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
Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.
Provided by Simon Rimmer
Categories Desserts
Yield Serves 4
Number Of Ingredients 11
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 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
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
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
This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
Provided by Lieutenant Ducky
Categories Gelatin
Time 6h30m
Yield 9 muffin cups, 4-6 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 633.4, Fat 56.1, SaturatedFat 35, Cholesterol 208.1, Sodium 73.8, Carbohydrate 30.6, Sugar 25.1, Protein 5
VANILLA PANNA COTTA WITH CARAMELISED ORANGE
Take the stress out of entertaining with this sophisticated, make-ahead dessert
Provided by James Martin
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 819 calories, Fat 65 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE
Categories Milk/Cream Berry Dessert Quick & Easy Blackberry Blueberry Raspberry Strawberry Vanilla White Wine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
- Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
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 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
VANILLA BEAN PANNA COTTA
Panna Cotta is a classic Italian Dessert Recipe, this one has a rich vanilla flavor using real vanilla beans, but you can sup with vanilla paste. Your family and guest are sure to enjoy this elegant, creamy dessert. And while it's good on it's own, you may like to serve with a topping of your favorite seasonal fruit
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 6 ramakins, 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 353.2, Fat 30.1, SaturatedFat 18.7, Cholesterol 111.5, Sodium 41.4, Carbohydrate 19.8, Sugar 16.7, Protein 2.8
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.
More about "vanilla panna cotta food"
PANNA COTTA | FOOD & WINE
From foodandwine.com
VANILLA-AND-CIDER PANNA COTTAS WITH SPICED ... - FOOD AND WINE
From foodandwine.com
CHOCOLATE & VANILLA PANNA COTTA RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
HOW TO MAKE PANNA COTTA - CLASSIC VANILLA! - MY FOOD STORY
From myfoodstory.com
VANILLA PANNA COTTA RECIPE - QUEEN FINE FOODS
From queen.com.au
VANILLA PANNA COTTA WITH COFFEE JELLY RECIPE - GOOD FOOD
From goodfood.com.au
VANILLA PANNA COTTA WITH BLACKBERRY COULIS - FOOD NETWORK
From foodnetwork.ca
FOOD: PANNA COTTA WITH STRAWBERRY-LAVENDER COMPOTE | THE ...
From thestarphoenix.com
VANILLA PANNA COTTA - RICARDO CUISINE
From ricardocuisine.com
R/FOOD - [HOMEMADE] VANILLA PANNA COTTA WITH BERRIES
From reddit.com
VANILLA PANNA COTTA, GELATINE FREE - ITALIAN FOOD
From cfood.org
CLASSIC PANNA COTTA RECIPE | FOOD & WINE
From foodandwine.com
VANILLA BEAN AND HONEY KEFIR PANNA COTTA - FERMENTED FOOD LAB
From fermentedfoodlab.com
VANILLA PANNA COTTA - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
VANILLA PANNA COTTA RECIPE, CALORIES & NUTRITION FACTS
From checkyourfood.com
BEST CREAMSICLE PANNA COTTA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VANILLA PANNA COTTA WITH RASPBERRY AND LEMON | FEAST AND ...
From stltoday.com
PANNA COTTA WITH RHUBARB RECIPE - READER'S DIGEST
From readersdigest.co.uk
VANILLA PANNA COTTA ,RASPBERRY JELLY – FOOD WHAT WE LOVE
From foodwhatwelove.com
PANNA COTTA WITH BERRY SAUCE - MEDITERRANEAN RECIPES
From fooddiez.com
VANILLA PANNA COTTA | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
MANGO VANILLA PANNA COTTA RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
EASY VANILLA BEAN PANNA COTTA RECIPE - FOOD & WINE
From foodandwine.com
BEST VANILLA PANNA COTTA WITH HONEY STREUSEL AND FIGS ...
From foodnetwork.ca
VANILLA PANNA COTTA - FOOD HUNTER
From hrcook.com
PANNA COTTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VANILLA PANNA COTTA – GEO FOODS
From foods.geo.tv
VANILLA BEAN PANNA COTTA - PERFORMANCE FOODSERVICE
From performancefoodservice.com
WHITE CHOCOLATE AND VANILLA PANNA COTTA | IRELAND AM
From virginmediatelevision.ie
RECIPE: HOLIDAY CRANBERRY-VANILLA PANNA COTTA | FOOD ...
From foodnetwork.com
VANILLA | FOOD & WINE
From foodandwine.com
YOGURT PANNA COTTA - MEDITERRANEAN RECIPES
From fooddiez.com
WHAT WINE GOES WITH VANILLA PANNA COTTA RECIPE FOOD NETWORK
From delipair.com
LEMON AND VANILLA PANNA COTTA RECIPE ON WEBMD
From webmd.com
VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES ...
From fooddiez.com
DELICIOUS MANGO VANILLA PANNA COTTA - THE FOOD FUNDA
From thefoodfunda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love