Chocolate Yogurt Panna Cotta Food

CHOCOLATE PANNA COTTA

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.

GLUTEN-FREE DARK CHOCOLATE AND BLUEBERRY PANNA COTTA

Steps:

• For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
• Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
• Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
• For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
• Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

CHOCOLATE PANNA COTTA

Steps:

• In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.
• Let sit 5 minutes.
• In saucepot, cook sugar and remaining chocolate milk until just boiling.
• Add gelatin mixture.
• Cook 3 minutes stirring occasionally.
• In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.
• Pour into saucepot and whisk.
• Divide mixture among four 8 oz ramekins.
• Refrigerate 2 1/2 hours or until firm.
• To serve, run knife around edges and invert onto plates.
• Drizzle hot fudge sauce over and top with a sprinkle of the berries.

YOGURT PANNA COTTA (LOW FAT)

Steps:

• In a medium mixing bowl, whisk together yoghurt and buttermilk.
• In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
• Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
• To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
• Serve the panna cotta with a raspberry puree or simply with some fresh fruit.

CHAMOMILE-YOGURT PANNA COTTA

Steps:

• Bring 1 cup milk, the tea bags, vanilla seeds and pod, and salt to a simmer in a small saucepan over high heat, stirring occasionally to prevent scorching. Remove from heat; cover, and let tea steep 5 minutes.
• Place remaining 1/4 cup milk in a small bowl, sprinkle gelatin over it, and let soften, about 5 minutes.
• Remove tea bags and vanilla pod from milk mixture. Stir in honey and gelatin mixture until dissolved. Whisk in yogurt until fully incorporated. Divide among 6 teacups or ramekins; refrigerate until set, at least 5 hours. Before serving, drizzle with honey.

CHOCOLATE PANNA COTTA WITH AMMARETTO WHIPPED CREAM

Steps:

• Preheat the oven to 350*F. Butter a 2-quart casserole dish.
• In a small saucepan, combine the 1 1/2 cups of milk, granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
• In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of cold milk and let it dissolve for 2 minutes.
• Combine the cold milk and gelatin with the hot milk and sugar.
• Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.).
• When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs.
• Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
• Meanwhile, melt the chocolate over simmering water in a double boiler.
• When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
• Pour the mixture into the prepared dish.
• Sprinkle the top with almonds.
• Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish.
• Place both pans in the oven and bake until the sides are firm and the center just jiggles slightly, about 1 hour.
• Remove from the oven and let cool for 30 minutes.
• Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer.
• Add the confectioners' sugar and almond liqueur and whip to combine.
• Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.