Pretty In Pink Panna Cotta Recipes

PRETTY IN PINK PANNA COTTA

Steps:

• NOTE: You will need a small sieve or strainer.
• Mix together the yogurt and the buttermilk in a medium bowl.
• To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
• In another little bowl; mix together the sugar and the vanilla bean paste.
• Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
• Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend.
• Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
• Chill the dishes in the fridge for at least 3 hours or overnight.
• Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
• Garnish with the rest of the raspberries.

PRETTY IN PINK PASTA

Steps:

• Combine all cooked ingredients and simmer on low heat 10-15 minutes or until heated through.

MARBLED BERRY PANNA COTTA

Steps:

• Berry puree - Put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
• Simmer 10 minutes or until thick and syrupy. Set aside to cool totally.
• When cool, sieve to remove pips & set aside.
• Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
• Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
• Stir into cream mixture and simmer for 1 minute longer.
• Remove vanilla bean & allow mixture to cool.
• Put a spoonful of the berry puree in the bottom 4 clear glass moulds/ramekins/glasses, swirling it up the side of each one.
• Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.