Panna Cotta With Papaya Coulis Recipes

CLASSIC PANNA COTTA RECIPE

Steps:

• Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
• If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.
• Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
• Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
• When the half and half - milk base is steaming, remove it from the heat.
• Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
• Add the heavy cream and stir it in.
• Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
• Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
• Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.
• Mix the ½ tsp of gelatin with ½ tbsp of water, and let it sit for about 10 minutes.
• If you're using gelatin sheets, soak the gelatin sheets in a bowl of water for at least 10 minutes until softened. Make sure to squeeze out extra water before adding the sheets to the berry mix.
• Place the berries, honey, salt, and lemon juice in a small saucepan.
• Cook over medium heat until the berries break down. This can take about 10 - 15 minutes.
• Cook the mixture down until you have about 1 cup of berry coulis.
• You can use the berry coulis as is, if you prefer. But to make a fluid gel, you will need to add gelatin.
• Stir in the bloomed gelatin until it completely dissolves in the berry coulis.
• Place the coulis jello in the fridge until it sets.
• Once set, break the jello layer and place it in a container that can be used with a stick blender (i.e. a narrow and tall container that fits a stick blender).
• Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).
• Once the panna cotta has set, you can keep it in the fridge for up to 3 - 4 days.
• Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
• If you're unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
• Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.

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.

THE BEST PANNA COTTA YOU WILL EVER HAVE

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

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.

LEMON PANNA COTTA WITH RASPBERRY COULIS

Steps:

• In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
• For raspberry coulis
• In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

STRAWBERRY PANNA COTTA

Steps:

• For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
• Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.