VANILLA AND MASCARPONE PANNA COTTA WITH COCONUT CRUMBLE
The mascarpone is baking's best invention, it adds such creamy richness.
Provided by ElleJohnson
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Equipment: 6x100ml ramekins. Brush the ramekins with vegetable oil. Leave aside.
- Place a small heatproof bowl with 2tbsp hot water in a large heatproof bowl filled with 200ml hot water. Add the gelatine to the smaller bowl. Stir the gelatine until dissolved. Leave to stand in the hot water bath. Get on with the next bit.
- Place the remaining panna cotta ingredients in a large saucepan. Leave to come up to the simmer on medium-low heat. Stirring occasionally. When the cream mixture is almost at boiling point, turn the heat off. Add dissolved gelatine. Stir well. Transfer into a jug. Pour into the prepared moulds. Leave to stand for 30 minutes. Refrigerate for around 2 hours or until set.
- For the crumble. Put all the ingredients in a saucepan Cook stirring, on low heat, until the butter and sugar have melted. Spoon onto a baking tray. Cook in 180c fan forced oven for 10-12 minutes until golden brown. Leave aside to cool.
- For the pineapple sauce. Put all the ingredients in a large bowl. Leave aside.
- To serve. Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds. Invert onto a serving dish. Serve with the pineapple sauce and crumble.
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.
LEMON CURD, MASCARPONE & PASSION FRUIT TART
Serve this vibrant lemon curd and passion fruit tart as an easy dessert or sweet treat. Its tropical flavours make it perfect for summer
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
- Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
- Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
- Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.
Nutrition Facts : Calories 602 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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.
MASCARPONE PANNA COTTA
This is an adopted recipe originally posted by MeanChef. I have not made any changes to his recipe I will leave it exactly as he originally posted it. When I reviewed it in Sept '04 I mentioned that I doubled the recipe for a dinner party for 6. I used 3/4 cup capacity ramekins as suggested by Mean although the mixture only filled 6 not 8. I also used fresh strawberries and less sugar as the strawberries were naturally sweet. It is a beautiful dessert and enjoyed by all our guests. I found that I did need to dip them in hot water for a few seconds then run a knife around the edge before I could un-mould them safely.
Provided by Ninna
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place mixed berries in a small bowl and crush slightly with the back of spoon.
- Stir in 3 tablespoons sugar.
- Cover with plastic wrap and set aside.
- Spray four 3/4 cup ramekins with cooking spray.
- In a small bowl, pour 1 tablespoon milk.
- Sprinkle gelatin over and allow it to soften (10 minutes).
- Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
- Bring to a boil over medium high heat, stirring often.
- Remove from heat, add gelatin mixture and stir until melted.
- Let the mixture cool slightly down to a warm temperature.
- In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
- Slowly add the now warm cream mixture into the bowl, whisking constantly.
- Pour mixture into prepared ramekins.
- Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
- If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
- Invert ramekin onto a plate.
- Spoon berry sauce over panna cotta.
- Serve.
Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8
PANNA COTTA
Make and share this Panna Cotta recipe from Food.com.
Provided by Diana Adcock
Categories Gelatin
Time 6m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
- Over low heat stir the gelatin mixture until it totally dissolves.
- Add the heavy cream.
- Add half of the vanilla and sugar.
- Stir again over the low heat until the sugar is dissolved.
- Taste and add remaining vanilla if you wish.
- Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
- Ladle in the cream mixture and let stand until cool.
- Place in the fridge for 4 hours.
- You can serve in the dishes or invert.
- Serve with fresh fruit.
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.
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- Remove all rose petals from the stem. In a small bowl, whisk 1 egg white and brush both sides of the petal with it. In another small bowl with 1 cup sugar, gently press the petal in and shake off any excess sugar. Place on a parchment lined baking rack and repeat until all rose petals are covered in sugar. Let the petals dry at room temperature or overnight. The rose petals should be dried and crispy with a nice coating of crystallized sugar.
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Add seeds to a medium saucepan with milk and cream. Warm to about 30C. Sprinkle the gelatin into ¼ cup Prosecco and whisk until it is totally dissolved. Then add to warm milk mixture. Whisk, remove from heat and let rest for about 10 minutes.
- Warm mixture again until it reaches about 70C. Add the mascarpone and sugar, and stir well until the sugar and mascarpone are totally dissolved. Add remaining ¼ cup Prosecco and stir. Strain the mixture through a fine mesh strainer. Pour into champagne glasses to about ½-¾ in height.
- Chill in the refrigerator for 2 hours or until set. Add some fresh raspberries and garnish each with a few candied roses petals, enjoy!
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- Place the cream, chocolate and honey in a medium saucepan set over medium-low heat. Stir until smooth and incorporated. Whisk in the cocoa powder and Kahlua.
- Place ¼ cup of milk in a small shallow bowl and set it in a larger bowl filled with hot water. Sprinkle the gelatin over the milk, allowing gelatin to melt.
- Combine cream and chocolate in a double boiler, whisking until smooth. (Alternatively, place in a microwave-safe bowl and heat in 30-second bursts, whisking between until smooth.)
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- You will need 6 moulds approx 150 ml (3/4 cup) size. If you want to turn out the pannacottas as the picture shows you will need to grease them lightly with oil spray or rubbed on. It is easier to work with flexible mould but if fully set you will be able to release the pannacottas from an alternate mould or ramekin too. If not serve in a ramekin or mould of your choice
- Put the sugar (250 gm), water and lemon drops into a pot and mix only until the sugar is moistened and combined. No need to stir further. *The lemon helps prevent the sugar from crystalizing. Stirring once starting to boil will cause crystalization- this is where the sugar suddenly turns grainy. Just shake and swirl the pot
- Peel the pears and dice into even cubes. Only use the most square and perfect ones. Set aside in water that has a squeeze of lemon juice added (This will keep them from browning). I use very crisp to hard pears
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