CREAMY WHITE CHOCOLATE PANNA COTTA
Creamy, perfectly set white chocolate Panna Cotta is a delicious and easy dessert served with macerated berries.
Provided by Alida Ryder
Categories Dessert
Time 6h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 25 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 51 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
WHITE-CHOCOLATE PANNA COTTA WITH COFFEE SYRUP
Make and share this White-Chocolate Panna Cotta With Coffee Syrup recipe from Food.com.
Provided by djmastermum
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- You will need eight 150ml capacity dariole moulds for this recipe.
- Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
- Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
- Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
- Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
- Source.
- Australian Good Taste - November 2005 , Page 78.
- Recipe by Michelle Noerianto.
Nutrition Facts : Calories 467.8, Fat 36.1, SaturatedFat 22.4, Cholesterol 110.1, Sodium 64, Carbohydrate 34, Sugar 31, Protein 4.3
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
COFFEE SYRUP PANNA COTTA
Donna Hays special panna cotta. What makes it great is that the coffee syrup is at the bottom of the glass (or ramekin) but they look wonderful in clear '1/4 c shot glasses and the panna cotta white cream is on the top. passive cook time includes refridgerating to set them.
Provided by MarraMamba
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coffee Syrup:.
- Place coffee and sugar into a small saucepan and stir over medium heat until sugar is dissolved. Simmer 3 to 5 minutes until thick and syrupy. Allow to cool completely.
- Place gelatine in small bowl, pour over the 1 tbs milk and let stand 2 or 3 minutes. Place cream, extra milk, icing sugar and vanilla in a saucepan over medium heat.
- Add the gelatine to the cream mixture and whisk to combine. Let cool.
- Pour the coffee mixture into 6 1/4 cup shot glasses ad slowly pour the panna cotta over. Refrigerate for 4-6 hours or until set.
Nutrition Facts : Calories 139.7, Fat 6.2, SaturatedFat 3.9, Cholesterol 21, Sodium 38.7, Carbohydrate 18.7, Sugar 14.9, Protein 3
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.
Provided by Busters friend
Categories Gelatin
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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