PUMPKIN COCONUT PANNA COTTAS
Provided by Alexis Touchet
Categories Milk/Cream Blender Dessert Thanksgiving Coconut Pumpkin Fall Chill Ramekin Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
- Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
- Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
- Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
- Just before serving, sprinkle desserts with coconut and drizzle with honey.
MAPLE PANNA COTTA
Make and share this Maple Panna Cotta recipe from Food.com.
Provided by Funda
Categories Gelatin
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.
- Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.
- Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.
- Serve custard in cordial glasses, drizzle additional maple syrup on top.
Nutrition Facts : Calories 154.1, Fat 8.1, SaturatedFat 5, Cholesterol 30.2, Sodium 91.2, Carbohydrate 17.7, Sugar 15.7, Protein 3.6
VANILLA PANNA COTTAS
This delicate Italian dessert is drizzled with maple syrup for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
- Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
- Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
- To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.
PANNA COTTA WITH MAPLE SYRUP
Categories Maple Syrup
Number Of Ingredients 6
Steps:
- Mix the sugar, maple syrup, milk, and cream together in a small saucepan, and heat, stirring. As soon as bubbles appear around the edges, remove the pan from the heat. Sprinkle in the gelatin, stirring vigorously, and continue to stir for 3-4 minutes. Let cool completely, giving an occasional stir. Now pour the cooled custard into two custard cups or glass dishes, cover with plastic wrap, and refrigerate overnight. You can unmold the panna cotta and drizzle a little bit more maple syrup around it, garnishing, if you like, with some berries. Or you can enjoy the panna cotta straight from the cup.
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- Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
- Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
- Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn't form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
- Just before serving, sprinkle the top of each Panna Cotta with brown sugar and nutmeg and top with blueberries and cranberries.
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- In a 3-quart saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 15 minutes. Whisk in half-and-half.
- Remove from heat. Sprinkle gelatin over cream mixture. Let stand for 5 minutes or until gelatin is wrinkled and soft.
- Warm gently over low heat, whisking until gelatin is dissolved (do not simmer or bring to a boil). Whisk in vanilla and salt.
- Divide mixture among twelve 6-ounce glasses or bowls. Cover with plastic wrap. Refrigerate for 2 hours until set, or for up to 3 days.
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- In a small saucepan, whisk together 1 cup of the coconut milk with the powdered gelatin. Allow to sit for 5 minutes, to allow the gelatin to "bloom." Add in the vanilla, then gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve. Be careful NOT to boil this mixture! Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and remaining coconut milk.
- Pour the mixture into 4 small dishes, and place in the fridge to set for at least 4 hours before serving.
- For easy removal, place the chilled dishes in a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. The panna cotta should slide right out! Serve immediately, with fresh berries, if desired.
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