This delicate, creamy dessert came to us from the north of Italy and quickly won the hearts of sweet tooths around the world. The panna cotta recipe necessarily includes cream, vanilla (or vanillin) and granulated sugar. In addition to the classic version, you can prepare interesting varieties of it - with strawberries, coffee, chocolate and even citrus fruits.

The name of the dessert panna cotta translates as “boiled cream” or “cooked cream”. In its composition and method of preparation, it resembles pudding or ice cream, which is more familiar to us. But the taste of the treat is more delicate. This dessert is also good for a holiday table. Especially if you decorate it with the original one.

The cream in the delicacy in question is mixed with sugar, vanilla and other delicious ingredients.

The only drawback of the delicious panna cotta is its high calorie content - 298 Kcal per 100 g. For this reason, it is rarely prepared by young ladies who are worried about their figure.

Classic panna cotta recipe at home

Ingredients: 310 ml extra heavy cream, 90 g cane sugar (brown), package of gelatin, 60 ml unflavored cognac, pinch of vanilla.

  1. The cream is poured into a convenient container with a thick bottom. This container will prevent the dairy product from burning when heated.
  2. Brown sugar and vanilla are immediately poured into it. The mass is heated over low heat. Be sure to stir it constantly and continuously. The cream should not boil, otherwise the dessert will be ruined.
  3. Gelatin dissolves in 50 ml of water. The manufacturer will tell you the exact amount for such a volume of liquid - gelatin is diluted according to the instructions on the package. Usually, to do this, you just need to pour hot water over the product, stir and leave until the grains are completely dissolved.
  4. The prepared gelatin is poured into the hot cream through a fine sieve. A piece of gauze is also suitable for filtering.
  5. Cognac is poured in next. If the dessert is being prepared for children, this ingredient should be excluded.
  6. The resulting mass is poured into silicone molds and the sweetness is sent into the cool for several hours until it hardens completely.

The classic panna cotta recipe can be improved to suit your taste. For example, use melted chocolate instead of cognac.

Unusual coffee treat

Ingredients: half a liter of very heavy cream (for whipping), 80 ml of purified water, 14 g of gelatin, 2 small. spoons of instant coffee, 60 g of granulated sugar, 110 g of high-quality dark chocolate.

  1. Gelatin is diluted according to the instructions in the required amount of water.
  2. Instant coffee is poured with the amount of boiling water specified in the recipe.
  3. Sugar dissolves in cream. The mixture is heated over medium heat. Sweet grains should completely dissolve in the warm liquid.
  4. When the cream is already hot, pieces of broken chocolate are sent into the container.
  5. After removing the dairy product from the heat, coffee and gelatin are added.
  6. The mass is filtered and poured into silicone molds.

The resulting coffee panna cotta is refrigerated until completely cooled and hardened. The dessert is decorated with ground nuts.

How to make diet panna cotta?

Ingredients: 2 tsp. agar-agar, 610 ml low-fat milk (0.5%), 6 yolks of large eggs, 2 g vanilla pods, stevia drops (4 drops), 320 ml purified water, 4 small. spoons of corn starch.

  1. Agar-agar is filled with water for 25 - 35 minutes.
  2. In a separate bowl, mix milk, slightly beaten yolks, stevia, vanilla, and cornstarch. Beat all of these ingredients at the slowest speed of the mixer.
  3. The mass from the previous step is sent to a water bath and heated until thickened. You can allow the cream to simmer a little, because it uses raw proteins.
  4. Agar-agar is brought to a boil over the fire and cooked for 1 - 2 minutes.
  5. The boiled mixture is poured into the milk cream. Beat the mixture with a mixer until it cools.
  6. The future dessert is poured into molds and kept cool.

Ready-made dietary panna cotta is served with tea after hardening.

The most delicious chocolate panna cotta

Ingredients: 1 tbsp. full-fat milk and the same amount of cream (for whipping), 14 g of instant gelatin, 90 g each of granulated sugar and dark chocolate, a pinch of vanilla sugar.

  1. The milk is brought to a boil in a saucepan. Next, it is removed from the heat and cooled. Cream is poured into warm milk. The fatter the better.
  2. Gelatin is poured into a glass or ceramic bowl. 50 ml of boiled water at room temperature is poured into it. The ingredients are mixed and left for 6 - 7 minutes.
  3. Chocolate is melted in a separate bowl and poured into dairy products. Two types of sugar are also poured here.
  4. Dissolved gelatin is poured into the mass from the third step. Over medium heat with constant stirring, the mixture warms up well, but does not boil.
  5. The future dessert is poured into bowls and placed in the refrigerator until completely cooled and cooled.

The finished chocolate panna cotta is decorated with coconut flakes.

With strawberry

Ingredients: 160 ml heavy cream, 90 ml milk, 70 g regular sugar and 2 pinches of vanilla, 220 g fresh strawberries, 11 g gelatin, 60 ml boiling water.

  1. Gelatin dissolves in boiling water. Mix the ingredients with a fork and leave for 6 minutes.
  2. Two types of sugar are poured into a container with a thick bottom. Both dairy products are added here. Do not use homemade cream, as when heated it instantly turns into thick fat.
  3. The mixture is heated for a couple of minutes, but not brought to a boil.
  4. The container is removed from the stove and gelatin is poured into it. The ingredients are mixed well and cooled slightly.
  5. Strawberries are peeled and pureed. The berry mass is poured into bowls. The creamy mixture is distributed on top. The layers are carefully mixed with a fork.

Kremanki with strawberry panna cotta are sent to cool until completely frozen.

Tangerine or orange

Ingredients: 3 tangerines, 310 ml heavy cream, 2 tbsp. l. sugar, 15 g of high-quality gelatin, 50 ml of boiling water, 2 drops of vanilla essence. How to make panna cotta from citrus fruits is described below.

  1. Citrus fruits are scalded with boiling water and the juice is squeezed out of them.
  2. Gelatin is poured with hot water and left for 4 - 5 minutes.
  3. The cream is poured into a saucepan and heated until the first bubbles appear on the surface.
  4. Sugar (1.5 tbsp) is poured into the hot dairy product and vanilla essence is added.
  5. Half of the gelatin mixture is introduced.
  6. After thorough mixing, the mass is poured into glasses (filling them 2/3 full). The containers are refrigerated for half an hour.
  7. As soon as the layer thickens, a mixture of tangerine juice, remaining sugar and gelatin is poured onto it.

This layered dessert is put away again in the cold. Instead of tangerine juice, you can use orange juice.

Vanilla dessert

Ingredients: 620 ml medium fat cream, 140 ml milk, 6 g vanilla sugar, 11 g gelatin, 60 ml purified water, 65 g granulated sugar.

  1. Gelatin is poured with cold water. The ingredients are stirred with a fork and left for 12 - 14 minutes. You cannot increase the amount of gelatin - the finished panna cotta should not be too dense.
  2. The cream is poured into a thick-walled container. Milk is added.
  3. Place the container with dairy products over medium heat. There is no need to bring them to a boil, just warm the liquid well.
  4. Two types of sugar are poured into the hot mixture. Next, the prepared gelatin is introduced.
  5. The mixture is stirred for a minute and then filtered through a fine sieve.
  6. The resulting liquid is poured into molds.

First, they are cooled at room temperature, then covered with cling film and stored in the cold.

Traditional Italian panna cotta recipe

Ingredients: 210 ml of full-fat milk, 140 g of granulated sugar, a couple of drops of vanilla essence, lemon, 55 ml of rum, 620 ml of heavy cream, a packet of gelatin.

  1. Gelatin is poured into a bowl and poured with cold milk. The components are mixed.
  2. Vanilla essence and finely grated zest from a small lemon are added to the cream (410 ml).
  3. When the mass boils, it is filtered from the citrus shavings.
  4. The remaining cream is whipped with sugar. Rum is added to them.
  5. The mixture from the previous step is poured into the hot, strained cream, and milk and gelatin are added here. If the latter is not completely dissolved, the mass is passed through a fine sieve.
  6. The future dessert is poured into silicone molds and stored in the cold.

To easily remove treats from containers, you need to immerse them in hot water for a few seconds.

With raspberry sauce

Ingredients: a glass of cream 10% fat and 2 glasses 33% fat, a small piece of lemon zest, 1 tbsp. l. vanilla extract, 80 g sugar, 9 g gelatin, 50 ml water, 130 g fresh or frozen raspberries, 2 tbsp. l. powdered sugar, 1 tbsp. l. freshly squeezed lemon juice.

  1. Gelatin is diluted in a small amount of water and left to swell.
  2. Cream and sugar are mixed in a saucepan and zest is added. The mass heats up.
  3. As soon as the mixture begins to boil, it is removed from the heat. The zest is removed and discarded. Vanilla extract is added. The mixture is filtered and poured into molds, after which it is refrigerated.
  4. The raspberries with the remaining ingredients are pureed.

The finished panna cotta is poured with berry sauce and decorated with fresh mint leaves.

Step-by-step recipe from Yulia Vysotskaya

Ingredients: 4 leaves of gelatin (10 g), a glass of heavy cream, kefir and milk, 90 g of granulated sugar, zest of 1 orange, vanilla pod.

  1. Gelatin flakes are poured with cold water.
  2. All cream is immediately mixed with milk. To these are added a vanilla pod and the pulp scraped out with a knife from its middle. Add a little sugar. The mass is brought to a boil and immediately removed from the heat.
  3. Kefir is combined with orange zest (very finely grated).
  4. The gelatin leaves are gently squeezed out using paper napkins and placed in the hot mixture from step two. When the gelatin is completely dissolved, remove the vanilla pod from the container.
  5. Kefir is whipped with a blender. Hot cream with milk and other ingredients are added to it.
  6. The mass is poured into small glasses and placed in the refrigerator until completely solidified.

The resulting delicacy is decorated with fresh berries.

Panna cotta from chef Hector Jimenez

Ingredients: 680 ml each of milk and heavy cream, 25 g of high-quality gelatin. 1 vanilla pod, 170 g granulated sugar, 230 g fresh and 130 g frozen strawberries.

  1. All dairy products and 100 g of sand are mixed in a saucepan. The mass is brought to a boil and the center of a vanilla pod is introduced into it.
  2. Gelatin soaked in cold water for a few minutes is added to the warm mixture from step one. When the mixture has cooled completely, lightly beat it.
  3. The sweet composition is poured into glasses and put into the cold to harden.
  4. Puree thawed strawberries are mixed with the remaining sand, boiled until thick and cooled. The sauce is combined with pieces of fresh strawberries.

The finished panna cotta is topped with strawberry sauce and served immediately as a dessert.

Nuances of preparation and serving

To prepare panna cotta, you always use very heavy cream.

But their fat content should not exceed 35%, otherwise the product will turn into fat when heated.

To avoid dense lumps in the dessert, the gelatin mass is always filtered before adding to the creamy mixture.

Panna cotta can be served with any berry or fruit sauces. You can effectively decorate it with grated nuts, fresh berries and pieces of fruit, coconut flakes, and seeds. You can simply pour condensed milk or melted chocolate over the treat.

And today we will learn how to quickly prepare a divine and delicious delicacy that children and adults will undoubtedly enjoy. So, let's make strawberry with you.

Panna cotta with strawberries

Ingredients:

  • milk – 1.5 tbsp;
  • strawberries - 2 tbsp.;
  • cream 30% – 1 tbsp.;
  • dry gelatin – 2 teaspoons;
  • sugar – 50 g.

Preparation

Now we’ll tell you how to make strawberry panna cotta. So, wash the berries thoroughly, remove the stems and grind them in a blender. Mix the cream with milk and sugar, add gelatin and place the milk mixture on low heat. Then carefully remove and add strawberry puree into the milk mass in small portions. Pour the dessert into molds and put it in the refrigerator. After hardening, lower the molds into hot water for a few seconds, carefully run a knife along the edges and turn the panna cotta over onto a saucer. If desired, decorate the finished dessert with fresh berries, top with caramel, chocolate or syrup.

Strawberry panna cotta recipe

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 and place washed, processed and sliced ​​strawberries on the bottom of each. Pour champagne into a saucepan, throw in a tablespoon of granulated sugar and heat over low heat, without bringing to a boil. Then pour one packet of dry gelatin into the hot mixture and stir everything thoroughly until the crystals are completely dissolved. Pour the resulting mixture over the berries and leave to cool at room temperature. After about 30 minutes, put the molds in the refrigerator and wait for the wine layer to completely harden.

Without wasting time, pour the cream into the saucepan, add the remaining granulated sugar, including vanilla, stir thoroughly until it is completely dissolved and heat, but do not bring to a boil. Quickly pour gelatin into the hot cream and whisk the mixture a little until a soft foam forms.

Then remove the saucepan from the heat and leave ours to cool for about 1.5 hours at room temperature. Stir the mixture periodically, and when the strawberry layer has hardened well, carefully pour the creamy mixture onto it and let the dessert stand in the refrigerator for a few more hours. Decorate the finished panna cotta with fresh strawberries and serve.

Panna cotta according to the classic recipe is an Italian dessert consisting of cream, gelatin, sugar and vanilla (or vanilla sugar). This chilled treat is ideal for hot weather when you want to treat yourself to something sweet, while avoiding flour products. However, even on winter days you should not deny yourself this delicious dessert. We will complement the classic panna cotta recipe with a simple strawberry sauce, thereby giving the dessert dish not only a spectacular look, but also a refreshing taste.

Ingredients for 2 servings:

  • cream 20% - 350 ml;
  • sugar - 3-4 tbsp. spoons;
  • vanilla (optional) - 1 pod;
  • powdered gelatin - 7 g;
  • powdered sugar - 2-3 tbsp. spoons (more possible);
  • strawberries (fresh or frozen) - 150 g.


  1. Pour the cream into a saucepan, add granulated sugar, the portion of which can be varied according to personal taste. Cut the vanilla pod lengthwise using a knife blade, remove all the seeds and add them to the creamy mixture. We also place the pod itself in the pan. Thanks to natural vanilla, our dessert will be filled with a very pleasant appetizing aroma.
  2. Place the pan on low heat, stirring constantly. Bring the mixture almost to a boil, but do not boil. Remove the vanilla pod from the pan and strain the creamy mixture if desired.
  3. Cool the cream until warm, then add gelatin and mix thoroughly. Pour the mixture into transparent glasses or other containers. We put the glasses on the refrigerator shelf until the panna cotta has completely hardened (this will take several hours - the exact time depends on the quality of the gelatin used). If you need to prepare panna cotta in a short time, instead of refrigerating, you can place the dessert in the freezer for 10-20 minutes. But in this case, do not forget to periodically check the readiness, otherwise the panna cotta will simply freeze.
  4. To serve dessert, let's make a basic berry sauce. To do this, mix fresh or defrosted strawberries with sweet powder and turn them into a homogeneous “puree” in a blender bowl or simply grind them through a sieve. If the berry is very sour, increase the dosage of powdered sugar. If desired, you can replace the strawberries with another berry; you can also use fruit, chocolate or coconut shavings for decoration.
  5. Spread a layer of berry sauce on the frozen panna cotta, add mint leaves if desired, and serve!

Panna cotta with strawberries is ready! Bon appetit!

step by step recipe with photos

Aiming to capture the flavors of strawberries and cream in one dish, you can create a creamy, fluffy chilled dessert like Strawberry Panna Cotta. This Italian delicacy has become popular all over the world during the summer season, when the soul craves something sweet and cool. Panna cotta tastes so delicate that it seems as if it is a snow-white cloud on your plate, framed by strawberry puree.

The dessert is prepared in 10 minutes and hardens in about 2 hours, so to serve it to the table, you need to correctly calculate the preparation time for the delicacy.

Ingredients

  • 150 ml cream 15-20%
  • 100 ml milk
  • 50-70 g granulated sugar
  • 200 g strawberries
  • 2 pinches vanilla sugar
  • 50 ml boiling water
  • 10 g gelatin

Preparation

1. Dissolve gelatin in 50 ml of boiling water. Stir it with a fork and leave for 5 minutes to swell.

2. Pour granulated sugar and vanilla sugar into a container with a non-stick bottom. If you have vanilla pods available, peel the core of one and add the pulp to the container.

3. Pour in the cream and milk. Do not use homemade cream, as it turns into fat when heated, but you can buy milk of any fat content. Heat the mixture on the stove, stirring it, to 80-90C. Make sure that it does not start to boil - this is a very important moment in preparing dessert! Then remove the container from the stove and pour the dissolved gelatin into it. Stir again and cool slightly.

4. Peel the strawberries from the tails, rinse and puree in a blender. Pour strawberry puree into prepared glasses or bowls. Immediately pour the creamy mixture onto it and carefully mix with wooden sticks or a fork, forming beautiful patterns. Place the glasses in the refrigerator for about 2-3 hours to set.

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

This is a stunning 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 tbsp. spoons
  • Water - 90 Milliliters

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

Mix cream, sugar and vanillin in one container and bring to a boil. Pour the already swollen gelatin into the creamy mixture.

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

Carefully remove from the molds. Serve the dessert chilled. You can decorate it with a mint leaf and chocolate chips. Bon appetit!

Recipe 2: homemade panna cotta with strawberry sauce (step-by-step photos)

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

Soak the gelatin sheets in cold water for ten minutes.

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

Squeeze the swollen gelatin thoroughly.

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

Pour into molds, cool and refrigerate.

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

To easily remove the finished dessert, place the mold in hot water for a few seconds.

Decorate the panna cotta with berries and a mint leaf.

Sprinkle with powdered sugar and pour over berry sauce.

Recipe 3: classic strawberry panna cotta at home

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

Open the gelatin packet, pour it into a deep plate and pour in 100 g of water. Let it swell for the time indicated on the bag. When the gelatin swells, heat it 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. Place on the fire and heat through, but do not bring to a boil. Add granulated sugar and vanilla sugar to the creamy milk mixture. Mix everything well.

Mix well.

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

Let's move on to preparing the sauce. To do this, cut the strawberries (reserve 3 berries for decoration) and put them in a blender, add granulated sugar, and beat.

Take the glasses out of the refrigerator and pour the resulting syrup on top of the cream. Place one strawberry in the middle. The fragrant, most delicate panna cotta is ready.

Recipe 4: Italian panna cotta with nuts (with photos 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.

Heat the cream and add sugar to the pan. Stir the cream until the sugar dissolves.

Throw a cinnamon stick and vanilla into the pan. Boil the cream over low heat for 10 minutes. The mass acquires a light creamy hue, is imbued with the aroma of spices and becomes thicker.

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

Remove the pan with cream from the stove, take out the cinnamon stick. Hot cream is mixed with “gelatin water”. The gelatin is poured in a thin stream and stirred thoroughly so that no hard clots appear in the delicate panna cotta.

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

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

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

The finished panna cotta easily slips out of the mold if you turn the cup over onto a flat plate. If the panna cotta “doesn’t want” to get out of the mold, immerse the cup in hot water for a couple of seconds.

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

Recipe 5: homemade coffee panna cotta with chocolate

  • 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 you don't have instant coffee, you can brew 80 ml of ground coffee.

Combine the 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 the chocolate is completely dissolved.

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

Fill the molds and refrigerate until completely set.

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

Garnish with nuts or chocolate chips and serve! Bon appetit!

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

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

A fattier but tastier option:

  • 250 grams of cream (from 33% and above, homemade can be used)
  • 150 g milk

or a lower calorie option:

  • 200 g cream (from 33%)
  • 200 g milk
  • 100 g sugar
  • 1 packet vanilla sugar
  • 1.5 teaspoons agar-agar

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

Place on the 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 ones (place the whole mold on some tray so that you can easily transfer it to the refrigerator). I have heart-shaped molds with a bulge inside.

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

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

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

Recipe 7: Homemade banana panna cotta with cherries

This panna cotta recipe uses banana and cherries, and it turns out delicious at home!

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

Separate the yolks from the whites.

Beat the yolks with sugar until foamy.

We dilute the gelatin with hot boiled water and leave it to swell.

Pour beaten egg yolks into milk at room temperature (the milk must first be boiled and cooled), do this 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.”

Add the prepared gelatin to the milk-egg cream (just before doing this, you need to cool it a little). Mix thoroughly until the gelatin “glue” dissolves well.

Cut the banana into small pieces.

Place the sliced ​​banana in a bowl.

Fill with prepared panna cotta and leave in the cold for 2-4 hours.

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