Panna Cotta With Balsamic Strawberries Recipes

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PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR



Panna Cotta with Strawberries and Balsamic Vinegar image

Provided by Mario Batali

Categories     Milk/Cream     Dessert     Yogurt     Strawberry     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

Panna cotta
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar
Strawberries
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • For panna cotta:
  • Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
  • For strawberries:
  • Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

SPRING PANNA COTTA WITH FRESH STRAWBERRIES AND BALSAMIC SYRUP



Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup image

Provided by Tyler Florence

Categories     dessert

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 12

Nonstick spray, for greasing ramekins
1 cup whole milk
1 cup heavy whipping cream
1/2 cup superfine sugar
1 vanilla bean, seeds scraped
4 strips lemon peel
1 1/2 teaspoons powdered gelatin
1/2 lemon, juiced
1 1/2 cups creme fraiche, room temperature
1 cup good-quality balsamic vinegar
2 tablespoons superfine sugar
1 large carton strawberries, trimmed and quartered

Steps:

  • 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
  • 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
  • 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
  • 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
  • 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup and serve.

PANNA COTTA WITH BALSAMIC STRAWBERRIES



Panna Cotta with Balsamic Strawberries image

Panna Cotta con Fragole e Aceto Balsamico I love the balsamic strawberries with this! The slight bite of the black pepper & the tartness of the balsamic vinegar goes really well with the sweetness of the strawberries. A nice surprise! *This recipe was given to me by the chef I did my externship with as he had me make it for one of our catering events.

Provided by S I @SyiLuvsPastries

Categories     Fruit Desserts

Number Of Ingredients 10

2 tablespoon(s) water
1 1/4 teaspoon(s) gelatin, unflavored
2 3/4 cup(s) whipping cream
1/2 cup(s) plain goat's milk or whole milk yogurt
1 teaspoon(s) vanilla extract
1/2 cup(s) granulated sugar
2 pint(s) strawberries, hulled, thinly sliced
3 tablespoon(s) balsamic vinegar
1 tablespoon(s) granulated sugar
1/2 teaspoon(s) freshly ground black pepper

Steps:

  • Prepare the Panna Cotta: Pour the water into a small bowl. Sprinkle the gelatin over the water. Let stand until softened, about 15 minutes.
  • Whisk 1 3/4 cup whipping cream, yogurt, and vanilla in a large bowl to blend. Heat the remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the cream comes to a simmer. Remove from heat. Add the gelatin mixture, stirring to dissolve the gelatin completely.
  • Mix the hot cream-gelatin mixture into the yogurt mixture in bowl. Spray 6 (3/4 cup) ramekins with non-stick spray. Divide the mixture among the six, using about 1/2 cup for each. Refrigerate the desserts uncovered until cold, then cover and refrigerate overnight.
  • PREPARE THE STRAWBERRIES: Toss the strawberries, vinegar, sugar, and pepper in a large bowl to combine. Let stand for 30 minutes, tossing occasionally. Spoon strawberries over the panna cotta and serve. -OR- With a knife, loosen the panna cotta from the sides of the ramekins. Dip the ramekins in hot water for about 10-15 seconds, then invert onto a serving plate. Top with strawberries.

STRAWBERRY PANNA COTTA RECIPE BY TASTY



Strawberry Panna Cotta Recipe by Tasty image

Panna cotta is one of the easiest desserts to make, but you wouldn't know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.

Provided by Katie Aubin

Categories     Desserts

Time 4h40m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon water
1 ½ teaspoons gelatin
2 cups half & half
¼ cup sugar
1 lb frozen strawberry, thawed
¼ cup sugar
½ cup water, plus 2 tablespoons
1 packet gelatin
fresh mint leaf, for garnish (optional)

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!

Nutrition Facts : Calories 336 calories, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams

BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES



Buttermilk Panna Cotta with Balsamic Strawberries image

Categories     Strawberry     Boil     Buttermilk

Yield makes six 4-ounce servings

Number Of Ingredients 12

2 cups well-shaken buttermilk
1 1/2 teaspoons unflavored gelatin
1 cup heavy cream
1/3 cup sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
Pinch of kosher salt
Balsamic Strawberries (recipe follows)
Balsamic Strawberries
2 pints (4 cups) ripe strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon aged balsamic vinegar
(makes about 2 cups)

Steps:

  • Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
  • Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
  • Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
  • When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
  • Balsamic Strawberries
  • Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.

RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES



Ricotta Panna Cotta With Basil Balsamic Strawberries image

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

2 1/2 teaspoons unflavored gelatin
5 tablespoons water
2 cups whipping cream
2/3 cup icing sugar
1 cup ricotta cheese
1/2 vanilla bean, slit lengthwise
1 lb strawberry
1/3 cup orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper
6 large basil leaves, shredded

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

PANNA COTTA WITH FRESH STRAWBERRY SAUCE



Panna Cotta With Fresh Strawberry Sauce image

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

1 ½ cups milk
1 (.25 ounce) envelope unflavored gelatin
1 ½ cups whipping cream
¼ cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
¼ cup white sugar
¼ cup water

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

PANNA COTTA WITH STRAWBERRY JAM



Panna Cotta with Strawberry Jam image

Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.

Provided by Jane Jensen Hoegh

Categories     World Cuisine Recipes     European     Italian

Time 8h21m

Yield 4

Number Of Ingredients 8

1 teaspoon unflavored gelatin
1 tablespoon cool water
1 ½ cups heavy whipping cream
½ cup whole milk
⅓ cup white sugar
2 teaspoons grated lemon zest
½ vanilla bean, split lengthwise
6 tablespoons strawberry jam

Steps:

  • Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
  • Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
  • Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 g

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  • Meanwhile, in a medium bowl, whisk together 1½ cups of the cream, the yogurt, and vanilla extract. Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour the into 8 (6- to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
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From foodnewsnews.cc


PANNA COTTA WITH BALSAMIC ROASTED STRAWBERRIES AND BASIL SUGAR
2020-07-13 300 g strawberries, washed in cold water and hulled. ¼ cup white balsamic vinegar. 1 Tbsp pure maple syrup. Pinch of salt. Pinch of pepper . Adjust oven rack to the middle position and preheat to 375°F (190°C). Cut each strawberry in half and place in a mixing bowl. Add the balsamic vinegar, syrup, salt and pepper, and stir gently to combine ...
From eatmagazine.ca


VANILLA BEAN PANNA COTTA WITH AGED BALSAMIC STRAWBERRIES (RAW
2. If the panna cotta won’t easily slip out, dip the ramekins/molds/cups in a bowl half-full of hot water for 5-10 seconds. Place your thumbs on the top and hold the plate with your fingers and gently shake the plate. Be careful not to get the hot water in the panna cotta in the process. 3. Spoon Aged Balsamic Strawberries Sauce around the ...
From reneeloux.com


STRAWBERRY PANNA COTTA WITH BALSAMIC STRAWBERRIES - LINSFOOD
2018-05-19 Balsamic Strawberries. About 30 minutes to and hour before serving, get the balsamic strawberries ready. Rinse, dry and hull the 12 strawberries. Quarter them and place them in a bowl. Add the balsamic strawberries and sugar and stir well. Cover, and leave aside for 30 – 60 minutes, stirring 2-3 times in that time.
From linsfood.com


RECIPE: PANNA COTTA WITH BALSAMIC-MARINATED STRAWBERRIES
2014-07-16 Immediately pour the panna cotta mixture into wine glasses or clear serving dishes. Chill for at least 2 hours in the refrigerator. (If using silicone molds, pour the …
From cltampa.com


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