VANILLA PANNA COTTA WITH POACHED APRICOTS
The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
- Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
- Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
- To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.
VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE
Categories Milk/Cream Berry Dessert Quick & Easy Blackberry Blueberry Raspberry Strawberry Vanilla White Wine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
- Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
THE BEST PANNA COTTA YOU WILL EVER HAVE
Got this from a restaurant I used to work at called Pizzeria 712 in Orem, Utah. It will knock your socks off! Super easy! Super fast!
Provided by TheDoorMatt
Categories Desserts Custards and Pudding Recipes
Time 7h50m
Yield 16
Number Of Ingredients 9
Steps:
- Place sixteen 4-ounce ramekins on a rimmed baking sheet.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Fill a large pot halfway with water and bring to a simmer over medium heat.
- Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
- Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
- Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
- Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
- Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
- Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Nutrition Facts : Calories 268 calories, Carbohydrate 33.6 g, Cholesterol 53.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.9 mg, Sugar 31.8 g
PANNA COTTA WITH BLACKBERRY COMPOTE
Panna cotta, a traditional Italian dessert, is creamy, light and simple. In this version I've included candied ginger and cinnamon to give it a more exotic flavor. I love the contrast of warm and cold in desserts, and here the warm compote really plays up the cool and silky texture of the panna cotta. Both elements of this dessert can be made at least a day before serving, which means they're great for when you have guests.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 15
Steps:
- To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
- In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
- To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
- To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.
BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
PANNA COTTA WITH DRIED FRUIT COMPOTE
California raisins and other dried fruits in spicy wine sauce for this Italian dessert. Yet one more to stash - those raisin guys have got some good stuff going on! From the California Raisin Marketing Board who credit CIA Greystone. Man, oh man, this sounds good to me! I will update after making (& reducing by 80%). Time is just a guess, not including overnight chill.
Provided by Busters friend
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Panna Cotta.
- In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
- Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
- Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
- Dried Fruit Compote.
- In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
- Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
- Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
- To Serve.
- Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.
Nutrition Facts : Calories 219.4, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 65.6, Carbohydrate 28.7, Fiber 1.1, Sugar 24.4, Protein 2.1
VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE
Adding this to my Valentine's Day dinner, Mmmmmm! From Bon Appetit 2002. Refrigerate these silky puddings for at least six hours and up to one day before serving. Frig time not included in cooking times.
Provided by Busters friend
Categories Gelatin
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Panna Cotta:.
- Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over.Let stand until gelatin softens, about 15 minutes.
- Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat.
- Mix in vanilla and gelatin.
- Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
- Compote:.
- Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine.
- Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
- Makes 8 servings.
Nutrition Facts : Calories 417.5, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36, Carbohydrate 27.8, Sugar 25.3, Protein 2.5
More about "panna cotta with apricot compote food"
GREEK YOGURT PANNA COTTA WITH HONEY-GLAZED APRICOTS
From foodandwine.com
5/5 (194)Total Time 30 minsAuthor Kate Neumann
- In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the cream, sugar and vanilla bean and seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream; remove the vanilla bean. Pour the mixture into six 1/2-cup ramekins and refrigerate until set, at least 3 hours.
- Meanwhile, in a small saucepan, simmer the apricots in the white wine over moderately low heat until the apricots are plump and the wine has reduced by half, about 20 minutes. Stir in the honey and simmer the syrup until thickened, about 5 minutes; let cool.
- Run a knife around the inside of each ramekin. Set a plate on each ramekin and invert each panna cotta onto a plate; you may have to tap and shake the ramekins to loosen the panna cottas. Slice the apricots and spoon them on top of the panna cottas. Drizzle with some of the honey syrup and serve.
COMPOTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC PANNA COTTA RECIPE - FOOD & WINE
From foodandwine.com
BUTTERMILK PANNA COTTA WITH APRICOT AND CANDIED FENNEL
From bonappetit.com
APRICOT PANNA COTTA (EASY RECIPE) - LAVENDER & MACARONS
From lavenderandmacarons.com
- In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves.
- Stir in gelatin and whisk until it dissolves. Strain the mixture through a fine sieve and set aside for 15-20 minutes until it slightly cools down.
SPICE GIRL: GINGER PANNA COTTA WITH APRICOT COMPOTE
From crumbblog.com
Estimated Reading Time 4 mins
PINK PANNA COTTA WITH BERRY COMPOTE - HEALTHY FOOD GUIDE
From healthyfood.com
BEST PANNA COTTA RECIPE - HOW TO MAKE PANNA COTTA - DELISH
From delish.com
PANNA COTTA RECIPES - BBC FOOD
From bbc.co.uk
BBC GOOD FOOD PANNA COTTA WITH APRICOT COMPOTE RECIPE
From ketofoodist.com
BREAKFAST YOGHURT PANNA COTTA - CREME DE CITRON
From cremedecitron.com
PANNA COTTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CARNATION® | APRICOT PANNA COTTA
From carnationmilk.ca
PLUM COMPôTE RECIPE - BBC FOOD
From bbc.co.uk
YOGURT PANNA COTTA WITH BLUEBERRIES RECIPE | ARLA
From arlafoods.co.uk
PANNA COTTA WITH RASPBERRY COMPOTE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love