Olive Garden Panna Cotta Recipes

PANNA COTTA WITH CHERRY AND GINGER SAUCE

Panna cotta with cherry and ginger sauce image

Learn how to get the perfect set for the ultimate melt-in-the-mouth Italian dessert with our easy instructions. Then try our recipe of Panna Cotta in a fruity cherry sauce

Provided by Adam Bush

Categories Dessert

Time 40m

Yield Serves 6

Number Of Ingredients 10

Ingredients

3½ leaves fine leaf gelatine
400g double cream
300g whole milk
90g caster sugar
1 vanilla pod, halved and seeds scraped out or vanilla bean paste 1 tsp
500g black cherries, pitted
125g caster sugar
1 tbsp cornflour
2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
½ lemon, juiced

Steps:

Soak the gelatine in a bowl with ice and cold water for 10 minutes until very soft.
Put the cream, milk, sugar and vanilla pod and seeds into a pan and bring gently to a simmer. Drain the gelatine through a fine sieve, discarding any ice and then squeeze out as much water as possible. Add to the cream and mix really well. Pour through a fine sieve into a jug. Leave for 5-10 minutes to thicken slightly, then mix really well and divide evenly between 6 x 150ml small pudding basins or suitable moulds. Cover and chill for at least 6 hours but preferably overnight.
Put the cherries, sugar, cornflour, ginger and syrup into a pan and cook over a medium heat for 5-10 minutes or until thick and saucy. Add the lemon juice and cool.
To serve, carefully dip the base of a mould in hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat with the remaining panna cottas.

Nutrition Facts : Calories 586 calories, Fat 37.7 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 56.8 grams carbohydrates, Sugar 54.6 grams sugar, Fiber 1 grams fiber, Protein 4.3 grams protein, Sodium 0.1 milligram of sodium

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

Ingredients

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

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

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.

PANNA COTTA WITH PAPAYA COULIS

Panna Cotta with Papaya Coulis image

Panna cotta is an Italian dessert that means "cooked cream." My friend and I developed a tropical version that's rich, creamy, tangy and so refreshing. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2-1/2 teaspoons unflavored gelatin
1/4 cup 2% milk
2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
PAPAYA COULIS:
2 cups coarsely chopped papaya
2 to 3 tablespoons lime juice
1 tablespoon sugar
Fresh raspberries and fresh mint leaves

Steps:

In a small bowl, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile, in a small saucepan, combine cream and sugar; cook and stir over medium heat until sugar is dissolved. Add gelatin mixture and vanilla, stirring until gelatin is completely dissolved., Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set., For coulis, place papaya, lime juice and sugar in a food processor; process until smooth, scraping down sides of bowl as needed. Transfer to a small bowl. Refrigerate, covered, until cold., To serve, spoon papaya coulis over panna cotta. Top with raspberries and mint.

Nutrition Facts : Calories 524 calories, Fat 45g fat (28g saturated fat), Cholesterol 166mg cholesterol, Sodium 62mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

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