Limoncello Panna Cotta With Puffed Wild Rice And Fresh Strawberries Food

LIMONCELLO PANNA COTTA

Steps:

• Pour 1/4 cup milk in small bowl. Sprinkle the gelatin over the milk and soften five minutes. Pour cream, remaining 1 cup milk and sugar in medium saucepan. Stir to combine. Warm up all ingredient but make sure they do not boil. Remove from heat, add softened gelatin, stirring to combine thoroughly. Continue stirring until gelatin has dissolved. The mixture should be quite smooth. Add the Limoncello, lemon extract and vanilla extract. Set bowl over an ice bath. Stir frequently to promote even cooling until mixture develops the consistency of high-fat heavy cream. Pour into serving glasses. Cover with plastic and refrigerate for 4 hours or overnight. Garnish with anything that you prefer.

LIMONCELLO-FLAVOURED PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Soften the gelatine leaves in cold water.
• In a heavy-based saucepan, mix the milk, cream, sugar and limoncello liqueur. Gently simmer, remove from the heat and add the gelatine leaves.
• Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set.
• To make the sauce, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve.
• Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool.
• Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.

LIMONCELLO PANNA COTTA WITH PUFFED WILD RICE AND FRESH STRAWBERRIES

Steps:

• Mix in one pot the cream+sugar+milk and heat it up until in gets to 70 C . If you don't have a kitchen thermometer, make sure you warm the mixture up until it's almost hot. DO NOT BOIL! It will split the cream and you will get some sort of weird looking cheese.(Trust me, I've done that haha).
• Mix the Limoncello and lemon juice and vodka (if using) in a pot and heat it up. You can either leave it on high heat until the alcohol boils out or you can light it with the lighter and burn the alcohol out faster. Make sure you stay away from the pot when you do this couse' I know you still need your eyebrows :D .
• Let the Limoncello mixture cool down a bit and add it to the cream mixture
• Put a few spoons of water in a small bowl and sprinkle the gelatin on top or if you're using sheets, soak them in really cold water. Add it to the pannacotta mixture and whisk slowly until the gelatin is completely dissolved
• Prepare your tray/ molds. You can use any kind of silicon mold or glass, but make sure you spray a thin layer of nonstick spray on them. The thinner the layer, the less residue you will see on top of your dessert once it's set.
• Pour your pannacotta in shapes and let it set for minimum 2 hours or overnight if you have the patience.

SPRING PANNA COTTA WITH FRESH STRAWBERRIES AND BALSAMIC SYRUP

Steps:

• 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
• 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
• 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
• 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
• 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup and serve.

PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

STRAWBERRY PANNA COTTA

Steps:

• For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
• Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

STRAWBERRIES AND CREAM PANNA COTTA

Steps:

• Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
• Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
• If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
• Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
• When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.

LEMON PANNA COTTA

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.