Olive Garden Panna Cotta Food

VANILLA PANNA COTTA

Steps:

• For the panna cotta, soak the gelatine leaves in a little cold water until soft.
• Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
• Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
• Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
• For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
• Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
• Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
• To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

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.

OLIVE GARDEN PANNA COTTA

Steps:

• PANNA COTTA:.
• COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
• HEAT bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
• DISSOLVE gelatin in the cream. Mix well.
• PORTION into small glass containers and cover with plastic wrap.
• CHILL in refrigerator until cold, preferably overnight.
• SAUCE:.
• BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
• COVER and refrigerate overnight.
• TO SERVE:.
• LOOSEN panna cotta from sides of small containers.
• INVERT onto small serving plate.
• DRIZZLE with chilled raspberry sauce.
• SERVE immediately.

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES

Steps:

• For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
• Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
• Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
• To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
• To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
• When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
• To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
• To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.

VANILLA PANNA COTTA WITH CARAMELISED ORANGE

Steps:

• Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
• Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
• While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
• Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

ESPRESSO MARBLED PANNA COTTA

Steps:

• Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
• Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
• Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
• Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
• Stir into cream mixture and simmer for 1 minute longer.
• Remove vanilla bean & allow mixture to cool.
• Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
• Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.

BLUEBERRY PANNA COTTA

Steps:

• Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
• Wait 5 minutes; heat it in the microwave for 15 seconds.
• Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
• Divide the mixture among 6 espresso cups or small glasses.
• Chill for at least 3 hours.
• Run a knife around the edges of the cups to unmold the panna cottas onto plates.
• Mix the blueberries with the sugar.
• Spoon an equal amount beside each panna cotta.
• Serve.