Panna Cotta Tartlets With Strawberries Recipes

PANNA COTTA TARTS WITH STRAWBERRIES

Steps:

• Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
• Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
• Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
• Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
• Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.

PANNA COTTA TARTLETS WITH STRAWBERRIES

Steps:

• In a small bowl, sprinkle gelatin over the water; let soften 10 minutes.
• Prepare an ice-water bath. Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally. Add gelatin mixture, and cook over medium-low heat, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in crème fraîche and vanilla. Pour into a medium bowl set into ice-water bath. Let cool completely, stirring occasionally. Divide mixture evenly among six 5-ounce ramekins or custard cups. Refrigerate until set, 3 hours or up to 1 day.
• Place six 4-inch tart rings on a parchment-lined rimmed baking sheet. Divide dough into 6 pieces. On a lightly floured surface, roll out each piece of dough to a 6-inch round, 1/8 inch thick. Gently press each round into a tart ring. Trim excess dough flush with rings. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 375°F. Pierce bottoms of shells all over with fork. Line shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes more. Let cool on a wire rack. Remove from tart rings.
• Cook berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently invert onto a baked, cooled tart shell. Top with berries and sauce, and serve immediately.

VEGAN PANNA COTTA WITH STRAWBERRY RHUBARB

Steps:

• Whisk soy milk with agar-agar. Set aside.
• Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
• Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
• Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
• When the coconut 'panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.

STRAWBERRY PANNA COTTA RECIPE BY TASTY

Steps:

• Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
• Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
• While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
• Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
• Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
• Transfer to a blender and purée until smooth.
• Return to the pan over medium heat until just under a boil, about 5 minutes.
• Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
• Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
• Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
• Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
• Garnish with mint sprigs, if desired, then serve.
• Enjoy!

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

STRAWBERRY PANNA COTTA

Steps:

• For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
• Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

STRAWBERRY & TARRAGON PANNA COTTA

Steps:

• Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
• Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don't want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
• Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
• Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.

PANNA COTTA TARTLETS WITH STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
• Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
• Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.
• Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.
• Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.