VANILLA PANNA COTTA WITH PASSION FRUIT
Creamy vanilla panna cotta served with fresh passion fruit is the ultimate, fuss-free dessert and perfect for Summer gatherings.
Provided by Alida Ryder
Categories Dessert
Time 6h30m
Number Of Ingredients 5
Steps:
- If using powdered gelatine (gelatin), sprinkle the gelatine over the milk and allow to stand for 5 minutes. If using gelatine leaves, soak the gelatine leaves in cold water for 5 minutes until softened then squeeze out any of the water before stirring it into the hot cream.
- Heat the cream (and milk, if using gelatine leaves), sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the cream is hot, but not boiling.
- Stir the softened gelatine leaves into the mixture off of the heat until combined. If using powdered gelatine, stir the bloomed gelatine and milk into the cream and over low heat, stir until completely incorporated into the hot cream. Take care not to allow the mixture to boil.
- Once the gelatine has been incorporated, allow the mixture to cool for 15 minutes, stirring regularly.
- Pour into ramekins or small glasses then cover with plastic wrap and place in the refrigerator overnight (at least 6 hours).
- Serve the panna cotta with fresh passion fruit and raspberries.
Nutrition Facts : Calories 311 kcal, Carbohydrate 30 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 44 mg, Sugar 28 g, ServingSize 1 serving
VANILLA PANNA COTTA WITH PASSION FRUIT
Make and share this Vanilla Panna Cotta With Passion Fruit recipe from Food.com.
Provided by hectorthebat
Categories Gelatin
Time 5h23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine the gelatine and 100ml of the milk in a bowl and leave for 10 minutes.
- Put the remaining milk, the cream, sugar, zest, vanilla pod and seeds in a heavy-based pan, and bring to the boil. Take off the heat, mix in the gelatine and milk and whisk to dissolve. Cool to room temperature, then strain into a jug and pour into 2 glasses or dariole moulds. Cover and chill for a minimum of 5 hours, or overnight.
- In a small saucepan, cook the extra 2 tablespoons of sugar and the seeds and juice from the passion fruit for 2 minutes until syrupy. Remove from the heat and allow to cool.
- Serve the panna cottas in their glasses with the sauce spooned over the top. Alternatively, turn them out onto a plate (dip the dariole moulds into a bowl of boiling water for 30 seconds to loosen before turning out) and serve with the passion fruit sauce.
Nutrition Facts : Calories 431.9, Fat 30.4, SaturatedFat 18.8, Cholesterol 104.4, Sodium 117.7, Carbohydrate 33.1, Fiber 3.9, Sugar 19.2, Protein 9.7
PASSION FRUIT & COCONUT PANNA COTTA
These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 4h15m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
- Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
- To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.
Nutrition Facts : Calories 706 calories, Fat 54 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
VANILLA PANNA COTTA WITH FRESH FRUIT
This classy dessert can be made up ahead of time and is such a crowd pleaser. This recipe could easily be cut in half. A chocolate sauce or a raspberry coulis could be used to decorate the plates. Strawberries, raspberries, blueberries, kiwi would be excellent choices for fruit
Provided by Abby Girl
Categories Gelatin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, add gelatin to 1/2 cup cold milk and let it soften.
- In saucepan, combine whipping cream, 1/2 cup milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved.
- Fill a sink with cold water and add some ice cubes. Carefully, set the bowl over the very cold water and chill 1/2 hour, stirring ocassionaly, until almost set.
- Pour mixture into 8 individual 1/2 ramekin dishes and store in the fridge. cover with plastic if making the night before.
- To serve: Quickly, dip ramekins in warm water to loosen sides. Invert onto individual serving plates, Arrange fruit around panna cotta.
Nutrition Facts : Calories 380.2, Fat 34.1, SaturatedFat 21.2, Cholesterol 126.5, Sodium 50.6, Carbohydrate 16.5, Sugar 12.7, Protein 3.6
BUTTERMILK PANNA COTTA WITH PASSION FRUIT SAUCE
This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
- Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
- Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
- Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
- To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.
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