PANNA COTTA WITH FRESH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 6h12m
Yield 6 servings
Number Of Ingredients 7
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.
PANNA COTTA WITH FIGS AND BERRIES
The classic Italian panna cotta - cooked cream - is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.
Provided by David Tanis
Categories custards and puddings, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
- Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.
- Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
- Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.
- To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)
PANNA COTTA WITH BERRY SAUCE
A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving.
Provided by Military Cook
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
- Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
- To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
- Unmold panna cottas and serve with berry sauce.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 25.9 g, Cholesterol 163 mg, Fat 44.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 27.4 g, Sodium 47.2 mg, Sugar 20.5 g
HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
- Spoon some figs and cooking liquid atop each panna cotta and serve.
- *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.
PANNA COTTA WITH FIGS
Jazz up this delicate custard with the bold flavors of dark caramel and figs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice and water, and set aside.
- Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes.
- Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup.
- Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes.
- While contents of the ramekins set, make the caramel: Spread remaining cup sugar evenly in the bottom of a heavy skillet, and place over medium-high heat. Let sugar melt without stirring, until the bottom layer is completely melted and the edges begin to brown, 2 to 3 minutes. Tilt and swirl the pan to distribute the sugar evenly. Stir with a wooden spoon until all sugar is melted and dark amber. Stir in 1/2 cup warm water and bourbon. Stir until combined, and remove from heat to cool to room temperature.
- To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. Garnish with figs and caramel. Serve. You can keep panna cotta, covered in plastic wrap, in the refrigerator for up to three days. It should be eaten quite cold; remove it from the refrigerator just before serving. At times of the year when figs are out of season, drizzle the custard with chocolate sauce, or top it with fresh berries.
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 ROASTED FIGS AND BALSAMIC
Make and share this Panna Cotta With Roasted Figs and Balsamic recipe from Food.com.
Provided by TyrusG
Categories Dessert
Time 13m
Yield 6 small dishes, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, submerse the gelatin sheets in cool water to soften.
- In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
- Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
- Top the panna cotta with the roasted figs.
Nutrition Facts : Calories 702, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 63.1, Carbohydrate 43.8, Sugar 39.2, Protein 3.3
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.
PANNA COTTA WITH ROASTED FIGS AND BALSAMIC
Steps:
- In a small bowl, submerse the gelatin sheets in cool water to soften.
- In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
- Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
- Top the panna cotta with the roasted figs.
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.
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VANILLA AND FIG-LEAF PANNA COTTA WITH SCORCHED ... - GOOD FOOD
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Servings 10Total Time 30 minsCategory Dessert
- In a medium pan, warm the milk, cream, sugar and vanilla bean (and scraped seeds). Roll the fig leaves to break the fibres and release flavour then add them to the pan. Bring to a simmer over a medium flame then take off the heat.
- Drain off the gelatine and squeeze out any water. Drop into the pot, stir through and allow to sit for 15 minutes.
- Strain the mix through a fine strainer and pour into 10 x 120ml-capacity dariole moulds to the top. Chill in the fridge overnight or for at least six hours.
- To serve, tip the mould towards you and, with the tip of your finger, gently pull the top edge of the panna cotta away from the side to break the seal (don't use hot water to remove them). Rotate the mould gently, then turn out on a plate. Spoon over some cooled lemon syrup and serve with biscotti, whole or crushed and crumbled over the top.
PANNA COTTA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Cream, sugar, gelatinType PuddingRegion or state PiedmontPlace of origin Italy
PANNA COTTA RECIPE WITH VIDEO - TWO PURPLE FIGS
From twopurplefigs.com
Ratings 12Calories 464 per servingCategory Dessert
- In a small bowl bloom the gelatin with the cold water and set aside for a few minutes while you heat the cream.
- In a medium pot over medium high heat, bring the cream, milk, sugar and vanilla bean to a boil.
- Turn off the heat immediately and add in the thickened gelatine mixture. whisk until the gelatin has dissolved completely into the warm cream mixture.
PANNA COTTA RECIPE WITH FRESH FIGS AND HONEY - FOODAL
From foodal.com
Reviews 31Category CustardCuisine DessertTotal Time 4 hrs
- In a medium bowl, add cold water and sprinkle gelatin on top. Set aside to hydrate for 3-5 minutes.
- While the gelatin blooms, in a medium saucepan over moderate heat, warm the milk, cream, and Sucanat. Stir until the sugar has completely dissolved. This will take about 5 minutes.
- Stir in vanilla and almond extracts until combined. Pour the warm milk mixture into the gelatin mixture. Stir until well-combined.
PANNA COTTA WITH FRESH BERRIES | EASY NO BAKE DESSERT RECIPE
From lifeloveandsugar.com
Category DessertTotal Time 3 hrs 15 minsEstimated Reading Time 5 minsCalories 633 per serving
- 2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
- 3. While gelatin sits, heat the heavy cream, milk and sugar in a saucepan over medium-high heat. Do not boil. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
PANNA COTTA RECIPE WITH BOURBON FIGS - POOK'S PANTRY ...
From pookspantry.com
5/5 (1)Total Time 35 minsCuisine AmericanCalories 282 per serving
- In a medium saucepan bring half and half, milk and sugar just to a boil over moderate heat, stirring frequently. Pour milk mixture into gelatin mixture and add vanilla.
- Divide among eight 1/2-cup ramekins or glasses and cool to room temperature. Chill at least 4 hours or until set.
FIG LEAF PANNA COTTA RECIPE / RIVERFORD
From riverford.co.uk
Servings 6Total Time 30 minsCategory Vegetarian, Pudding & Cake
- Preheat your oven to 170°C/Gas 3. Put the fig leaves in a baking tray in the preheated oven and toast for 5 minutes.
- Warm the cream to just below boiling point and pour into a bowl with the toasted fig leaves. Cover and leave to infuse all day or overnight.
- Strain the cream into a pan and bring to the boil with the sugar. Bloom the gelatine in cold water for 5 minutes.
- Take the cream off the heat and whisk the gelatine into the cream. Pour into moulds and set in the fridge overnight.
PANNA COTTA WITH BERRIES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 8Total Time 8 hrs 35 minsCategory Dessert
- Spray 8 (4-ounce) ramekins or 8 standard cups of a muffin tin with nonstick spray; wipe out excess.
- Meanwhile, heat remaining 1 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil). Remove from heat and let cool slightly. Whisk in yogurt and vanilla until smooth; stir in ½ tablespoon zest. Divide mixture equally among prepared ramekins, cover with plastic wrap, and chill until firm, at least 6 hours or overnight.
- About 30 minutes before serving, combine berries with remaining 1 tablespoon sugar and the liqueur in medium bowl; stir occasionally with rubber spatula until juicy, at least 10 minutes.
LEMON PANNA COTTA WITH FIG BUTTER - HAPPY FOODS TUBE
From happyfoodstube.com
Category DessertCalories 394 per serving
- Pour cream in a sauce pan, add sugar and mix over medium heat until the sugar has dissolved. Bring to a simmer (don’t boil) and take off of the stove. Let it cool down a bit.
- When the cream has cooled down a bit, add in the gelatin (it should look like a jelly) and stir until it has dissolved.
VERY BERRY PANNA COTTA - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 1Category Desserts-PuddingsServings 4Total Time 35 mins
- While the berries are cooking, place the cold water in a small bowl, then sprinkle the gelatin on top and let stand for five minutes.
- Strain the berry mixture through a fine strainer, removing 1 cup of berry juice to use for the topping.
CARDAMOM PANNA COTTA WITH PORT GELéE AND FIGS - SUGAR AND ...
From sugarwithspiceblog.com
Servings 6Estimated Reading Time 4 mins
- Place the cold water in a small dish. Sprinkle the gelatin on top and stir. Allow to sit for 5 minutes at least to soften and absorb the water.
- 10 minutes before serving, slice the figs and place in an oven safe dish. Drizzle with honey. Place under a high broiler for 5 minutes until the honey is caramelized. Remove from the oven and let cool.
- Remove the panna cotta ramekins from the fridge. Soak the base of each in a hot water bath. Run a thin knife around the edges of all the panna cotta. Place serving dish over the base of the ramekin and shake until the panna cotta falls out.
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