Pannacotta Recipes

CLASSIC PANNA COTTA RECIPE

Steps:

• Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
• If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.
• Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
• Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
• When the half and half - milk base is steaming, remove it from the heat.
• Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
• Add the heavy cream and stir it in.
• Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
• Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
• Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.
• Mix the ½ tsp of gelatin with ½ tbsp of water, and let it sit for about 10 minutes.
• If you're using gelatin sheets, soak the gelatin sheets in a bowl of water for at least 10 minutes until softened. Make sure to squeeze out extra water before adding the sheets to the berry mix.
• Place the berries, honey, salt, and lemon juice in a small saucepan.
• Cook over medium heat until the berries break down. This can take about 10 - 15 minutes.
• Cook the mixture down until you have about 1 cup of berry coulis.
• You can use the berry coulis as is, if you prefer. But to make a fluid gel, you will need to add gelatin.
• Stir in the bloomed gelatin until it completely dissolves in the berry coulis.
• Place the coulis jello in the fridge until it sets.
• Once set, break the jello layer and place it in a container that can be used with a stick blender (i.e. a narrow and tall container that fits a stick blender).
• Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).
• Once the panna cotta has set, you can keep it in the fridge for up to 3 - 4 days.
• Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
• If you're unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
• Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.

PANNA COTTA

Steps:

• Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat.
• Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
• Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water. Fill each one 3/4 full with the cream. Chill 24 hours.
• To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba.

PANNA COTTA

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.

VANILLA PANNA COTTA RECIPE BY TASTY

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!

PANNA COTTA

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.

PANNA COTTA

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

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.

VANILLA PANNA COTTA

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.