Raspberry Panna Cotta Food

RASPBERRY-ROSE PANNA COTTA

Steps:

• Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
• Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
• Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
• Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

STRAWBERRY PANNA COTTA

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.

CHEAT'S RASPBERRY PANNA COTTA

Steps:

• Snip a 135g pack raspberry jelly cubes into a pan with the double cream.
• Heat to dissolve jelly, stirring, take off heat and add milk. Pour into 6 small teacups or ramekins and chill to set before serving. MORE: Summer pudding cake

DAIRY FREE RASPBERRY PANNA COTTA

Steps:

• Boil 100 ml water and sprinkle 1 sachet gelatine over the liquid. Stir until completely dissolved.
• Add the coconut milk, maple syrup and vanilla and continue stirring until the maple syrup is dissolved. Pour into 4 jars or dessert bowls and chill in the fridge for 2 hour or until set.
• Garnish with fresh raspberries, mint leaves, dust some icing sugar (optional) on the top and serve chilled.
• Enjoy!

KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
• Heat until gelatin dissolves, stirring constantly as you heat.
• Add sour cream and vanilla.
• Whisk until smooth.
• Pour into indivudual ramekins and chill at least 3 hours.
• Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
• Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
• Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
• Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

RASPBERRY PANNA COTTA

Steps:

• Dissolve the gelatin in the cold water & set aside.
• Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat.
• Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid.
• Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight.
• To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
• Garnish with berries & mint leaves.

VANILLA PANNA COTTA

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.

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.

PANNA COTTA WITH CRUSHED RASPBERRY SAUCE

Steps:

• Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside.
• Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
• Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
• Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.

PANNA COTTA PARFAITS WITH RASPBERRY COMPOTE

Steps:

• Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.