PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
- To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.
PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE
Categories Milk/Cream Wine Dessert Strawberry Pine Nut Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
- Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended.
- Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve.
- *An Italian dessert wine available at some liquor stores and specialty foods stores.
PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR
Provided by Mario Batali
Categories Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For panna cotta:
- Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
- For strawberries:
- Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE
The classic Italian cooked cream delight! Start prep on this one day ahead; it must chill overnight.
Provided by skat5762
Categories Gelatin
Time P1DT20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
- Let stand until gelatin softens, about 10 minutes.
- Set bowl in saucepan of simmering water.
- Stir just until gelatin dissolves, about 1 minute.
- Combine cream, sugar, honey and vanilla in heavy large saucepan.
- Bring to boil, stirring until sugar dissolves.
- Remove from heat.
- Add gelatin mixture and Vin Santo; whisk until well blended.
- Divide 2 cups pine nuts among ten 3/4-cup custard cups.
- Divide cream mixture among cups.
- Chill overnight.
- Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
- Run small knife between panna cotta and custard cups.
- Invert panna cotta onto plates.
- Spoon sauce over.
- Sprinkle with additional pine nuts; serve.
- --------STRAWBERRYVIN SANTO SAUCE----------.
- Puree 1 pound strawberries in processor.
- Transfer puree to heavy large saucepan.
- Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
- Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
- Cool.
- (Sauce can be prepared 2 days ahead. Cover and refrigerate.)*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.
- Makes 2 cups.
Nutrition Facts : Calories 638, Fat 53.8, SaturatedFat 23.3, Cholesterol 130.4, Sodium 39.2, Carbohydrate 38.1, Fiber 1.9, Sugar 31.6, Protein 6.8
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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