BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
PEACH PANNA COTTA
This no-bake dessert is guaranteed to cool you off in the summer heat. I really enjoy the texture-rich and creamy Panna Cotta balanced by the sweet and pulpy texture of the peach puree. -Andrea Campbell, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place peaches and lemon juice in a blender or food processor. Cover and process until smooth., In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Let stand 5 minutes. Stir in pureed peach mixture. Pour into eight 8-oz. glass dessert dishes. Refrigerate until set, at least 3 hours., In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in cream, sugar, lemon zest, salt and vanilla. Pour over peach gelatin layers. Refrigerate until set, at least 2 hours. If desired, garnish with peach slices and mint leaves.
Nutrition Facts : Calories 266 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY AND PEACH COMPOTE
This recipe is an accompaniment for [Yogurt Panna Cotta with Cherry and Peach Compote](/recipes/food/views/105702) .
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until fruit is tender, about 15 minutes. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.) Serve cold or at room temperature.
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
YOGURT PANNA COTTA WITH CHERRY AND PEACH COMPOTE
Categories Berry Dairy Dessert Yogurt Fall Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among eight 3/4-cup custard cups. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with compote.
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