HONEY-YOGURT PANNA COTTA
In Italian, the name for this custardlike dessert means "cooked cream."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 7
Steps:
- Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
- Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
- Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
- Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
- Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
- To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.
HONEY NUT PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
- In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
- Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
- Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
- Serve the panna cotta with the macerated berries.
CHOCOLATE YOGURT PANNA COTTA
Adapted from a blogger's recipe which was for plain yogurt panna cotta (leave the chocolate out, add 1/3 cup honey). You can use any sort of fluid milk from skim to cream - the more butterfat, the creamier, and the more calories. I used 2 %. Good with fruit and whipped cream.
Provided by sheepdoc
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add gelatin to 1/4 cup milk in a small bowl and let soften.
- Heat 1 cup milk to just below the boiling point.
- Stir in vanilla and chocolate syrup.
- Taste and add sugar if desired.
- Whisk in gelatin and milk mixture until gelatin dissolves.
- Remove from heat and stir in yogurt until smooth.
- Refrigerate 3-4 hours before serving.
Nutrition Facts : Calories 73.3, Fat 2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 36.3, Carbohydrate 10.6, Fiber 0.3, Sugar 6.3, Protein 2.9
GREEK HONEY & YOGURT PANNA COTTA
From: New York's 25: Taste Of Greece - Oct 16-Nov 18, 2006. "I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.," says pastry chef Kate Zuckerman "I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts." - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.
Provided by ThatSouthernBelle
Categories Gelatin
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
- Set aside at room temperature.
- Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
- Set it aside.
- Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
- Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
- Meanwhile, whisk together the egg whites and the remaining sugar.
- Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
- Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
- Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
- The custard is done when it thickens enough to coat the wooden spoon.
- Remove the custard from the heat and stir in the bloomed.
- gelatin.
- Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
- Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
- Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
- Whisk gently but briskly until the ingredients are homogeneous and smooth.
- Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
- Refrigerate custards for at least two hours or up to two days before serving.
Nutrition Facts : Calories 198.7, Fat 11.3, SaturatedFat 7, Cholesterol 41, Sodium 50.6, Carbohydrate 21.8, Sugar 20.9, Protein 3.9
HONEY PANNA COTTA
Very easy to prepare and looks fantastic. As a bonus it is gluten free and can be prepared a day in advance. Should be removed from the fridge about 30 minutes prior to serving. Serve with the fruit of your choice- eg strawberries, glazed pear tropical fruits. Can be served topped with a syrup or just a swirl of honey. However you choose....it's a dessert to be enjoyed by all. Pannacoota is an Italian phrase which literally means "cooked cream". Panna cotta is served all over Italy and is a traditional dessert.
Provided by Jubes
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
- Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
- In a seperate bowl, heat the milk and honey on High for 2 minutes.
- Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
- Whisk in the cream and a couple of drops of vanilla essence.
- Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
- Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
- To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
- If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
Nutrition Facts : Calories 188.8, Fat 13.8, SaturatedFat 8.6, Cholesterol 49.9, Sodium 36.4, Carbohydrate 14.6, Sugar 11.5, Protein 3.2
YOGURT AND HONEY PANNA COTTA
A delicious recipe from "Icebox desserts." Very rich, and very, very good. Originally, it called for sour cream, but I think yogurt is better for a dessert. Cooking time is refrigeration time.
Provided by Random Rachel
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in 1/2 cup of heavy cream.
- Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat. Whisk in the cream/gelatin mixture, followed by the remaining cream.
- Whisk the new cream mixture into the yogurt in a separate bowl. Pour into 6 individual serving cups/molds; or into a large mold. (I poured it into a large yogurt container.).
- Refrigerate at least 6 hours. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit.
- The fruit really balances out the rich sweetness of the panna cotta. The cookbook also had the fruit drizzled with honey, I found that to be too sweet.
Nutrition Facts : Calories 537.7, Fat 46, SaturatedFat 28.7, Cholesterol 171, Sodium 76.8, Carbohydrate 29.4, Fiber 0.1, Sugar 26.2, Protein 5.7
More about "yogurt honey panna cotta food"
GREEK YOGURT PANNA COTTA WITH HONEY-GLAZED APRICOTS
From foodandwine.com
GREEK YOGURT PANNA COTTA – MODERN HONEY
From modernhoney.com
YOGURT PANNA COTTAS WITH HONEY RECIPE - MARISA CHURCHILL
From foodandwine.com
5/5 Total Time 3 hrs 10 minsAuthor Marisa Churchill
- In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from the heat and stir in the softened gelatin until dissolved.
- In a medium bowl, whisk the buttermilk with the yogurt. Whisk in the warm milk until smooth. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 hours.
GREEK YOGURT AND MOUNTAIN HONEY PANNA COTTA - FOOD …
From foodnetwork.ca
3/5 (1)Servings 15
YOGURT HONEY PANNA COTTA - PLAYFUL COOKING
From playfulcooking.com
Reviews 3Total Time 10 mins
HONEY YOGURT PANNA COTTA WITH BLOOD ORANGE SAUCE
From thekitchenmccabe.com
HONEY AND YOGURT PANNA COTTA - CAFELYNNYLU.COM
From cafelynnylu.com
YOGURT PANNA COTTA WITH STRAWBERRY AND HONEY
From themissinglokness.com
THE BEST GREEK YOGURT PANNA COTTA RECIPES WE CAN FIND
From apronstringsblog.com
GREEK YOGURT-HONEY PANNA COTTA | MEDITERRANEAN DIET, …
From dianekochilas.com
PANNA COTTA WITH YOGURT AND HONEY | HELLENIC FOOD BASKET
From hellenicfoodbasket.com
GREEK YOGURT PANNA COTTA WITH HONEY ROASTED STRAWBERRIES
From wholeandheavenlyoven.com
PANNA COTTA WITH YOGURT | OIKOS CANADA
From oikos.ca
GREEK YOGURT AND HONEY PANNA COTTA | AKIS PETRETZIKIS - YOUTUBE
From youtube.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