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Print Recipe
 Panna Cotta Recipe
The most delicate dessert comes from Italy. I propose to make it two-layered! The combination of creamy vanilla and chocolate layers looks spectacular and has an amazing taste!
Course Children's Food, Desserts, Holiday Food
Cuisine Italian
Cook Time 60 minutes
Servings
Ingredients
White layer
Chocolate layer
Course Children's Food, Desserts, Holiday Food
Cuisine Italian
Cook Time 60 minutes
Servings
Ingredients
White layer
Chocolate layer
Instructions
  1. Prepare the white layer. Ever need: 200 ml cream, 200 ml milk, 1 tbsp condensed milk, 1 tbsp sugar and 10 g gelatin, vanilla.Of the total amount of 200 ml. milk, 100 ml. are formed, in which 10 g of gelatin is dissolved. Mix the remaining milk with 200 ml of cream and put it in a saucepan over low heat. Stirring continuously, add condensed milk and sugar there (adjust the amount of sugar to taste).
    Prepare the white layer. Ever need: 200 ml cream, 200 ml milk, 1 tbsp condensed milk, 1 tbsp sugar and 10 g gelatin, vanilla.Of the total amount of 200 ml. milk, 100 ml. are formed, in which 10 g of gelatin is dissolved. Mix the remaining milk with 200 ml of cream and put it in a saucepan over low heat. Stirring continuously, add condensed milk and sugar there (adjust the amount of sugar to taste).
  2. When the contents become warm, add the gelatin dissolved in milk. Continuing to stir continuously, bring to 70-80 degrees, but in no case to a boil. Remove from the heat, add vanilla, cool to a barely warm state and pour into glasses.Glasses set at an angle. It is convenient to use a suitable box for tilting. For reliability, you can attach an adhesive tape.When it cools down, put it in the refrigerator for 3-4 hours.
    When the contents become warm, add the gelatin dissolved in milk. Continuing to stir continuously, bring to 70-80 degrees, but in no case to a boil. Remove from the heat, add vanilla, cool to a barely warm state and pour into glasses.Glasses set at an angle. It is convenient to use a suitable box for tilting. For reliability, you can attach an adhesive tape.When it cools down, put it in the refrigerator for 3-4 hours.
  3. The chocolate layer is prepared in a similar way. Dissolve 10 g of gelatin in 100 ml of milk. Separately, whisk 50 ml of milk and 150 ml of cream, put on fire. Add cane sugar "Mistral" and pieces of chocolate.Cane sugar is perfectly combined with coffee flavors, so I used chocolate "Coffee with milk", but you can also use other chocolate.It is necessary to wait for the complete dissolution of the chocolate.
    The chocolate layer is prepared in a similar way. Dissolve 10 g of gelatin in 100 ml of milk. Separately, whisk 50 ml of milk and 150 ml of cream, put on fire. Add cane sugar "Mistral" and pieces of chocolate.Cane sugar is perfectly combined with coffee flavors, so I used chocolate "Coffee with milk", but you can also use other chocolate.It is necessary to wait for the complete dissolution of the chocolate.
  4. Then add the gelatin dissolved in milk and bring it to 70-80 degrees, but in no case to a boil. Remove from the heat, cool to a barely warm state and pour the second layer into glasses.
    Then add the gelatin dissolved in milk and bring it to 70-80 degrees, but in no case to a boil. Remove from the heat, cool to a barely warm state and pour the second layer into glasses.
  5. And again in the refrigerator for a few hours.
    And again in the refrigerator for a few hours.
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