Roasted Strawberry Panna Cotta Recipes

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PANNA COTTA WITH BALSAMIC STRAWBERRIES



Panna Cotta with Balsamic Strawberries image

Provided by Ina Garten

Categories     dessert

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving

Steps:

  • In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of 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 into 4 (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.
  • Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
  • To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

STRAWBERRY PANNA COTTA WITH STRAWBERRY COMPOTE



Strawberry Panna Cotta with Strawberry Compote image

Categories     Milk/Cream     Dessert     Low Fat     Strawberry     Spring     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream
For compote
2 1/2 cups strawberries (preferably small; 3/4 lb), trimmed
1/4 cup fresh orange juice
2 teaspoons superfine granulated sugar
Special Equipment
6 (6-oz) stainless-steel or ceramic molds

Steps:

  • Make panna cottas:
  • Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
  • Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
  • Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
  • Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
  • To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
  • Make compote while panna cottas stand:
  • Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
  • Serve panna cottas with compote.

ROASTED STRAWBERRY PANNA COTTA



Roasted Strawberry Panna Cotta image

Provided by Deborah Snyder

Categories     Milk/Cream     Dessert     Roast     Kid-Friendly     Strawberry     Vanilla     Summer     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

6 cups halved hulled strawberries, patted dry (2 to 2 1/2 pounds), plus 6 whole strawberries for garnish
12 sprigs fresh tarragon, divided
2 tablespoons plus 1/2 cup sugar
1/2 teaspoon fresh lemon juice
1 cup crème fraîche
2 1/2 tablespoons cold water
2 teaspoons unflavored gelatin
1 4-inch piece vanilla bean, split lengthwise
1/2 cup whipping cream

Steps:

  • Preheat oven to 350°F. Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes.
  • Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer. Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche. Reserve any remaining purée for another use.
  • Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
  • Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add cream and remaining 1/2 cup sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to dissolve. Cool slightly. Stir cream-gelatin mixture into strawberry cream. Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set, at least 6 hours and up to 1 day. Garnish with whole strawberries and remaining tarragon sprigs.

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