LEMON PANNA COTTA WITH RASPBERRY COULIS
Steps:
- In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
- For raspberry coulis
- In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PANNA COTTA WITH PAPAYA COULIS
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
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.
COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES
I always wanted to try a Panna Cotta made of Coconut milk only, no cream or milk is needed. Also I used Agar-Agar instead of gelatine, so the recipe should be suitable for vegans. I tried it yesterday and it worked! My guests (and myself) liked it! It is very easy to prepare and you can use other fruits to garnish instead of the strawberries (I will try mango next time). The dessert makes a real good finish to a spicy Thai dinner!
Provided by Mmisha
Categories Dessert
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the vanilla bean lengthwise in 2 halfs.
- In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
- Add the shredded coconut and on low heat stir or mix for 2 minutes.
- Add the Agar-Agar and bring to boil again, stirring for another minute.
- Take out the vanilla bean.
- Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
- Refrigerate for at least 4 hours.
- For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
- In a bowl, mix the lime juice, the ginger and the brown sugar.
- Add the strawberries and toss to coat.
- To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.
Nutrition Facts : Calories 250.2, Fat 22.7, SaturatedFat 19.9, Sodium 15.8, Carbohydrate 13.7, Fiber 1.8, Sugar 7.5, Protein 2.7
PANNA COTTA WITH A COULIS OF LIME-STRAWBERRIES
It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party.
Provided by Geert Wissink
Categories Gelatin
Time 20m
Yield 8 ramekins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put gelatine leaves for 10 minutes in cold water.
- Split vanilla pods in two (in length).
- Mix cream with milk in medium-sized saucepan.
- Add vanille pods and gently heat without letting it boil, simmer for 5 minutes.
- Squeeze gelatine leaves with your hands and whisk into hot panna cotta beofre
- Remove and discard the lemon zest & vanilla pods.
- Remove pan from fire and whisk gelatine into hot panna cotta to dissolve.
- Rinse ramekins with water (optional: grease with almond oil).
- Pour cream into eight wet panna cotta molds or ramekins.
- Cover with cling film and leave to rest in fridge for at least 3 hours (or overnight).
- For the coulis.
- RInse the strawberries quickly under cool water and drain.
- Clean and cut in quarters.
- Combine in small saucepan with the sugar and four tablespoons of water.
- Bring to simmer and remove from heat immediately.
- Pour into blender and mix with short pulses.
- Cool,to room termperature and refrigerate until ready to serve.
Nutrition Facts : Calories 291.2, Fat 24.4, SaturatedFat 15.1, Cholesterol 90.1, Sodium 53.3, Carbohydrate 16.4, Fiber 1.3, Sugar 9.5, Protein 3.7
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