PANNA COTTA WITH VANILLA SYRUP
Cream is the main ingredient in panna cotta, anItalian dessert that tastes light and delicate; here, it's served with a fragrant, sweet vanilla syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
- Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
- Meanwhile, make the syrup.
- To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve.
VANILLA PANNA COTTA
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer 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 the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
- Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
- To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.
PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
VANILLA PANNA COTTA
Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.
Provided by Simon Rimmer
Categories Desserts
Yield Serves 4
Number Of Ingredients 11
Steps:
- For the panna cotta, soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
- Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
- Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
- Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
- To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.
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.
COFFEE SYRUP PANNA COTTA
Donna Hays special panna cotta. What makes it great is that the coffee syrup is at the bottom of the glass (or ramekin) but they look wonderful in clear '1/4 c shot glasses and the panna cotta white cream is on the top. passive cook time includes refridgerating to set them.
Provided by MarraMamba
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coffee Syrup:.
- Place coffee and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Simmer 3 to 5 minutes until thick and syrupy. Allow to cool completely.
- Place gelatine in small bowl, pour over the 1 tbs milk and let stand 2 or 3 minutes. Place cream, extra milk, icing sugar and vanilla in a saucepan over medium heat.
- Add the gelatine to the cream mixture and whisk to combine. Let cool.
- Pour the coffee mixture into 6 1/4 cup shot glasses ad slowly pour the panna cotta over. Refrigerate for 4-6 hours or until set.
Nutrition Facts : Calories 139.7, Fat 6.2, SaturatedFat 3.9, Cholesterol 21, Sodium 38.7, Carbohydrate 18.7, Sugar 14.9, Protein 3
SPRING PANNA COTTA WITH FRESH STRAWBERRIES AND BALSAMIC SYRUP
Provided by Tyler Florence
Categories dessert
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
- 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
- 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
- 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
- 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup 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.
VANILLA PANNA COTTA
Make and share this Vanilla Panna Cotta recipe from Food.com.
Provided by weekend cooker
Categories < 15 Mins
Time 12m
Yield 6-8 dessert cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine water, and gelatin and let sit for 10 minutes. DO NOT STIR.
- In a medium saucepan, heat cream, vanilla beanm and sugar to a simmer over medium heat, stirring occasionally to disolve the sugar.
- As soon as it simmers, turn off heat and add gelatin.
- If gelatin does not dissolve in 3 minutes, return to heat and warm gently until dissolved.
- Pour mixture into 6-8 dessert cups.
- Chill, uncovered for at least 2 hours.
- TO SERVE:.
- Dip cups in hot water for 10 seconds and then turn out onto dessert plates.
- Surround each panna cotta with berries and drizzle chocolate syrup over the top.
Nutrition Facts : Calories 656.6, Fat 58.8, SaturatedFat 36.6, Cholesterol 217.4, Sodium 64, Carbohydrate 31.2, Fiber 0.8, Sugar 16.8, Protein 4.8
More about "panna cotta with vanilla syrup food"
LEMON PANNA COTTA - RICARDO
From ricardocuisine.com
5/5 (28)Total Time 50 minsCategory DessertsCalories 335 per serving
- In a large saucepan of cold water, add the lemon slices, bring to a boil and simmer gently for about 10 minutes. Drain.
VANILLA PANNA COTTA RECIPE WITH A STRAWBERRY SAUCE ...
From bakersroyale.com
Reviews 35Category CustardsServings 6Estimated Reading Time 2 mins
- Place the cream and sugar into a small saucepan and bring to a simmer (look for small bubbles along the edge of the pan). Add in vanilla; stir to combine. Pour the mixture through a fine mesh sieve. Pour the gelatin mixture into the cream mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers).
- Pour into stemmed glasses or ramekins. Chill for at least 2 hours or loosely cover and chill overnight. Finish with strawberry sauce and whipped cream.
- Place strawberries, sugar, lemon juice and 1 tablespoon water (more if needed to thin out syrup) in a blender and puree. Transfer mixture to a saucepan over medium high heat and bring to a boil. Continue to boil until mixture thickens to syrup consistency. (If needed, transfer mixture back to blender for a final puree so syrup is smooth). Strain if needed. Set aside to cool.
VANILLA TURMERIC PANNA COTTA WITH HIBISCUS SYRUP
From honestcooking.com
Author NerdswithknivesEstimated Reading Time 5 minsCategory Dessert
- Add half and half to a medium saucepan, sprinkle the gelatin over the top and let sit for 5 minutes. The surface will wrinkle as the bloom develops. If using vanilla bean, add now as well.
- Set the saucepan over low heat and warm, whisking occasionally, for about two minutes until the gelatin dissolves completely. The milk should not be simmering or even steaming yet.
- Add the sugar and continue to warm the milk until sugar dissolves - again, do not let it come to a simmer.
VANILLA AND FIG-LEAF PANNA COTTA WITH SCORCHED LEMON SYRUP ...
From goodfood.com.au
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
THIS CREAMY DREAMY MAPLE SYRUP PANNA COTTA IS A CHEF’S ...
From betweencarpools.com
5/5 (1)Estimated Reading Time 3 mins
PANNA COTTA WITH RED WINE SYRUP RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 2 mins
VANILLA PANNA COTTA WITH TOFFEE SYRUP RECIPE | NEW IDEA FOOD
From newideafood.com.au
MANUKA AND VANILLA PANNA COTTA - ROAMINGTASTE.COM
From roamingtaste.com
Servings 3Total Time 15 minsCategory DessertCalories 337 per serving
- Place the cream, milk, sugar, vanilla seeds, manuka honey, salt (if using agar agar add this additionally and cook until it has reached 85C/185F by using a candy thermometer) into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
- Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth but still has somewhat of a jiggle.
PANNA COTTA - PREPPY KITCHEN
From preppykitchen.com
Ratings 47Calories 295 per servingCategory Dessert
- Combine milk and sugar in a medium saucepan over medium-low heat, stirring frequently. As the milk is heating, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate.
- Preheat oven to 425F. In a large bowl, toss together strawberries, sugar, and vanilla. Transfer to a 13x9-inch baking dish and spread out in a single layer.
VANILLA PANNA COTTA WITH RASPBERRY SAUCE - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (5)Total Time 4 hrs 20 minsCategory DessertsCalories 266 per serving
- Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.
- Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into ramekins, or small containers which have been rinsed with water (according to Manu, this will help the Panna Cotta to release afterwards.)
- Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds, and keep sauce to serve on/with the Panna Cotta.
VANILLA PANNA COTTA WITH ORANGE SYRUP - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.9/5 (14)Total Time 20 minsCategory Dessert, SweetsCalories 235 per serving
- If you want to turn the Panna Cotta out onto a plate when set, first start by spraying your dariole moulds or ramekins with oil spray (I find dariole moulds easier to use). Wipe them with paper towel so there is only a light covering.
- Place the zest, juice, water and sugar in a saucepan and simmer, stirring until all the sugar is dissolved. Turn the heat off and stir in the gelatine until dissolved.
CREAMY ROSE PANNA COTTA RECIPE - ERIN EASTLAND | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil. Cover and remove from the heat. Let stand for 5 minutes. Discard the vanilla bean.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Whisk the gelatin into the hot milk, then whisk in the sugar, yogurt, crème fraîche and the 1/4 cup of rose syrup.
- Brush four 1/2-cup ramekins very lightly with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 5 hours.
MAPLE PANNA COTTA WITH CARA CARA ORANGES AND PECAN-MAPLE ...
From chatelaine.com
4/5 (8)Category RecipesServings 8Total Time 30 mins
VANILLA MAPLE PANNA COTTA - REAL FOOD WHOLE HEALTH
From realfoodwholehealth.com
Estimated Reading Time 1 min
PANNA COTTA WITH BLOOD ORANGE CAMPARI SYRUP - SALTNPEPPERHERE
From saltnpepperhere.com
Estimated Reading Time 3 mins
WHITE CHOCOLATE PANNA COTTA WITH ROSE SYRUP - BLOGGER
From vanillacloudsandlemondrops.blogspot.com
Estimated Reading Time 2 mins
A LIGHTER RECIPE FOR PANNA COTTA (WITH VANILLA)
From healthylittlecravings.com
Cuisine ItalianTotal Time 5 hrs 15 minsCategory Dessert
VANILLA BEAN PANNA COTTA WITH POMEGRANATE - TASTE WITH THE ...
From tastewiththeeyes.com
Estimated Reading Time 3 mins
ALMOND PANNA COTTA WITH CHERRIES IN ORANGE SYRUP » COFFEE ...
From coffeeandvanilla.com
Estimated Reading Time 1 min
COCONUT MILK PANNA COTTA WITH MAPLE SYRUP - MINNESOTA MONTHLY
From minnesotamonthly.com
Estimated Reading Time 3 mins
PISTACHIO PANNA COTTA WITH ROASTED PISTACHIOS | THE RUSTIC ...
From therusticfoodie.com
5/5 (3)Total Time 2 hrs 20 minsCategory DessertCalories 920 per serving
PANNA COTTA WITH CANDIED KUMQUATS FROM PEASANT NYC
From mirrormirrorblog.com
Estimated Reading Time 4 mins
SAM COOKS FOOD: VANILLA PANNA COTTA WITH POACHED FIGS ...
From samcooksfood.blogspot.com
Estimated Reading Time 5 mins
RECIPE :: VANILLA PANNA COTTA WITH MIXED BERRIES AND ...
From blog.moonberry.com
Reviews 3Estimated Reading Time 3 mins
COCONUT PANNA COTTA WITH BERRY COMPOTE – FAMILY FOOD FOR FOUR
From familyfoodforfour.com
Servings 4Total Time 12 minsCategory Dessert
KAREN MARTINI'S VANILLA & ROSEMARY PANNA COTTA WITH ...
From newideafood.com.au
PANNA COTTA WITH MAPLE SYRUP AND CRANBERRY COMPOTE BY ...
From ellecanada.com
PANNA COTTA WITH VANILLA SYRUP | FOOD DRINKS DESSERT ...
From pinterest.com.au
OSMANTHUS PANNA COTTA WITH KUMQUATS IN VANILLA BEAN SYRUP
From dessertsforbreakfast.com
VANILLA PANNA COTTA RECIPE WITH POMELO SYRUP BY EDDY ...
From foodrhythms.com
CHERRY PANNA COTTA - FOOD - FOOD MAG
From foodmag.top
PANNA COTTA WITH VANILLA SYRUP RECIPE | MARTHA STEWART
From marthastewartrecipes.netlify.app
ALMOND MILK PANNA COTTA WITH FRESH FRUITS ... - FOOD MATTERS
From foodmatters.com
PANNA COTTA WITH VANILLA SYRUP RECIPES
From tfrecipes.com
SOUTH YORKSHIRE FOOD - VANILLA PANNA COTTA WITH STRAWBERRY ...
From southyorkshirefood.com
PANNA COTTA WITH SPICED PEAR RECIPE - MAGNOLIA
From magnolia.com
PANNA COTTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
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