Chocolate Yogurt Panna Cotta Food

CHOCOLATE PANNA COTTA

Chocolate Panna Cotta image

This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.

Provided by Studentchef

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon unflavored gelatin
3 tablespoons milk
2 cups 15% cream
1/2 cup white sugar
1/4 cup grated dark chocolate

Steps:

Sprinkle gelatine in milk snd allow to soften for ten minutes.
Heat cream with sugar. Add chocolate and stir until it is dissolved.
Remove from stove add softened gelatine and stir.
Por mixture into coffee cups and place in fridge for 2 hours to set.

VANILLA PANNA COTTA

Vanilla Panna Cotta image

Provided by Michael Symon : Food Network

Categories dessert

Time 6h35m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
1/2 cup whole milk
1/2 cup whole-milk Greek yogurt
Sliced strawberries and fresh mint, for garnish (optional)

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.

PANNA COTTA WITH FRESH BERRIES

Panna Cotta with Fresh Berries image

Provided by Giada De Laurentiis

Categories dessert

Time 6h12m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries

Steps:

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.

DARK CHOCOLATE PANNA COTTA

Dark Chocolate Panna Cotta image

Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (14 ounces) whole-berry cranberry sauce
5 tablespoons raspberry liqueur, divided
1 envelope unflavored gelatin
1 cup cold 2% milk
4 ounces 53% cacao dark baking chocolate, chopped
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Optional: Fresh raspberries and mint leaves

Steps:

Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.

Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE YOGURT PANNA COTTA

Chocolate Yogurt Panna Cotta image

Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.

Provided by sheepdoc

Categories Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups milk, divided
1 (1/4 ounce) package unflavored gelatin
1 teaspoon vanilla extract
1/4 cup Hersheys Chocolate Syrup
sugar (optional)
2 cups plain Greek yogurt

Steps:

Add gelatin to 1/4 cup milk in a small bowl and let soften.
Heat 1 cup milk to just below the boiling point.
Stir in vanilla and chocolate syrup.
Taste and add sugar if desired.
Whisk in gelatin and milk mixture until gelatin dissolves.
Remove from heat and stir in yogurt until smooth.
Refrigerate 3-4 hours before serving.

Nutrition Facts : Calories 73.3, Fat 2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 36.3, Carbohydrate 10.6, Fiber 0.3, Sugar 6.3, Protein 2.9

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