PANNA COTTA WITH BERRY SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
- Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
- Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
- Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
- For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
- Spoon the sauce over the panna cotta and serve.
VANILLA RUM PANNA COTTA WITH SALTED CARAMEL
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
- Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.
BELUGA LENTIL CAVIAR ON BLINI
Provided by Roberto Martin
Categories Appetizer Cocktail Party Vegetarian Wedding Legume Lentil Shower Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Peanut Free Kosher
Yield Makes 18 blini
Number Of Ingredients 17
Steps:
- Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
- Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
- Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
- Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
- Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
- Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.
THE BEST PANNA COTTA YOU WILL EVER HAVE
Got this from a restaurant I used to work at called Pizzeria 712 in Orem, Utah. It will knock your socks off! Super easy! Super fast!
Provided by TheDoorMatt
Categories Desserts Custards and Pudding Recipes
Time 7h50m
Yield 16
Number Of Ingredients 9
Steps:
- Place sixteen 4-ounce ramekins on a rimmed baking sheet.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Fill a large pot halfway with water and bring to a simmer over medium heat.
- Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
- Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
- Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
- Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
- Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
- Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Nutrition Facts : Calories 268 calories, Carbohydrate 33.6 g, Cholesterol 53.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.9 mg, Sugar 31.8 g
PANNA COTTA WITH BERRY SAUCE
A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving.
Provided by Military Cook
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
- Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
- To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
- Unmold panna cottas and serve with berry sauce.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 25.9 g, Cholesterol 163 mg, Fat 44.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 27.4 g, Sodium 47.2 mg, Sugar 20.5 g
PANNA COTTA WITH PAPAYA COULIS
Panna cotta is an Italian dessert that means "cooked cream." My friend and I developed a tropical version that's rich, creamy, tangy and so refreshing. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile, in a small saucepan, combine cream and sugar; cook and stir over medium heat until sugar is dissolved. Add gelatin mixture and vanilla, stirring until gelatin is completely dissolved., Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set., For coulis, place papaya, lime juice and sugar in a food processor; process until smooth, scraping down sides of bowl as needed. Transfer to a small bowl. Refrigerate, covered, until cold., To serve, spoon papaya coulis over panna cotta. Top with raspberries and mint.
Nutrition Facts : Calories 524 calories, Fat 45g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 62mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CAULIFLOWER "PANNA COTTA" WITH BELUGA CAVIAR RECIPE
Provided by á-174942
Number Of Ingredients 8
Steps:
- Oyster juice is used for the layer of jelly covering the "panna cotta." To make it, shuck the oysters and carefully reserve any juices from them. Strain the juice through a fine mesh strainer into a small bowl and add the oysters. Pour 1/4 cup of water over the oysters and refrigerate them, covered, for several hours or overnight. Cut the florets of cauliflower vertically through the stems into 1/2-inch slices. Spread the cauliflower evenly in a 3 1/2-quart saucepan and add the butter and 1 1/2 cups of water or enough water to come just to the top of the vegetables (they should not be submerged). Simmer over medium heat until the liquid is reduced by about half and the vegetables are fairly tender, 20 to 25 minutes. Add the cream and simmer to reduce the cream and completely cook the cauliflower, another 30 minutes. The contents of the saucepan should measure 2 cups. Blend the cauliflower and cooking liquid in a food processor until completely smooth. Strain through a fine mesh strainer or a chinois. There should be about 1 1/2 cups of the puree. Add salt to taste. Sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water; stir and let soften, 1 to 2 minutes. Warm half the cauliflower puree over medium-low heat until it barely simmers. Stir in the softened gelatin until dissolved, about 2 minutes. Stir in the remaining puree. Spoon about 2 tablespoons of the "panna cotta" into the bottom of each small serving bowl and refrigerate for at least an hour to set. This can be done several hours ahead. Remove the oysters (discard them) and strain the juice. You will need 1/4 cup of oyster juice. Place the remaining 1/2 teaspoon of gelatin and 2 teaspoons of water in a small metal bowl set over a pan of hot water. Stir constantly to dissolve the gelatin. Remove the bowl from the heat and add the oyster juice. Stir again to be sure that the gelatin and juice are completely combined. Add about 3 grinds of pepper. Place the jelly in the refrigerator and stir occasionally until it has thickened to the viscosity of salad oil and the bits of pepper are suspended in the liquid, about 1 hour. Coat the tops of the chilled "panna cotta" with 1 teaspoon of the jelly, rotating the bowls to ensure an even coating. Return to the refrigerator to set, 30 minutes. Before serving, garnish the top of each "panna cotta" with a "quenelle" of caviar: Lightly drag the edge of a teaspoon across the caviar, collecting it in a smooth shape resembling a football. This may take some practice to get right. If it's too much trouble, no one will complain about a simple 1-teaspoon mound of caviar. This recipe yields 12 servings. Each serving: 80 calories; 111 mg sodium; 52 mg cholesterol; 7 grams fat; 4 grams saturated fat; 3 grams carbohydrates; 3 grams protein; 0.46 gram fiber.
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CAULIFLOWER "PANNA COTTA" WITH BELUGA CAVIAR RECIPE
From latimes.com
Servings 12Estimated Reading Time 4 minsCategory APPETIZERS, STOVETOP, FISH & SHELLFISHTotal Time 3 hrs
- Oyster juice is used for the layer of jelly covering the "panna cotta." To make it, shuck the oysters and carefully reserve any juices from them. Strain the juice through a fine mesh strainer into a small bowl and add the oysters. Pour 1/4 cup of water over the oysters and refrigerate them, covered, for several hours or overnight.
- Cut the florets of cauliflower vertically through the stems into 1/2-inch slices. Spread the cauliflower evenly in a 3 1/2-quart saucepan and add the butter and 1 1/2 cups of water or enough water to come just to the top of the vegetables (they should not be submerged). Simmer over medium heat until the liquid is reduced by about half and the vegetables are fairly tender, 20 to 25 minutes. Add the cream and simmer to reduce the cream and completely cook the cauliflower, another 30 minutes. The contents of the saucepan should measure 2 cups.
- Blend the cauliflower and cooking liquid in a food processor until completely smooth. Strain through a fine mesh strainer or a chinois. There should be about 1 1/2 cups of the puree. Add salt to taste.
- Sprinkle 1 teaspoon of gelatin over 1 tablespoon of cold water; stir and let soften, 1 to 2 minutes. Warm half the cauliflower puree over medium-low heat until it barely simmers. Stir in the softened gelatin until dissolved, about 2 minutes. Stir in the remaining puree.
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- Oyster juice is used for the layer of jelly covering the "panna cotta." To make it, shuck the oysters and carefully reserve any juices from them. Strain the juice through a fine mesh strainer into a small bowl and add in the oysters. Pour 1/4 c. of water over the oysters and chill them, covered, for several hrs or possibly overnight.
- Cut the florets of cauliflower vertically through the stems into 1/2-inch slices. Spread the cauliflower proportionately in a 3 1/2-qt saucepan and add in the butter and 1 1/2 c. of water or possibly sufficient water to come just to the top of the vegetables (they shouldn't be submerged).
- Simmer over medium heat till the liquid is reduced by about half and the vegetables are fairly tender, 20 to 25 min. Add in the cream and simmer to reduce the cream and completely cook the cauliflower, another 30 min. The contents of the saucepan should measure 2 c..
- Blend the cauliflower and cooking liquid in a food processor till completely smooth. Strain through a fine mesh strainer or possibly a chinois. There should be about 1 1/2 c. of the puree. Add in salt to taste.
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