Panna Cotta With Fresh Berries Food

PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

BERRY PANNA COTTA

Steps:

• Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
• Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
• Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
• To serve, arrange strawberry slices and raspberries on top of each custard.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

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 MIXED BERRIES

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.

TRADITIONAL PANNA COTTA WITH BERRIES

Steps:

• Add water to a very small saucepan and sprinkle gelatin over the water. Let it stand for about 1 minute to soften. Heat the gelatin mixture over very low heat until the gelatin is dissolved and remove it from the heat.
• In a large saucepan using moderately high heat, bring the cream, half and half, and sugar just to a boil stirring constantly. Remove the pan from the heat and stir in the gelatin mixture and vanilla. Divide the cream mixture among eight 1/2-cup ramekins and cool to room temperature. Cover the ramekins and chill for at least 4 hours or overnight.
• Serve in the ramekins or if you prefer, turn out the Panna Cotta onto individual plates. To do this, dip the ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Then run a thin knife around the edge of each ramekin and invert the ramekin onto the center of a small plate tapping the bottom of the dish to help release the Panna Cotta.
• Top with fresh berries in season and serve.

PANNA COTTA

Steps:

• In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
• Over low heat stir the gelatin mixture until it totally dissolves.
• Add the heavy cream.
• Add half of the vanilla and sugar.
• Stir again over the low heat until the sugar is dissolved.
• Taste and add remaining vanilla if you wish.
• Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
• Ladle in the cream mixture and let stand until cool.
• Place in the fridge for 4 hours.
• You can serve in the dishes or invert.
• Serve with fresh fruit.

PANNA COTTA WITH FRESH BERRIES AND RED BERRY JUICE

Steps:

• Divide each berry portion in half. In a small saucepan, stir together half the berries, 1/2 cup sugar, and 2 cups water. On a medium-low flame, reduce to a thick consistency, about 1 hour. Strain and chill. Dissolve gelatin in 2 tbsp warm water for 3 to 5 minutes, stirring; set aside. In a medium saucepan, combine half-and-half and 2/3 cup sugar. Cut vanilla beans in half; using a paring knife, scrape seeds from inside beans into saucepan; add beans. Slowly bring mixture to a boil. Whisk in milk and gelatin; strain beans and extra gelatin. Cool slightly; pour into 8 glasses; chill until set, about 8 hours. Top with 2 or 3 tbsp berry juice, remaining berries, whipped cream, and a sprig of mint.

PANNA COTTA WITH FRESH BERRIES

Steps:

• Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. 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 and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 wine glasses, dividing equally. Cover and refrigerate until set, at least 6 hours and up to 2 days.
• Spoon the berries atop the panna cotta and serve.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

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 FRESH BERRIES

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 FRESH BERRIES

Steps:

• Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod.
• Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved.
• Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight).
• About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve.
• To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.