SKYR PANNA COTTA
Skyr stands in for the usual milk or cream in this luscious take on the classic Italian dessert. And there's no refined sugar, it's sweetened with honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 6
Steps:
- In a bowl, combine gelatin and 1/4 cup low-fat milk; let stand 5 minutes. In a saucepan, combine 1 cup milk, 1 teaspoon pure vanilla paste or extract, and 1/4 teaspoon kosher salt; bring to a simmer. Remove from heat; whisk in 1/4 cup honey and gelatin mixture until dissolved.
- Whisk in skyr until smooth. Divide among 4 teacups; refrigerate until set, 4 hours, or, loosely covered, up to 3 days. Dip cups halfway in hot water; run a knife around edges to loosen. Flip onto plates; drizzle with more honey to serve.
PANNA COTTA
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
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
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
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
PANNA COTTA
Provided by Molly O'Neill
Categories brunch, easy, dessert
Time 3h20m
Yield Six servings
Number Of Ingredients 7
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
PANNA COTTA
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
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.
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- Place milk in small mixing bowl. Sprinkle the gelatin over the top. Let sit for about 5 minutes to soften (bloom).
- In a small saucepan, combine the cream, sugar and vanilla. Set over medium heat and stir to dissolve sugar, about 3-5 minutes. Do not let it boil.
- Take the pan off of the heat and whisk in the gelatin mixture, stirring until dissolved. Check to see if gelatin is fully dissolved by rubbing the mixture between your fingers. If you feel any grittiness, set the pan back on the heat and cook a few minutes longer. Whisk in skyr.
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