Foodie Sunday: Panna Cotta

I was so overwhelmed after posting my first foodie post on the blog because you guys have left me so many positive comments. I'm really glad you like the foodie section and are an inspiration to me. I felt so incredibly happy after getting such great feedback that I've decided to make something special for us all this time. Foodie Sunday: Panna Cotta is exactly that – my first attempt of making a delicious panna cotta dessert. I've indulged in this sweet treat so many times before and it's really one of those simple yet fascinating desserts. It has always struck me as something not to be underestimated – it's truly tasty and I'm a rookie at cooking so, naturally, I thought that I could never make it myself. However, I got up early today, did all my housework and felt like I have enough time to try something new. I went out, got all the ingredients, turned up the music (Lana Del Rey's Ultraviolence was oddly perfect for the situation), opened a few windows so I got a light breeze and got down to business. Well, it's definitely up to you to decide if it was worth an effort but this is how I made it.

Nakon objave prvog kulinarskog posta na blogu, zaista sam bila odusevljena vasom reakcijom i zelim se zahvaliti na svim divnim komentarima koje ste mi ostavile. Tako mi je drago sto vam se dopada gurmanski dodatak blogu a ponajvise me vi i inspirisete. Nakon navale srece, odlucila sam da nam spremim nesto posebno ovaj put. Kulinarska nedelja: Panna Cota je upravo kako naziv sugerise – post posvecen mom prvom pokusaju spremanja slasnog panna cotta dezertica. Uzivala sam u ovoj slastici toliko puta izvan kuce i prilican je ostavio dojam na mene kao i sto mi se ucinio jednostavnim no ipak fascinantnim. Nije nesto sto bih potcijenila – stvarno je uzitak za nepce ali posto sam pocetnik u kuhanju, pribojavala sam se da li cu ga moci sama napraviti. No, danas sam se ustala ranije, obavila sam kucne poslice i vidjela sam da imam dosta slobodnog vremena na raspolaganju te mi se ucinilo kako je dan divan za isprobati nesto novo. Nabavila sam sastojke, pojacala muziku (album Ultraviolence Lane Del Rey je bio na repertoaru), otvorila sam par prozora da stvorim blagi povjetarac i dala sam se u izradu dezerta. Definitivno je na vama da odlucite koliko je moj projekat uspjesan a panna cottu sam napravila na slijedeci nacin.

I am a huge fan of the Italian cuisine so it's no surprise that I love their sumptuous desserts as well. Panna cotta is an Italian dessert, most popular in Northern Italy. Panna Cotta means ‘cooked cream’ in Italian and if I've noticed well – it's more of a classic dessert in restaurants than it is a part of regular home cooking routine. The relative simplicity of the panna cotta recipe makes it a terrific dessert choice for even novice cooks. That's basically why I decided to give it a whirl. Since the base recipe for panna cotta produces a very light taste, the dessert is often served ‘dressed up’ with various sauces. I've settled for yummy raspberries and I made the sauce/syrup myself which is extremely easy. The simplicity, the light texture and fruity sauce make this an ideal and easy summer-y dessert. All you need is 150ml/1,5dl of milk (I used the one with 2,8% fat), 1/2l of sweet cream, 2x tbsp of regular sugar, one bag of vanilla sugar and 1x tea spoon of powdered gelatin. That's everything you need for the ‘base’ that is panna cotta. Making the raspberry sauce was even easier – I just chucked a handful of raspberries into a pan, added 3-4 tbsp of sugar and heated it up. It got hot very fast and raspberries started to dissolve along with sugar providing a ‘slip’. I was stirring it altogether for a few minutes and got a delicious syrup-y goodness. One tip; go easy on the heat, raspberries are a quite gentle fruit. Finally, I've strained my raspberry sauce and put it aside. You can do this as a final step if you find that to be easier for you.

Velika sam ljubiteljica italijanske kuhinje tako da nije iznenadjenje sto sam odusevljena i njihovim dezertima. Panna cotta je italijanski dezert a najvecu popularnost uziva u Sjevernoj Italiji. Panna cotta bukvalno znaci ‘kuhano vrhnje’ i ako sam dobro primjetila – cesci je gost na repertoaru restorana nego sto je zastupljen u domacoj kuhinji. Relativna jednostavnost recepta za panna cottu cini ovaj dezert idealnim odabirom za pocetnike u kuhinji. To je ustvari jedan od razloga zbog kojeg je odabir pao na ovu slasticu. Posto ‘osnova’ panna cotte ima jedan blag ukus, ovaj dezert se cesto servira uz razlicite sosove/prelive. Ja sam se odlucila za socne maline i sama sam napravila sirupasti preliv koji je odlicno ispao a nevjerovatno je jednostavan. Ta jednostavnost, njezna tekstura i vocni preliv cine panna cottu idealnim ljetnim dezertom. Od sastojaka, potrebno vam je 150ml/1,5dl mlijeka (koristila sam mlijeko sa 2,8% mlijecne masti), 0,5l slatkog vrhnja (Meggle Creme Patisserie), 2 supene kasike obicnog secera, jedna kesica vanilijinog secera i jedna mala cajna kasika zelatina u prahu. Od toga cemo napraviti ‘bazu’ za panna cottu. Napraviti preliv od malina je jos lakse – samo sam ubacila saku malina u serpu i dodala 3-4 supene kasike obicnog secera. Cim se serpa zagrijala, maline su pocele da se tope dok je topljeni secer sve objedinio. Smjesu sam mijesala par minuta i sirupasti preliv je bio gotov. Samo jedna opaska; maline su njezno voce, ne treba pretjerivati sa zagrijavanjem. Potom sam procijedila preliv u posudu i time odstranila sjemenke. Ukoliko vam je zgodnije, mozete preliv napraviti tek na kraju.

The way I made my panna cotta is as follows; I've poured 150ml of milk in a saucepan and followed with 1/2l of sweet cream. Now, I've read that cream with vegetable fat is to be avoided but I couldn't find regular sweet cream so I've ended up using the vegetable based one. To be quite honest, after eating panna cotta in restaurants and my own – I cannot tell you what the difference was at all. The texture was the same, the smell, the coloring and even they taste the same. I'm not an expert by any means but it seems just fine to use sweet cream with vegetable fat for panna cotta. Next, I added 2x tbsp of sugar and vanilla sugar as well. This was all done while the saucepan wasn't on the heat. So I was basically blending all the ingredients whilst making other preparations such as prepping the powdered gelatin. I took one small teaspoon of gelatin and added 2-3 tbsp of (cold) milk, stirred together in a small bowl and let it sit for approx 10 minutes. The reason to do this is to allow the powdered gelatin to soak up the milk (or you could use regular water), ‘swell’ a bit (grains slightly increase in size) and later on be added to the cream, milk, sugar and vanilla sugar. My saucepan with cream and milk got heated and after it simmers, I've let it slowly cook for 15 minutes while constantly stirring it. The sweet, delicious smell filled the air and I knew I was on the right track. Now that my cream and milk are cooked, I've turned off the heat and slowly added the soaked gelatin. Stirred well until it dissolved and there wasn't a clump in sight.

Sama panna cotta je napravljena na slijedeci nacin; ulila sam 150ml mlijeka u serpu, zajedno sa pola litra slatkog vrhnja. Citala sam kako se slatko vrhnje koje sadrzi biljnu mast ne preporucuje za panna cottu ali ja nisam mogla pronaci drugo pa sam ipak pravila recept sa njim. Moram biti iskrena i reci da uopste ne vidim u cemu je razlika glede tog vrhnja i zasto se ne preporucuje ono sa biljnom masti. Ukus, miris, boja i tekstura su apsolutno isti kod panna cotte koju sam jela u restoranu kao i one koju sam ja napravila. Niti u kojem slucaju nisam strucnjak na ovom polju no meni se cini sasvim uredu koristiti slatko vrhnje sa biljnom masti umjesto sa mlijecnom (ako vec ne mozete naci sa mlijecnom). U mjesavinu slatkog vrhnja i mlijeka sam dodala 2 supene kasike bijelog secera i kesicu vanilin secera. Sve sam to cinila u serpi koja nije bila na vatri sto znaci da sam samo objedinjavala sastojke a kuhanju sam pristupila malo kasnije. Trebalo je pripremiti i zelatin u prahu a to sam uradila tako sto sam malu cajnu kasiku zelatina natopila u 2-3 supene kasike (hladnog) mlijeka. Promijesala sam tu malu smjesu i ostavila da odstoji 10tak minuta. Ovo se radi da bi zelatin mogao da upije mlijeko (ili vodu) i da njegove granulice nabubre. Tek nakon 10 minuta se dodaje u smjesu mlijeka, slatkog vrhnja i secera. Upravo sam zasecereno mlijeko i vrhnje dovela do tacke kljucanja nakon cega sam smanjila vatru i jos 15tak minuta kuhala, uz stalno mijesanje. Slatki miris je ispunio kucu i znala sam da sam na pravom putu do gotove panna cotte. Kada je sve bilo kuhano, ugasila sam vatru i polako dodala nabubreni zelatin. Lijepo sam sve mijesala sve dok nije bilo niti jedne grudvice na vidiku. 

Than I prepared two glasses (you could use small bowls or ramekins), washed them in cold water and poured my panna cotta base in them while still hot. For panna cotta to look pretty, have in mind that you don't need to fill you glass/bowl/ramekin up to the very top. It's best to leave some space near the edge. So there, I have my base ready and I've chilled it on room temperature and after that moved it to the fridge for 2-3 hours. After they were properly chilled, I've drizzled some raspberry sauce and added fresh raspberries on top. You could go down the unmoulding route but I personally found that to be unnecessary as the panna cotta looked amazing in glasses. It was super tasty and I've impressed a few fair of people with my take on it. I hope you like my panna cotta and do let me know if you've ever prepared it yourself or perhaps you will later on?

Dvije case su me cekale za serviranje (mozete koristiti i posudice ili keramicke kalupe). Njih sam oprala u hladnoj vodi i jos vrucu smjesu za panna cottu ulila u njih. Kako bi ovaj dezert imao svoj karakteristican i lijep izgled, nije potrebno dopuniti case/posude/kalupe smjesom do vrha. Najbolje je ostaviti nesto praznog prostora do ivice. I tako je moja baza spremna, ohladjena prvo na sobnoj temperaturi a potom premjestena u frizider na hladjenje barem 2-3h. Onda je bila spremna za posluzivanje no prije toga sam preko vrha ulila svoj preliv i ubacila jos koju svjezu malinu. Mozete se odluciti za okretanje casa/posuda/kalupa kako bi panna cotta zavrsila na tanjiru no meni se dopada kako izgleda u casicama. Bila je jako, jako ukusna i uspjela sam impresionirati par osoba zahvaljujuci ovim eksperimentom. Nadam se da ce vam se moja panna cotta dopasti i javite mi u komentarima da li ste je ranije spremali ili mozda sada zelite?

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