Panakota is a cream dessert popular in Italy. It is prepared using sugar, vanilla and gelatin, in appearance and taste resembles creamy jelly and a little - thick ice cream. This delicacy is extremely simple in preparation, and even an aspiring hostess who has absolutely no culinary skills can make it. At the same time Panakota looks elegant and appetizing, it can become an ornament of a festive table.

Cooking Features

Panakota - one of the easiest to prepare desserts, but this delicacy can be spoiled if you do not know and do not take into account some points.

  • Tasty panakota is obtained only from high-quality products. Natural milk cream with high fat content, natural vanilla (in the pod), cane sugar, instant gelatin are in priority. It is these ingredients that make up the recipe for the classic panacot.
  • Before cooking panacoty, you need to learn how to use gelatin for this. Usually, the powder is diluted with water at room temperature, heated at a slow fire to approximately 60 degrees. By this time it should be fully dissolved. In some cases, gelatin enough to fill with hot water and mix well. The technology of using the powder is indicated on the package.
  • After that, gelatin is filtered and introduced into warm cream. If gelatin was not filtered, you can strain the cream mixed with it. Absolutely it is impossible to refuse filtering - there may be lumps in the dessert, which will spoil its taste.
  • Neither cream, nor gelatin is used in cooking panacots.
  • Gelatin for panacot is usually diluted with a smaller amount of liquid relative to that indicated on the packaging by the manufacturer: only 5-10 ml of water is taken per 1 g of gelatin. Otherwise, the dessert will have a less pronounced creamy taste than is required.
  • Often, panacot is made not from cream alone, but with the addition of coffee, chocolate, berries and fruits. Puff desserts are also popular, where creamy panacot is stratified with fruit jelly.
  • It is necessary to cook a panakota long before it is served at the table, since it is necessary to cool it in the refrigerator for several hours.
  • Traditional panakota has a high calorie content (250-300 kcal per 100 g). If you are on a diet, you should replace the fat cream with milk, and sugar - with a low-calorie sweetener, then you will be able to feast on panacot without fear of spoiling the figure.

Served panakota or on a dessert plate, or in a sundae. Before serving, it is advisable to decorate it with fruit slices, berries, chocolate pieces, coconut chips, pour chocolate cream or syrup.

The classic panakota recipe

Calorie dishes: 2078 kcal, per 100 g: 286 kcal.


  • cream with a fat content of at least 20% - 0.5 l;
  • sugar (preferably cane) - 50-100 g;
  • vanillin - 1 pod;
  • gelatin - 20 g;
  • water - 125 ml.

Method of preparation:

  • Pour the gelatin with boiled water, previously cooled to room temperature.
  • Pour the cream in a small saucepan, add sugar, put the vanilla pod.
  • Heat the cream, stirring until the sugar is completely dissolved.
  • Take out the vanilla pod. Pour in the gelatin while stirring the cream.
  • Warm up for another 2-3 minutes, not longer.
  • Remove the cream container from the heat, strain it through a sieve or cheesecloth.
  • Pour the cream into molds. It is convenient to use silicone - the dessert freezes well in them, and then it will be easy to remove it from them without damaging its edge.
  • Put molds with dessert in the fridge for at least 4 hours, or better at night.

Before serving, the dessert must be removed from the molds, put on plates, decorated, according to your taste, and served to the table. If the dessert will be offered to adults, 1-2 tablespoons of brandy or cream liqueur can be poured into the cream before adding the gelatin.

The classic version of panacco with strawberries

Caloric value of the dish: 1275 kcal, per 100 g: 181 kcal.


  • cream with fat content of 20% - 0, 35 l;
  • instant gelatin - 7 g;
  • icing sugar - 50 g;
  • sugar - 70 g;
  • fresh or frozen strawberries - 150 g;
  • vanilla - 1 pod;
  • water - 70 ml;
  • mint (optional) - 2-3 leaves.

Method of preparation:

  • Pour the gelatin with the prepared water (boiled, but cooled to about 25 degrees). Stir, leave for 5-10 minutes.
  • Mix cream with sugar. Vanilla pod cut in half lengthwise, send its contents to the cream.
  • Heat the cream almost to a boil, but do not let it boil. Remove from heat and strain.
  • Place the container with gelatin in a larger container filled with hot water. Stir gelatin until it is completely dissolved.
  • Pour gelatin into a container of cream through a sieve or cheesecloth.
  • Mix well.
  • Pour the cream into glasses or creamers. 2-3 of servings of dessert will be released from the amount of ingredients indicated in the recipe (depending on their size).
  • Put the containers of cream for 3-4 hours in the refrigerator.
  • Wash, dry the strawberries. If the berry is frozen, defrosting it to the end is not necessary.
  • Place the strawberries in a blender container, add icing sugar to it. If you do not have powder, it can be made from granulated sugar by grinding it in a coffee grinder.
  • Beat the strawberries with powdered sugar, put them on the frozen cream. Put in the fridge for another 20-30 minutes.

Decorate the pannacot with mint leaves before serving, although without them the dessert will look great.

Coffee Panakota with Hazelnuts

Caloric content of the dish: 2443 kcal, per 100 g: 350 kcal.


  • cream with fat content of 33% - 0, 4 l;
  • sugar - 60 g;
  • hazelnuts - 6 pcs .;
  • cinnamon - 1 stick;
  • vanillin - 1 g;
  • instant gelatin - 15 g;
  • butter - 50 g;
  • black coffee - 100 ml;
  • chocolates (optional) - 3-4 pcs.

Method of preparation:

  • Make black coffee, strain it and cool it to a temperature just above room temperature.
  • Heat the hazelnuts in a dry frying pan, split each core in half.
  • Add sugar and vanilla to cream, heat them almost to the boil.
  • Add cinnamon sticks. Then cream on a minimum heat of 5 minutes. Remove from heat.
  • Take out the cinnamon. Add softened butter, whisk.
  • In coffee, dissolve the gelatin, pour in the cream, mix well.
  • In coffee cups, spread the halves of hazelnuts.
  • Pour the cream into cups.
  • Let panacota cool in the fridge for 4-5 hours.

You can serve the coffee panakota directly in cups or laid out on coffee saucers. Dessert can be supplemented with chocolates.

Chocolate Pannacs

Calorie dishes: 1829 kcal, per 100 g: 239 kcal.


  • milk with fat content of 3, 2-3, 5% - 0, 25 l;
  • cream with fat content of 33% - 0, 2 l;
  • water - 100 ml;
  • instant gelatin - 15 g;
  • dark chocolate - 80-100 g;
  • sugar - 90 g;
  • vanilla sugar - 10 g;
  • white chocolate (optional) - for decoration.

Method of preparation:

  • Boil the milk, dissolve the sugar in it (regular and vanilla). Mix it with cream.
  • In pure water, dissolve the gelatin, strain, pour into the cream, stir until a homogeneous composition.
  • Melt the bitter chocolate in a water bath. Mix it with a creamy mass.
  • Spread panakota into the cups, cool for 6-8 hours.

When served, chocolate pannacho doesn’t hurt to decorate with chocolate chips or slices of white chocolate. Instead of white chocolate, you can use cocktail cherries to decorate a treat.

Mandarin Panakota

Calorie dishes: 1717 kcal, per 100 g: 197 kcal.


  • tangerines - 0, 2-0, 3 kg;
  • fatty cream - 0, 4 l;
  • instant gelatin - 20 g;
  • water - 100 ml;
  • sugar - 50 g;
  • vanilla essence (optional) - 2 drops.

Method of preparation:

  • Tangerines wash well. Squeeze the juice out of two fruits, set aside the rest to decorate the finished panakota.
  • Pour gelatin with hot boiled water, mix well, leave for 5 minutes.
  • Heat cream, dissolving sugar in them.
  • Pour about two thirds of the gelatin into the cream, mix. At the same stage, you can add vanilla extract.
  • Mix the remaining gelatin with tangerine juice.
  • Pour half of the prepared cream mixture over the bowl. Refrigerate for 30 minutes.
  • Pour tangerine juice over the ice-cream bowls, put the dessert in the fridge for another half an hour.
  • Top up the remaining cream, put the dessert in the cold for another 30 minutes. During this time, pending tangerines disassemble into slices and clean from the films.
  • Spread tangerine slices over the ice cream bowls, drowning them slightly with one side in the cream.
  • Put the panna cotta in the refrigerator until it is completely set. It will take 3-4 hours.

The dessert prepared according to this recipe looks bright and festive. This is not a shame to offer guests even on the most solemn holidays. Children such a treat even more to taste. On a similar principle, you can cook panakota with oranges or other citrus.

Video: panna cotta - a very tasty dessert

Panakota is a traditional Italian cream dessert. It looks tender and appetizing, has a pleasant and harmonious taste. It can be offered to guests, but the simplicity of its preparation allows you to please your loved ones without any festive occasion.

Comments (0)