STRAWBERRY-YOGURT PANNA COTTA
Provided by Florence Fabricant
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
- Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
- Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
- Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
- When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams
STRAWBERRY YOGURT PANNA COTTA WITH POMEGRANATE
Are you like me not good at making dessert? Then try this super easy strawberry yogurt panna cotta with pomegranate and wow your guests!
Provided by June d'Arville
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Lightly grease 2 small bowls with some vegetable oil. Soak the sheet of gelatin in some cold water for 15 minutes until soft (if using).
- Then add the cream, the pomegranate juice, caster sugar and the strawberry yogurt to a large saucepan.
- Place the pan over medium heat. Don't let the ingredients boil: keep it close to a simmer for 5 minutes. Then squeeze the gelatin out very well and add it to the saucepan (if you are using granulated gelatin, sprinkle it on top of the warm yogurt mixture).
- Stir well and keep the mixture over medium heat for another 2 minutes. Then take the pan off the heat and pour the warm strawberry panna cotta mixture in the greased bowls. Place them immediately in the fridge. Leave the panna cotta to set in the fridge for at least 4 hours (I sometimes leave them there overnight). Then run a sharp knife along the sides of the panna cotta. The panna cotta should easily come away from the edges if you greased the bowls well. Then place a plate on top of the bowls and turn them over. Sprinkle the panna cotta with the pomegranate seeds and the fresh melissa or mint. Serve.
Nutrition Facts : Calories 184 kcal, ServingSize 1 serving
YOGURT PANNA COTTA WITH STRAWBERRIES AND GRANOLA
Sliced strawberries and crunchy granola make sweet toppings for silky-smooth panna cotta.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
- Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
YOGHURT PANNA COTTA
I love a good panna cotta. These are so utterly easy to make and great for a party. The blend of cream & yoghurt means they're fresh and elegant, and with the combination of delicate fruit and crunchy biscuits to dip each spoonful into, every mouthful is absolute bliss.
Provided by Jamie Oliver
Categories Dinner Party Fruit
Yield 12
Number Of Ingredients 9
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
- GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
- ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
- TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers - the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.
Nutrition Facts : Calories 155 calories, Fat 8.2 g fat, SaturatedFat 5.3 g saturated fat, Protein 4.7 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 16.4 g sugar, Sodium 0.1 g salt, Fiber 1.3 g fibre
PANNA COTTA WITH STRAWBERRY JAM
Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.
Provided by Jane Jensen Hoegh
Categories World Cuisine Recipes European Italian
Time 8h21m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
- Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
- Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 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
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
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