VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
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
VANILLA PANNA COTTA RECIPE BY TASTY
Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract
Provided by Hector Gomez
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams
VANILLA AND MASCARPONE PANNA COTTA WITH COCONUT CRUMBLE
The mascarpone is baking's best invention, it adds such creamy richness.
Provided by ElleJohnson
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Equipment: 6x100ml ramekins. Brush the ramekins with vegetable oil. Leave aside.
- Place a small heatproof bowl with 2tbsp hot water in a large heatproof bowl filled with 200ml hot water. Add the gelatine to the smaller bowl. Stir the gelatine until dissolved. Leave to stand in the hot water bath. Get on with the next bit.
- Place the remaining panna cotta ingredients in a large saucepan. Leave to come up to the simmer on medium-low heat. Stirring occasionally. When the cream mixture is almost at boiling point, turn the heat off. Add dissolved gelatine. Stir well. Transfer into a jug. Pour into the prepared moulds. Leave to stand for 30 minutes. Refrigerate for around 2 hours or until set.
- For the crumble. Put all the ingredients in a saucepan Cook stirring, on low heat, until the butter and sugar have melted. Spoon onto a baking tray. Cook in 180c fan forced oven for 10-12 minutes until golden brown. Leave aside to cool.
- For the pineapple sauce. Put all the ingredients in a large bowl. Leave aside.
- To serve. Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds. Invert onto a serving dish. Serve with the pineapple sauce and crumble.
MASCARPONE PANNA COTTA
This is an adopted recipe originally posted by MeanChef. I have not made any changes to his recipe I will leave it exactly as he originally posted it. When I reviewed it in Sept '04 I mentioned that I doubled the recipe for a dinner party for 6. I used 3/4 cup capacity ramekins as suggested by Mean although the mixture only filled 6 not 8. I also used fresh strawberries and less sugar as the strawberries were naturally sweet. It is a beautiful dessert and enjoyed by all our guests. I found that I did need to dip them in hot water for a few seconds then run a knife around the edge before I could un-mould them safely.
Provided by Ninna
Categories Gelatin
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place mixed berries in a small bowl and crush slightly with the back of spoon.
- Stir in 3 tablespoons sugar.
- Cover with plastic wrap and set aside.
- Spray four 3/4 cup ramekins with cooking spray.
- In a small bowl, pour 1 tablespoon milk.
- Sprinkle gelatin over and allow it to soften (10 minutes).
- Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan.
- Bring to a boil over medium high heat, stirring often.
- Remove from heat, add gelatin mixture and stir until melted.
- Let the mixture cool slightly down to a warm temperature.
- In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth.
- Slowly add the now warm cream mixture into the bowl, whisking constantly.
- Pour mixture into prepared ramekins.
- Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta.
- If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds.
- Invert ramekin onto a plate.
- Spoon berry sauce over panna cotta.
- Serve.
Nutrition Facts : Calories 429.3, Fat 31.5, SaturatedFat 19.6, Cholesterol 111.6, Sodium 51.1, Carbohydrate 33.9, Fiber 1.8, Sugar 26.3, Protein 3.8
COCONUT PANNA COTTA
Cool, rich, smooth and refreshing. Perfect end to a spicy Thai dinner outside on the porch. Fast mango puree is easy to make - just puree a can of mango. Chopped fresh mango is certainly a welcome addition too. From Taste of Thai. Note - this is best if allowed to set in refrigerator overnight Found the error resulting in the yucky gummi coconut! Use a 1/4 ounce packet of gelatin - not the 1 1/4 ounces the Zaar recipe elf transformed 1 1/4 ounce packet into! Recipe is now corrected & will not yield gummi coconut any more!
Provided by Busters friend
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
- Invert cups onto plate and top with chopped, or puréed mango.
Nutrition Facts : Calories 325.5, Fat 23.6, SaturatedFat 20.9, Sodium 118.1, Carbohydrate 27.8, Fiber 2.9, Sugar 24.8, Protein 4.9
More about "vanilla and mascarpone panna cotta with coconut crumble recipes"
VANILLA COCONUT PANNA COTTA RECIPE - A TASTE OF KOKO
From atasteofkoko.com
Reviews 5Estimated Reading Time 3 mins
- In a medium saucepan, heat the coconut milk, creams, sugar and vanilla bean (split lengthwise, scrape seeds and add to the coconut mixture); stir to dissolve the sugar. Bring just to the boil; then remove from heat, cover and let steep for 20 minutes.
- Using a fine mesh sieve, strain (to remove vanilla bean) the very warm Panna Cotta mixture into a medium-sized bowl. (OR Add 2 tsp vanilla)
- Add the gelatin to the Panna Cotta mixture and whisk until the gelatin has completely dissolved.
MASCARPONE PANNA COTTA - MINI DESSERT - LINSFOOD
From linsfood.com
BANANA COCONUT PANNA COTTA RECIPE - CHEF BILLY PARISI
From billyparisi.com
RECIPE: MASCARPONE PANNA COTTA | CBC LIFE
From cbc.ca
VANILLA PANNA COTTA RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
VANILLA MASCARPONE PANNA COTTA - BELLA BISTRO CULINARY …
From bellabistro.com
Cuisine ItalianTotal Time 3 hrs 20 minsCategory Dessert
- In a medium saucepan, bring the cherries, sugar, and port to a boil over medium-high heat, stirring often. In a small bowl, stir the lemon juice and cornstarch together until smooth. Whisk it into the boiling cherry mixture.
PANDAN COCONUT PANNA COTTA - AN ITALIAN VELVETY DESSERT
From cookmorphosis.com
CHOCOLATE PANNA COTTA {GLUTEN FREE, SUGAR FREE, LOW CARB, KETO …
From laurenkellynutrition.com
10 BEST MASCARPONE PANNA COTTA RECIPES | YUMMLY
From yummly.com
MOCHA PANNA COTTA WITH MASCARPONE CREAM - THE CRUMBY KITCHEN
From thecrumbykitchen.com
CINNAMON PANNA COTTA WITH APPLE CRUMBLE TOPPING
From marcellinaincucina.com
CHOCOLATE & VANILLA PANNA COTTA RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
VANILLA BEAN COCONUT PANNA COTTA - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
10 BEST MASCARPONE PANNA COTTA RECIPES - YUMMLY
From yummly.com
RUM AND COCONUT PANNACOTTA - RICARDO
From ricardocuisine.com
CREAMY VANILLA PANNA COTTA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
MASCARPONE PANNA COTTA TOPPED WITH LEMON JELLY AND FLORENTINE …
From bakeschool.com
MASCARPONE & VANILLA PANNA COTTA - BIGOVEN
From bigoven.com
BEST CLASSIC PANNA COTTA RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
COCONUT PANNA COTTA RECIPE - EASY COCONUT MILK NO BAKE DESSERT
From yummyinspirations.net
MASCARPONE PANNA COTTA - WELL SEASONED
From wellseasoned.ca
VANILLA COCONUT & CARDAMOM PANNA COTTA RECIPE - BAKING MAD
From bakingmad.com
VANILLA & COCONUT PANNA COTTA - VANILLA AND COCONUT PANNA COTTA …
From seasonedpioneers.com
COCONUT PANNA COTTA RECIPE | ALLRECIPES.COOKING
From allrecipes.cooking
MANGO & VANILLA PANNA COTTA - MAYURI'S JIKONI
From mayuris-jikoni.com
CHOCOLATE COCONUT PANNA COTTA - KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT PANNA COTTA - PINTEREST
From pinterest.ca
VANILLA PANNA COTTA WITH FRESH PASSION FRUIT - SIMPLY DELICIOUS
From simply-delicious-food.com
MANGO PANNA COTTA WITH COCONUT CRUMBLE – MEG'S KITCHEN STUDIO
From megskitchen.in
VEGAN PANNA COTTA | EASY ITALIAN RECIPE - PLANT BASED SCHOOL
From theplantbasedschool.com
COCONUT PANNA COTTA - EASY, HEALTHY RECIPES
From thehealthyepicurean.com
VANILLA PANNA COTTA WITH ORANGE SYRUP - SUGAR SALT MAGIC
From sugarsaltmagic.com
VANILLA COCONUT PANNA COTTA – VEGAN, SOY FREE
From chocolatecoveredkatie.com
VANILLA PANNA COTTA RECIPE | HOW TO MAKE PANNA COTTA
From pavaniskitchen.com
COCONUT PANNA COTTA - THE SWEET OCCASION
From thesweetoccasion.com
CHERRY PANNA COTTA - SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
VANILLA AND COCONUT PANNA COTTA - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
ITALIAN PANNA COTTA {VANILLA BEAN} - MARCELLINA IN CUCINA
From marcellinaincucina.com
MASCARPONE PANNA COTTA RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT PANNA COTTA - OCCASIONALLY EGGS
From occasionallyeggs.com
VANILLA PANNA COTTA WITH COCONUT MACAROONS - FISHER & PAYKEL
From ourkitchen.fisherpaykel.com
VEGAN COCONUT MILK PANNA COTTA - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love