Snickers Cheesecake

When I was little, we had a small shop nearby, where you could have bought a delicious cheesecake called 'snickers'. We used to buy it every weekend and devour it very quickly :) But the shop was closed and the cheesecake disappeared. We couldn't have found it anywhere (well, definitely not same tasty). Now, a good few years later I thought that it would be wonderful to prepare it on my own, especially that I have some snickers fans here. And so I did prepare it, with a little help of KwestiaSmaku.

It is definitely worth trying! I do recommend. Half of it disappeared during the first hour of its existence, hihi :) 

Note:

• This cheesecake needs to be prepared a day earlier as it needs to stiffen in the fridge.
• Some ingredients must be in a room temperature.
• It is good to buy unsalted peanuts - You can control how salty Your cheesecake will be.

Ingredients:

Bottom:

• 350-400g of cocoa biscuits 
• 50-100g of melted margarine or butter
• 2 tablespoons of baking cocoa

Cheesecake (all the ingredients need to be in a room temperature):

• 1kg of cheesecake
• 150-200 g of sugar
• 3 tablespoons of potato flour or powdered vanilla custard (budyn)
• 5 eggs
• 125ml 36% cream
• 3 teaspoons of vanilla extract

Top:

• 2 tins of fudge
• 350g of peanuts (unsalted)
• some salt (3-5 pinches)
• optionally - few snickers bars cut into small pieces

Preparation:

Bottom:

1. Crush the biscuits into very small pieces, for example using a blender's cube cutter (biscuits might be crushed into 'sand').
2. Add cocoa, stir, add melted butter, stir again, precisely. You can check with a spoon or a hand if the biscuits are sticky enough, it can't be dry and powdery.
3. Take a baking pan, put baking paper all over it, add biscuits, distribute all over the pan and knead with a hand or a tumbler.

Cheesecake:

1. Start preheating the oven to 175C.
2. Remember that all the cheesecake ingredients need to be in a room temperature.
3. Take a mixer and its bowl, put cheese, sugar and flour inside, mix on a low/middle rotation only till the mixture gets smooth (not longer than 2 minutes).
4. Add eggs, one after another, mixing after each of them for a few seconds.
5. Add 36% cream and vanilla extract and mix on a low rotation only till it links.
6. Pour the mixture into previously prepared rectangular pan with biscuits bottom.
7. Put in the oven and bake for 15 minutes in 175C. After that time, decrease the temperature to 120C and bake for another 1 hour and 30 minutes, till the cheesecake stiffens (it might still be a little jelly-like in the middle, it is okay, it will stiffen in the fridge).
8. After that time, turn off the oven and cool down the cheesecake in a slightly opened oven.
9. When cooled down completely, put in the fridge for a few hours (most preferably - for the entire night).

Top:

1. Take a non-stick pot, pour both tins of fudge inside, turn on a low heat. Stir, adding peanuts. 
2. Add salt - one pinch, taste, another - as much as you prefer. Note that after a while the taste will slightly change as the salt will completely dissolve and mix with fudge, changing its taste.
3. Turn off the heat. 
4. Cool the mixture down a little bit, stiring all the time.
5. Take the cake out of the fridge, distribute the fudge with peanuts all over the cake.
6. Store in the fridge.
7. Bon Appetit :)

Pumpkin muffins

During such cruelly cold weather there is nothing better than a comfortable chair, mug with steaming tea(or cocoa ;) ) and.... something sweet and tasty, for the pleasure... like these muffins ;) These are one of my naphew's favourites :) Not really difficult to prepare, aaand the feeling of guilt because of eating something sweet, especially in the evening is smaller, because it's made of pumpkins... and pumpkins are healthy, aren't they? ;)

Also, with no regret or sadness that the pumpkin season is over - you can easily use tinned pumpkin :)
The recipe comes from this website.

Ingredients:

• 50g of butter
• 1/3 glass of brown sugar
• 1/3 glass if white sugar
• 1,5 glass of flour
• 3/4 teaspoon of baking powder
• 3/4 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon if nutmeg
• A pinch if salt
• 1/4 glass if oil
• 2 eggs
• 200g of tinned pumpkin pieces
• 1 jar of plum jam

Top(optional):

• plum jam
• powdered sugar
• whipped cream
• caramel

Preparation:

1. Take the tinned pumpkin. Drain it off and smash, using for example a blender.
2. Take a mixer's bowl. Put chopped butter, brown and white sugar inside. Put aside.
3. Take a bowl, put flour, baking powder and baking soda inside. Add cinnamonn, nutmeg and salt. Mix precisely.
4. Mix butter and sugars for around 2-3 minutes. After that time, gradually start adding oil, mixing all the time. 
5. Continue mixing, add one egg, when it links, add another. 
6. Add pumpkin puree, mix till smooth.
7. Add bowl with flour and spices, mix till everything links.
8. Put in the fridge for at least 1 hour.
9. At the end of that 1 hour's time, start preheating the oven to 180C.
10. Take a muffin tin, grease it or put paper muffin cases inside.
11. Put some of the dough inside every paper case (preferably not more than 3/4 of the paper case).
12. Put in the oven and bake for 10-15 minutes, till muffins grow and turn gold.
13. Cool down... or not, but be careful not to burn yourself ;)
14. Bon Appetit! :)

Mascarpone Pancakes

That's a very tasty idea, for instance for those of you who don't eat meat on friday or enjoy eating something cruelly sweet while drinking coffee ;)

Ingredients:

Pancakes:

• 160g of flour
• 300ml of 3,2% milk
• 2 eggs
• 2 tablespoon of sugar
• 16g of vanilla sugar
• pinch of salt
• 30g of melted, cooled down butter

Filling (optional):

• 250g of mascarpone cheese + 2 tablespoons of powdered sugar
• chocolate and caramel sauces
• almonds
• fruit

Preparation:

1. Take a mixer and its bowl. 
2. Put flour, milk, eggs, sugars and salt inside, mix till smooth.
3. Add melted butter, mix till smooth again. Put aside.
4. Take another bowl. Put mascarpone cheese and powdered sugar inside. Mix with a fork or spoon, gently, a little.
5. Take a quite big frying pan(flat one, preferably), grease it with oil, and using a paper towel, distribute the oil on the entire frying pan.
6. Turn on the heat so that it heats up.
7. Put some dough on the pan and distribute it immidiately on the entire frying pan, to make a thin pancake.
8. Fry for few minutes on both sides.
9. Put the pancake on a plate.
10. Distribute mascarpone mixture on the entire pancake surface. Add caramel sauce.
11. Fold the sides of the pancake, then its bottom and at the end the top.
12. Overturn. Decorate with chocolate sauce, almonds, fruit.
13. Bon Appetit!

Caramel Brownie

We had a small family party last week, so I was preparing a big pineapple cake (recipe later ;) ) and simultaneously I was looking for something in totally different, opposite taste to my fresh, fruit, light sponge cake. That's when I found that recipe. Believe me, that's the best brownie I've ever eaten! Cruelly tasty, extremely chocochocolate with light, caramel cream, caramel sauce and crunchy peanuts. 
Precious advice: cut into small pieces. Thanks to that remorses for eating the cake are smaller ;)

I do recommend preparing it! ;)

Recipe comes from Kwestia Smaku

Chocolate cake:

• 200g of at least 70% dark chocolate
• 200g of butter
• 3 eggs
• 220g of sugar or powdered sugar
• 120g of flour

Caramel Cream:

• 67g of butter
• 1/2 glass of sugar
• 1/2 glass of water
• 2 glasses of powdered milk
• 100g of roasted peanuts
• 25g of mascarpone cheese

Caramel Sauce:

• 67g of butter
• 1/3 glass of sugar
• 1/2 glass of 36% cream
• 4 full tablespoons of glucose

Top:

• 150-200g of roasted peanuts

Preparation:

1. If you haven't found roasted peanuts, take a frying pan, put some peanuts on it, so that they cover the entire surface,and fry for few minutes till the colour is gold. 
2. Take the smallest rectangular tin you have, grease and cover with baking paper. I used springform cake tin, as it was my smallest one. And I do recommend using it, it will be very useful at the end, unless you have rectangular with removable sides. Of course it is possible to use bigger tin - but then all the ingredients need to be doubled. 

Brownie cake:

1. Take a double-bottom pot, put chocolate and butter inside, melt on a very low heat, stiring all the time (keep observing it, it starts burning very quickly! it needs to be a liquid). Put aside to let it cool down. 
2. Take a mixer and its bowl, put eggs and sugar inside, beat for around 7-10 minutes to get a bright, fluffy foam. 
3. When the chocolate is cooled down, start pouring it slowly to the beaten eggs, mixing all the time on the slowest mixer's rotation. 
4. Add flour, mix on the slowest rotation till it links. 
5. Pour the dough to previously prepared tin and bake for 25 minutes in 170C. 
6. After 25 minutes, take it out from the oven, cool down, in the tin.

Caramel Cream:

1. Take a pot, put butter inside, melt. Add sugar. Keep heating, on a low heat, stiring from time to time. Be careful not to burn it. 
2. When the sugar will start getting gold, add (be careful ! ) water and stir till the sugar melts again. 
3. Cool down a little and add powdered milk, gradually, stiring after every adding or mixing it. 
4. Add mascarpone and mix - again, using a blender of mixer (yes, it will be very thick). 
5. Chop the peanuts and add to the cream. Stir, using a spoon.

Caramel Sauce:

1. Take a pot, put butter inside, melt. Add sugar. Heat on a very low heat, stiring all the time. 
2. When the sugar will start getting gold, add (be careful ! ) 36% cream. 
3. Boil for a while, till the sugar melts again. 
4. Cool down a little, add glucose, stir, cool down completely.

Preparing the cake:

1. When the brownie cake is cooled down, take it out from the tin, cut across using a knife or a thread. Gently put one piece aside. 
2. Put one half of the caramel cream all over the 'bottom piece' of the cake. Put the second piece of the cake on it. 
3. Put the second half of the caramel creme all over the second piece. 
4. Now - advisably - put the cake back in a tin. 
5. Sprinkle with peanuts. 
6. Pour the caramel sauce all over the top (that's the moment when springform cake tin is perfect - nothing spills out) 
7. Put in the fridge for at least an hour so that everything stiffens. 
8. Take the cake out of the fridge, take out the side of the tin (blessed springform cake tin), cut into small pieces. 
9. Bon Appetit! :)

Apple Pancakes

Old recipe, delicious meal. It is a little bit different way to prepare pancakes, especially, if you have too many apples in your basket :) It might be prepared in 2 ways: the dough + apple slices or the dough + grated apples :) both fantastic! and the second version is much better for children :) It might be served with many, many different additionals, which is its another big advantage :)
Recipe comes straight from '(Grand)Mum's kitchen' :) 

Ingredients:

• around 5-8 apples (grated apples/apples slices)
• 500 ml of milk
• around 300 g of flour
• 1-3 tablespoons of sugar
• 16 g of vanilla sugar
• 1 egg
• 1/2 teaspoon of baking powder (optional, but with it, they will grow, become more fluffy)

Additional ingredients: (top of the pancakes):

• Whipped cream
• Cinnamon
• Chocolate/caramel/fruit syrup
• Maple syrup
• Powdered sugar
• Golden syrup
• Marmalade
• Honey
• ..... :)

Preparation:

1. Take a big bowl. Put grated apples inside (or its slices). Put aside.
2. Take another big bowl. Put milk, flour, sugars, egg and baking powder inside, stir till smooth.
3. Mix with apples.
4. Take a frying pan, put some oil on it, start heating, on a very low heat.
5. Put some dough with apples on the frying pan (if slices - one slice per one pancake), distribute the dough on the frying pan, as with a classic pancake, fry for few minutes on each side (check the colour from time to time - when gold - overturn).
6. Dry on a paper towel (if you wish to filter the oil), put on a plate, sprinkle/decorate with your favourite additionals.
7. Bon Appetit! :)

Egyptian Cake

I would never suppose that this cake will be THAT delicious! What's more, it's perfect for every occassion :) It's not complicated and I'm sure everybody will manage to do it :) 

The recipe comes from www.mojewypieki.com, though I changed it a little bit. :)

Ingredients:

Cake: (everything from this part, connected with preparing the cake dough is required to be done 3 times, but one after another, not at once. In brackets I put the amount of all the ingredients altogether)

• 2(6) egg whites
• 2(6) tablespoons of sugar
• 1/2 (1,5) tablespoon of flour
• 40 g (120g) of grounded hazelnuts (I skipped it)

Custard-butter like filling:

• 10 egg yolks
• 10 tablespoons of sugar
• 5,5 tablespoons of flour
• 32 g (2 packagings) of vanilla sugar
• 340 ml of milk
• 170 g of butter

Whipped cream:

• 340 g of 36% cream
• 200 g + 2 tablespoons of sugar
• 2-3 tablespoons of water
• 120 g of nutmegs, chopped and toasted (I skipped that part)

Optional ingredients:

• almond flakes - to sprinkle the sides of the cake

Preparation:

Cake:

1. Take a springform cake tin, grease it and put baking paper all over its surface.
2. Take a big bowl and a mixer.
3. Put egg whites inside. Start beating them(it will take around 8 minutes). While doing it add sugar. 
4. When the egg whites are stiff enough, add flour and (optionally) hazelnuts and gently stir everything with a spoon.
5. Pour the cake gently to the springform cake tin.
6. Put the cake in the oven and bake for around 10-15 minutes in 170C. (Check using a toothpick if it is ready, the colour needs to be gold but bright)
7. Cool down in the springform cake tin (the cake tier may seem to be too flat, but don't worry, it will be fine at the end).

Now prepare the second and third piece of cake from the recipe above, cool them all down.

Custard-butter filling:

1. Take a clean pot.
2. Put egg yolks, sugar, flour and milk inside, mix till smooth.
3. Boil it on a low heat, stiring till it thickens.
4. Cool down.
5. Take a clean bowl, put butter inside, mix till it becomes fluffy and bright. Slowly add it to previously prepared in a pot custard.

Whipped cream and caramel:

1. Take quite a lot of baking paper and put it on a clean, free space in the kitchen's surface.
2. Take a big, clean bowl and mixer. Beat the cream, to get whipped cream and at the end of beating, add 2 tablespoons of sugar.
3. Take a pot, put 200 g of sugar inside + 2-3 tablespoons of water, start boiling it on a low heat, stiring from time to time, so that it melts. It will start boiling, even burning a little bit(it is good). 
4. When the edges of the sugar get golden brown, quickly take it out from the stove and pour it on a baking paper, distribute, using a spoon, all over the baking paper.
5. When the sugar will get hard, crumble it on a really small pieces (but be careful not to make a powder)
6. Mix whipped cream with caramel and nutmegs.

Entire cake:

1. Take a big cake plate, put the first piece of the cake on it. 
2. Distribute some part of the custard filling on it and then a part of the whipped cream. 
3. Cover it with another piece of cake, distribute custard filling, whipped cream, etc. 
4. The last layer is whipped cream (only the top). 
5. Leave some custard for the sides of the cake. 
6. Sprinkle the sides with almond flakes.
7. Bon Appetit! :)

Custard Pancakes

I bought a new book with plenty of recipes for pancakes :) This is one of the ideas, slightly changed.

And this is the book: 'Biblioteczka Poradnika Domowego. Naleśniki, placki, omlety' (wyd. spec. 03/2013), wyd. Prószyński i S-ka.

Ingredients:

• 3 eggs
• 1 glass of water
• 1 glass of milk
• pinch of salt
• 1-2 tablespoons of powdered sugar
• 2 teaspoons of vanilla sugar
• 2 glasses of flour
• 1/2-1 teaspoon of baking powder
• 1 packaging of powdered vanilla 'budyń' (=custard)
• oil

Accompaniments:

• whipped cream, chocolate, powdered sugar, caramel, fruit, marmalade, etc.*

* I used cranberry jam(=jelly) and pear 'sauce'(chopped pear boiled with sugar and cinnamon)

Preparation:

1. Take a pot, put eggs, water, milk, salt, powdered sugar and vanilla sugar, flour, custard, stir till all the ingredients mix and till the dough is smooth (without lumps). 
2. Take a frying pan, put oil on it, preheat.
3. Put some dough on the frying pan, distribute on the entire surface. Fry both sides for 2-4 minutes on a low(to middle) heat.
4. Add favourite accompaniments.
5. Bon Appetit! :)

Semifreddo cake a'la Tiramisu

A few days ago, I was asked to prepare a Tiramisu... of course I will do it! my pleasure! But... it's summer.. it's so hot outside... and Tiramisu has a lot of cream which tends to melt... I found a brilliant, refreshing and delicious solution... ;) 

Recipe comes from: http://www.kwestiasmaku.com/desery/semifreddo/torcik_semifreddo/przepis.html but there are a lot of my private changes, as this recipe skips some more or less obvious activities. 

Ingredients:

• 3 eggs 
• 1/2 glass of sugar 
• 250g of mascarpone 
• 4-5 drops of vanilla extract 
• 1 teaspoon of lemon peel 
• 1-2 packagings of ladyfingers 
• 50-70 ml of chocolate/amaretto liqueur or a couple of drops of almond extract 
• cocoa and instant coffee (for sprinkling every tier) 

Optional ingredients - for a strawberry sauce: (I skipped that part and added caramel sauce): 

• 500 g of strawberries (either frozen or fresh) 
• some sugar for the taste* 
• 1 teaspoon of corn flour melted in 2 tablespoons of water 
• 1 teaspoon of lemon juice 

*start from 2 tablespoons, taste, add more.

Preparation:

Strawberry sauce:

1. Defrost strawberries if frozen. Put in a pot, add sugar, boil for 7 minutes. Sieve. 
2. Add flour, boil, add lemon juice, boil. 

Semifreddo:

1. Take a loaf pan, put baking paper inside, so that some of it sticks out of the loaf pan. Put it in the freezer. 
2. Peel the lemon, squeeze, to get the juice, put aside. 
3. Separate egg yolks from whites, put in two different (quite big) bowls. 
4. Mix yolks with sugar on the highest rotation power of the mixer, till it gets smooth. 
5. Keep mixing - add mascarpone, vanilla extract and lemon peel. 
6. Beat the whites (around 7 minutes) 
7. Add whites to yolks. Stir gently. 
8. Take the loaf pan out of the freezer. 
9. Put the first tier of ladyfingers inside. Add some liqueur/almond extract*. Put some cream, sprinkle with cocoa and instant coffee. 
10. Repeat all the steps from 9 - ladyfingers, liqueur/extract, cream, cocoa+coffee. 
11. Put the foil on the top and put the cake into the freezer for at least 8 hours. 
12. Max 30 minutes before giving the cake to your guests, take as many portions as you need and put them in the fridge. The rest of the cake remains in the freezer. 
13. Add some sauce if you wish - caramel, chocolate, strawberry, raspberry, etc. 
14. Bon Appetit!

Banana Coffee

I haven't posted any coffee ideas for a quite long time, so here is one :) It isn't a hot coffee, rather room temperature one or frappe. Very filling. 

That recipe comes from my friend.

Ingredients (for 1 glass):

• 1 banana
• 1/2-3/4 glass of milk
• 1-2 teaspoons of instant coffee
• 1/2 teaspoon of cinnamon (or more, if you like)

Optional ingredients:

• sugar
• ice cubes
• optional topping: whipped cream, caramel/chocolate sauce, cinnamon, chocolate chips, cocoa

Preparation:

1. Put the banana in the freezer for 10-15 minutes (optional).
2. Take a blender with its bowl, put coffee and cinnamon inside, add sugar-if you want, add banana, blend till smooth.
3. Add milk, blend again.
4. Add ice cubes, mix till smooth (= till you don't hear them cracking).
5. Decorate the topping with your favourite ingredient.
6. Bon Appetit! :)

Italian Almond Cookies

 These cookies were an absolute, astonishing surprise to me. Right after taking them out of the oven, my first thought was 'my God, what a disaster, it's burnt and hard'. And that is what I told my friends. Even so, I didn't throw them away. My mum and my friends tasted it and with a delight claimed that the cookies were really delicious. How come...? 
Well, it appeared that these cookies need some time to get soft and tasty (a couple of hours, every next day they get better ;) ). 
Must try. Quick, easy, delicious.
Recipe comes from this website.

Ingredients (for 50-70 cookies):

• 3 egg whites
• 300g of grounded almonds (= almond flour)
• 300g of powdered sugar (+some, to sprinkle the cookies)
• 1 tablespoon of honey or golden syrup (I used it instead of honey)
• filling: caramel sauce*, lemon curd, whipped cream, creme patissiere, Nutella, honey, etc.

* I used it, matches perfectly

Preparation:

1. Mix all the ingredients using a food processor, till you get thick, malleable dough. It may be sticky. Cover it using a foil and put in the fridge for at least 30 minutes. 
2. During that time, prepare your baking sheet - put some baking paper on it and - optionally - put a foil under the baking paper.*
3. Take the dough out of the fridge. 
4. Start forming small balls (around walnut's size), sprinkle it precisely with powdered sugar, put on a baking sheet and using something small with a round, smooth ending - make a hollow in every cookie (so that after baking, you can put the filling in there).
5. Leave some space between the cookies on the baking sheet - they double their size during baking. 
6. Bake in 160C for around 15 minutes.** 
7. Cool them down and then add the filling.
8. Bon Appetit ! :)

* Foil is important, if your oven likes to burn the bottom of the food. 

** Again, it depends on the oven. It is crucial to keep looking at cookies for these 15 minutes - don't let them get too gold (even though it is a little bit hard, because they remain white because of the powdered sugar). You can easily open the oven during baking (nothing bad will happen) and check(using a toothpick) or even taste one cookie to check if it is ready or not. It is advisable to lift one cookie, using for instance a fork, to check whether the bottom is burnt or not.

If you are afraid that it is baking too fast - decrease the temperature.

Yoghurt pancakes

Delicious! Mouth-watering, soft, melting in your mouth. I will never ever make casual, classic pancakes again. These are absolutely brilliant! A definite must-do. Perfect for the entire day - either breakfast, dinner or supper.
Enormous thanks for http://www.kwestiasmaku.com/kuchnia_polska/placki/placki_jogurtowe_z_truskawkami/przepis.html for the recipe.

Ingredients:

• 250 g of natural yoghurt (or greek one)
• 2 big eggs (or 3 smaller)
• 2 tablespoons of oil or melted butter
• 2-3 tablespoons of sugar
• 1 + 1/3 glass of flour
• 2 teaspoons of baking powder
• a pinch of salt
• some sliced strawberries

Optional ingredients = decoration:

• Powdered sugar
• strawberry mousse
• caramel sauce
• whipped cream

Preparation:

1. In a bowl, mix or stir: yoghurt, eggs and oil. 
2. Add sugar, flour, baking powder and salt. 
3. Keep stiring till all the ingredients mix (smooth consistency -  (no lumps)
4. Take the frying pan. Preheat with some oil (around 2 tablespoons).
5. Prepare your pancakes on a very low heat, so that you won't burn them.
6. Put one, full tablespoon of dough on the frying pan. Distribute it on the frying pan (just make that tablespoon wider, thinner on the frying pan). 
7. Leaving some space, put another. 
8. After around 30 seconds, put 2-3 slices of strawberry. 
9. Using a fork or spatula, check whether they are gold on the other side. If gold, turn around. Check again, if gold. If yes - take them off the frying pan.
10. Decorate with anything you want.
11. Bon appetit!

Caramel Net Coffee

Another nice looking basic coffee :) We are getting slowly to the Latte Art :) It isn't really that hard to learn, but what is crucial is well steamed milk. It needs to be very thick.

Ingredients:

• one-two teaspoons of coffee
• water
• around 50 ml of milk (or more if you wish)
• caramel sauce

Preparation:

1. Pour your coffee to your cup. Leave some space on the top of your cup for the milk
2. Prepare steamed milk in a milk jug. 
3. Take a spoon and put it gently on the edge of the jug, so that the milk that is still a liquid(the bottom of the milk jug) is poured to your coffee. (do it only if you want a white coffee. If not - skip that part)
4. Take a spoon and put the steamed milk gently on the top of your coffee, starting from the middle. Cover the entire surface.
5. Take the sauce. Open it and without pressing it yet, start making circles around the top of your cup, starting in the middle. If you practised for a while, press the bottle with the sauce (still making circles from the middle), so that it goes out. Make a caramel-spring on the top of your coffee.
6. Take a toothpick(or another clean thing of that kind - might be even a needle) and immerse it a little bit in the middle of our coffee, pass it through the coffee to the edge of the cup 4 times (like on the clock - full hours - 9,12,3,6) A net appears :) You can add more lines, between those you already made.
7. Bon appetit!

Classical Panna Cotta

Ohh how much I love preparing those little desserts! Perfect with coffee, vanilla-flavoured jelly-like dessert, easy to prepare and without using the oven :) 

Panna Cotta might be prepared in dozen of different flavours(many different extracts might be used instead of vanilla - like almond, coconut, rum, citrus ones...) and in many different shapes(it is up to You what kind of receptacle or form You'll pour it into :) )

Original recipe from this website.

Ingredients: (for 4-7 portions)

• 3 teaspoons of powdered gelatin
• 2 teaspoons of vanilla extract
• 250 ml of 30-36% cream
• 250 ml of milk (2-3,2% of fat, not less)
• 80 g of sugar

optional ingredients:

• 1 tablespoon of rum 
• 1 tablespoon of white wine

Decoration:

Fresh fruit(for instance: strawberries, raspberries, wild strawberries, cherries), fruit mousse, caramel, chocolate, nuts

Preparation:

1. Put the gelatin in a tumbler and suffuse it with 2 tablespoons of water. Leave it for 5 minutes.
2. Take a pot and put the cream, milk, sugar and vanilla extract inside. Stir till the sugar is melted.
3. Add optional ingredients if you want to.
4. Boil and take it out quickly from your cooker. Add the gelatin and stir quickly for more or less 1 minute till the gelatin melts completely.
5. Pour the mixture into cups.
6. Cool it. Cover with (for example) aluminium foil and put in the fridge for at least 4 hours (entire night advisable)

• How to take Panna Cotta out of the cup?

To take it out easily you can put the cup for a few seconds in hot water. Then, keep the cup upside down and shake more or less gently till it comes unstuck from the cup's side. Be careful it may fall down!

Another way is just to put the knife inside the cup's edge and cut it inside near to the edges of the cup.