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.
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.
PANNA COTTA WITH APRICOT COMPOTE
A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault
Provided by CJ Jackson
Categories Dessert, Dinner, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
- Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.14 milligram of sodium
CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED FRUIT AND APPLE COMPOTE
Steps:
- Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set.
- Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
- Preheat oven to 250 degrees F.
- Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
- Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
- Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
- Preheat oven to 425 degrees F.
- Toast oats on a baking sheet in the oven until slightly brown.
- Reduce oven temperature to 375 degrees F.
- Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
- Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
- Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
- Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
- Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
- Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
- To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
- Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.
CITRUS VANILLA PANNA COTTA ON OAT GRANOLA BASE WITH DRIED FRUIT AND APPLE COMPOTE
Steps:
- Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set.
- Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way.
- Preheat oven to 250 degrees F.
- Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed).
- Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
- Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle.
- Preheat oven to 425 degrees F.
- Toast oats on a baking sheet in the oven until slightly brown.
- Reduce oven temperature to 375 degrees F.
- Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert.
- Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste.
- Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag.
- Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process.
- Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
- Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals.
- To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve.
- Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish.
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
DRIED FRUIT COMPOTE
This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.
Yield makes 4 to 5 cups
Number Of Ingredients 8
Steps:
- Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
- Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
- Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
- You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
- The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
- Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 303
- Total Fat: 0g (0g saturated, 0g monounsaturated)
- Carbohydrates: 70g
- Protein: 3g
- Fiber: 12g
- Sodium: 85mg
PANNA COTTA WITH MIXED BERRIES
Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that's often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won't soon forget!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set., Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds., Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled. , Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.
Nutrition Facts : Calories 174 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
PANNA COTTA WITH CRANBERRY-FIG COMPOTE
Categories Milk/Cream Dessert Vanilla Fall Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
- Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
- Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.
VANILLA PANNA COTTA WITH FRESH MANGO COMPOTE
This comes off as a classic panna cotta, but agar-a thickener made from seaweed-gives it a light mouthfeel; it dissolves on the tongue almost instantly. Slices of mango in citrus syrup enliven the flavors.
Provided by Raquel Carena
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
- Meanwhile, peel mangoes and thinly slice.
- Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.
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- 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.
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