Panna Cotta 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

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Categories     Milk/Cream     Dessert     Vanilla     Chill     Boil     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 6

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

Steps:

  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  • Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

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

VANILLA PANNA COTTA RECIPE BY TASTY



Vanilla Panna Cotta Recipe by Tasty image

Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract

Provided by Hector Gomez

Categories     Desserts

Yield 2 servings

Number Of Ingredients 5

1 teaspoon unflavored gelatin
1 tablespoon cold water
1 ½ cups heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

Steps:

  • Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
  • In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
  • Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
  • Strain panna cotta mixture into desired serving tempered glasses.
  • Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
  • Top with berries and honey.
  • Enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams

PANNA COTTA



Panna Cotta image

Make and share this Panna Cotta recipe from Food.com.

Provided by Diana Adcock

Categories     Gelatin

Time 6m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup half-and-half
1 (1/4 ounce) envelope unflavored gelatin
2 cups heavy cream
2 teaspoons pure vanilla extract
6 tablespoons white sugar

Steps:

  • In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
  • Over low heat stir the gelatin mixture until it totally dissolves.
  • Add the heavy cream.
  • Add half of the vanilla and sugar.
  • Stir again over the low heat until the sugar is dissolved.
  • Taste and add remaining vanilla if you wish.
  • Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
  • Ladle in the cream mixture and let stand until cool.
  • Place in the fridge for 4 hours.
  • You can serve in the dishes or invert.
  • Serve with fresh fruit.

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

VANILLA PANNA COTTA



Vanilla panna cotta image

Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering

Provided by Elena Silcock

Categories     Dessert

Time 15m

Number Of Ingredients 7

2 ½ sheets gelatine
150ml milk
400ml double cream
60g caster sugar
1 vanilla pod, split lengthways
fresh strawberries, to serve
strawberry compote, to serve

Steps:

  • Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
  • Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
  • To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

PANNA COTTA



Panna Cotta image

Provided by Molly O'Neill

Categories     brunch, easy, dessert

Time 3h20m

Yield Six servings

Number Of Ingredients 7

1 cup plus 2 tablespoons heavy cream
1/2 cup sugar
3 tablespoons cold water
1 package powdered gelatin
1 2/3 cups buttermilk
1/8 teaspoon kosher salt
Fresh fruit for garnish

Steps:

  • Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
  • Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 17 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 195 milligrams, Sugar 21 grams

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Top Asked Questions

How do you make Italian panna cotta?
Let’s learn how to make Italian Panna Cotta! Traditional panna cotta is flavored simply with vanilla, but you can get creative by adding your own flavors and toppings. In a small bowl, dissolve the gelatin into the milk (photo 1) stir it around, and set aside. Whisk everything together until gelatin is dissolved. Remove from heat.
What is panna cotta made of?
What is panna cotta? Panna cotta means ‘cooked cream’ in Italian. It includes very few ingredients, and is basically a simple mixture of cream, sugar, and vanilla. Gelatin is added to set the mixture and create a custard-like consistency. The final product is rich and silky smooth. This is best classic panna cotta recipe I know!
What is panna cotta pudding?
Panna Cotta recipe is originally from Piedmont and it’s a great classic recipe of Italian cuisine. This pudding, typically flavored with vanilla, is easy and quick to make and, after the cooling time in the refrigerator, it’s ready to be tasted. Panna Cotta is a classic pudding, suitable for any season.
What goes well with panna cotta?
Or pair it with Christmas spices and a dried fruit compote for a classy winter dessert. Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

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