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 WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons 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 just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
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 WITH RHUBARB AND RASPBERRY
At one point, I happened to have an excess of rhubarb. I came across this recipe in a blog as I was searching the internet high and low for recipes that were not rhubarb pie or bread. Rhubarb is NOT my favorite, so I wanted a recipe that blended flavors. I don't remember who the blog owner was that created this recipe, but THANK YOU. It is fantastic!
Provided by Alicia R
Categories Dessert
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally. Continue simmering as you prepare the panacotta.
- In separate pan, heat cream, milk, and vanilla until gently bubbling. Add orange peel, sugar, and gelatin, and whisk until dissolved. Allow to simmer 5 minutes, then remove orange peel pieces.
- Fruit mixture should be welled stewed by this time. If not, continue to simmer until mushy and quite thick.
- Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
- Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
- Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle. If a little pokes out the top, even better.
- Set in the fridge to chill for a minimum of 5 hours, or overnight.
Nutrition Facts : Calories 495.5, Fat 34.4, SaturatedFat 21.3, Cholesterol 126.5, Sodium 56.6, Carbohydrate 43.5, Fiber 2.1, Sugar 36.1, Protein 5.8
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
VANILLA-RASPBERRY PANNA COTTA
Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
- In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
- Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
- Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 15 g, TransFat 0 g
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- Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.
- Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into ramekins, or small containers which have been rinsed with water (according to Manu, this will help the Panna Cotta to release afterwards.)
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