Panna Cotta With Mascarpone Recipes

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VANILLA PANNA COTTA



Vanilla Panna Cotta image

Provided by Michael Symon : Food Network

Categories     dessert

Time 6h35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
1/2 cup whole milk
1/2 cup whole-milk Greek yogurt
Sliced strawberries and fresh mint, for garnish (optional)

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



Panna Cotta image

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

⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

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

THE BEST PANNA COTTA YOU WILL EVER HAVE



The Best Panna Cotta You Will Ever Have image

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

2 vanilla beans
2 ½ cups heavy whipping cream
1 cup white sugar
1 tablespoon unflavored gelatin
½ cup water
1 quart buttermilk
8 ounces fresh blueberries
½ cup orange juice
1 cup white sugar, or more to taste

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

MASCARPONE PANNA COTTA



Mascarpone Panna Cotta image

This is an adopted recipe originally posted by MeanChef. I have not made any changes to his recipe I will leave it exactly as he originally posted it. When I reviewed it in Sept '04 I mentioned that I doubled the recipe for a dinner party for 6. I used 3/4 cup capacity ramekins as suggested by Mean although the mixture only filled 6 not 8. I also used fresh strawberries and less sugar as the strawberries were naturally sweet. It is a beautiful dessert and enjoyed by all our guests. I found that I did need to dip them in hot water for a few seconds then run a knife around the edge before I could un-mould them safely.

Provided by Ninna

Categories     Gelatin

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces frozen strawberries, thawed and drained
3 tablespoons sugar
vegetable oil cooking spray
1 tablespoon milk
1 1/4 teaspoons unflavored gelatin
1 1/4 cups whipping cream
1/3 cup milk
1 tablespoon vanilla
1/4 cup sugar
1/4 cup mascarpone cheese
1/4 cup sour cream

Steps:

  • Place mixed berries in a small bowl and crush slightly with the back of spoon.
  • Stir in 3 tablespoons sugar.
  • Cover with plastic wrap and set aside.
  • Spray four 3/4 cup ramekins with cooking spray.
  • In a small bowl, pour 1 tablespoon milk.
  • Sprinkle gelatin over and allow it to soften (10 minutes).
  • Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
  • Bring to a boil over medium high heat, stirring often.
  • Remove from heat, add gelatin mixture and stir until melted.
  • Let the mixture cool slightly down to a warm temperature.
  • In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
  • Slowly add the now warm cream mixture into the bowl, whisking constantly.
  • Pour mixture into prepared ramekins.
  • Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
  • If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
  • Invert ramekin onto a plate.
  • Spoon berry sauce over panna cotta.
  • Serve.

Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8

VANILLA AND MASCARPONE PANNA COTTA WITH COCONUT CRUMBLE



Vanilla and Mascarpone Panna Cotta with Coconut Crumble image

The mascarpone is baking's best invention, it adds such creamy richness.

Provided by ElleJohnson

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Equipment: 6x100ml ramekins. Brush the ramekins with vegetable oil. Leave aside.
  • Place a small heatproof bowl with 2tbsp hot water in a large heatproof bowl filled with 200ml hot water. Add the gelatine to the smaller bowl. Stir the gelatine until dissolved. Leave to stand in the hot water bath. Get on with the next bit.
  • Place the remaining panna cotta ingredients in a large saucepan. Leave to come up to the simmer on medium-low heat. Stirring occasionally. When the cream mixture is almost at boiling point, turn the heat off. Add dissolved gelatine. Stir well. Transfer into a jug. Pour into the prepared moulds. Leave to stand for 30 minutes. Refrigerate for around 2 hours or until set.
  • For the crumble. Put all the ingredients in a saucepan Cook stirring, on low heat, until the butter and sugar have melted. Spoon onto a baking tray. Cook in 180c fan forced oven for 10-12 minutes until golden brown. Leave aside to cool.
  • For the pineapple sauce. Put all the ingredients in a large bowl. Leave aside.
  • To serve. Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds. Invert onto a serving dish. Serve with the pineapple sauce and crumble.

LIGHT MASCARPONE PANNA COTTA



Light Mascarpone Panna Cotta image

This lighter version of a delicacy served at my favorite restaurant is the perfect ending to a rich meal.

Provided by Livelygirl

Categories     Gelatin

Time 25m

Yield 6-8 panna cotta molds, 6-8 serving(s)

Number Of Ingredients 8

3 teaspoons gelatin
3 tablespoons nonfat milk
2/3 cup nonfat milk
2 1/2 cups fat-free half-and-half
1/2 cup sugar
2 vanilla beans (or 2 tsp vanilla bean paste)
1/2 cup mascarpone cheese
1/2 cup fat free sour cream or 1/2 cup nonfat plain yogurt

Steps:

  • Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.
  • In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.
  • In a large bowl, whisk together the mascarpone and the yogurt/sour cream
  • until smooth.
  • Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.
  • Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.
  • Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.

LIME MASCARPONE PANNA COTTA WITH RASPBERRIES



Lime Mascarpone Panna Cotta with Raspberries image

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Dairy     Fruit     Raspberry     Summer     Bon Appétit

Number Of Ingredients 9

6 tablespoons fresh lime juice, divided
1 1/2 teaspoons grated lime peel
1 teaspoon unflavored gelatin
1 1/4 cups whipping cream, divided
1/2 cup mascarpone cheese or cream cheese
3/4 cup sugar, divided
1 tablespoon butter
1 1/2 6-ounce containers raspberries (about 2 cups)
1 lime

Steps:

  • Combine 1/4 cup juice and peel in small saucepan; sprinkle gelatin over. Let stand 5 minutes. Add 1/4 cup cream to gelatin mixture; stir over low heat just until gelatin dissolves. Remove from heat.
  • Whisk mascarpone and 1/2 cup sugar in medium bowl; gradually whisk in remaining 1 cup cream until smooth. Whisk gelatin mixture into cream mixture. Pour into 6 widemouthed Champagne glasses or small wineglasses. Chill until set, at least 4 hours or overnight.
  • Stir remaining 2 tablespoons lime juice, 1/4 cup sugar, and butter in large skillet over medium-high heat until sugar dissolves, about 3 minutes. Cool 2 minutes. Fold in berries; spoon over desserts. Grate peel from 1 lime directly over desserts.

VANILLA PANNA COTTAS



Vanilla Panna Cottas image

This delicate Italian dessert is drizzled with maple syrup for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 6

1 envelope (1/4 ounce) unflavored gelatin
3 cups half-and-half
1/2 cup sugar
Salt
1 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

  • Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
  • Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
  • Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
  • To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.

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2019-02-25 Whisk, remove from heat and let rest for about 10 minutes. Warm mixture again until it reaches about 70C. Add the mascarpone and sugar, and …
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  • Remove all rose petals from the stem. In a small bowl, whisk 1 egg white and brush both sides of the petal with it. In another small bowl with 1 cup sugar, gently press the petal in and shake off any excess sugar. Place on a parchment lined baking rack and repeat until all rose petals are covered in sugar. Let the petals dry at room temperature or overnight. The rose petals should be dried and crispy with a nice coating of crystallized sugar.
  • Cut the vanilla bean in half lengthwise and scrape out the seeds. Add seeds to a medium saucepan with milk and cream. Warm to about 30C. Sprinkle the gelatin into ¼ cup Prosecco and whisk until it is totally dissolved. Then add to warm milk mixture. Whisk, remove from heat and let rest for about 10 minutes.
  • Warm mixture again until it reaches about 70C. Add the mascarpone and sugar, and stir well until the sugar and mascarpone are totally dissolved. Add remaining ¼ cup Prosecco and stir. Strain the mixture through a fine mesh strainer. Pour into champagne glasses to about ½-¾ in height.
  • Chill in the refrigerator for 2 hours or until set. Add some fresh raspberries and garnish each with a few candied roses petals, enjoy!


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