VANILLA PANNA COTTA WITH PASSION FRUIT
Creamy vanilla panna cotta served with fresh passion fruit is the ultimate, fuss-free dessert and perfect for Summer gatherings.
Provided by Alida Ryder
Categories Dessert
Time 6h30m
Number Of Ingredients 5
Steps:
- If using powdered gelatine (gelatin), sprinkle the gelatine over the milk and allow to stand for 5 minutes. If using gelatine leaves, soak the gelatine leaves in cold water for 5 minutes until softened then squeeze out any of the water before stirring it into the hot cream.
- Heat the cream (and milk, if using gelatine leaves), sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the cream is hot, but not boiling.
- Stir the softened gelatine leaves into the mixture off of the heat until combined. If using powdered gelatine, stir the bloomed gelatine and milk into the cream and over low heat, stir until completely incorporated into the hot cream. Take care not to allow the mixture to boil.
- Once the gelatine has been incorporated, allow the mixture to cool for 15 minutes, stirring regularly.
- Pour into ramekins or small glasses then cover with plastic wrap and place in the refrigerator overnight (at least 6 hours).
- Serve the panna cotta with fresh passion fruit and raspberries.
Nutrition Facts : Calories 311 kcal, Carbohydrate 30 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 44 mg, Sugar 28 g, ServingSize 1 serving
VANILLA PANNA COTTA
Provided by Food Network
Categories dessert
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
- Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
- To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.
PANNA COTTA WITH FRESH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 6h12m
Yield 6 servings
Number Of Ingredients 7
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.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
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.
VANILLA PANNA COTTA
This is very good and very easy! A velvety smooth texture and fresh garnish makes this seem like a gourmet dessert. You can use whatever kinds of fresh fruit are seasonal and fresh. This is another Best of Bridge recipe. Enjoy!
Provided by Nif_H
Categories Gelatin
Time 35m
Yield 8 desserts, 8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, add gelatin to cold milk and let soften.
- In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
- To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.
Nutrition Facts : Calories 380.2, Fat 34.1, SaturatedFat 21.2, Cholesterol 126.5, Sodium 50.6, Carbohydrate 16.5, Sugar 12.7, Protein 3.6
VANILLA PANNA COTTA WITH FRESH FRUIT
This classy dessert can be made up ahead of time and is such a crowd pleaser. This recipe could easily be cut in half. A chocolate sauce or a raspberry coulis could be used to decorate the plates. Strawberries, raspberries, blueberries, kiwi would be excellent choices for fruit
Provided by Abby Girl
Categories Gelatin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, add gelatin to 1/2 cup cold milk and let it soften.
- In saucepan, combine whipping cream, 1/2 cup milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved.
- Fill a sink with cold water and add some ice cubes. Carefully, set the bowl over the very cold water and chill 1/2 hour, stirring ocassionaly, until almost set.
- Pour mixture into 8 individual 1/2 ramekin dishes and store in the fridge. cover with plastic if making the night before.
- To serve: Quickly, dip ramekins in warm water to loosen sides. Invert onto individual serving plates, Arrange fruit around panna cotta.
Nutrition Facts : Calories 380.2, Fat 34.1, SaturatedFat 21.2, Cholesterol 126.5, Sodium 50.6, Carbohydrate 16.5, Sugar 12.7, Protein 3.6
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