Panna cotta: how to cook Italian dessert

Origin panna cotta is shrouded in mystery. According to the most popular version, the dessert was invented by Hungarian-born stranger. Some believe that the creator of the traditional recipe is a well-known Italian chef Pellegrino Artusi. Panna cotta has a large number of different recipes.

Recipe Panna cotta

It should:

500 ml natural yogurt without fillers 180 ml whipping cream, 4 tbsp. l. sugar, 2 tbsp. l. icing sugar, 12 g of gelatin in the plates, 125 ml of water, 300 g of any frozen berries, 1/2 lemon, rosemary 1-2 branches.

How to prepare:

1. In order to prepare a cream dessert, a small bowl, pour the required amount of pre-boiled water ostuzhennoy and then lay it gelatin.
2. Leave ingredient until complete dissolution and swelling.
3. This process will take approximately 10 minutes.
4. At this time, remove the berries from the freezer, place them on a plate and let thaw.
5. They will be useful for you to prepare the sauce panna cotta.
6. Take a small saucepan and pour into it 60 ml heavy cream, add a 2 tbsp. spoons of sugar.
7. Place the container on a medium heat and heat the ingredients until completely dissolved grains of sugar.
8. Remove the pan from the heat, not allowing to boil its contents.
9. Put in preheated cream prepared by this time the gelatin and whisk the ingredients whisk until smooth.
10. Type in the same mass of natural yoghurt, continuing to whisk products. Set aside.
11. In the bowl of a blender pour the remaining cream and whisk them for 1-2 minutes, gradually add powdered sugar to them as necessary.
12. Beat until then, until the ingredients will not increase in the amount of 2 times.
13. The resulting mass connect with a mass of cream, yogurt and gelatin and stir everything until smooth.
14. Pour the resulting mixture of beautiful glasses or special molds.
15. Place the dessert in the refrigerator for 40 minutes.
16. During this time, prepare the berry sauce: in Put a saucepan the required amount of melted berries, add to it 2 tablespoons. spoons of sugar and the same amount of pure water.
17. With half a lemon peel clean off and put it in the same capacity, as well as add to the ingredients of rosemary.
18. Put a saucepan over medium heat and bring to a boil weight, then cook berry sauce until slightly thicken.
19. Remove the sauce from the heat, cool and pass through a sieve, previously fished out his whole berries.
20. Remove the molds from the refrigerator and pour the dessert its berry sauce.
21. If desired, garnish with fresh berries.