VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ΒΌ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
MASCARPONE PANNA COTTA
This is an adopted recipe originally posted by MeanChef. I have not made any changes to his recipe I will leave it exactly as he originally posted it. When I reviewed it in Sept '04 I mentioned that I doubled the recipe for a dinner party for 6. I used 3/4 cup capacity ramekins as suggested by Mean although the mixture only filled 6 not 8. I also used fresh strawberries and less sugar as the strawberries were naturally sweet. It is a beautiful dessert and enjoyed by all our guests. I found that I did need to dip them in hot water for a few seconds then run a knife around the edge before I could un-mould them safely.
Provided by Ninna
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place mixed berries in a small bowl and crush slightly with the back of spoon.
- Stir in 3 tablespoons sugar.
- Cover with plastic wrap and set aside.
- Spray four 3/4 cup ramekins with cooking spray.
- In a small bowl, pour 1 tablespoon milk.
- Sprinkle gelatin over and allow it to soften (10 minutes).
- Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
- Bring to a boil over medium high heat, stirring often.
- Remove from heat, add gelatin mixture and stir until melted.
- Let the mixture cool slightly down to a warm temperature.
- In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
- Slowly add the now warm cream mixture into the bowl, whisking constantly.
- Pour mixture into prepared ramekins.
- Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
- If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
- Invert ramekin onto a plate.
- Spoon berry sauce over panna cotta.
- Serve.
Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8
VANILLA PANNA COTTA
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
- Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
- To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.
LIGHT MASCARPONE PANNA COTTA
This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal.
Provided by Livelygirl
Categories Gelatin
Time 25m
Yield 6-8 panna cotta molds, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
- In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
- In a large bowl, whisk together the mascarpone and the yogurt/sour cream
- until smooth.
- Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
- Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
- Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.
COCONUT CARAMEL PANNA COTTAS
Categories Milk/Cream Rum Dessert Coconut Summer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- In a small bowl sprinkle gelatin over whole milk to soften. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Coat bottoms of eight 3/4-cup molds or ramekins with caramel.
- In a large saucepan bring coconut milk and cream of coconut just to a boil, stirring. Remove pan from heat and add gelatin mixture, stirring until dissolved. Stir in heavy cream and rum. Cool panna cotta 30 minutes. Stir panna cotta well and divide among molds or ramekins. Cool panna cottas completely. Chill desserts until firm, at least 4 hours, and up to 2 days.
- To unmold panna cottas, dip molds or ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds or ramekins and invert desserts onto a platter.
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