CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.
Provided by Busters friend
Categories Gelatin
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For Panna Cotta:.
- Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
- Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
- Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
- Stir in remaining 1 1/4 cups milk.
- Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
- For Dark Chocolate Sauce:.
- Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
- Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
MALTED CHOCOLATE PANNA COTTA PIE
Learn to make a luscious meringue pie loaded with chocolate flavor. A press-in cookie crust is the easy base for a chilled filling based on panna cotta, the Italian pudding that gets its famously silky texture from a combination of cream and gelatin. A topping of malted milk balls is the perfect crunchy contrast.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h40m
Yield One 9-inch pie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
- For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
- Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
- Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
- For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
- In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
- Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
- Top the set filling with malted milk balls and serve.
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- Heat the rest of the milk, the sugar, and salt together in a small saucepan until steaming but not boiling.
- If the chocolate does not melt all the way and the mixture looks like it has tiny specks of chocolate in it as opposed to a uniform "brown" look, heat over medium low heat, stirring constantly, unitl the chocolate is completely melted.
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