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
CHOCOLATE HAZELNUT PANNA COTTA
Provided by Anne Burrell
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
- Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
- When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
HAZELNUT PANNA COTTA WITH BERRY COMPOTE
Provided by Lewis Rossman
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
- Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
- Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
- Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons 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 just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
- Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
- Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
VANILLA PANNA COTTA
This is very good and very easy! A velvety smooth texture and fresh garnish makes this seem like a gourmet dessert. You can use whatever kinds of fresh fruit are seasonal and fresh. This is another Best of Bridge recipe. Enjoy!
Provided by Nif_H
Categories Gelatin
Time 35m
Yield 8 desserts, 8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, add gelatin to cold milk and let soften.
- In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
- To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.
Nutrition Facts : Calories 380.2, Fat 34.1, SaturatedFat 21.2, Cholesterol 126.5, Sodium 50.6, Carbohydrate 16.5, Sugar 12.7, Protein 3.6
More about "hazelnut brule panna cotta recipes"
CHOCOLATE HAZELNUT PANNA COTTA - COLEY COOKS
From coleycooks.com
Reviews 11Category DessertCuisine ItalianTotal Time 464674 hrs 31 mins
- Pour the water in a medium bowl, sprinkle the gelatin over top and stir to combine. In a medium saucepan, bring the heavy cream up to a boil and then remove from the heat. Add the chocolate and salt, then stir until the chocolate has completely melted. Pour the mixture over the gelatin and gently whisk until combined.
- Whisk in the hazelnut spread, hazelnut liqueur and milk, then set the mixture aside to cool slightly. Place about 1 heaping tablespoon of chopped chocolate hazelnut candies in the bottom of 6 ramekins or cups, then pour the mixture over.
- Cover the ramekins loosely with plastic wrap and place in the refrigerator for at least 6 hours (preferably overnight) to set. To serve, top with a dollop of whipped cream and chopped toasted hazelnuts.
HAZELNUT PANNA COTTA – THE TINY FAIRY
From thetinyfairy.com
Cuisine ItalianCategory DessertServings 6Estimated Reading Time 2 mins
- In a small bowl, add the milk and sprinkle the gelatin. Allow to stand for 5-7 minutes until the gelatin has softened.
- In a separate bowl, combine the hazelnut spread and chopped semisweet chocolate. Set aside.
- Pour heavy cream, sugar and salt into a saucepan and stir over medium heat until sugar dissolves and it begins to bubble. Add the milk and gelatin mixture. Whisking continuously, cook for another 5-7 minutes. Pour the cream mixture into the chocolate mixture and allow to steep for a few minutes, then whisk until smooth.
- Whisk in the vanilla extract and liquor until combined. Divide into six equal glasses or ramekins. Allow to cool slightly at room temperature. Cover in plastic wrap and refrigerate overnight.
ITALIAN PANNA COTTA RECIPE | 10 MINUTE COOK TIME!
From pinabresciani.com
COFFEE PANNACOTTA WITH HAZELNUT RICCIARELLI RECIPE
From deliciousmagazine.co.uk
PANNA COTTA - WIKIPEDIA
From en.wikipedia.org
CARAMEL PANNA COTTA RECIPE WITH GINGERBREAD - GREAT …
From greatbritishchefs.com
HAZENLUT PANNA COTTA WITH A HONEY COCOA GLAZE
From adventuresincooking.com
CHOCOLATE HAZELNUT PANNA COTTA - HANDMADE IN THE …
From handmadeintheheartland.com
CHOCOLATE PANNA COTTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREME BRULEE & PANNA COTTA - PINTEREST.COM
From pinterest.com
EASY PANNA COTTA {AKA ITALIAN PUDDING} +VIDEO | LIL' LUNA
From lilluna.com
PASSION FRUIT PANNA COTTA - WHISPER OF YUM
From whisperofyum.com
HAZELNUT PANNA COTTA RECIPE - WALDEN FARMS
From waldenfarms.com
HOUSE & HOME - CARAMEL HAZELNUT PANNA COTTA RECIPE
From houseandhome.com
HELEN GOH'S ROASTED HAZELNUT PANNA COTTA WITH STRAWBERRIES AND …
From goodfood.com.au
NUTELLA PANNA COTTA WITH HAZELNUTS - ELECTRIC BLUE FOOD
From electricbluefood.com
DULCE DE LECHE PANNA COTTA WITH HAZELNUT BRITTLE RECIPE - YUMMLY
From yummly.com
NUTELLA PANNA COTTA WITH CANDIED HAZELNUTS - SIDEWALK SHOES
From sidewalkshoes.com
RORY O'CONNELL'S ROASTED HAZELNUT PANNA COTTA - RTE.IE
From rte.ie
PANNA COTTA RECIPES - BBC FOOD
From bbc.co.uk
HAZELNUT PANNA COTTA
From thestaffcanteen.com
WHITE CHOCOLATE & HAZELNUT PANNA COTTA - PANTRY & LARDER
From pantryandlarder.com
HAZELNUT PANNA COTTA WITH CHOCOLATE GANACHE RECIPE - RECIPES ...
From delicious.com.au
FOOD - DESSERTS - CREME BRULEE AND PANNA COTTA
From pinterest.es
HAZELNUT PANNA COTTA WITH CHOCOLATE & PRALINE - KEY LIME LEXI
From keylimelexi.com
CHOCOLATE HAZELNUT PANNA COTTA - BAKE FROM SCRATCH
From bakefromscratch.com
PANNA COTTA WITH HAZELNUT BRITTLE | MIN KAFFE - YOUTUBE
From youtube.com
CHOCOLATE-HAZELNUT PANNA COTTA – RIEGL PALATE
From rieglpalate.com
MILK CHOCOLATE HAZELNUT PANNA COTTA WITH NUTELLA RECIPES
From tfrecipes.com
PANNA COTTA WITH STRAWBERRY SAUCE - LET THE BAKING BEGIN!
From letthebakingbegin.com
CHOCOLATE HAZELNUT CREME BRULEE (MADE WITH NUTELLA)
From raspberriesandkohlrabi.com
HAZELNUT ESPRESSO PANNA COTTA - PANTRY & LARDER
From pinterest.com.au
SAVORY HAZELNUT PANNA COTTA RECIPE | WINE ENTHUSIAST MAGAZINE
From winemag.com
PERFECT COCONUT PANNA COTTA (SERVED 3 WAYS!) - THE FLAVOR BENDER
From theflavorbender.com
CRèME BRûLéE VS. PANNA COTTA: DIFFERENCES & WHICH IS BETTER?
From juliescafebakery.com
LAVENDER PANNA COTTA - AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
ESPRESSO PANNA COTTA WITH HAZELNUT AND CINNAMON BRITTLE RECIPE
From mumslounge.com.au
PANNA COTTA WITH STRAWBERRY GELéE – SUGAR GEEK SHOW
From sugargeekshow.com
HAZELNUT BRULE PANNA COTTA RECIPE
From recipenode.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