitor that the still liquid dessert is not pierced through. This is necessary so that the filler remains in the center, and does not break the coffee cream and does not go beyond it.

If this still happened, then you should not be upset. In any case, such a dessert will turn out very beautiful and tasty.

Final stage

As soon as the Italian delicacy is formed, it is immediately sent to the refrigerator. In this state, panna cotta is kept until it hardens (about 3-6 hours).

Serving dessert to the table

After the gelatin has completely solidified, the dessert is carefully removed from the mold along with the cling film. It is turned over and placed on a beautiful flat saucer. Next, proceed to decorate homemade treats. To do this, use the remaining milk or dark chocolate (30 g). It is melted over low heat (you can add a little cream), and then the whole dessert is poured over it. If desired, such a dish can be sprinkled with chocolate chips or simply decorated with berries.

Coffee panna cotta should be consumed with a dessert spoon. It turns out very tender and tasty. Due to the fact that gelatin was not added to the chocolate filling, it remains semi-liquid even after a long soaking of the dessert in the refrigerator. After cutting the panna cotta, the filling should flow out nicely on the saucer. Enjoy your meal!

An exclusive and delicate creamy dessert with a magical taste. The birthplace of the most magnificent delicacy is Northern Italy. In accordance with the classic recipe, panna cotta is made from fresh cream, vanilla and granulated sugar. To prepare a delicious dessert, chocolate, nuts, coffee, and berries are also additionally used.
An exquisite dessert reminiscent of pudding or even ice cream. In Italy, it is served with a variety of sauces, including caramel, fruit, and chocolate. In Southern Europe, the sweet treat is traditionally served garnished with strawberry jam and coconut flakes. A great option for a romantic dinner, goes well with all kinds of fruit toppings. Sweet and pleasant aroma of vanilla relaxes and gives real pleasure.

Grocery list:

  • Cream (30%) - 310 ml.;
  • Cane sugar (brown) - 85 gr.;
  • Gelatin - 1 pack;
  • Cognac without aromatic additives - 55 ml.;
  • Vanillin - 1 sachet.

Recipe:

  1. The cream must be poured into a bowl with a sufficiently thick bottom, so the dairy product will not burn. The creamy mass must be mixed with sugar and vanilla.
  2. Heat the resulting mixture over low heat, stirring constantly. The main rule of the panna cotta recipe at home is that the cream should never boil.
  3. In parallel, dissolve the gelatin in water according to the instructions on the pack.
  4. Usually, hot water is taken for this, in which the gelatin is dissolved until the grains completely disappear. After that, the gelatin mixture is mixed with hot creamy mass.
  5. Gelatin is best poured into cream through a sieve or a piece of gauze. Then add cognac to it. Of course, if you are preparing a dessert for children, it is better to refuse alcohol.
  6. The resulting consistency must be poured into pre-prepared metal or silicone molds. After that, the treat is sent to a cool place for a couple of hours.
  7. It is required that the dessert is completely frozen. Instead of cognac, you can use melted chocolate or hot caramel, it all depends on your preference.

Delicious light dessert with a charming taste. With it, you can diversify the preparation of sweet treats and bring a touch of sophistication and luxury to your everyday life.

Compound:

  • Fatty milk, preferably 3.2% or more - 120 ml;
  • Cream with more than 35% fat content - 380 ml;
  • Vanilla sugar - 12 gr.;
  • Sugar - 180 gr.;
  • Gelatin - 1 sachet (10 gr.);
  • Frozen strawberries - 260 gr.

Recipe:

  1. First, prepare the gelatin in accordance with the instructions. Pour it into a deep container, pour water and give time to swell.
  2. Then the gelatin mass is heated until completely dissolved. This is necessary in order to subsequently obtain a homogeneous mass.
  3. In accordance with the classic panna cotta recipe at home, the next step is to mix the cream with milk. The mixture needs to be warmed up well enough, but in no case should it be brought to a boil.
  4. This is perhaps the most important rule for making dessert. Vanilla sugar and granulated sugar (100 grams) must be added to the creamy milk mass. The mass must be mixed well several times.
  5. Add the dissolved gelatin to the finished mixture, the consistency will need to be mixed well and cooled. It should turn out quite homogeneous, without any lumps and impurities. The resulting mass must be poured into glasses, leaving some space for berries and sauce.
  6. It is better to cool in a cool place for three hours.
  7. The next step is to prepare the sauce. To do this, you need to wash and cut the strawberries, put them in a blender, add the remaining sugar and chop. It is necessary to ensure that the sugar crystals dissolve, and the mass is sufficiently homogeneous.
  8. In conclusion, we take out the glasses and pour the berry mixture into them by 1.5-2 cm, depending on the size of the dish. Place one or two strawberries in the center. Delicious delicacy is ready for tasting.

  • It is important to bring the cream mixture to a boil, but never boil it. Otherwise, the dessert will be completely spoiled.
  • Use natural vanilla. First remove all the seeds from the pod and add it to the creamy mass. Thanks to this, the dessert will acquire a unique aroma and taste.
  • As a decoration, you can use chocolate figurines, roses, including all kinds of fresh berries.
  • It is best to use silicone molds for curing. Dessert is easily removed from them and does not lose its shape.
  • It should be noted that gelatin does not need to be added too much, as the dessert may end up being too elastic. Its main purpose is to keep the shape. It must be remembered that panna cotta should be very tender and soft with a pronounced vanilla flavor.
  • When preparing treats, always use only heavy cream and milk.

Panna cotta will be a real test of the pastry chef's skill. The classic recipe for a northern Italian dessert is easily recognizable by the characteristic velvety texture of the cut, as in the photo.

If you were served a portion, the cut of which is glossy, take it back - this is not a panna cotta. Better yet, make your own delicious treat at home. Its taste and texture will be unforgettable.

Required for a classic panna cotta:

  • 250 gr. cream with a fat content of 33%;
  • 125 gr. milk;
  • 60 gr. Sahara;
  • 8 gr. gelatin;
  • 1 necessarily soft vanilla pod.

Required for Lemon Syrup:

  • 2 lemons;
  • 50 gr. water;
  • 50 gr. Sahara.

How to cook:

  1. Use sheet gelatin, with it you will get a high-quality panna cotta. A classic recipe at home can also be prepared on a regular granular one. Check product freshness.
  2. Soak the gelatin sheets in very cold water. If you use traditional, 8 gr. gelatin will need 48 gr. water. Stir, leave to swell for 4-5 minutes.
  3. While the gelatin swells, prepare the vanilla. Cut open the pod, scrape the seeds with the back of a knife.
  4. Turn on your kitchen scale. Put the container, take away the container so that the perfect panna cotta comes out. Continue the recipe with the photo step by step by measuring the cream in the right amount of grams. Put in a saucepan.
  5. Measure the milk in grams, add to the saucepan.
  6. Next, measure the sugar in the indicated amount or slightly reduced if you do not like sweet things.
  7. Add vanilla seeds and pods to foods.
  8. Place on stove over medium heat.
  9. Now cook the panna cotta recipe at home carefully. It is important that the mass does not burn. Bring to a boil. Remove from heat, remove vanilla pod.
  10. We introduce gelatin when the mass has cooled to 85 degrees. Mix the mass with a whisk.
  11. Pour the liquid into the molds you wish to prepare.
  12. Place in the refrigerator to set for 5-6 hours.
  13. While the dessert is cooling, prepare the lemon accent, which panna cotta harmonizes perfectly with. A recipe with a photo step by step at home, start by removing the zest from the fruit. Put it in a saucepan. Add sugar and water.
  14. Put the saucepan on the fire.
  15. Wait for the sugar to dissolve, boil for a minute, remove from heat. Serve the syrup as a sauce for the finished dessert.
  16. Remove the panna cotta from the mold, pour over the sauce and serve.
mpessaris/Depositphotos.com

A classic dessert made from cream with milk, a real vanilla pod, sugar and gelatin.

Most often, panna cotta is served with fruit puree or berry sauce. To do this, it is enough to puree your favorite fruits or berries with or without sugar and, if desired, grind through a sieve. Determine the amount of ingredients to your taste.

Using a classic recipe and experimenting with additives, you can create different desserts every time.

Ingredients

  • 10–12 g of sheet gelatin;
  • 100–150 ml of water;
  • 1 vanilla pod;
  • 500 g cream with a fat content of 33-35%;
  • 250 ml of milk;
  • 60-90 g sugar or powdered sugar.

Cooking

Pour gelatin with cold water and leave for the time indicated on the package. As a rule, it swells in 5-10 minutes.

Cut the vanilla bean in half and scrape out the seeds with the back of a knife. Pour cream and milk into a saucepan, add sugar or powdered sugar, as well as seeds and the vanilla pod itself.

Place the saucepan over medium heat. While stirring with a whisk, bring the mixture to the first bubbles and immediately remove from the stove. Remove the vanilla pod from the mixture. Can be strained through a sieve to get rid of the black vanilla seeds.

Let the mixture cool slightly and squeeze out the gelatin. Add it to the mass and mix thoroughly until smooth. Do not shake the mass too much, otherwise bubbles will appear and the dessert will not be uniform.

Pour the mass into silicone molds, glasses or bowls. Refrigerate for 4-5 hours until completely set.


YouTube channel Cooking Studio by Umme

You can simply pour jelly on panna cotta, or you can give the dessert an unusual shape. Feel free to replace strawberries with any other berries.

Ingredients

  • 16 g of powdered gelatin;
  • 100 ml of water;
  • 1 vanilla pod;
  • 250 g cream with a fat content of 33–35%;
  • 160 g of sugar;
  • 250 g thick yogurt, such as Greek;
  • 300 g strawberries;
  • ½ lemon.

Cooking

Pour 8 g of gelatin into different containers and pour 50 ml of cold water into each. Mix and leave to swell for 10 minutes.

Cut the vanilla bean in half and scrape out the seeds with the back of a knife. Pour the cream into a saucepan, add the vanilla seeds and pod, and half the sugar.

Place the saucepan over medium heat and, stirring, bring to a boil. As soon as the first bubbles appear, immediately remove the mass from the stove. Remove the pod and - if desired - strain the mixture through a sieve.

Add 8 g of swollen gelatin and mix thoroughly until smooth. Put the yogurt and punch the mass with a blender.

Place the panna cotta glasses at an angle. You can insert them into cupcake liners at an angle. Or carefully put in a baking dish, propping the glasses with a towel and leaning them against the walls. The main thing is that the glasses do not fall.

Fill the glasses with creamy mass about half and put in the refrigerator for 4-5 hours until completely solidified.

Put strawberries, remaining sugar, finely grated zest and lemon juice into a saucepan. Place over medium heat and bring almost to a boil.

Punch the berries with a blender, combine with the second part of the gelatin and beat again. Cool the mass and pour it into glasses with frozen panna cotta. You can add it also at an angle or put the glasses straight.

Put the dessert in the refrigerator for another 4-5 hours so that the jelly freezes.


YouTube channel Home Cooking Adventure

The delicious taste and aroma of this dessert will not leave anyone indifferent.

Ingredients

  • 5 g of powdered gelatin;
  • 30 ml of water;
  • 200 ml of milk;
  • 2 tablespoons of sugar;
  • a pinch of salt;
  • 1 teaspoon vanilla extract;
  • 240 g dark chocolate.

Cooking

Pour gelatin with cold water and leave to swell for 10 minutes. In a saucepan, combine milk and 200 g of cream, add sugar and salt and put on medium heat.

Bring the mass to the first bubbles and remove from the stove. Add vanilla extract and half of the broken chocolate and stir until smooth.

Add gelatin and mix thoroughly again. It must completely dissolve. Divide the mass into silicone molds, glasses or bowls and refrigerate for 4-5 hours.

Pour 160 g of cream into the remaining broken chocolate. Put the container on the steam bath and stir until the mass becomes homogeneous. Serve panna cotta with chilled sauce.


sriba3/Depositphotos.com

Coffee lovers will definitely appreciate this dessert.

Ingredients

  • 1½ tablespoons of instant coffee;
  • 120 ml of water;
  • 10 g of powdered gelatin;
  • 360 g cream with a fat content of 33-35%;
  • 100 g of sugar;
  • 1 teaspoon vanilla extract.

Cooking

Dissolve coffee in 60 ml of hot water. Dissolve the gelatin with the remaining cold water and leave to swell.

Pour cream into a saucepan and add sugar. Place over moderate heat and stir until sand dissolves. When the first bubbles appear, remove the cream from the heat.

Add coffee and gelatin and mix thoroughly. Pour in the vanilla extract and stir again.

Pour the mass into silicone molds, glasses or bowls and refrigerate for 4-5 hours until completely solidified.


BuonaPappa YouTube channel

Agar-agar is a vegetable analogue of gelatin. Such a panna cotta does not differ from the traditional one in taste, except that the structure is slightly denser.

Ingredients

  • 500 g cream with a fat content of 33-35%;
  • 2 tablespoons of sugar;
  • 1 teaspoon of agar-agar;
  • 1 vanilla pod.

Cooking

Pour cream into a saucepan, add sugar, agar-agar, seeds and vanilla pod. Place over medium heat and, stirring, bring the mixture almost to a boil.

As soon as the first bubbles appear, reduce the heat to a minimum and cook, stirring, for another 2-3 minutes. Remove the vanilla bean and - if desired - strain the mixture through a sieve.

Pour the mixture into silicone molds, glasses or bowls and refrigerate for 1 hour.


YouTube channel "Vegetarian and Lenten cuisine of Elena | Kind Recipes»

You can enjoy a delicious dessert even if you do not eat animal products at all.

Ingredients

  • 400 ml coconut milk with a fat content of 17-19%;
  • 120 g of dark chocolate;
  • 2 tablespoons of sugar;
  • 1 tablespoon of agar-agar;
  • 200 ml of water.

Cooking

Heat the milk in a saucepan to 70-80°C without boiling. Break the chocolate, pour in half of the milk and mix thoroughly until the bar is dissolved.

Put the remaining milk back on the fire, add sugar and agar-agar and mix thoroughly. Pour in the water and bring the mixture to a boil.

Remove from heat and immediately stir in chocolate mixture. Pour into silicone molds, glasses or bowls and refrigerate for 30 minutes.

A very delicate, delicious dessert - panna cotta. Easy to cook at home: with fruits or berries!

This is an amazing dessert that can be served with fresh fruit, chocolate, or your favorite syrup.

  • Cream - 500 milliliters
  • Sugar - 100-150 Grams
  • Vanillin - 1 Pinch
  • Gelatin - 2 Art. spoons
  • Water - 90 milliliters

First of all, pour gelatin with cold water and set aside to swell.

Mix cream, sugar and vanilla in one container and bring to a boil. Pour the already swollen gelatin with the cream mixture.

Stir until gelatin dissolves, then pour into molds and refrigerate for 2 hours to set.

Carefully remove from molds. Dessert is served chilled. You can decorate it with a mint leaf and chocolate chips. Enjoy your meal!

Recipe 2: Homemade Panna Cota with Strawberry Sauce (Step by Step Photos)

  • milk cream 32% - 200 gr
  • gelatin - 2-4 gr
  • vanilla - 1 pod
  • sugar - 50 gr
  • sugar - 50 gr
  • strawberries - 100 gr
  • lemon (juice) - 1 pc.

Soak gelatin sheets in cold water for ten minutes.

Pour the cream into a saucepan. Add sugar, vanilla, mix. Boil.

Squeeze out the swollen gelatin well.

Remove cream from heat, add gelatin and stir with a whisk.

Pour into molds, cool and refrigerate.

Prepare berry sauce: beat strawberries, vanilla, sugar and lemon juice in a blender.

To easily remove the finished dessert, the mold must be lowered into hot water for a few seconds.

Decorate the panna cotta with berries and a mint leaf.

Sprinkle with powdered sugar and drizzle with berry sauce.

Recipe 3: classic strawberry panna cotta at home

  • Cream 42% - 400 ml;
  • Milk 3.2% - 100 ml;
  • Sugar sand - 100 g;
  • Vanilla sugar - 10 g;
  • Gelatin - 10 g;
  • Water - 100 g;
  • Fresh (frozen) strawberries - 250 g;
  • Sugar sand - 3-4 tbsp. l.

Open a bag of gelatin, pour into a deep plate and pour 100 g of water. Let it swell for the time indicated on the package. When the gelatin swells, heat in a water bath until completely dissolved. If this is not done, then there is a danger that, after adding to the cream, the lumps will not dissolve, and a homogeneous mass will not be obtained.

Pour cream and milk into a saucepan. We put on fire and warm up, but do not bring to a boil. Add granulated sugar and vanilla sugar to the creamy milk mixture. We mix everything well.

Mix well.

Cool the resulting mixture. Stir again to make sure the mixture is homogeneous. Pour into wide glasses, leaving room for the sauce and berries. Put the glasses in the refrigerator or in the cold for 2–2.5 hours to set.

Let's move on to making the sauce. To do this, cut the strawberries (leave 3 berries for decoration) and put in a blender, pour sugar, beat.

We take out glasses from the refrigerator and pour the resulting syrup on top of the cream. Place one strawberry in the middle. Fragrant, tender panna cotta is ready.

Recipe 4: Italian panna cotta with nuts (with photo step by step)

  • cream 33% - 400 milliliters,
  • sugar - 30 grams,
  • vanilla powder - 2 grams,
  • instant gelatin - 15 grams,
  • cinnamon - 1 stick,
  • hazelnuts - 5 pieces,
  • butter - 50 grams,
  • cocoa powder - 1 teaspoon,
  • powdered sugar - 30 grams.

The cream is heated, sugar is added to the pan. Stir cream until sugar dissolves.

Cinnamon stick, vanilla are thrown into the pan. The cream is simmered for 10 minutes over low heat. The mass acquires a light cream shade, is saturated with the aroma of spices and becomes thicker.

Boil 50 milliliters of water, dissolve gelatin in it. Gelatin grains dissolve easily in hot water with normal stirring.

The pan with cream is removed from the stove, the cinnamon stick is taken out. Hot cream is mixed with "gelatin water". Gelatin is poured in a thin stream and thoroughly stirred so that solid clots do not appear in the tender panna cotta.

Hazelnut kernels are slightly dried, divided into halves, added to panna cotta.

Coffee cups are rinsed with cold water, then filled to the brim with panna cotta. When the cream has cooled, the cups are placed in the refrigerator for 3-4 hours. During this time, panna cotta will gel.

Softened butter is combined with powdered sugar and cocoa powder. It turns out a beautiful chocolate mass. For flavoring, you can add a few drops of cognac. Chocolate butter is laid out in miniature molds in the form of roses. Forms are placed in the freezer for 2 hours.

Ready panna cotta easily slips out of the mold if you turn the cup on a flat plate. If the panna cotta “does not want” to get out of the mold, the cup is immersed in hot water for a couple of seconds.

Panna cotta is placed on coffee saucers, decorated with frozen chocolate roses. As alternative decor options, you can use any fresh berries, chocolate chips.

Recipe 5: coffee panna cotta with chocolate at home

  • 500 ml cream 18-20%
  • 2 tsp instant coffee
  • 80 ml water
  • 50 g sugar
  • 15 g gelatin
  • 100 g chocolate

Dilute gelatin according to the instructions on the package.

2 tsp pour 80 ml of boiling water over instant coffee and stir well. If there is no instant coffee, you can brew 80 ml of ground coffee.

Combine cream with sugar and heat over medium heat.

When the cream is already hot, add the broken chocolate bar and, stirring with a whisk, bring to a boil and completely dissolve the chocolate.

Remove cream from heat, add coffee and gelatin, stir until completely dissolved.

Fill molds and refrigerate until completely set.

Before removing the panna cotta from the molds, dip the pan for a few seconds in hot water and then invert onto a plate.

Decorate with nuts or chocolate chips, serve! Enjoy your meal!

Recipe 6, simple: homemade panna cotta in molds (with photo)

Panna cotta can be cooked with cream alone (20%), or with a mixture of heavy cream and milk (up to 1:1), but the more cream, the tastier.

A fatter but tastier option:

  • 250 gr cream (from 33% and above, homemade)
  • 150 gr milk

or lower calorie option:

  • 200 gr cream (from 33%)
  • 200 gr milk
  • 100 gr sugar
  • 1 sachet of vanilla sugar
  • 1.5 teaspoons of agar-agar

Mix milk, cream, sugar (including vanilla) and agar-agar in a saucepan.

Put on fire and, stirring constantly, bring to a boil. Turn off the fire.

Pour the hot mixture into molds (or bowls). It is best to use silicone (put the whole form on a tray so that you can easily transfer it to the refrigerator later). I have molds in the form of hearts with a bulge inside.

When the spilled mixture has cooled to room temperature, transfer the molds to the refrigerator and leave there for 1-2 hours.

When the panna cotta has hardened, transfer it to a plate.

Pour berry sauce on top, for example, from thawed strawberries grated with sugar, or jam syrup.

Recipe 7: banana panna cotta with cherries at home

This recipe for panna cotta involves the use of banana and cherries, at home it turns out very tasty!

  • milk - 1 glass;
  • egg yolks - 3 pieces;
  • 1 banana;
  • 100 grams of sugar;
  • 15 grams of gelatin;
  • 2 grams of vanillin;
  • cherries (or other berries) for garnish

The yolks are separated from the proteins.

Beat the yolks with sugar until foamy.

Gelatin is diluted with hot boiled water, left to swell.

Pour beaten egg yolks into milk at room temperature (previously milk must be boiled and cooled), do it very carefully, stir.

Bring this mixture to a boil, stirring constantly. The mixture will gradually thicken. Remove from heat as soon as bubbles appear, otherwise the milk will curdle.

We add the prepared gelatin to the milk-egg cream (only before that it needs to be cooled a little). Mix thoroughly so that the gelatin "glue" dissolves well.

Cut banana into small pieces.

Put the sliced ​​banana in a bowl.

Pour prepared panna cotta, leave in the cold for 2-4 hours.

When the panna cotta hardens, it can be served at the table. To do this, you need to lower the mold for a couple of seconds in hot water (but do not wet the panna cotta itself), and then turn it over onto a dish.