Creamy Panna Cotta With Raspberry Sauce And Fresh Berries Recipes

PANNA COTTA WITH FRESH BERRIES

Steps:

• Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
• Spoon the berries atop the panna cotta and serve.

BERRY PANNA COTTA

Steps:

• Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
• Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
• Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
• To serve, arrange strawberry slices and raspberries on top of each custard.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

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.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

Steps:

• Place the milk in a small bowl.
• Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
• Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
• Add the cream, honey, sugar, and salt.
• Stir until the sugar dissolves, 5 to 7 minutes.
• Remove from the heat.
• Pour into 6 wine glasses so that they are 1/2 full.
• Cool slightly.
• Refrigerate until set, at least 6 hours.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
• Heat until gelatin dissolves, stirring constantly as you heat.
• Add sour cream and vanilla.
• Whisk until smooth.
• Pour into indivudual ramekins and chill at least 3 hours.
• Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
• Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
• Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
• Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

PANNA COTTA WITH CRUSHED RASPBERRY SAUCE

Steps:

• Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside.
• Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
• Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
• Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.

PANNA COTTA WITH BERRY SAUCE

Steps:

• In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
• Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
• To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
• Unmold panna cottas and serve with berry sauce.

CREAMY PANNA COTTA WITH RASPBERRY SAUCE AND FRESH BERRIES

Steps:

• Stir together gelatin and ½ cup milk in a small pan, stir to remove lumps. Let rest for 10 minutes to rehydrate. Split vanilla bean down the length of the bean and scrape seeds from the pod. Combine remaining 1 cup milk, heavy cream, and vanilla bean in a sauce pot; add vanilla bean and seeds. Cook over medium low heat, bring to a simmer. Add sugar stir to dissolve. Remove from heat and allow to steep for 10 minutes. Cook small pan of gelatin and milk over low heat. Stir till gelatin dissolves and add to milk and cream mixture, whisk to combine. Strain to remove vanilla bean and lumps. Pour into individual (6oz) ramekins. Refrigerate till cooled and set. To serve, loosen edges of the cup with a knife and invert onto a plate. Decorate the plate with raspberry sauce and fresh berries