Lime Mascarpone Panna Cotta With Raspberries Food

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.

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES RECIPE

Steps:

• Combine 1/4 cup juice and peel in small saucepan
• sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture
• stir over low heat just until gelatin dissolves. Remove from heat. Whisk mascarpone and 1/2 cup sugar in medium bowl
• gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight. Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries
• spoon over desserts. Grate peel from 1 lime directly over desserts.

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES

Steps:

• Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
• Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
• Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.

PANNA COTTA WITH A COULIS OF LIME-STRAWBERRIES

Steps:

• Put gelatine leaves for 10 minutes in cold water.
• Split vanilla pods in two (in length).
• Mix cream with milk in medium-sized saucepan.
• Add vanille pods and gently heat without letting it boil, simmer for 5 minutes.
• Squeeze gelatine leaves with your hands and whisk into hot panna cotta beofre
• Remove and discard the lemon zest & vanilla pods.
• Remove pan from fire and whisk gelatine into hot panna cotta to dissolve.
• Rinse ramekins with water (optional: grease with almond oil).
• Pour cream into eight wet panna cotta molds or ramekins.
• Cover with cling film and leave to rest in fridge for at least 3 hours (or overnight).
• For the coulis.
• RInse the strawberries quickly under cool water and drain.
• Clean and cut in quarters.
• Combine in small saucepan with the sugar and four tablespoons of water.
• Bring to simmer and remove from heat immediately.
• Pour into blender and mix with short pulses.
• Cool,to room termperature and refrigerate until ready to serve.

COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES

Steps:

• Slice the vanilla bean lengthwise in 2 halfs.
• In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
• Add the shredded coconut and on low heat stir or mix for 2 minutes.
• Add the Agar-Agar and bring to boil again, stirring for another minute.
• Take out the vanilla bean.
• Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
• Refrigerate for at least 4 hours.
• For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
• In a bowl, mix the lime juice, the ginger and the brown sugar.
• Add the strawberries and toss to coat.
• To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.