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.
MILK CHOCOLATE PANNA COTTA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
- Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
- To serve, top with whipped cream and sprinkle with edible gold dust, if desired.
PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
PANNA COTTA
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
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
INDIVIDUAL CHOCOLATE "PANNA COTTAS"
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
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
CHOCOLATE PANNA COTTA LAYER CAKE
A creamy chocolate pudding fills this rich cake and an easy-to-make chocolate band wraps it up in style.
Provided by Sherry Yard
Categories Cake Coffee Milk/Cream Chocolate Dessert Bake Christmas Kid-Friendly Vanilla Winter Sour Cream Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12 servings
Number Of Ingredients 28
Steps:
- For cake:
- Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).
- Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.
- For panna cotta:
- Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.
- Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.
- Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place atop panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.
- For chocolate band:
- Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
- Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.
DARK CHOCOLATE PANNA COTTA
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 6 moulds (1/2 cup size).
- Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
- Sprinkle gelatine over the water in a small heatproof jug.
- Stand over a pan of simmering water until gelatine dissolves.
- Stir into the cream mixture.
- Divide mixture evenly between the 6 moulds.
- Cover and refrigerate at least 3 hours or overnight.
- To serve, turn the panna cotta out of the moulds onto serving plates.
- Decorate with fresh berries and shaved white chocolate or even rose petals!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
More about "easy chocolate panna cotta recipe recipes recipe for hand"
CHOCOLATE PANNA COTTA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
4.9/5 (10)Total Time 20 minsCategory DessertCalories 355 per serving
- Add the cream, milk, sugar to a saucepan. Scrape the vanilla seeds from the bean/pod and add vanilla to a saucepan on medium/low heat. Heat the mixture until the sugar has dissolved. Bring the milk and cream to a simmer then turn off the heat.
- Add the finely chopped chocolate to the milk and cream and stir slowly until the chocolate has completely melted.
- Squeeze the gelatine to remove as much water as possible then add it to the hot cream and chocolate. Whisk constantly until the gelatin has melted then set the saucepan aside to cool.
THE BEST CHOCOLATE PANNA COTTA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (12)Total Time 4 hrs 20 minsCategory DessertCalories 405 per serving
- Pour half and half into a medium saucepan off heat, sprinkle gelatin over and let stand 5 minutes. Set saucepan over medium-low heat, whisking constantly until gelatin dissolves, about 3 minutes (do not boil).
- Increase heat to medium and add 1 cup heavy cream and sugar to sauce pan, continue whisking until sugar has dissolved and mixture is steaming hot, about 5 minutes (do not boil). Remove from heat and add vanilla and chopped chocolate all at once; whisk until chocolate has melted and mixture is completely smooth.
- Either transfer mixture to a glass measuring pitcher for easy pouring or carefully pour directly from the saucepan into glass tumblers or ramekins (see recipe note #2). Refrigerate until completely set, 4 hours or overnight. (Cover if refrigerating overnight)
- Just before serving, add remaining 1/2 cup cold heavy cream, sugar and vanilla to a medium bowl. With an electric mixer, beat on high speed until medium stiff peaks form. (You can also do this by hand by vigorously whisking with a wire whisk.)
THE BEST CHOCOLATE PANNA COTTA RECIPE - PASTRY CHEF ONLINE
From pastrychefonline.com
Cuisine ItalianTotal Time 4 hrs 15 minsCategory Individual DessertsCalories 315 per serving
CHOCOLATE PANNA COTTA – EASY AND DELICIOUS RECIPE
From crumblesofhealth.com
5/5 (1)Servings 8Cuisine ItalianCategory Dessert
DARK CHOCOLATE PANNA COTTA | TOLL HOUSE®
From verybestbaking.com
CHOCOLATE PANNA COTTA RECIPE 2021 EASY RECIPE TOP
From easyrecipe.top
HOMEMADE PANNA COTTA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
INTENSE DARK CHOCOLATE PANNA COTTA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
MILK CHOCOLATE PANNA COTTA THIS EASY DESSERT IS NO JOKE
From urbancottagelife.com
HOW TO MAKE CHOCOLATE PANNA COTTA - THE COOKING FOODIE
From thecookingfoodie.com
EASY PANNA COTTA RECIPE MINT & CHOCOLATE | SALT AND VANILLA
From saltvanilla.com
ORIGINAL ITALIAN PANNA COTTA RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
BEST CLASSIC PANNA COTTA RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
WHITE CHOCOLATE PANNA COTTA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
EASY CHOCOLATE PANNA COTTA RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BEST CHOCOLATE PANNA COTTA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE PANNA COTTA | WILLIAMS SONOMA
From williams-sonoma.com
VANILLA-WHITE CHOCOLATE PANNA COTTA RECIPE | EATINGWELL
From eatingwell.com
MILK CHOCOLATE PANNA COTTA - RICARDO CUISINE
From ricardocuisine.com
SIMPLE WHITE CHOCOLATE PANNA COTTA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE PANNA COTTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PANNA COTTA RECIPE (FOOLPROOF) - THE FLAVOR BENDER
From theflavorbender.com
DARK CHOCOLATE PANNA COTTA – LAYLITA'S RECIPES
From laylita.com
DARK CHOCOLATE PANNA COTTA … SIMPLE PLEASURES OF LIFE
From passionateaboutbaking.com
CHOCOLATE PANNA COTTA - REAL MOM KITCHEN - DESSERT
From realmomkitchen.com
EASY CHOCOLATE PANNA COTTA RECIPE RECIPES - FOOD NEWS
From foodnewsnews.com
33 EASY AND TASTY CHOCOLATE PANNA COTTA RECIPES BY HOME COOKS
From cookpad.com
WHITE CHOCOLATE PANNA COTTA RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE PANNA COTTA | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
CHOCOLATE COCONUT PANNA COTTA - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE PANNA COTTA — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
PANNA COTTA RECIPE - COOKIST
From cookist.com
EASY VANILLA PANNA COTTA RECIPE : BOOK RECIPES
From book-recipe.com
CHOCOLATE PANNA COTTA - TASTY RECIPES YOU WILL ADORE
From secretrecipenotebook.com
CLASSIC PANNA COTTA - RECIPES FROM EUROPE
From recipesfromeurope.com
WHITE CHOCOLATE PANNA COTTA RECIPE – CHOC AFFAIR
From choc-affair.com
PANNA COTTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE PANNA COTTA | ALLRECIPES
From allrecipes.com
MOCHA PANNA COTTA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TRI-LAYER CHOCOLATE PANNA COTTA - COOKING LSL
From cookinglsl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love