VANILLA RUM PANNA COTTA WITH SALTED CARAMEL
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
- Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and 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.
VANILLA PANNA COTTA RECIPE BY TASTY
Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract
Provided by Hector Gomez
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams
MANGO PANNA COTTA RECIPE BY TASTY
Here's what you need: gelatin, water, milk, sugar, vanilla extract, heavy cream, mango, sugar, lemon juice, orange juice, mango, raspberry
Provided by Yui Takahashi
Categories Desserts
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
- Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
- Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
- Add the heavy cream and whisk until the mixture begins to thicken.
- Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
- Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
- Turn down the heat to low, and bring to a simmer. Chill for one hour.
- Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, Sugar 27 grams
VANILLA PANNA COTTA
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
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
This is very good and very easy! A velvety smooth texture and fresh garnish makes this seem like a gourmet dessert. You can use whatever kinds of fresh fruit are seasonal and fresh. This is another Best of Bridge recipe. Enjoy!
Provided by Nif_H
Categories Gelatin
Time 35m
Yield 8 desserts, 8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, add gelatin to cold milk and let soften.
- In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
- To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.
Nutrition Facts : Calories 380.2, Fat 34.1, SaturatedFat 21.2, Cholesterol 126.5, Sodium 50.6, Carbohydrate 16.5, Sugar 12.7, Protein 3.6
VANILLA PANNA COTTA
Make and share this Vanilla Panna Cotta recipe from Food.com.
Provided by weekend cooker
Categories < 15 Mins
Time 12m
Yield 6-8 dessert cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine water, and gelatin and let sit for 10 minutes. DO NOT STIR.
- In a medium saucepan, heat cream, vanilla beanm and sugar to a simmer over medium heat, stirring occasionally to disolve the sugar.
- As soon as it simmers, turn off heat and add gelatin.
- If gelatin does not dissolve in 3 minutes, return to heat and warm gently until dissolved.
- Pour mixture into 6-8 dessert cups.
- Chill, uncovered for at least 2 hours.
- TO SERVE:.
- Dip cups in hot water for 10 seconds and then turn out onto dessert plates.
- Surround each panna cotta with berries and drizzle chocolate syrup over the top.
Nutrition Facts : Calories 656.6, Fat 58.8, SaturatedFat 36.6, Cholesterol 217.4, Sodium 64, Carbohydrate 31.2, Fiber 0.8, Sugar 16.8, Protein 4.8
DAIRY-FREE VANILLA BEAN PANNA COTTA RECIPE BY TASTY
Here's what you need: raw cashews, warm water, coconut oil, water, kosher salt, organic cane sugar, vanilla bean, hot water, agar agar, fresh berry
Provided by Crystal Hatch
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the cashews to a medium bowl. Pour in enough warm water to completely cover the cashews, then soak for at least 2 hours, or overnight. Drain.
- Grease 4 4-ounce ramekins with coconut oil and set aside.
- Add the cashews to a blender with the water and a pinch of salt. Blend on high speed for 2 minutes, or until very creamy.
- In a medium saucepan over medium-low heat, combine the cashew cream, sugar, and vanilla bean seeds. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
- Add the agar agar to the hot water and stir until there are no lumps and the agar agar is fully dissolved.
- Pour the agar mixture into the warm cashew cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove the cream from the heat and immediately divide between the greased ramekins. Smooth the tops.
- Refrigerate for at least 30 minutes, or until ready to serve. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
- When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with fresh berries.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, Sugar 9 grams
VANILLA PANNA COTTA
Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering
Provided by Elena Silcock
Categories Dessert
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 584 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
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- In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
- Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use. Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
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