CREAMY WHITE CHOCOLATE PANNA COTTA
Creamy, perfectly set white chocolate Panna Cotta is a delicious and easy dessert served with macerated berries.
Provided by Alida Ryder
Categories Dessert
Time 6h25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the cream, milk, sugar and white chocolate together. Take care not to allow the mixture to boil.
- While the cream is heating, place the gelatin sheets in a bowl and cover with cold water.
- Once the cream is hot, remove from the heat. Once the gelatin has softened, squeeze out any excess water then add to the hot cream. Whisk in until smooth.
- Carefully pour the panna cotta mixture into serving glasses or ramekins.
- Press plastic onto the surface of the panna cotta to prevent a skin from forming. Place in the fridge and allow to set for at least 6 hours but preferably overnight.
- Place the berries in a bowl and add the sugar and lemon juice. Mix well and allow to stand for 10 minutes.
- Mix again, mashing the now-softened berries with the back of the spoon.
- When you're ready to serve, remove the panna cotta from the fridge and spoon over the berries. Add a sprig of rosemary (optional) and serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 51 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
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
CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
PANNA COTTA
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Provided by CHERYLA33
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 6 moulds (1/2 cup size).
- Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
- Sprinkle gelatine over the water in a small heatproof jug.
- Stand over a pan of simmering water until gelatine dissolves.
- Stir into the cream mixture.
- Divide mixture evenly between the 6 moulds.
- Cover and refrigerate at least 3 hours or overnight.
- To serve, turn the panna cotta out of the moulds onto serving plates.
- Decorate with fresh berries and shaved white chocolate or even rose petals!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
CHOCOLATE PANNA COTTA
Steps:
- Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.
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WHITE CHOCOLATE PANNA COTTA RECIPE RECIPE - GOOD FOOD
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Servings 4Total Time 1 hr 30 minsCategory Dessert
- To make the panna cotta, bring the milk and sugar up to a simmer in a saucepan on a medium heat. bring the milk and sugar up to a simmer, In a small separate bowl, soften the gelatine leaves in cold water for 30 seconds then squeeze out any excess water.
- Place the gelatine into the hot milk and stir until it has dissolved. In a mixing bowl Place the white chocolate in a mixing bowl and then pour the hot milk over the chocolate and mix together until the white chocolate has melted and all ingredients are mixed together. Once smooth and well combined all the mixed together add in the cream and mix through.
- Divide mix between four serving glasses (about 100ml of the mix into each), serving glass and place in the fridge to set this should be left to set for up to six hours before setting the jelly on top.
- To make the strawberry jelly, place the roughly chopped strawberries into a mixing bowl with the castor sugar and wrap the bowl tightly in cling film. Place the bowl over a pot of simmering water and let cook for 15-20 minutes or until a pool of liquid has formed in the bottom of the bowl. Remove the bowl from the heat and strain the liquid through a fine sieve.
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- Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
- When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
WHITE CHOCOLATE PANNA COTTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 8 hrs 7 minsAuthor LifeworksCalories 281 per serving
- Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1 to 2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves; remove from heat. Add chocolate, stirring until chocolate melts.
- Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard into each of 6 stemmed glasses or 6-ounce custard cups. Cover and chill 8 hours or until ready to serve. Serve with fresh berries and garnish with mint, if desired.
- Pure vanilla has one of the most complex tastes, and there's no mistaking its unique flavor and aroma. Don't be tempted to use imitation vanilla—it is made from chemicals and lacks the depth of flavor of the real thing.
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From foodandwine.com
5/5 Category Flan + CustardServings 6Total Time 2 hrs 30 mins
- In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat. Remove the milk from the heat and whisk in the softened gelatin until dissolved.
- In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals. Gradually whisk in the hot milk mixture until creamy. Strain the panna cotta mixture through a fine sieve into a large measuring cup.
- Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.
- Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper. In a small bowl, toss the pepitas with the cinnamon and nutmeg. In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes. Remove from the heat and swirl in the butter and spiced pepitas. Pour the brittle onto the prepared baking sheet and spread it in a very thin layer. Let cool completely, about 20 minutes, then crack it into shards.
WHITE CHOCOLATE PANNA COTTA - SOPHIA'S KITCHEN
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5/5 (1)Estimated Reading Time 3 minsServings 8
- For the Panna Cotta place the gelatine leaves in the mixing bowl and blitz 20 Sec. / Speed 1. Fill into a small bowl. Set aside. If using gelatine powder, skip this step. Make sure to use gelatine powder or leaves that dissolve in cold liquid.
- Add the caster sugar to the mixing bowl and blitz 10 Sec. / Speed 10. If you are using vanilla beans instead of vanilla bean paste, you can add them to the sugar to blitz up.
CHOCOLATE PANNA COTTA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
4.9/5 (10)Total Time 20 minsCategory DessertCalories 355 per serving
- Add the cream, milk, sugar to a saucepan. Scrape the vanilla seeds from the bean/pod and add vanilla to a saucepan on medium/low heat. Heat the mixture until the sugar has dissolved. Bring the milk and cream to a simmer then turn off the heat.
- Add the finely chopped chocolate to the milk and cream and stir slowly until the chocolate has completely melted.
- Squeeze the gelatine to remove as much water as possible then add it to the hot cream and chocolate. Whisk constantly until the gelatin has melted then set the saucepan aside to cool.
WHITE CHOCOLATE PANNA COTTA - INSIDE THE RUSTIC KITCHEN
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- Put the milk and cream in a saucepan and bring to a boil (watch it carefully to make sure it doesn't over boil). Once boiling turn off the heat and add the sugar and white chocolate, stir until dissolved and melted.
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