White Chocolate Panna Cotta With Stewed Strawberries 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.

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.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
• Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
• Pour mixture into a jug and divide between 6 espresso glasses or 1/2-1 cup tea cups. Chill for 4 hrs, or until set.
• For Stewed Strawberries, combine ingredients (strawberries, castor sugar and orange juice) in a medium saucepan and simmer, covered, for 2-3 minutes, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a spoonful over each panna cotta.

PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE

Steps:

• Into a small bowl haul and half or slice strawberries.
• Add brown sugar and coat strawberries, set aside.
• Pour warm milk into a small dish and sprinkle with gelitin, set aside.
• In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
• Let boil about 2 minutes.
• Remove from heat add the gelitin mixture stir until desolved.
• In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
• Beat the cheese mixture into the hot cream mixture, until well blended.
• Pour into small greased ramikins or jelly molds.
• Put into refrigerator for at least 4 hrs to set.
• Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
• In the microwave melt chocolate and milk, add liquior and stir to blend well.
• Pour over panna cotta.
• Top with strawberries.

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.

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.

STRAWBERRIES AND CREAM PANNA COTTA

Steps:

• Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
• Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
• If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
• Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
• When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.

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.

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.

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!