RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES
Make and share this Ricotta Panna Cotta With Basil Balsamic Strawberries recipe from Food.com.
Provided by Abby Girl
Categories Strawberry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
- Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
- Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.
Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.2, Sodium 51, Carbohydrate 18.2, Fiber 1.3, Sugar 13.5, Protein 5.8
VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES
This is a divine dessert, as it is not too rich or heavy, but creamy with a delicate flavour. You can serve it in ramekins or turned out onto plates and topped with fruit or coulis, but I have found that fresh, chopped strawberries go beautifully with it. In the UK, I use double cream, which is 48% butterfat so in the States try to use a heavy cream with a high percentage of butterfat to match the texture. I have included the chilling time in the "cooking time".
Provided by Shuzbud
Categories Gelatin
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cream, milk and vanilla pod (whole) into a saucepan.
- Heat over a very low heat until almost simmering, stirring constantly.
- Put the gelatine sheets in water to soak.
- Add the sugar to the warm cream mixture and stir until melted completely.
- Remove the vanilla pod then add the chocolate and stir until melted.
- Add the gelatine to the mixture and stir.
- Remove from heat and make sure the mixture is completely smooth.
- Cool, then pour into ramekins.
- Leave in the fridge to set for around 4 hours.
- If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
- I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.
Nutrition Facts : Calories 408.1, Fat 35.4, SaturatedFat 21.9, Cholesterol 113.8, Sodium 55, Carbohydrate 21.3, Sugar 18.2, Protein 3.3
COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES
I always wanted to try a Panna Cotta made of Coconut milk only, no cream or milk is needed. Also I used Agar-Agar instead of gelatine, so the recipe should be suitable for vegans. I tried it yesterday and it worked! My guests (and myself) liked it! It is very easy to prepare and you can use other fruits to garnish instead of the strawberries (I will try mango next time). The dessert makes a real good finish to a spicy Thai dinner!
Provided by Mmisha
Categories Dessert
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250.2, Fat 22.7, SaturatedFat 19.9, Sodium 15.8, Carbohydrate 13.7, Fiber 1.8, Sugar 7.5, Protein 2.7
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PANNA COTTA WITH STRAWBERRY COULIS - LULU THE BAKER
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- After letting it sit, whisk the gelatin into the milk, and put the saucepan over medium heat for 5 minutes, stirring occasionally. Don't let the milk boil.
- Whisk in the remaining ingredients and continue heating for another 5 minutes, again without letting the mixture come to a boil.
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