COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
VEGAN PANNA COTTA WITH STRAWBERRY RHUBARB
A plant-based version of the Italian custard-like dessert topped with a tart strawberry and rhubarb sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegan Desserts
Time 5h55m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk soy milk with agar-agar. Set aside.
- Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
- Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
- Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
- When the coconut 'panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 17.2 g, Fat 22.4 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 19.6 g, Sodium 22.9 mg, Sugar 10.9 g
STRAWBERRY & COCONUT PANNA COTTA
Make and share this Strawberry & Coconut Panna Cotta recipe from Food.com.
Provided by Mandy
Categories Dessert
Time 2h1m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, sugar and gelatine in a heatproof jug and microwave on high for 30 seconds.
- Allow to cool for 5 mins then whisk together with the vanilla, coconut cream & yoghurt until smoooth.
- Pour into 1/2 cup moulds & refrigerate until set.
- Serve with fresh strawberries.
Nutrition Facts : Calories 172.3, Fat 8.2, SaturatedFat 7, Cholesterol 3, Sodium 55.2, Carbohydrate 22, Fiber 1.7, Sugar 10.7, Protein 4.3
STRAWBERRY PANNA COTTA RECIPE BY TASTY
Panna cotta is one of the easiest desserts to make, but you wouldn't know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.
Provided by Katie Aubin
Categories Desserts
Time 4h40m
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 336 calories, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
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- Prepare 4 small dishes to pour the panna cotta into. You can use ramekins, small glasses… size isn’t super important but the container must be round if you’re planning to un-mold them). Place the containers on a small baking sheet or a small flat surface for easy transfer to the fridge.
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