Panna Cotta Coffee Vanilla Flavoured Recipes

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

PANNA COTTA

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.

COFFEE PANNA COTTA

Steps:

• Combine the cream, sugar and coffee in a small saucepan. Sprinkle the powdered gelatin on top and allow to sit for at least 3 minutes to soften ( if it doesn't become moist, stir into the mixture and then allow to sit).
• Once the gelatin has softened, stir well to combine all the ingredients.
• Cook over medium heat, stirring constantly, just until bubbles form around the edges.
• Strain the mixture through a fine mesh strainer or a strainer lined with cheesecloth.
• Add the vanilla extract and mix well.
• Divide the panna cotta mixture among 6 small custard cups.
• Cover tightly with plastic wrap ( making sure that the wrap does not touch the panna cotta's surface) and refrigerate until set, at least 2 hours.
• Serve cold, garnished with chocolate coffee beans or regular coffee beans.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

COSTA RICAN COFFEE PANNA COTTA WITH BITTERSWEET CHOCOLATE-RUM SAUCE

Steps:

• Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
• Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
• Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
• Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
• To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

PANNA COTTA (COFFEE/VANILLA FLAVOURED)

Steps:

• First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
• Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract.
• Add the sugar, coffee and rum.
• Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
• If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat.
• Now, squeeze the gelatine leaves and add then to the pan.
• Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug.
• Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
• Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
• Enjoy it!
• *Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.