YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
Steps:
- For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
- For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
- Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
- Photo credit: Petrina Tinslay Photography
VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE
This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 7
Steps:
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.
Nutrition Facts : Calories 221 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.23 milligram of sodium
CARDAMOM AND ROSE WATER PANNA COTTA WITH CANDIED ROSE PETALS
This is a good example of new age Indian cuisine at its best. A elegant dessert that takes nothing to make. You just need all the ingredients in the pantry and just a little time on your hands. Use frozen berries--better than fresh as they tend to sweeter as sugars concentrate when fruits are frozen. The dessert looks great on the plate too.
Provided by chef ashish damle
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat milk and cream.
- Add in the sugar and gelatin allow to melt.
- Add rosewater and stir.
- Allow to cool and pt into moulds and refrigerate.
- Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
- Brush every rose petal with the egg white and sprinkle sugar.
- Allow to sit in a dry place and will become stiff.
- Do not over beat the egg whites as they will become watery.
- On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
- Gently place the frosted petals over the panacotta just before service.
- You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.
PANNA COTTA WITH DRIED FRUIT COMPOTE
California raisins and other dried fruits in spicy wine sauce for this Italian dessert. Yet one more to stash - those raisin guys have got some good stuff going on! From the California Raisin Marketing Board who credit CIA Greystone. Man, oh man, this sounds good to me! I will update after making (& reducing by 80%). Time is just a guess, not including overnight chill.
Provided by Busters friend
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Panna Cotta.
- In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
- Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
- Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
- Dried Fruit Compote.
- In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
- Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
- Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
- To Serve.
- Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.
Nutrition Facts : Calories 219.4, Fat 11.1, SaturatedFat 6.8, Cholesterol 40.8, Sodium 65.6, Carbohydrate 28.7, Fiber 1.1, Sugar 24.4, Protein 2.1
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