PANNA COTTA
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Provided by CHERYLA33
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g
CHAMBORD PANNA COTTA
Panna Cotta is one of the loveliest desserts around. Pair it with Chambord, one of the yummiest liqueurs around & you have heaven. "cooking time" is refrigeration time.
Provided by Elmotoo
Categories Dessert
Time 7h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
- Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
- Divide the mixture evenly among the prepared ramekins.
- Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
- Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
- Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
- Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
- To serve, drizzle panna cotta with Chambord.
Nutrition Facts : Calories 320.8, Fat 24.2, SaturatedFat 15.1, Cholesterol 90.1, Sodium 55.1, Carbohydrate 23.2, Sugar 18.8, Protein 4.2
LEMON PANNA COTTA
Make and share this Lemon Panna Cotta recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Oil four 5 oz. ramekins.
- Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
- Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
- Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
- Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
- Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
- Pour through a fine strainer into a 4-cup glass measure.
- Divide the cream mixture evenly among the ramekins; let cool to room temperature.
- Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
- To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.
- Invert the panna cotta onto 4 chilled dessert plates and serve immediately.
Nutrition Facts : Calories 432.2, Fat 38.5, SaturatedFat 24, Cholesterol 142.7, Sodium 41.8, Carbohydrate 21.5, Fiber 0.7, Sugar 17.3, Protein 3
PANNA COTTA PARFAITS WITH RASPBERRY COMPOTE
Provided by Tim Cole
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.
RASPBERRY PANNA COTTA
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are wonderful served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Time to make includes chilling. Posted for ZWT II.
Provided by SusieQusie
Categories Dessert
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the gelatin in the cold water & set aside.
- Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat.
- Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid.
- Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight.
- To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
- Garnish with berries & mint leaves.
Nutrition Facts : Calories 440.6, Fat 32, SaturatedFat 19.8, Cholesterol 116.8, Sodium 65.9, Carbohydrate 35, Sugar 33.5, Protein 5.6
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