Panna Cotta Brain With Cranberry Glaze Recipes
CRANBERRY PANNA COTTA
This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream). From Food and Wine.
Provided by Pinay0618
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
- In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
- Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.
Nutrition Facts : Calories 88.1, Fat 1, SaturatedFat 0.6, Cholesterol 4.3, Sodium 114.9, Carbohydrate 16, Fiber 0.6, Sugar 15, Protein 4.5
PANNA COTTA WITH CRANBERRY-FIG COMPOTE
Categories Milk/Cream Dessert Vanilla Fall Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
- Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
- Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.
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PANNA COTTA BRAIN WITH CRANBERRY GLAZE - ALTON BROWN
From altonbrown.com
Servings 6-8Total Time 9 hrs 20 minsCategory Sweets
- For the panna cotta: Combine 1 can evaporated milk with four packages gelatin in a medium mixing bowl and bloom for 5 minutes.
- Put the remaining 2 cans evaporated milk, the cream, sugar, vanilla bean, salt, and bourbon, if using, in a 3-quart saucier and bring to a bare simmer over medium heat. As soon as you see bubbles in the mixture, pour it into the gelatin mixture and stir until all the solids have dissolved. Let cool at room temperature for 1 hour. Pour through a strainer into a 6-cup brain mold. Refrigerate overnight to fully set.
- For the glaze: Combine remaining package of gelatin with 1/2 cup of the cranberry juice in a small bowl and let bloom for 10 minutes.
- Put the remaining 1 1/2 cups cranberry juice in a 2-quart saucepan and bring to a boil. Remove from the heat and pour into the gelatin mixture, stirring to dissolve the solids. Transfer to a squeeze bottle and leave at room temperature until the panna cotta brain is set.
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