Vanilla Bean Panna Cotta Food

VANILLA PANNA COTTA

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

VANILLA PANNA COTTA

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.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

VANILLA PANNA COTTA WITH CARAMELISED ORANGE

Steps:

• Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
• Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
• While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency. Remove from the heat.
• Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

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.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

VANILLA BEAN PANNA COTTA

Steps:

• .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
• Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
• TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!

VANILLA PANNA COTTA WITH PEAR JAM

Steps:

• In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.
• In small bowl, sprinkle gelatin over cream. Let stand until gelatin softens, about 1 minute.
• Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar. Scrape in seeds from vanilla beans; add beans. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in cream mixture. Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8 hours or overnight.
• In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes. Transfer mixture to food processor and purée until smooth. Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour. (Jam will keep, covered, in refrigerator up to 1 week.)
• Run thin sharp knife around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin in bowl of very warm water 6 seconds. Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin. Repeat to unmold remaining panna cottas. Top each with 1/4 cup pear jam and serve.

BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON

Steps:

• Make panna cotta
• In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
• In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
• Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
• Make sabayon
• In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
• In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
• Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
• To assemble and serve
• Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
• Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

VANILLA PANNA COTTA

Steps:

• *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
• In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
• In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
• *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
• Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
• Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
• *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
• *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).