PANNA COTTA WITH BLACKBERRY COMPOTE
Panna cotta, a traditional Italian dessert, is creamy, light and simple. In this version I've included candied ginger and cinnamon to give it a more exotic flavor. I love the contrast of warm and cold in desserts, and here the warm compote really plays up the cool and silky texture of the panna cotta. Both elements of this dessert can be made at least a day before serving, which means they're great for when you have guests.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 15
Steps:
- To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
- In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
- To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
- To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.
BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
BLACKBERRY BUTTERMILK PANNA COTTAS WITH BLACKBERRY COMPOTE
Categories Berry Fruit Dessert Easter Blackberry Spring Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make panna cottas:
- Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
- Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
- While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
- Make compote while panna cottas finish chilling:
- Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
- To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.
LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE
I was lucky enough to enjoy a Cooking Light dinner and demonstration where this was the final course. It was soo silky and delicious, and you really couldn't tell that this Italian favorite had been lightened up. At the time, the recipe hadn't appeared in the magazine, so I couldn't recreate it right away but when it did... Hope you will enjoy it as much as I have. For Weight Watchers, this elegant dessert is just 4 points.
Provided by justcallmetoni
Categories Gelatin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
- Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
- Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
- Add buttermilk and zest, stirring well.
- Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
- To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
- To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.
Nutrition Facts : Calories 167.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 5.2, Sodium 113.7, Carbohydrate 35.1, Fiber 1, Sugar 33.1, Protein 5.5
LEMON PANNA COTTA WITH BLACKBERRY SAUCE
Categories Liqueur Milk/Cream Dessert Blackberry Lemon Vanilla Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For panna cotta:
- Lightly oil six 3/4-cup ramekins or custard cups. Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let steep 30 minutes. Remove vanilla bean.
- Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir sugar and gelatin mixture into milk mixture. Stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche and lemon peel. Divide among ramekins. Cover; chill until set, at least 6 hours or overnight.
- For sauce:
- Puree 2/3 of blackberries and all reserved juices, brown sugar, and crème de cassis, if desired, in blender. Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Stir remaining blackberries into sauce. (Can be made 1 day ahead. Cover and chill.)
- Run small knife around each panna cotta. Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds. Place plate atop ramekin. Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta. Serve with sauce.
- *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
- Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
- Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
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