PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
PANNA COTTA
Combine ricotta and sweetened cream for Panna Cotta. Our Italian Panna Cotta recipe is best served chilled with a pureed berry sauce.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan; let stand 5 min. or until softened. Stir in sugar, vanilla and remaining half-and-half; cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
- Place gelatine mixture into blender. Add ricotta; blend until smooth. Pour into 8 (6-oz.) custard cups sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Blend berries in blender until smooth; spoon onto 8 dessert plates. Top with unmolded desserts.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 85 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 9 g
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
PANNA COTTA
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
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
Provided by Food Network
Categories dessert
Time 52m
Yield 3 1/2 cups, 8 servings
Number Of Ingredients 20
Steps:
- In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean. Bring to a boil. Turn off heat and whisk in ricotta. Strain into a bowl over ice.
- Drain the gelatin and slowly whisk into the cooling mixture. Allow to cool to room temperature. Slowly fold in the whipped cream. Lastly, fold in the minced Sweet Preserved Lemons.
- Arrange 1/4 cup of mixed berries in the bottom of a chilled martini glass. Repeat the process to 7 more glasses. Divide the cream evenly among the 8 glasses. Smooth the top and allow to chill at least 1 hour.
- Pour about 2 ounces of the Fresh Raspberry Puree or enough to cover the surface of the panna cotta. Chill at least 1 hour to allow to set completely. Serve chilled.
- In a pot, whisk together all above ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off heat, stir once and allow to set for 2 minutes.
- Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and let it drain for about 15 minutes, or until the cheese is thick. Transfer fresh ricotta into a non-reactive container. Keep refrigerated until needed.
- Yield: 1 1/2 cups
- Bring a pot of water to a boil. Blanch the cleaned lemon halves for 1 minute. Drain. Repeat the process 2 more times, making sure that you use fresh water each time. After the final blanching, drain the peels.
- In a saucepan, bring sugar and water to a boil and cook for 5 minutes. Add the blanched peels and cook for 5 minutes. Turn off heat and transfer to a covered container. Allow to cool in the refrigerator. This will keep for months in the refrigerator. Use as needed.
- Yield: 2 pounds
- Combine all the ingredients in a saucepan. Bring to a boil, and reduce until thickened. Strain. Use as needed.
- Yield: 2 cups
PANNA COTTA
This tart, smooth dessert can be made up to a day ahead but must be unmolded and brought nearly to room temperature before serving. Very lightly sweetened raspberries, blueberries and strawberries create a wonderful foil. Chopped fresh peaches and nectarines do as well. Almost any combination of summer fruit will flatter this delicate and satisfying dessert.
Provided by Molly O'Neill
Categories dessert
Time 3h20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the cream and the sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it, but do not stir. Let it stand for 5 minutes.
- Stir the gelatin into the warm cream mixture until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours.
- To serve, run the tip of a small knife around the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Serve surrounded by fresh fruit.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 20 grams
RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES
Make and share this Ricotta Panna Cotta With Basil Balsamic Strawberries recipe from Food.com.
Provided by Abby Girl
Categories Strawberry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
- Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
- Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.
Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.2, Sodium 51, Carbohydrate 18.2, Fiber 1.3, Sugar 13.5, Protein 5.8
EARL GREY PANNA COTTA
This Earl Grey panna cotta is a simple dessert that others will think is fancy. You can also substitute green tea or chai for the Earl Grey. -Judith Chow, Saugus, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, sprinkle gelatin over half-and-half; let stand 1 minute. Stir in sugar and salt. Heat and stir over low heat until gelatin and sugar are completely dissolved. Remove from heat. Add tea bags; steep, covered, 10-15 minutes according to taste. Discard tea bags., Pour into six 4-oz. ramekins or custard cups coated with cooking spray. Refrigerate, covered, until set, about 5 hours. Unmold panna cotta onto plates.
Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 87mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 5g protein.
PANNA COTTA
Provided by Molly O'Neill
Categories brunch, easy, dessert
Time 3h20m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
- Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 17 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 195 milligrams, Sugar 21 grams
RICOTTA PANNA COTTA WITH NECTARINES AND HONEY RECIPE
Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit. Swap out nectarines for plums, peaches, cherries, or blackberries. Using a food processor makes the ricotta ultra smooth and airy.
Provided by Claire Saffitz
Yield 6 servings
Number Of Ingredients 9
Steps:
- Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
- Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
- When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
- Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
- Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
- Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
- Top with nectarines; drizzle with honey and oil.
- Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.
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RICOTTA PANNA COTTA RECIPE | BON APPéTIT
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4.1/5 (13)Estimated Reading Time 5 minsServings 6
- Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
- Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
- When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
- Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
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