Citrus Vanilla Panna Cotta On Oat Granola Base With Dried Fruit And Apple Compote Recipes

FRUIT AND NUT GRANOLA (CHRISSIE'S GRANOLA)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

PANNA COTTA WITH DRIED FRUIT COMPOTE

Steps:

• Panna Cotta.
• In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
• Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
• Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
• Dried Fruit Compote.
• In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
• Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
• Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
• To Serve.
• Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

VANILLA PANNA COTTA WITH FRESH MANGO COMPOTE

Steps:

• Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
• Meanwhile, peel mangoes and thinly slice.
• Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.

CITRUS-VANILLA COMPOTE

Steps:

• Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
• Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
• Discard vanilla pod. Toss syrup with reserved fruit.

LOW-FAT CITRUS GRANOLA

Steps:

• Preheat oven to 300 degrees F.
• Combine oatmeal,almonds, sunflower seeds, wheat germ and cinnamon.
• In a saucepan, combine brown sugar and honey. Bring to a boil.
• Remove from heat and add lemon and orange rind and juice.
• Toss liquid mixture with dry mixture.
• Spray large pan, spread with granola and bake at 300 degrees F for 30 minutes. Stir every 10 minutes until golden brown.
• Cool.
• Add dried fruit.
• Store in airtight container.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.

PASSION FRUIT & COCONUT PANNA COTTA

Steps:

• Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
• Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
• To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

GRANOLA WITH PECANS AND DRIED FRUIT

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.