Panna cotta, lo que en español se traduce como nata hervida, es un postre italiano a base de nata. Si preguntas en un restaurante italiano ¿Qué es la panna cotta? normalmente te contestan que es un postre parecido al flan, pero en vez de huevo con nata.
Pero la verdad es que el sabor del flan y de la panna cotta no tienen nada en común, aparte de, lógicamente, el azúcar. Este sencillo postre es un mundo aparte, un mundo con un sabor único y característico.
Tiempo de elaboración: 15-20 minutos
Dificultad: baja
Raciones: 5 personas
Ingredientes
- 500 ml nata líquida para cocinar
- 6-7 cucharas de azúcar
- 1 cuchara azúcar avainillado
- 6 hojas de gelatina
- Confitura de frutos del bosque, cerezas, fresas o moras, –según preferencia–
Elaboración paso a paso
- En un plato hondo cortamos las hojas de gelatina y las dejamos 10 minutos a remojo con agua sin calentar.
- En una cazuela ponemos la nata, el azúcar y el azúcar avainillado y las mezclamos mientras se van calentando.
- Escurrimos la gelatina y le añadimos 3 cucharas de la nata caliente. Removemos hasta que la gelatina se funde y tenemos una mezcla más homogénea.
- Añadimos la gelatina a la cazuela y removemos hasta su completa integración.
- Dejamos que la nata se siga calentando removiendo de vez en cuando, hasta que notemos que está hirviendo y creciendo. En ese momento nuestra panna cotta ya está preparada.
La ponemos en unos moldes; se podrá comer desde un platito hondo directamente, como unas natillas, o dándole la vuelta en un platito de postre. La guardamos en la nevera entre una y tres horas.
<style type='text/css'> #gallery-2 { margin: auto; } #gallery-2 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 16%; } #gallery-2 img { border: 2px solid #cfcfcf; } #gallery-2 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ </style> <div data-carousel-extra='{"blog_id":32,"permalink":"https:\/\/placeralplato.com\/postres\/panna-cotta","likes_blog_id":52031201}' id='gallery-2' class='gallery galleryid-5564 gallery-columns-6 gallery-size-thumbnail'><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Gelatina en remojo" aria-describedby="gallery-2-5568" srcset="https://placeralplato.com/files/2014/03/pannacotta-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5568" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta.jpg" data-orig-size="800,530" data-comments-opened="1" data-image-meta="{"aperture":"8","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393638931","copyright":"","focal_length":"20","iso":"6400","shutter_speed":"0.0055555555555556","title":""}" data-image-title="Gelatina" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-400x265.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-700x463.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5568'> 1. Dejamos la gelatina en remojo </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-2'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-2-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Nata y azúcar en una cazuela" aria-describedby="gallery-2-5569" srcset="https://placeralplato.com/files/2014/03/pannacotta-2-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-2-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-2-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5569" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-2.jpg" data-orig-size="800,530" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639287","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.033333333333333","title":""}" data-image-title="Nata y azucar" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-2-400x265.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-2-700x463.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5569'> 2. Ponemos la nata y el azúcar a hervir </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-3'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-3-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Se mezclan los ingredientes" aria-describedby="gallery-2-5570" srcset="https://placeralplato.com/files/2014/03/pannacotta-3-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-3-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-3-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5570" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-3.jpg" data-orig-size="800,530" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639372","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.05","title":""}" data-image-title="Mezcla nata" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-3-400x265.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-3-700x463.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5570'> 3. Mezclamos los ingredientes </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-4'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-4-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Gelatina escurrida" aria-describedby="gallery-2-5571" srcset="https://placeralplato.com/files/2014/03/pannacotta-4-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-4-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-4-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5571" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-4.jpg" data-orig-size="800,566" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639431","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.022222222222222","title":""}" data-image-title="Gelatina escurrida" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-4-400x283.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-4-700x495.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5571'> 4. Escurrimos la gelatina </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-5'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-5-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Gelatina mezclada con nata caliente" aria-describedby="gallery-2-5572" srcset="https://placeralplato.com/files/2014/03/pannacotta-5-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-5-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-5-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5572" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-5.jpg" data-orig-size="800,558" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639503","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.022222222222222","title":""}" data-image-title="Gelatina con nata" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-5-400x279.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-5-700x488.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5572'> 5. Añadimos nata caliente a la gelatina </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-6'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-6-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Gelatina con nata mezcladas" aria-describedby="gallery-2-5573" srcset="https://placeralplato.com/files/2014/03/pannacotta-6-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-6-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-6-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5573" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-6.jpg" data-orig-size="800,563" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639580","copyright":"","focal_length":"20","iso":"400","shutter_speed":"0.022222222222222","title":""}" data-image-title="Gelatina con nata" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-6-400x281.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-6-700x492.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5573'> 6. Mezclamos bien la gelatina y la nata </dd></dl><br style="clear: both" /><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-7'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-7-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Mezcla de gelatina con nata" aria-describedby="gallery-2-5574" srcset="https://placeralplato.com/files/2014/03/pannacotta-7-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-7-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-7-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5574" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-7.jpg" data-orig-size="800,530" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639615","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.022222222222222","title":""}" data-image-title="Mezcla de gelatina con nata" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-7-400x265.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-7-700x463.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5574'> 7. Añadimos la gelatina a la cazuela </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-8'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-8-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Panna cotta hirviendo" aria-describedby="gallery-2-5575" srcset="https://placeralplato.com/files/2014/03/pannacotta-8-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-8-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-8-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5575" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-8.jpg" data-orig-size="800,535" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639823","copyright":"","focal_length":"20","iso":"800","shutter_speed":"0.05","title":""}" data-image-title="Nata " data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-8-400x267.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-8-700x468.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5575'> 8. La panna cotta está hirviendo </dd></dl><dl class='gallery-item'> <dt class='gallery-icon landscape'> <a href='https://placeralplato.com/postres/panna-cotta/attachment/pannacotta-9'><img width="100" height="100" src="https://placeralplato.com/files/2014/03/pannacotta-9-100x100.jpg" class="attachment-thumbnail size-thumbnail" alt="Gelatina en remojo" aria-describedby="gallery-2-5576" srcset="https://placeralplato.com/files/2014/03/pannacotta-9-100x100.jpg 100w, https://placeralplato.com/files/2014/03/pannacotta-9-50x50.jpg 50w, https://placeralplato.com/files/2014/03/pannacotta-9-118x118.jpg 118w" sizes="(max-width: 100px) 100vw, 100px" data-attachment-id="5576" data-orig-file="https://placeralplato.com/files/2014/03/pannacotta-9.jpg" data-orig-size="800,530" data-comments-opened="1" data-image-meta="{"aperture":"4.5","credit":"","camera":"PENTAX K-50","caption":"","created_timestamp":"1393639955","copyright":"","focal_length":"20","iso":"400","shutter_speed":"0.022222222222222","title":""}" data-image-title="Panna cotta en platitos" data-image-description="" data-medium-file="https://placeralplato.com/files/2014/03/pannacotta-9-400x265.jpg" data-large-file="https://placeralplato.com/files/2014/03/pannacotta-9-700x463.jpg" /></a> </dt> <dd class='wp-caption-text gallery-caption' id='gallery-2-5576'> 9. Colocamos la panna cotta en los platitos </dd></dl> <br style='clear: both' /> </div>
A la mesa
En este caso tenemos dos variantes de presentación. En el primer caso hemos usado un platito hondo. Le hemos añadido dos cucharitas de confitura de cerezas, un poco de leche condensada y media cucharita de canela en polvo. Nos ha quedado exactamente así:
Nada mal, ¿verdad?
Pero la forma más habitual de servir este postre es gurdándolo en unos moldes hasta que se enfríe del todo y luego dándole la vuelta a la panna cotta usando un cuchillo de punta redonda.
La colocamos en un platito de postre y le añadimos la mermelada por encima, dejándola que deslice por los bordes de la panna cotta.
