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

Curd panna cotta

Author
Cookinero 21 Mar 2025
7700
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

Georgian Solyanka
Beef dinner, Solyanka with olives, Soups with tomato paste, Soups with olives, Dinner with potatoes,

Georgian Solyanka

Total Reviews:

Georgian meat solyanka differs from the classic recipe that is usually prepared in Russia. In Georgia, this is a fragrant and spicy hot dish based on beef, pickles, vegetables and spices. If desired, this solyanka can be made thick or thin. Its consi

Cookinero Cookinero
Carp in kvass in Russian
Carp, Kvass recipes,

Carp in kvass in Russian

Total Reviews:
Cookinero Cookinero
Pickled gooseberries
Pepper, Gooseberry, Carnation, Vinegar, Pickling,

Pickled gooseberries

Total Reviews:

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Cookinero Cookinero
Apricot and gooseberry jam
Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Pine cone jam
Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Cookinero Cookinero
Beetroot carpaccio with passion fruit emulsion and dark chocolate
Chocolate, Beet, Passion fruit,

Beetroot carpaccio with passion fruit emulsion and dark chocolate

Total Reviews:
Cookinero Cookinero
Categories Menu Recipes
Top