CANNOLI PANNA COTTA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 4h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pour the half-and-half into a small saucepan and sprinkle with the gelatin. Allow to soften for 3 minutes. Place over medium-low heat and bring the mixture just barely to a simmer, stirring often to dissolve the gelatin, about 5 minutes. Add the sugar and stir to dissolve.
- Meanwhile, add the heavy cream, ricotta, almond extract, orange zest, vanilla extract, cinnamon and salt to a blender. Blend on low to combine. Add the warm half-and-half and blend to combine, about 10 seconds. Pour into 6 small ramekins. Sprinkle in the chocolate chips and refrigerate for at least 4 hours or overnight until set. Serve with the toasted almonds on top.
PANNA COTTA WITH HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
- Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
- Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
- Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
- To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.
HONEY SAGE PANNA COTTA WITH TOASTED PIGNOLI
This is my savory twist on classic panna cotta. Rosemary is a popular choice among savory herbed desserts, so I thought I'd try sage. www.3zestylemons.com
Provided by 3 Zesty Lemons
Categories Dessert
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta molds. Refrigerate, uncovered, at least 5 to 6 hours.
- To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
- Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.
Nutrition Facts : Calories 492.1, Fat 43, SaturatedFat 24.1, Cholesterol 140.2, Sodium 109.8, Carbohydrate 22.8, Fiber 0.3, Sugar 20.3, Protein 7.3
HONEY PANNA COTTA
Very easy to prepare and looks fantastic. As a bonus it is gluten free and can be prepared a day in advance. Should be removed from the fridge about 30 minutes prior to serving. Serve with the fruit of your choice- eg strawberries, glazed pear tropical fruits. Can be served topped with a syrup or just a swirl of honey. However you choose....it's a dessert to be enjoyed by all. Pannacoota is an Italian phrase which literally means "cooked cream". Panna cotta is served all over Italy and is a traditional dessert.
Provided by Jubes
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
- Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
- In a seperate bowl, heat the milk and honey on High for 2 minutes.
- Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
- Whisk in the cream and a couple of drops of vanilla essence.
- Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
- Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
- To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
- If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
Nutrition Facts : Calories 188.8, Fat 13.8, SaturatedFat 8.6, Cholesterol 49.9, Sodium 36.4, Carbohydrate 14.6, Sugar 11.5, Protein 3.2
COCONUT PANNA COTTA WITH KIWI-MINT COULIS
This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavour with a refreshing twist. It makes for the perfect spring/summer dessert or whenever you want a light sweet treat.
Provided by hello
Categories Dessert
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
- Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
- In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
- Strain this mixture through a fine sieve.
- Pour into serving ramekins and chill overnight to set.
- Layer the coulis on top of the Panna Cotta.
Nutrition Facts : Calories 441.9, Fat 16.8, SaturatedFat 15.9, Sodium 43.3, Carbohydrate 72.7, Fiber 0.4, Sugar 69.5, Protein 2.8
LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE
This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!
Provided by Chef Nichol
Categories Dessert
Time 35m
Yield 8 4oz cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
- Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
- Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
- Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
- Transfer sauce to a medium bowl.
- Stir in fresh raspberries and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
- I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
- You can also substitute strawberries for the raspberries!
Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1
YOGURT AND HONEY PANNA COTTA
A delicious recipe from "Icebox desserts." Very rich, and very, very good. Originally, it called for sour cream, but I think yogurt is better for a dessert. Cooking time is refrigeration time.
Provided by Random Rachel
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in 1/2 cup of heavy cream.
- Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
- Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
- Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
- The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.
Nutrition Facts : Calories 537.7, Fat 46, SaturatedFat 28.7, Cholesterol 171, Sodium 76.8, Carbohydrate 29.4, Fiber 0.1, Sugar 26.2, Protein 5.7
PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE
This is one of my favorite desserts, especially to serve to guests. It's fast, easy, and it requires chill time, which makes it perfect for advance preparation. I guess panna cotta isn't the most common dessert, because, despite its simplicity, I get raves and quizzes over the ingredients every time. The panna cotta recipe is courtesy of Giada De Laurentiis, from Food Network's "Everyday Italian," and the chocolate sauce comes from Tyler Florence's "Food 911." The sauce recipe makes quite a bit - you'll have some leftover - but I don't cut it because I like to have it the day after with the leftover berries.:) Cooking time is chill time.
Provided by LA286570
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
- For the sauce:.
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
- Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
- Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
- May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
- Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
- Top with more berries and a decorative drizzling of sauce, and serve.
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