SKYR PANNA COTTA
Skyr stands in for the usual milk or cream in this luscious take on the classic Italian dessert. And there's no refined sugar, it's sweetened with honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 6
Steps:
- In a bowl, combine gelatin and 1/4 cup low-fat milk; let stand 5 minutes. In a saucepan, combine 1 cup milk, 1 teaspoon pure vanilla paste or extract, and 1/4 teaspoon kosher salt; bring to a simmer. Remove from heat; whisk in 1/4 cup honey and gelatin mixture until dissolved.
- Whisk in skyr until smooth. Divide among 4 teacups; refrigerate until set, 4 hours, or, loosely covered, up to 3 days. Dip cups halfway in hot water; run a knife around edges to loosen. Flip onto plates; drizzle with more honey to serve.
VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
PANNA COTTA (COFFEE/VANILLA FLAVOURED)
From www.italyum.com: "This is one of the classics amongst the "dolci al cucchiaio" (spoon desserts) and there is not much to say about it, except that it is delicious and very easy to make. There are many versions of panna cotta and the one I am going to present to you is the panna cotta flavoured with coffee and vanilla."
Provided by Annacia
Categories Dessert
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
- Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract.
- Add the sugar, coffee and rum.
- Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
- If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat.
- Now, squeeze the gelatine leaves and add then to the pan.
- Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug.
- Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
- Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
- Enjoy it!
- *Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.
Nutrition Facts : Calories 1081.6, Fat 94.4, SaturatedFat 58.7, Cholesterol 349.4, Sodium 102.1, Carbohydrate 52.9, Sugar 45.2, Protein 7.2
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
- Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
- Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
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
PANNA COTTA
Make and share this Panna Cotta recipe from Food.com.
Provided by Diana Adcock
Categories Gelatin
Time 6m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
- Over low heat stir the gelatin mixture until it totally dissolves.
- Add the heavy cream.
- Add half of the vanilla and sugar.
- Stir again over the low heat until the sugar is dissolved.
- Taste and add remaining vanilla if you wish.
- Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
- Ladle in the cream mixture and let stand until cool.
- Place in the fridge for 4 hours.
- You can serve in the dishes or invert.
- Serve with fresh fruit.
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VANILLA SKYR PANNA COTTA - SARA HAAS, RDN, LDN
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Estimated Reading Time 3 mins
- Place milk in small mixing bowl. Sprinkle the gelatin over the top. Let sit for about 5 minutes to soften (bloom).
- In a small saucepan, combine the cream, sugar and vanilla. Set over medium heat and stir to dissolve sugar, about 3-5 minutes. Do not let it boil.
- Take the pan off of the heat and whisk in the gelatin mixture, stirring until dissolved. Check to see if gelatin is fully dissolved by rubbing the mixture between your fingers. If you feel any grittiness, set the pan back on the heat and cook a few minutes longer. Whisk in skyr.
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