VANILLA-RASPBERRY PANNA COTTA
Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
- In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
- Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
- Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 15 g, TransFat 0 g
PANNA COTTA WITH RASPBERRY SAUCE
Serve this refrigerated panna cotta with raspberry sauce - a perfect Italian-style dessert made using half-and-half and unflavored gelatin.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
- Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
- Stir in sugar, vanilla and salt until sugar is dissolved.
- Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
- Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
- When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.
Nutrition Facts : Calories 250, Carbohydrate 53 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 44 g, TransFat 0 g
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.
VANILLA PANNA COTTA WITH RHUBARB AND RASPBERRY
At one point, I happened to have an excess of rhubarb. I came across this recipe in a blog as I was searching the internet high and low for recipes that were not rhubarb pie or bread. Rhubarb is NOT my favorite, so I wanted a recipe that blended flavors. I don't remember who the blog owner was that created this recipe, but THANK YOU. It is fantastic!
Provided by Alicia R
Categories Dessert
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally. Continue simmering as you prepare the panacotta.
- In separate pan, heat cream, milk, and vanilla until gently bubbling. Add orange peel, sugar, and gelatin, and whisk until dissolved. Allow to simmer 5 minutes, then remove orange peel pieces.
- Fruit mixture should be welled stewed by this time. If not, continue to simmer until mushy and quite thick.
- Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
- Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
- Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle. If a little pokes out the top, even better.
- Set in the fridge to chill for a minimum of 5 hours, or overnight.
Nutrition Facts : Calories 495.5, Fat 34.4, SaturatedFat 21.3, Cholesterol 126.5, Sodium 56.6, Carbohydrate 43.5, Fiber 2.1, Sugar 36.1, Protein 5.8
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