WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
ORANGE PANNA COTTA
Steps:
- In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
- Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn¿t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)
- Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.
- To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.
- Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!
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.
STRAWBERRY PANNA COTTA WITH STRAWBERRY COMPOTE
Categories Milk/Cream Dessert Low Fat Strawberry Spring Healthy Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make panna cottas:
- Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
- Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
- Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
- To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
- Make compote while panna cottas stand:
- Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
- Serve panna cottas with compote.
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
You'll love this silky-smooth dessert.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
- Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
- Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
- Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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.
LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE
This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!
Provided by Chef Nichol
Categories Dessert
Time 35m
Yield 8 4oz cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
- Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
- Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
- Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
- Transfer sauce to a medium bowl.
- Stir in fresh raspberries and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
- I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
- You can also substitute strawberries for the raspberries!
Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Soy free, Egg free and Nut free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$2.40.
Provided by AlisVolatPropriis
Categories Gelatin
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
- Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
- Pour mixture into a jug and divide between 6 espresso glasses or 1/2-1 cup tea cups. Chill for 4 hrs, or until set.
- For Stewed Strawberries, combine ingredients (strawberries, castor sugar and orange juice) in a medium saucepan and simmer, covered, for 2-3 minutes, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a spoonful over each panna cotta.
Nutrition Facts : Calories 462.2, Fat 39.1, SaturatedFat 24.1, Cholesterol 112.9, Sodium 58.6, Carbohydrate 26.2, Fiber 0.4, Sugar 23.1, Protein 4.1
VANILLA PANNA COTTA WITH CARAMELISED ORANGE
Take the stress out of entertaining with this sophisticated, make-ahead dessert
Provided by James Martin
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 9
Steps:
- Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
- Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
- While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
- Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.
Nutrition Facts : Calories 819 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
More about "panna cotta with strawberries and chocolate orange sauce food"
CHOCOLATE PANNA COTTA WITH FRESH STRAWBERRY TOPPING
From anitalianinmykitchen.com
5/5 (14)Total Time 25 minsCategory DessertCalories 607 per serving
- In a small pot add cold water and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat until the gelatine has dissolved (1-2 minutes), then remove from heat.
- In a small pot add chopped strawberries sugar and water, bring to a boil over medium low heat (stirring occasionally) until thickened. Let cool before using as a topping or refrigerate until using.
CHOCOLATE ORANGE PANNACOTTA | SECRET SAUCE
From secretsauce.co.uk
WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRY SAUCE
From foodfromportugal.com
CHOCOLATE ORANGE PANNA COTTA - SUGARHERO
From sugarhero.com
PANNA COTTA IN STRAWBERRY SAUCE - FOOD WINE AND LOVE
From foodwineandlove.com
CHOCOLATE AND ORANGE PANNA COTTA RECIPE - BBC FOOD
From bbc.co.uk
CUCUMBER PANNA COTTA WITH STRAWBERRIES, LEMON THYME …
From greatbritishchefs.com
STRAWBERRY AND WHITE CHOCOLATE PANNA COTTA
From tarasmulticulturaltable.com
OMBRE COFFEE CHOCOLATE PANNA COTTA …WITH A DEEP COFFEE SAUCE
From passionateaboutbaking.com
GULKAND PANNA COTTA RECIPE WITH STRAWBERRY SAUCE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY-PANNA-COTTA-11 – PROJECTFOOD.GR
From projectfood.gr
VANILLA PANNA COTTA WITH ORANGE SYRUP | SUGAR SALT MAGIC
From sugarsaltmagic.com
VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES RECIPE
From foodnewsnews.com
STRAWBERRY-PANNA-COTTA-7 – PROJECTFOOD.GR
From projectfood.gr
STRAWBERRY-PANNA-COTTA-9 – PROJECTFOOD.GR
From projectfood.gr
CITRUS PANNA COTTA WITH FRESH STRAWBERRIES AND STRAWBERRY SAUCE
From gourmetglutton.com
PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE …
KETO PANNA COTTA WITH STRAWBERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
YOGURT PANNA COTTA WITH ORANGE-SCENTED STRAWBERRIES
From chefdarin.com
PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE
From champsdiet.com
COCONUT PANNA COTTA WITH STRAWBERRY SAUCE - NOT ENOUGH …
From notenoughcinnamon.com
PANNA COTTA WITH STRAWBERRY SAUCE STOCK PHOTO - IMAGE OF DISH, …
From dreamstime.com
PANNA COTTA WITH ORANGE TOFFEE SAUCE | FOOD TO LOVE
From foodtolove.co.nz
STRAWBERRY-ORANGE PANNA COTTA - BOSSKITCHEN.COM
From bosskitchen.com
STRAWBERRY-PANNA-COTTA-10 – PROJECTFOOD.GR
From projectfood.gr
STRAWBERRY PANNA COTTA WITH STRAWBERRY SAUCE - A BAKING JOURNEY
From abakingjourney.com
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES RECIPE
From foodnewsnews.com
STRAWBERRY-PANNA-COTTA-4 – PROJECTFOOD.GR
From projectfood.gr
PANNA COTTA WITH STRAWBERRY SAUCE | HEALTHY RECIPES | WW CANADA
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love