Vanilla Panna Cotta With Rhubarb And Raspberry Recipes
VANILLA-RASPBERRY PANNA COTTA
Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
- In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
- Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
- Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 15 g, TransFat 0 g
VANILLA PANNA COTTA WITH RHUBARB AND RASPBERRY
At one point, I happened to have an excess of rhubarb. I came across this recipe in a blog as I was searching the internet high and low for recipes that were not rhubarb pie or bread. Rhubarb is NOT my favorite, so I wanted a recipe that blended flavors. I don't remember who the blog owner was that created this recipe, but THANK YOU. It is fantastic!
Provided by Alicia R
Categories Dessert
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally. Continue simmering as you prepare the panacotta.
- In separate pan, heat cream, milk, and vanilla until gently bubbling. Add orange peel, sugar, and gelatin, and whisk until dissolved. Allow to simmer 5 minutes, then remove orange peel pieces.
- Fruit mixture should be welled stewed by this time. If not, continue to simmer until mushy and quite thick.
- Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
- Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
- Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle. If a little pokes out the top, even better.
- Set in the fridge to chill for a minimum of 5 hours, or overnight.
Nutrition Facts : Calories 495.5, Fat 34.4, SaturatedFat 21.3, Cholesterol 126.5, Sodium 56.6, Carbohydrate 43.5, Fiber 2.1, Sugar 36.1, Protein 5.8
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