DAIRY FREE RASPBERRY PANNA COTTA
This light and fruity raspberry panna cotta is so easy to make, it's dairy free and absolutely delicious. The traditional panna cotta originates from Italy. It is a dessert of sweetened cream thickened with gelatin and moulded.
Provided by Ned
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Boil 100 ml water and sprinkle 1 sachet gelatine over the liquid. Stir until completely dissolved.
- Add the coconut milk, maple syrup and vanilla and continue stirring until the maple syrup is dissolved. Pour into 4 jars or dessert bowls and chill in the fridge for 2 hour or until set.
- Garnish with fresh raspberries, mint leaves, dust some icing sugar (optional) on the top and serve chilled.
- Enjoy!
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
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.
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- Add 1 cup of the coconut milk to a bowl with the gelatine and allow it to sit for 3-4 minutes to bloom.
- Add the coconut milk and gelatine mixture into a pot with all remaining ingredients. Whisk to combine.
- Set on stove and set the burner to low and let the mixture heat up. Do not let the mixture boil. Once the mixture warms and bubbles start to form around the inside of the pot, remove from the burner.
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- Heat 1 cup of the raspberries until warm (do not discard the juice) and strain through a fine mesh strainer. Discard the pulp and seeds. Set the raspberry puree aside. Put the remaining raspberries in the fridge for later.
- Heat the cream and sweetener until the sweetener is dissolved. Remove from the heat. Whisk in the raspberry puree.
- Whisk vigorously whisking slowly pour the cream mixture over the gelatin. Stir until the gelatin dissolved. Divide between 6 small glass jars or ramekins.
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