Panna Cotta Cooked Cream Recipes

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PANNA COTTA



Panna Cotta image

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Categories     Milk/Cream     Dessert     Vanilla     Chill     Boil     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 6

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

Steps:

  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  • Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

PANNA COTTA (CREAM CUSTARD)



Panna Cotta (Cream Custard) image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 45m

Yield 6 servings

Number Of Ingredients 4

3/4 cup confectioners' sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons unflavored gelatin

Steps:

  • In a saucepan, combine sugar, cream and milk and place over medium heat. Cook, stirring, until mixture just begins to bubble. (Do not let it boil.) Remove from heat and sprinkle in a little gelatin at a time, continuing to stir. Stir for 5 minutes, then empty pan into a bowl. Let stand and stir occasionally, until mixture reaches room temperature, about 20 minutes.
  • Divide mixture between 6-cup ramekins or custard dishes and refrigerate for at least 8 hours or overnight. When ready to serve, bring 1/2 inch of water to a simmer in a small skillet. Using a thin-bladed knife, loosen the custard from the sides of the ramekins. Put the ramekins bottom-down in the skillet for 2 seconds. Remove the ramekins from water and invert them onto plates, shaking to unmold the custard. Spoon berry sauce around the custards and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 31 grams, Protein 4 grams, SaturatedFat 19 grams, Sodium 49 milligrams, Sugar 19 grams

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