DARK CHOCOLATE PANNA COTTA
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
CAPPUCCINO PANNA COTTA WITH CHOCOLATE SAUCE
Panna cotta is essentially milk-flavored Jell-O. My version tastes like a coffee milk shake! YUM! It's super cinchy to make but very impressive and a perfect DO-AHEAD. You can make this one day and serve it the next-it's almost unfair how easy it IS for the wow factor you get. Dress it up with a little chocolate Sauce, and voila, it's fancy!
Provided by Anne Burrell
Categories dessert
Time 2h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- FOR THE PANNA COTTA
- 1.In a small bowl of cool water, submerge the gelatin sheets to soften. They will go from stiff to soft, kind of like the texture of a giant contact lens. Feel one-it's SO cool!
- 2.In a small saucepan, combine the cream, sugar, and espresso powder. Split the vanilla bean lengthwise down one side, open it up, and scrape out the seeds with a paring knife. Add the seeds and the hull to the pan. Whisk to combine everything.
- 3.Bring the cream mixture to a boil and then immediately turn off the heat. Remove the softened gelatin sheets from the water and squeeze out the excess water. Add the gelatin sheets to the pan and whisk to combine.
- 4.Immediately ladle the cream mixture into four 6-ounce ramekins and refrigerate for 2 to 3 hours or
- overnight.
- FOR THE CHOCOLATE SAUCE
- 1.Fill a small saucepan with 1 inch of water and bring it to a boil (BTB).
- 2.In a medium heatproof bowl, combine the chocolate chips, heavy cream, butter and corn syrup. place the bowl on top of the pan of water (this is a double-boiler setup). Reduce the heat to a simmer. Stir until the chocolate has melted and all the ingredients are combined. Remove and use immediately or store in a warm place until ready to use.
- TO UNMOLD THE PANNA COTTA
- 1.Fill a small saucepan with 1 inch of water and bring to a boil, then turn off the heat. Run a paring knife around the outside edge of the panna cotta to loosen it. Set each ramekin in the saucepan for 10 seconds. Place a small serving plate on top of each ramekin and flip it over to unmold the panna cotta. If it doesn't release, put the ramekin in the water for a few seconds more and try again.
- 2.To serve, ladle a couple tablespoons of the chocolate sauce around the panna cotta and sprinkle with a few chocolate-covered espresso beans.
CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
GLUTEN-FREE DARK CHOCOLATE AND BLUEBERRY PANNA COTTA
This elegant dessert is decadent, tasty, good for you and perfect for your next dinner party. Rich, dark chocolate panna cotta is topped with blueberry sauce and fresh blueberries for a double dose of antioxidants and uses less sugar than traditional recipes.
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 servings
Number Of Ingredients 10
Steps:
- For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
- Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
- Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
- For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
- Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Nutrition Facts : Calories 182 calorie, Fat 12.3 grams, SaturatedFat 7.6 grams, Cholesterol 33 milligrams, Sodium 13 milligrams, Carbohydrate 18.3 grams, Fiber 0.5 grams, Protein 2.2 grams, Sugar 15.2 grams
PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE
Very easy to make. Great make ahead desert. Very elegant light and satisfying. Cooking time does not including chilling time.
Provided by Marlitt
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Into a small bowl haul and half or slice strawberries.
- Add brown sugar and coat strawberries, set aside.
- Pour warm milk into a small dish and sprinkle with gelitin, set aside.
- In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
- Let boil about 2 minutes.
- Remove from heat add the gelitin mixture stir until desolved.
- In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
- Beat the cheese mixture into the hot cream mixture, until well blended.
- Pour into small greased ramikins or jelly molds.
- Put into refrigerator for at least 4 hrs to set.
- Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
- In the microwave melt chocolate and milk, add liquior and stir to blend well.
- Pour over panna cotta.
- Top with strawberries.
PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE
This is one of my favorite desserts, especially to serve to guests. It's fast, easy, and it requires chill time, which makes it perfect for advance preparation. I guess panna cotta isn't the most common dessert, because, despite its simplicity, I get raves and quizzes over the ingredients every time. The panna cotta recipe is courtesy of Giada De Laurentiis, from Food Network's "Everyday Italian," and the chocolate sauce comes from Tyler Florence's "Food 911." The sauce recipe makes quite a bit - you'll have some leftover - but I don't cut it because I like to have it the day after with the leftover berries.:) Cooking time is chill time.
Provided by LA286570
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
- For the sauce:.
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
- Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
- Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
- May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
- Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
- Top with more berries and a decorative drizzling of sauce, and serve.
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 6 moulds (1/2 cup size).
- Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
- Sprinkle gelatine over the water in a small heatproof jug.
- Stand over a pan of simmering water until gelatine dissolves.
- Stir into the cream mixture.
- Divide mixture evenly between the 6 moulds.
- Cover and refrigerate at least 3 hours or overnight.
- To serve, turn the panna cotta out of the moulds onto serving plates.
- Decorate with fresh berries and shaved white chocolate or even rose petals!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
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