Chocolate Soy Panna Cotta Recipes

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CHOCOLATE-SOY PANNA COTTA



Chocolate-Soy Panna Cotta image

Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 8

2 tablespoons cold water
1 envelope unflavored gelatin (2 1/4 teaspoons)
5 ounces silken tofu
3 cups unsweetened plain soy milk
1/2 cup packed dark-brown sugar
1/4 teaspoon coarse salt
3 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped, plus 1/2 ounce shavings for garnish (optional)
2 teaspoons pure vanilla extract

Steps:

  • Pour cold water into a small bowl and sprinkle with gelatin. Let stand until softened, about 5 minutes.
  • Puree tofu in a food processor until smooth. Combine soy milk, sugar, and salt in a saucepan, and bring to a boil. Remove from heat, add chocolate, vanilla, gelatin mixture, and pureed tofu, and stir until chocolate has melted. Pour through a fine sieve into a bowl, and let cool completely at room temperature.
  • Pour into six 6-ounce ramekins or cups. Cover with plastic, and refrigerate overnight (or up to 2 days). Garnish with chocolate shavings if desired.

Nutrition Facts : Calories 220 g, Fiber 1 g, Protein 9 g, SaturatedFat 3 g, Sodium 58 g

CHOCOLATE PANNA COTTA



Chocolate Panna Cotta image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

1 cup simple syrup
3 tablespoons Trablit (or strong espresso)
8 medallions sponge cake
8 ounces semisweet chocolate
4 leaves gelatin
2 cups cream
2 cups milk
1/4 cup sugar
8 tuiles
1 pint chocolate sorbet
Mint sprigs, for garnish

Steps:

  • Combine simple syrup and trablit to taste. Place 1 to 2 tablespoons in bottom of martini glass. Place sponge cake on top of syrup. Freeze glasses. For the panna cotta: chop chocolate roughly and set aside. Soak gelatin in ice water. Heat cream, milk and sugar to scald, do not boil. Remove from heat and stir in chocolate until a smooth, creamy consistency is achieved. Fold in gelatin sheets. Cool in ice bath to room temperature. Ladle into martini glasses and refrigerate until set, approximately 2 hours. Place the glasses on service plates. Place a tuile on each plate, spoon sorbet on each tuile and garnish with mint, serve immediately.

INDIVIDUAL CHOCOLATE "PANNA COTTAS"



Individual Chocolate

These creamy gelatins are made with reduced-fat cream cheese and skim milk in place of the traditional heavy cream -- but with a bit of semisweet chocolate, they still taste decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h20m

Number Of Ingredients 7

1 1/2 teaspoons unflavored gelatin
1 1/2 cups fat-free (skim) milk
3 tablespoons sugar
3 ounces semisweet chocolate, broken into pieces
3 ounces reduced-fat bar cream cheese, room temperature
Pinch salt
Reduced-fat sour cream, for serving (optional)

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
  • Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.

Nutrition Facts : Calories 231 g, Fat 11 g, Fiber 1 g, Protein 8 g

PANNA COTTA



Panna Cotta image

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Provided by CHERYLA33

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 6

Number Of Ingredients 5

⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  • In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  • Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g

COCONUT PANNA COTTA



Coconut Panna Cotta image

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

1 cup coconut milk, divided
1 (.25 ounce) package unflavored gelatin
1 cup heavy cream
4 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as needed

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

SILKY, CREAMY CHOCOLATE PANNA COTTA



Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

  • Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
  • Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
  • Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
  • Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
  • To serve, top the panna cottas with whipped cream and chocolate shavings.
  • Serve and enjoy!

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