Panna Cotta Italian Flan Food

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

PANNA COTTA

Steps:

• First, bloom the gelatin by covering it with 8 tablespoons of cold water in a shallow bowl. For this step do not use hot water. The water must be cold. Then set it aside for 5 minutes to soften. Also, do not stir the gelatin as it blooms.
• Add the heavy cream, milk, sugar, and vanilla to a saucepan. Then bring the mixture to a simmer over medium heat while stirring constantly with a whisk until the sugar has dissolved.
• Remove the pan from the heat and whisk the gelatin mixture into the cream mixture right away while it's still hot. Yet, while the cream mixture does need to be hot it should be removed from the heat and not be boiling.
• Now, pour the mixture into 4 small 150ml molds or 1 large 600ml mold.
• Place the panna cotta in the fridge for at least 5 hours or overnight to set.
• To start the berry sauce, add 250 grams of the berries to a saucepan along with 1 tablespoon of sugar and 2 tablespoons of water. Then bring it to a simmer and cook for about 5 minutes or until the berries are soft and the sugar is dissolved.
• Blend the cooked berry mixture into a puree using a blender or an immersion blender.
• Strain the berry sauce with a fine mesh sieve and allow it to completely cool.
• To serve, you can leave the panna cotta in the molds and top with the fresh berry sauce. Or, you can pop them out of the molds by dipping each one individually into very hot water for about 5 seconds, then turning each one over onto the serving dishes, and tapping the molds with the back of a spoon to release the panna cotta. Then top with the berry sauce and more fresh berries to serve.

PANNA COTTA (ITALIAN FLAN)

Steps:

• In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
• Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
• Whisk in powdered sugar and remove from heat.
• Remove vanilla bean pod. Strain mixture, if desired.
• Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
• To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
• Dark chocolate sauce:.
• Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
• Circle Panna Cotta on plate with sauce, or drizzle over the top.

CLASSIC PANNA COTTA

Steps:

• Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
• Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
• Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
• Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
• To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.

PANNA COTTA (EVERYDAY ITALIAN)

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.

ITALIAN FLAN

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook stirring occasionally until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook without stirring until amber brown, about 8 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts.

SPANISH FLAN

Steps:

• Preheat oven to 350.
• In a saucepan over medium-low heat, melt sugar until liquefied and golden in color.
• Carefully pour hot syrup into a 9 inch round glass baking dish, evenly coat the bottom and sides and set aside.
• In a bowl, beat eggs.
• Beat in condensed milk, evaporated milk and vanilla until smooth.
• Pour egg mixture into baking dish and cover with aluminum foil.
• Bake in preheated oven 60 minutes, remove and let cool completely.
• To serve, invert on serving plate when completely cool.