Panna Cotta With Strawberry Vin Santo Sauce Recipes

PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE

Steps:

• Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
• Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended.
• Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve.
• *An Italian dessert wine available at some liquor stores and specialty foods stores.

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.

PANNA COTTA WITH 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.

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 VIN SANTO SAUCE

Steps:

• Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• *Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE

Steps:

• Pour 1/4 cup water into metal bowl; sprinkle gelatin over.
• Let stand until gelatin softens, about 10 minutes.
• Set bowl in saucepan of simmering water.
• Stir just until gelatin dissolves, about 1 minute.
• Combine cream, sugar, honey and vanilla in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Remove from heat.
• Add gelatin mixture and Vin Santo; whisk until well blended.
• Divide 2 cups pine nuts among ten 3/4-cup custard cups.
• Divide cream mixture among cups.
• Chill overnight.
• Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each.
• Run small knife between panna cotta and custard cups.
• Invert panna cotta onto plates.
• Spoon sauce over.
• Sprinkle with additional pine nuts; serve.
• --------STRAWBERRYVIN SANTO SAUCE----------.
• Puree 1 pound strawberries in processor.
• Transfer puree to heavy large saucepan.
• Mix in sugar, Vin Santo, vanilla extract and grated lemon peel.
• Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes.
• Cool.
• (Sauce can be prepared 2 days ahead. Cover and refrigerate.)*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.
• Makes 2 cups.

PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE

Steps:

• Into a small bowl haul and half or slice strawberries.
• Add brown sugar and coat strawberries, set aside.
• Pour warm milk into a small dish and sprinkle with gelitin, set aside.
• In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
• Let boil about 2 minutes.
• Remove from heat add the gelitin mixture stir until desolved.
• In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
• Beat the cheese mixture into the hot cream mixture, until well blended.
• Pour into small greased ramikins or jelly molds.
• Put into refrigerator for at least 4 hrs to set.
• Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
• In the microwave melt chocolate and milk, add liquior and stir to blend well.
• Pour over panna cotta.
• Top with strawberries.

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!