Strawberry Panna Cotta Recipe By Tasty Recipes

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

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.

STRAWBERRY PANNA COTTA RECIPE BY TASTY

Steps:

• Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
• Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
• While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
• Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
• Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
• Transfer to a blender and purée until smooth.
• Return to the pan over medium heat until just under a boil, about 5 minutes.
• Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
• Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
• Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
• Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
• Garnish with mint sprigs, if desired, then serve.
• Enjoy!

MANGO PANNA COTTA RECIPE BY TASTY

Steps:

• In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
• Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
• Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
• Add the heavy cream and whisk until the mixture begins to thicken.
• Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
• Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
• Turn down the heat to low, and bring to a simmer. Chill for one hour.
• Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
• Enjoy!

STRAWBERRY PANNA COTTA WITH STRAWBERRIES AND HONEY

Steps:

• Puree 2 cups strawberries in processor until smooth. Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree. Discard seeds in strainer.
• Whisk low-fat milk, whipping cream and sugar in heavy medium saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture among six ‟-cup ramekins or custard cups. Refrigerate until panna cotta is set, at least 3 hours or overnight. Cover and refrigerate remaining 2 cups strawberry halves. Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend. Let stand at room temperature 30 minutes. Run small sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve.

STRAWBERRY PANNA COTTA WITH STRAWBERRY COMPOTE

Steps:

• Make panna cottas:
• Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
• Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
• Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
• Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
• To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
• Make compote while panna cottas stand:
• Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
• Serve panna cottas with compote.

PANNA COTTA WITH STRAWBERRY JAM

Steps:

• Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
• Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
• Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.