Coffee Panna Cotta South Beach Diet Phase 2 Food

COFFEE PANNA COTTA (SOUTH BEACH DIET PHASE 2)

Steps:

• Lightly coat 4 (6 ounce) custard cups with cooking spray.
• Line a strainer with paper towels and set over a large bowl. Put yogurt into the strainer and let sit for 15 to 20 minutes, or until slightly thickened.
• Meanwhile, in a small saucepan, sprinkle gelatin over half and half; let stand for 10 minutes. Bring to a gentle simmer over medium low heat and cook, whisking constantly, until gelatin dissolves. Add sugar substitute, coffee powder, and vanilla; continue whisking until sugar substitute dissolves. Remove from heat.
• Using a rubber spatula, scrape yogurt into a large bowl. Immediately add half and half mixture and stir well to combine.
• Divde mixture evenly among prepared custard cups. Cover and chill at least 4 hours or overnight. Serve chilled.

COFFEE PANNA COTTA

Steps:

• Place cream, milk and instant coffee granules in a small saucepan. Add cinnamon stick and sugar. Stir over medium-low heat until mixture comes to a gradual boil. Remove from heat and add vanilla paste.
• Stir gelatin into hot water and mix until dissolved. Add dissolved gelatin to the coffee cream mixture.
• Pour mixture through a fine sieve strainer into 6 x 125ml individual moulds, and cover each mould with cling-film wrap. Leave in the refrigerator to set and chill overnight.
• To serve, run a blunt knife or spatula around the rim of each mould, then place the moulds in warm water for 10 seconds. Unmould panna cotta into a serving dish and serve immediately.

GREEK VEGGIE WRAP (SOUTH BEACH DIET PHASE 2)

Steps:

• Combine all ingredients in large bowl with exception of tortillas.
• Divide among 4 tortillas. Wrap burrito style.

COFFEE SYRUP PANNA COTTA

Steps:

• Coffee Syrup:.
• Place coffee and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Simmer 3 to 5 minutes until thick and syrupy. Allow to cool completely.
• Place gelatine in small bowl, pour over the 1 tbs milk and let stand 2 or 3 minutes. Place cream, extra milk, icing sugar and vanilla in a saucepan over medium heat.
• Add the gelatine to the cream mixture and whisk to combine. Let cool.
• Pour the coffee mixture into 6 1/4 cup shot glasses ad slowly pour the panna cotta over. Refrigerate for 4-6 hours or until set.

COFFEE PANNA COTTA

Steps:

• Combine the cream, sugar and coffee in a small saucepan. Sprinkle the powdered gelatin on top and allow to sit for at least 3 minutes to soften ( if it doesn't become moist, stir into the mixture and then allow to sit).
• Once the gelatin has softened, stir well to combine all the ingredients.
• Cook over medium heat, stirring constantly, just until bubbles form around the edges.
• Strain the mixture through a fine mesh strainer or a strainer lined with cheesecloth.
• Add the vanilla extract and mix well.
• Divide the panna cotta mixture among 6 small custard cups.
• Cover tightly with plastic wrap ( making sure that the wrap does not touch the panna cotta's surface) and refrigerate until set, at least 2 hours.
• Serve cold, garnished with chocolate coffee beans or regular coffee beans.

VANILLA PANNA COTTA

Steps:

• *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
• In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
• In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
• *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
• Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
• Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
• *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
• *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).