YOGURT PANNA COTTA WITH STRAWBERRIES AND GRANOLA
Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
- Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.
YOGHURT PANNA COTTA
I love a good panna cotta. These are so utterly easy to make and great for a party. The blend of cream & yoghurt means they're fresh and elegant, and with the combination of delicate fruit and crunchy biscuits to dip each spoonful into, every mouthful is absolute bliss.
Provided by Jamie Oliver
Categories Dinner Party Fruit
Yield 12
Number Of Ingredients 9
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
- GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
- ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
- TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers - the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.
Nutrition Facts : Calories 155 calories, Fat 8.2 g fat, SaturatedFat 5.3 g saturated fat, Protein 4.7 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 16.4 g sugar, Sodium 0.1 g salt, Fiber 1.3 g fibre
PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
- To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.
STRAWBERRY-YOGURT PANNA COTTA
Provided by Florence Fabricant
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
- Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
- Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
- Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
- When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams
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.
PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR
Provided by Mario Batali
Categories Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For panna cotta:
- Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
- For strawberries:
- Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
More about "yogurt panna cotta with strawberries and granola food"
YOGURT PANNA COTTA WITH BERRIES & GRANOLA - MY …
From mykitchenlove.com
Cuisine ItalianCategory BreakfastServings 8Total Time 25 mins
- Heat 1 cup of cream, sugar, and salt in a small sauce pan, stirring, until sugar has dissolved. Remove from heat and stir in gelatin.
- Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 serving dishes and refrigerate until set; at least 1 hour and up to over night.
STRAWBERRY PANNA COTTA - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (5)Total Time 50 minsCategory DessertCalories 459 per serving
- To start, mix 1 envelope of unflavored gelatin with 3 tablespoons of water and set it aside for a few minutes.
- For the Strawberry Sauce, add 3 cups diced strawberries, 1/3 cup sugar, and ¼ cup of water to a saucepan. Bring it to boil over medium/high heat and cook for about 3-5 minutes until the berries release the juices and soften up.
YOGURT PANNA COTTA WITH MACERATED BERRIES - SKINNYTASTE
From skinnytaste.com
5/5 (6)Total Time 6 hrs 25 minsCategory Brunch, DessertCalories 82 per serving
- Pour 3 tablespoons of milk into small bowl and sprinkle the gelatin over top; let it stand 10 minutes.
- Meanwhile, heat remaining 1 1/4 cup milk and 5 tablespoons sugar in small saucepan over medium heat. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil).
YOGURT PANNA COTTA - NOURISHED KITCHEN
From nourishedkitchen.com
YOGURT PANNA COTTA WITH STRAWBERRY JELLY - CLOSET …
From closetcooking.com
STRAWBERRY PANNA COTTA RECIPE WITH GREEK YOGURT - THE …
From thehungrybites.com
BEST PANNACOTTA WITH CANADIAN BRIE AND YOGURT, STRAWBERRY SOUP …
From foodnetwork.ca
PANNA COTTA WITH STRAWBERRIES | LIGHT RECIPE | GOOD BALANCED FOOD
From goodbalancedfood.com
YOGHURT PANNA COTTA, STRAWBERRIES, ROSEWATER RECIPE
From gourmettraveller.com.au
STRAWBERRY YOGURT PANNA COTTA - PASSIONATE ABOUT BAKING
From passionateaboutbaking.com
STRAWBERRY YOGURT PARFAITS WITH HOMEMADE GRANOLA
From farmflavor.com
PANNA COTTA WITH BALSAMIC STRAWBERRIES - BAREFOOT CONTESSA
From barefootcontessa.com
GREEK YOGURT PANNA COTTA | THE KITCHN
From thekitchn.com
YOGURT PANNA COTTA WITH FRESH FRUIT - HEALTHY BREAKFAST ON-THE-GO ...
From homegrownhappiness.com
STRAWBERRY YOGURT PANNA COTTA – FOODFERRET
From foodferrat.com
STRAWBERRY YOGURT PANNA COTTA | CANADIAN LIVING
From canadianliving.com
BEST RESTAURANTS IN THE D.C. AREA: TOM SIETSEMA'S FAVORITES IN JUNE ...
From washingtonpost.com
RECIPE: GARNISH CREAMY, SMOOTH YOGURT PANNA COTTA WITH BRIGHT ...
From bostonglobe.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