White Chocolate Panna Cotta With Berries Food

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
• Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
• Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
• Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
• Spoon some stewed strawberries over each ramekin to serve.

CREAMY WHITE CHOCOLATE PANNA COTTA

Steps:

• In a small saucepan, heat the cream, milk, sugar and white chocolate together. Take care not to allow the mixture to boil.
• While the cream is heating, place the gelatin sheets in a bowl and cover with cold water.
• Once the cream is hot, remove from the heat. Once the gelatin has softened, squeeze out any excess water then add to the hot cream. Whisk in until smooth.
• Carefully pour the panna cotta mixture into serving glasses or ramekins.
• Press plastic onto the surface of the panna cotta to prevent a skin from forming. Place in the fridge and allow to set for at least 6 hours but preferably overnight.
• Place the berries in a bowl and add the sugar and lemon juice. Mix well and allow to stand for 10 minutes.
• Mix again, mashing the now-softened berries with the back of the spoon.
• When you're ready to serve, remove the panna cotta from the fridge and spoon over the berries. Add a sprig of rosemary (optional) and serve.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

Steps:

• Place the milk in a small bowl.
• Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
• Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
• Add the cream, honey, sugar, and salt.
• Stir until the sugar dissolves, 5 to 7 minutes.
• Remove from the heat.
• Pour into 6 wine glasses so that they are 1/2 full.
• Cool slightly.
• Refrigerate until set, at least 6 hours.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

WHITE CHOCOLATE PANNA COTTA WITH BERRIES

Steps:

• Sprinkle gelatine over 1/2 cup half-and-half in small bowl; let stand 5 min. or until gelatine is softened. Meanwhile, cook chocolate, sugar, vanilla and remaining half-and-half in saucepan on medium heat 5 to 7 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
• Add gelatine mixture to chocolate mixture; mix well. Cook on low heat 1 to 2 min. or until gelatine is completely dissolved, stirring frequently. (Do not let mixture come to boil.) Pour into 5 (6-oz.) custard cups sprayed with cooking spray.
• Refrigerate 2 hours or until firm.
• Blend 3/4 cup berries in blender until smooth. Strain through fine mesh strainer to remove the seeds. Drizzle over desserts just before serving. Top with remaining fresh berries.

WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE

Steps:

• For Panna Cotta:.
• Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
• Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
• Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
• Stir in remaining 1 1/4 cups milk.
• Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
• For Dark Chocolate Sauce:.
• Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
• Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.

WHITE CHOCOLATE PANNA COTTA

Steps:

• Grease 6 moulds (1/2 cup size).
• Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
• Sprinkle gelatine over the water in a small heatproof jug.
• Stand over a pan of simmering water until gelatine dissolves.
• Stir into the cream mixture.
• Divide mixture evenly between the 6 moulds.
• Cover and refrigerate at least 3 hours or overnight.
• To serve, turn the panna cotta out of the moulds onto serving plates.
• Decorate with fresh berries and shaved white chocolate or even rose petals!

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES

Steps:

• Put the cream, milk and vanilla pod (whole) into a saucepan.
• Heat over a very low heat until almost simmering, stirring constantly.
• Put the gelatine sheets in water to soak.
• Add the sugar to the warm cream mixture and stir until melted completely.
• Remove the vanilla pod then add the chocolate and stir until melted.
• Add the gelatine to the mixture and stir.
• Remove from heat and make sure the mixture is completely smooth.
• Cool, then pour into ramekins.
• Leave in the fridge to set for around 4 hours.
• If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
• I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.