Панакота как пишется правильно слово

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Подскажите, пожалуйста, нужно ли брать в кавычки названия десертов, блюд, соусов. Наприме, таких: Панна котта, Тирамису, соус Песто.

Ответ справочной службы русского языка

Возможно разное написание. Если название употреблено как товарный знак (например, в надписи на этикетке, ценнике), оно пишется с большой буквы в кавычках. В бытовом употреблении названия блюд, десертов, соусов пишутся строчными без кавычек, например: мой любимый десерт – тирамису; к этому блюду надо добавить соус песто.

здравствуйте, уважаемые. как правильно писать название блюда итальянской кухни panna cotta? (панакота, панна котта или панакотта?)

Ответ справочной службы русского языка

Словарной фиксации нет, написание неустоявшееся. Чаще пишут _панакота_.

А может быть, панна кота или панна-котта?

Не профессионалы как слышат,так и пишут слово «панакота». А профессионалы, более продвинутые кулинары своего дела пишут панна котта,как и на итальянском. («panna cotta»)с удвоенной «н»,и «т»,что в переводе означает вареные сливки.

В России название этого десерта пишут по-разному — панакота, панакотта, паннакота, паннакотта, панна-котта. Правильнее всего – панна котта, что соответствует итальянскому Panna cotta.
Панакотта – один из самых популярных итальянских десертов родом из Пьемонта. Сливочный крем, который служит его основой, отлично сочетается со многими ягодами, фруктами, орехами. Поэтому существует множество видов этого лакомства.

Много сливок, немного молока, сахар, желток, чуть-чуть желатина — кажется просто. Ну, оно и на самом деле несложно, только следует уделить пристальное внимание деталям.

Для приготовления блюда сливки с сахаром и ванилью нагреваются и варятся на слабом огне 15 минут. К массе добавляется желатин, смесь затем разливают в формы, после остывания выкладывают из формы на тарелки. Панна котта подается небольшими порциями с фруктовыми, шоколадными или карамельными соусами, кусочками фруктов или ягодами. Традиционная панна котта имеет белый цвет, но при желании можно экспериментировать и получить даже многослойное желе.

Panna cotta with chocolate
Type	Pudding
Place of origin	Italy
Region or state	Piedmont
Main ingredients	Cream, sugar, gelatin
Cookbook: Panna cotta   Media: Panna cotta

Panna cotta (Italian for «cooked cream») is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

History[edit]

The name panna cotta is not mentioned in Italian cookbooks before the 1960s,^[1][2] yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s.^[3] An 1879 dictionary mentions a dish called latte inglese ‘English milk,’ made of cream cooked with gelatin and molded,^[4] though other sources say that latte inglese is made with egg yolks, like crème anglaise;^[5] perhaps the name covered any thickened custard-like preparation.

It could also come from the French recipe of fromage bavarois from Marie-Antoine Carême. Actually, this recipe that we can find in le pâtissier royal parisien is the same as the modern panna cotta with the difference that one part of the cream is whipped to make chantilly and included to the preparation before adding the gelatin.^[6]

The Region of Piedmont includes panna cotta in its 2001 list of traditional food products.^[7] Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel.^[8] Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.^[9]

Panna cotta became fashionable in the United States in the 1990s.^[10][11]

Preparation[edit]

Sugar is dissolved in warm cream. The cream may be flavored by infusing spices and the like in it or by adding rum, coffee, vanilla, and so on. Gelatin is dissolved in a cold liquid (usually water), then added to the warm cream mixture. This is poured into molds and allowed to set.^[1] The molds may have caramel in the bottoms, giving a result similar to a crème caramel.^[12] After it solidifies, the panna cotta is usually unmolded onto a serving plate.

Although the name means ‘cooked cream,’ the ingredients are only warm enough to dissolve the gelatin and sugar.^[2] Italian recipes sometimes call for colla di pesce ‘fish glue,’ which may literally be isinglass or, more likely, simply a name for common gelatin.

Garnishes[edit]

Panna cotta is often served with a coulis of berries or a sauce of caramel or chocolate. It may be covered with other fruits^[13] or liqueurs.^[1]

[edit]

Bavarian cream is similar to panna cotta but usually includes eggs as well as gelatin and is mixed with whipped cream before setting.

Blancmange is sometimes thickened with gelatin or isinglass, sometimes with starch.

Panna cotta is sometimes called a custard,^[2] but true custard is thickened with egg yolks, not gelatin.

See also[edit]

• List of Italian desserts
• Fruit fool

References[edit]

Panna cotta with chocolate
Type	Pudding
Place of origin	Italy
Region or state	Piedmont
Main ingredients	Cream, sugar, gelatin
Cookbook: Panna cotta   Media: Panna cotta

Panna cotta (Italian for «cooked cream») is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

History[edit]

The name panna cotta is not mentioned in Italian cookbooks before the 1960s,^[1][2] yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s.^[3] An 1879 dictionary mentions a dish called latte inglese ‘English milk,’ made of cream cooked with gelatin and molded,^[4] though other sources say that latte inglese is made with egg yolks, like crème anglaise;^[5] perhaps the name covered any thickened custard-like preparation.

It could also come from the French recipe of fromage bavarois from Marie-Antoine Carême. Actually, this recipe that we can find in le pâtissier royal parisien is the same as the modern panna cotta with the difference that one part of the cream is whipped to make chantilly and included to the preparation before adding the gelatin.^[6]

The Region of Piedmont includes panna cotta in its 2001 list of traditional food products.^[7] Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel.^[8] Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.^[9]

Panna cotta became fashionable in the United States in the 1990s.^[10][11]

Preparation[edit]

Sugar is dissolved in warm cream. The cream may be flavored by infusing spices and the like in it or by adding rum, coffee, vanilla, and so on. Gelatin is dissolved in a cold liquid (usually water), then added to the warm cream mixture. This is poured into molds and allowed to set.^[1] The molds may have caramel in the bottoms, giving a result similar to a crème caramel.^[12] After it solidifies, the panna cotta is usually unmolded onto a serving plate.

Although the name means ‘cooked cream,’ the ingredients are only warm enough to dissolve the gelatin and sugar.^[2] Italian recipes sometimes call for colla di pesce ‘fish glue,’ which may literally be isinglass or, more likely, simply a name for common gelatin.

Garnishes[edit]

Panna cotta is often served with a coulis of berries or a sauce of caramel or chocolate. It may be covered with other fruits^[13] or liqueurs.^[1]

[edit]

Bavarian cream is similar to panna cotta but usually includes eggs as well as gelatin and is mixed with whipped cream before setting.

Blancmange is sometimes thickened with gelatin or isinglass, sometimes with starch.

Panna cotta is sometimes called a custard,^[2] but true custard is thickened with egg yolks, not gelatin.

See also[edit]

• List of Italian desserts
• Fruit fool

References[edit]