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
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
SUGAR AND SPICE PANNA COTTA
Steps:
- Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves.
- Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool.
- Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less.
- Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors!
- Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary!
- The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well.
- Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes).
- The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely.
- The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk.
- Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour.
- We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert.
MAPLE PANNA COTTA
Make and share this Maple Panna Cotta recipe from Food.com.
Provided by Funda
Categories Gelatin
Time 5h15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour 1 cup buttermilk into top half of a double boiler and sprinkle in gelatin. Allow to sit 5 minutes, until soft.
- Meanwhile, line a strainer with cheesecloth. Fill bottom half of double boiler with water and bring to a simmer. Combine heavy cream and maple syrup in a small saucepan and bring to just a boil. Add cream and syrup mixture to buttermilk and gelatin mixture in top half o fdouble boiler, an dplace over bottom half with simmering water, whisking until gelatin is dissolved, about 4 minutes.
- Stir in remaining 1 1/2 cups buttermilk. Pass through cheesecloth-lined strainer. Pour into 8 to 10 small custard cups or cordial glasses. Place plastic wrap on top of each container and refrigerate at least 5 hours.
- Serve custard in cordial glasses, drizzle additional maple syrup on top.
Nutrition Facts : Calories 154.1, Fat 8.1, SaturatedFat 5, Cholesterol 30.2, Sodium 91.2, Carbohydrate 17.7, Sugar 15.7, Protein 3.6
VANILLA PANNA COTTAS
This delicate Italian dessert is drizzled with maple syrup for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
- Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
- Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
- To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.
PANNA COTTA WITH MAPLE SYRUP
Categories Maple Syrup
Number Of Ingredients 6
Steps:
- Mix the sugar, maple syrup, milk, and cream together in a small saucepan, and heat, stirring. As soon as bubbles appear around the edges, remove the pan from the heat. Sprinkle in the gelatin, stirring vigorously, and continue to stir for 3-4 minutes. Let cool completely, giving an occasional stir. Now pour the cooled custard into two custard cups or glass dishes, cover with plastic wrap, and refrigerate overnight. You can unmold the panna cotta and drizzle a little bit more maple syrup around it, garnishing, if you like, with some berries. Or you can enjoy the panna cotta straight from the cup.
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MAPLE PANNA COTTA DESSERT RECIPE | SUGAR & SOUL
From sugarandsoul.co
5/5 (5)Total Time 6 hrs 15 minsCategory DessertCalories 296 per serving
- Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
- Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
- Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn't form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
- Just before serving, sprinkle the top of each Panna Cotta with brown sugar and nutmeg and top with blueberries and cranberries.
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- For the Maple Panna Cotta: Pour 1/2 cup (125 ml) of the milk into a large bowl. Sprinkle the gelatin over the milk and let rest about 5 minutes (don’t mix—this step allows the gelatin to bloom).
- Pour the rest of the milk (1/2 cup / 125 ml) and the heavy cream in a saucepan. Whisk in the maple syrup and vanilla extract. Heat over medium heat until you reach a light simmer.
- Pour the very hot milk mixture over the gelatin and whisk until the gelatin is completely dissolved. Divide the maple panna cotta mixture between 8 small glasses, bowls, or ramekins. Cover with plastic wrap and refrigerate at least 4 hours to set.
- For the Pecan-Maple Crumble: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix the flour, maple sugar, and chopped pecans together. Add the cold butter and incorporate it to the dry ingredients using a pastry cutter, a fork, or your hands, until the mixture forms pea-sized crumbs. Spread the mixture on the cookie sheet and bake for 10 minutes until the crumbs are golden (mixing the crumbs two to three times during baking allows them to brown more evenly). Let cool completely. Store the crumble in an airtight container at room temperature until ready to use. (The crumble will keep for up to three days.)
MAPLE PANNA COTTA | BETTER HOMES & GARDENS
From bhg.com
4/5 (5)Calories 446 per servingTotal Time 2 hrs 30 mins
- In a 3-quart saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 15 minutes. Whisk in half-and-half.
- Remove from heat. Sprinkle gelatin over cream mixture. Let stand for 5 minutes or until gelatin is wrinkled and soft.
- Warm gently over low heat, whisking until gelatin is dissolved (do not simmer or bring to a boil). Whisk in vanilla and salt.
- Divide mixture among twelve 6-ounce glasses or bowls. Cover with plastic wrap. Refrigerate for 2 hours until set, or for up to 3 days.
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