Bill Grangers Yoghurt Panna Cotta With Rose Scented Raspberries Recipes

ROSE AND YOGURT PANNA COTTA

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then coarsely chop. Set nuts aside.
• Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
• Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
• Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you'd like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
• If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
• To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
• Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.

BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES

Steps:

• Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
• Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
• Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
• To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
• To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.

RASPBERRY-ROSE PANNA COTTA

Steps:

• Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
• Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
• Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
• Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES

Steps:

• For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
• For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
• Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
• Photo credit: Petrina Tinslay Photography

GREEK YOGURT PANNA COTTA WITH ROSE SCENTED RASPBERRY

Steps:

• Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
• In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
• Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
• To serve: spoon the raspberries and sauce over panna cotta and serve immediately.