COCONUT PANNA COTTA WITH TROPICAL FRUIT
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
- To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
PANNA COTTA WITH FRESH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 6h12m
Yield 6 servings
Number Of Ingredients 7
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.
BUTTERMILK PANNA COTTA WITH TROPICAL FRUIT
Categories Dairy Fruit Dessert Kiwi Mango Papaya Winter Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.
- Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.
- Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
- Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve.
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.
PASSION FRUIT & COCONUT PANNA COTTA
These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 4h15m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
- Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
- To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.
Nutrition Facts : Calories 706 calories, Fat 54 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
PANNA COTTA WITH DRIED FRUIT COMPOTE
California raisins and other dried fruits in spicy wine sauce for this Italian dessert. Yet one more to stash - those raisin guys have got some good stuff going on! From the California Raisin Marketing Board who credit CIA Greystone. Man, oh man, this sounds good to me! I will update after making (& reducing by 80%). Time is just a guess, not including overnight chill.
Provided by Busters friend
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Panna Cotta.
- In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
- Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
- Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
- Dried Fruit Compote.
- In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
- Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
- Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
- To Serve.
- Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.
Nutrition Facts : Calories 219.4, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 65.6, Carbohydrate 28.7, Fiber 1.1, Sugar 24.4, Protein 2.1
FRUITY PANNA COTTA
Make and share this Fruity Panna Cotta recipe from Food.com.
Provided by Vino Girl
Categories Gelatin
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- MIX yogurt and dry gelatin in medium microwavable bowl.
- Microwave on HIGH 2-1/2 minutes or until gelatin is completely dissolved, stirring after 1-1/2 minutes.
- POUR into 9-inch pie plate sprayed with cooking spray.
- Refrigerate 3 hours or until set.
- UNMOLD gelatin onto serving plate.
- Top with fruit just before serving.
- Store leftover dessert in refrigerator.
Nutrition Facts : Calories 116.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.5, Sodium 277.8, Carbohydrate 27.9, Fiber 0.4, Sugar 10.2, Protein 10.5
COCONUT PANNA COTTA WITH TROPICAL FRUIT
This recipe is courtesy of Daisy Martinez, Cooking Channel. I love Coco Lopez and coconut milk and this recipe sounds absolutely delicious. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Gelatin
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk (whisk well as coconut milk/cream separates) over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with ice water. Strain the coconut mixture into a bowl that will fit easily into the bowl of ice water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken (watch carefully). NOTE: If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the chilled heavy cream and confectioner's sugar until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7-8 ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon some of the diced fruit (your choice) over each, allowing the fruit to spill onto the plate.
Nutrition Facts : Calories 789.8, Fat 51.9, SaturatedFat 39.6, Cholesterol 108.7, Sodium 82.2, Carbohydrate 80.7, Fiber 0.3, Sugar 76.1, Protein 4.2
CLASSIC PANNA COTTA
This is a wonderful creamy dessert. Not as rich as flan or or other custards because it has no eggs. Serve with whatever topping inspires you - fresh fruit, fruit compote, chocolate, you name it. I prefer fresh raspberries. It should be served very cold. If you plan to make this a day ahead, decrease the gelatin by 2 5/8 teaspoons (2 1/2 teaspoons plus 1/8 teaspoon) otherwise it may be too firm. Cooking time is chilling time.
Provided by MarielC
Categories Gelatin
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
- Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
- Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
- Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
- To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.
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PANNA COTTA WITH TROPICAL FRUIT RECIPE | FOOD & WINE
From foodandwine.com
Category DessertsTotal Time 8 hrs 20 mins
- Heat milk in a medium saucepan over moderate heat to 140°F, about 5 minutes. Sprinkle gelatin over milk and whisk until gelatin is dissolved. Add heavy cream and sugar; cook, stirring occasionally, until sugar dissolves and temperature reaches 160°F, about 5 minutes.
- Divide the panna cotta mixture evenly among 4 (12-ounce) heatproof glasses. Press plastic wrap directly on surface of each panna cotta. Cool to room temperature, and then refrigerate 8 hours or overnight.
- To serve, remove and discard plastic wrap. Top each panna cotta with kiwi and pineapple; drizzle with sweetened condensed milk.
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