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 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
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
ROASTED STRAWBERRY PANNA COTTA
Provided by Deborah Snyder
Categories Milk/Cream Dessert Roast Kid-Friendly Strawberry Vanilla Summer Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes.
- Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer. Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche. Reserve any remaining purée for another use.
- Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
- Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add cream and remaining 1/2 cup sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to dissolve. Cool slightly. Stir cream-gelatin mixture into strawberry cream. Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set, at least 6 hours and up to 1 day. Garnish with whole strawberries and remaining tarragon sprigs.
STRAWBERRY-LEMON PANNA COTTAS
These creamy, delicate custards are super easy to make and great for a dinner party - you can chill and unmold them ahead of time, then top with fruit and drizzle with honey before serving. They're also tasty with juicy stone fruits like sliced peaches and nectarines.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.
- Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves.
- Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.)
- Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey.
STRAWBERRY PANNA COTTA
Make and share this Strawberry Panna Cotta recipe from Food.com.
Provided by quotFoodThe Way To
Categories Dessert
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease eight 4-oz. ramekins or cups with nonstick cooking spray.
- Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla; Remove 1 cup for the panna cotta; reserve remaining puree.
- Sprinkle gelatin over 1/4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; Transfer to a 1-qt. glass measure; stir in reserved 1 cup strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
- To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta. Garnish with sliced strawberries.
Nutrition Facts : Calories 209.2, Fat 12.7, SaturatedFat 7.7, Cholesterol 45.3, Sodium 37.2, Carbohydrate 19.8, Fiber 1.1, Sugar 17.6, Protein 5.5
STRAWBERRY-YOGURT PANNA COTTA
Provided by Florence Fabricant
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
- Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
- Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
- Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
- When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams
STRAWBERRY PANNA COTTA WITH STRAWBERRIES AND HONEY
A classic Italian dessert receives a double dose of berries.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Puree 2 cups strawberries in processor until smooth. Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree. Discard seeds in strainer.
- Whisk low-fat milk, whipping cream and sugar in heavy medium saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture among six ‟-cup ramekins or custard cups. Refrigerate until panna cotta is set, at least 3 hours or overnight. Cover and refrigerate remaining 2 cups strawberry halves. Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend. Let stand at room temperature 30 minutes. Run small sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve.
STRAWBERRY PANNA COTTA RECIPE BY TASTY
Panna cotta is one of the easiest desserts to make, but you wouldn't know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.
Provided by Katie Aubin
Categories Desserts
Time 4h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
- Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
- While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
- Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
- Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
- Transfer to a blender and purée until smooth.
- Return to the pan over medium heat until just under a boil, about 5 minutes.
- Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
- Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
- Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
- Garnish with mint sprigs, if desired, then serve.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
STRAWBERRY & TARRAGON PANNA COTTA
The delicate green herb adds a subtle fragrant twist to these dainty Italian desserts with set cream and berries
Provided by Jane Hornby
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
- Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don't want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
- Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
- Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.
Nutrition Facts : Calories 515 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRIES AND CREAM PANNA COTTA
Panna cotta is one of those desserts that no one seems to make anymore and we need to change that! It is really easy and really refreshing when it starts to get warm outside. One of my favorite spring fruits is strawberries; they are so delicious and versatile. This panna cotta is a play on strawberries and cream, but with a little bit of white chocolate for extra richness. I like to use both fresh strawberries and jammy sweetened berries to serve.
Provided by Rick Martinez
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
- Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
- If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
- Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
- When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.
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Category Healthy Strawberry Dessert RecipesCalories 321 per servingTotal Time 5 hrs 15 mins
- Cut 4 cups strawberries in half and spread evenly on the prepared pan. Roast, stirring every 10 minutes, until very soft and starting to caramelize, 30 to 35 minutes. Let cool to room temperature, about 15 minutes.
- Transfer the roasted strawberries to a blender, add buttermilk and blend until smooth. Transfer to a large bowl or large glass measuring cup.
- Combine sugar, milk, 1/2 cup cream and salt in a small saucepan. If using vanilla bean, split in half lengthwise, scrape the seeds and add the seeds and pod to the cream; otherwise, add vanilla extract. Bring to a simmer over medium heat, then immediately remove from heat and let steep for 15 minutes.
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