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
PANNA COTTA CHEESECAKE
********** The instant pudding MUST be replaced by Hansells Classic Panna Cotta mix. Zaar didn't recognise this ingredient. ****************** This super-easy dessert looks really impressive, but takes no skill or effort to put together! You can turn it into a chocolate dessert by adding 125g of finely chopped dark chocolate to the hot panna cotta mixture, then stir it through until the chocolate melts. From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Cheesecake
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream and milk in medium saucepan over low heat. Add the contents of the panna cotta sachets. Cook and stir for 2-3 minutes or until mixture comes to the boil. Remove from heat. Cover surface of custard directly with baking paper. Let cool for 30 minutes.
- Meanwhile, process the biscuits to make fine crumbs.
- Using an electric mixer, beat cream cheese in a medium bowl until creamy. Gradually beat in cooled custard until combined. Spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. Place on tray. Cover with plastic food wrap. Chill 3 hours or until set.
- To serve, top with berries and drizzle with berry sauce from sachets.
Nutrition Facts : Calories 960.3, Fat 66.5, SaturatedFat 39.8, Cholesterol 210.9, Sodium 1194.7, Carbohydrate 82.1, Fiber 1.4, Sugar 49.7, Protein 12.2
PUMPKIN PANNA COTTA
This easy custard has all the flavors you love for fall: pumpkin and warm spices, plus a little bit of tanginess and a thin topping of sweetened condensed milk. Pour it into pretty glasses for an easy, festive, make-ahead dessert.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h15m
Yield 6 servings, depending on the size of your serving dishes
Number Of Ingredients 10
Steps:
- Arrange 6 individual serving dishes, such as ramekins or dessert glasses or cups on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- Place the water in a shallow bowl and sprinkle the gelatin evenly over the surface. Let bloom for 5 minutes.
- Meanwhile, heat the cream and brown sugar in a medium pot over medium heat, stirring occasionally to help the sugar dissolve completely, until the cream comes to a bare simmer. Measure out 1/3 cup of the sweetened condensed milk and reserve it; whisk the remainder into the pot, along with the pumpkin pie spice and salt.
- Add the bloomed gelatin to the pot and stir until it is fully dissolved. Remove the pot from the heat and stir in the pumpkin puree, sour cream and vanilla. Transfer the mixture to a large heatproof container with a pour spout, such as a liquid measuring cup.
- Divide the mixture among the prepared serving dishes. Refrigerate until fully set, at least 4 hours and up to 2 days (if storing longer than 8 hours, cover loosely with plastic wrap). Once the panna cottas have set, divide the remaining sweetened condensed milk over the portioned panna cottas to create a thin, even layer on each. Refrigerate until ready to serve.
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4.6/5 (38)Category DessertsCuisine American,ItalianTotal Time 15 mins
- 1. Pour 1/2 cup of the milk into a small bowl and sprinkle the gelatin on top. Set aside for 15 minutes to soften.
- 2. In a large saucepan, combine the remaining 1/2 cup milk, the whipping cream and sugar. Scrape the seeds from the vanilla bean into the pan and add the empty pod. Bring the mixture to a simmer over medium heat, whisking until sugar dissolves. Remove from heat and let sit for 10 minutes.
- 3. Strain the panna cotta mixture through a fine mesh sieve, removing the vanilla bean, then stir in the reserved gelatin mixture. When the mixture has cooled, whisk in the cream cheese until smooth, about 3 minutes.
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