Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Curd panna cotta

Author
Cookinero 21 Mar 2025
7510
Curd panna cotta

In the north of the Apennine Peninsula, several centuries earlier, a recipe was invented that is now traditional for the inhabitants of Italy. This is panna cotta. The classic version has only 4 products: heavy cream, sugar, vanilla and a gelling agent (gelatin, agar-agar). Modern chefs are constantly modernizing the dessert to surprise their customers with new flavors. For example, they add cottage cheese. Curd panna cotta is no more difficult to prepare than a regular dessert, any housewife can handle the task.

How to cook Curd panna cotta

Step 1

Curd panna cotta

Soak the gelatin. Pour 100 ml of milk into a deep container. Add gelatin and cream to it. Leave it to swell for 5 minutes. Then heat the milk-gelatin mixture on the stove until the crystals are completely dissolved.

Step 2

Curd panna cotta

Make panna cotta. Combine the cottage cheese with the cherry puree and mix until smooth. Add the powdered sugar and mix again. Pour in the milk-gelatin mixture and cream. Mix the ingredients thoroughly until smooth. Pour the mixture into transparent glasses and refrigerate for 5 hours.

Curd panna cotta - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute gelatin with an equal amount of agar-agar, a plant-based alternative. Note that agar-agar sets faster and firmer, so follow package instructions for blooming and dissolving.
The panna cotta will keep well in the refrigerator for up to 3 days. Cover the glasses tightly with plastic wrap to prevent odors from affecting the flavor.
Absolutely! Replace powdered sugar with a sugar-free sweetener like erythritol or stevia, adjusting to taste. Keep in mind that texture might slightly vary.
You can substitute cherry puree with any fruit puree like strawberry, mango, or blueberry. Adjust sweetness accordingly for balanced flavor.
Ensure the cottage cheese is well-blended before adding other ingredients. A hand blender or fine sieve can help achieve a perfectly smooth texture.
Freezing isn't recommended as it can disrupt the creamy texture. The dessert is best enjoyed fresh from the fridge.
Fresh berries, a drizzle of honey, chopped nuts, or a sprinkle of citrus zest make excellent toppings. A mint leaf adds a nice visual touch.
Yes, use a 4-cup capacity mold for a single panna cotta. Note that setting time may increase by 1-2 hours due to the larger volume.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Pine cone jam with honey
Honey, Jam, Pine cones,

Pine cone jam with honey

Total Reviews:
Cookinero Cookinero
Cottage cheese cake with pear
Pear, Cottage cheese cake, Cupcake,

Cottage cheese cake with pear

Total Reviews:

If you want something tasty for tea, prepare such a cottage cheese cake with a pear! It will not take a lot of time, it will not require special culinary skills, and the result will not only not disappoint, but will also please you very much. Choose

Cookinero Cookinero
Tokosh, Uzbek dolma
Stuffing, Grape leaves, Dolma, Recipes from the chef, Come in large numbers,

Tokosh, Uzbek dolma

Total Reviews:

Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to

Cookinero Cookinero
Homemade chicken sausage with gelatin
Sausage, Homemade recipes, Homemade sausage, Thighs,

Homemade chicken sausage with gelatin

Total Reviews:

Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra

Cookinero Cookinero
Sorrel ice cream
Sorrel, Ice cream,

Sorrel ice cream

Total Reviews:
Cookinero Cookinero
Aspic of celery, carrots and asparagus
Garlic, Gelatin, Celery, Asparagus, Carrot,

Aspic of celery, carrots and asparagus

Total Reviews:

Aspic is always beautiful and spectacular, even in the lean version. You don’t have to make a lot of it, or you can even cook it in portions and serve it on a beautiful plate. For a brighter vegetable taste, carrots and asparagus can be pre-fried in

Cookinero Cookinero
Cake with pears and grappa
Pear, Grappa, Pie, Pear pie,

Cake with pears and grappa

Total Reviews:
Cookinero Cookinero
Strudel with sauerkraut
Puff pastry, Strudel, A pie with cabbage, Dishes in the oven, Pies,

Strudel with sauerkraut

Total Reviews:

If you think that strudel is only sweet, we advise you to plan a culinary experiment for the coming weekend. Our sauerkraut strudel is a great first introduction to a range of savory rolls: potatoes, mushrooms, fish and ham. Often such strudels serve

Cookinero Cookinero
Categories Menu Recipes
Top