VANILLA PANNA COTTA WITH PEAR JAM
This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Start this recipe a day before you plan to serve it. Both the pear jam and the panna cotta are best if chilled overnight.
Provided by Lachlan Mackinnon-Patterson
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.
- In small bowl, sprinkle gelatin over cream. Let stand until gelatin softens, about 1 minute.
- Meanwhile, in medium saucepan over moderate heat, whisk together milk and sugar. Scrape in seeds from vanilla beans; add beans. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in cream mixture. Strain through fine-mesh sieve, discarding vanilla beans, then ladle mixture into 8 (4-ounce) ramekins. Cover and refrigerate at least 8 hours or overnight.
- In heavy medium saucepan over moderate heat, combine 1/2 cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes. Transfer mixture to food processor and purée until smooth. Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour. (Jam will keep, covered, in refrigerator up to 1 week.)
- Run thin sharp knife around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin in bowl of very warm water 6 seconds. Put plate over ramekin, then invert panna cotta onto plate, gently lifting off ramekin. Repeat to unmold remaining panna cottas. Top each with 1/4 cup pear jam and serve.
VANILLA PANNA COTTA RECIPE BY TASTY
Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract
Provided by Hector Gomez
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams
PANNA COTTA WITH STRAWBERRY JAM
Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.
Provided by Jane Jensen Hoegh
Categories World Cuisine Recipes European Italian
Time 8h21m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 g
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