Olive Garden Panna Cotta Recipes
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.
OLIVE GARDEN PANNA COTTA
This recipe comes directly from the Olive Garden website and is simple and delicious! Had it tonight served with a simple Strawberry sauce. Delicious!
Provided by Maureen in MA
Categories Gelatin
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- PANNA COTTA:.
- COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
- HEAT bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
- DISSOLVE gelatin in the cream. Mix well.
- PORTION into small glass containers and cover with plastic wrap.
- CHILL in refrigerator until cold, preferably overnight.
- SAUCE:.
- BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
- COVER and refrigerate overnight.
- TO SERVE:.
- LOOSEN panna cotta from sides of small containers.
- INVERT onto small serving plate.
- DRIZZLE with chilled raspberry sauce.
- SERVE immediately.
Nutrition Facts : Calories 365.2, Fat 24.4, SaturatedFat 14.8, Cholesterol 87.6, Sodium 51.5, Carbohydrate 34, Fiber 3.7, Sugar 28.1, Protein 4.6
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