LEMON PANNA COTTA WITH RASPBERRY COULIS
Steps:
- In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
- For raspberry coulis
- In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons 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 just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
Steps:
- For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
- For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
- Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
- Photo credit: Petrina Tinslay Photography
YOGURT PANNA COTTA WITH RASPBERRY COULIS
This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set.
Provided by Sweet PQ
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
- Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
- In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
- Blend the milk mixture into the yogurt.
- Pour into 6 ramekins and refrigerate until set - at least 4 hours.
- RASPBERRY COULIS -.
- Puree raspberries and sugar together. Strain.
- Unmold panna cotta to serve. Spoon coulis around base.
Nutrition Facts : Calories 114.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 16.3, Sodium 60.4, Carbohydrate 14.2, Fiber 3.2, Sugar 8.2, Protein 5.8
COCONUT PANNA COTTA WITH KIWI-MINT COULIS
This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavour with a refreshing twist. It makes for the perfect spring/summer dessert or whenever you want a light sweet treat.
Provided by hello
Categories Dessert
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
- Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
- In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
- Strain this mixture through a fine sieve.
- Pour into serving ramekins and chill overnight to set.
- Layer the coulis on top of the Panna Cotta.
Nutrition Facts : Calories 441.9, Fat 16.8, SaturatedFat 15.9, Sodium 43.3, Carbohydrate 72.7, Fiber 0.4, Sugar 69.5, Protein 2.8
BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
I made this for the first time for some friends and we all loved the combination. Bill Granger is a chef in Australia who makes lovely fresh food and has published a few books. This certainly cleans your palette. Its gorgeous!
Provided by aunty carol
Categories Gelatin
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
- Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
- Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
- To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
- To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.
Nutrition Facts : Calories 334.5, Fat 18.8, SaturatedFat 11.5, Cholesterol 68.4, Sodium 62.4, Carbohydrate 38.9, Fiber 4.1, Sugar 32.7, Protein 5
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
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
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