Vanilla Panna Cotta Recipes

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VANILLA PANNA COTTA RECIPE BY TASTY



Vanilla Panna Cotta Recipe by Tasty image

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

1 teaspoon unflavored gelatin
1 tablespoon cold water
1 ½ cups heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

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 PANNA COTTAS



Vanilla Panna Cottas image

This delicate Italian dessert is drizzled with maple syrup for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 6

1 envelope (1/4 ounce) unflavored gelatin
3 cups half-and-half
1/2 cup sugar
Salt
1 teaspoon pure vanilla extract
Maple syrup, for serving

Steps:

  • Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
  • Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
  • Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
  • To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.

VANILLA PANNA COTTA



Vanilla Panna Cotta image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons water
1 tablespoon powdered gelatin
4 cups heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
Mixed berries
Satin chocolate sauce, recipe follows
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

Steps:

  • In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
  • Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
  • To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

VANILLA PANNA COTTA



Vanilla Panna Cotta image

Provided by Michael Symon : Food Network

Categories     dessert

Time 6h35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
1/2 cup whole milk
1/2 cup whole-milk Greek yogurt
Sliced strawberries and fresh mint, for garnish (optional)

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.

VANILLA PANNA COTTA



Vanilla Panna Cotta image

This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.

Provided by Lieutenant Ducky

Categories     Gelatin

Time 6h30m

Yield 9 muffin cups, 4-6 serving(s)

Number Of Ingredients 7

2 teaspoons unflavored gelatin
1/2 cup milk
2 1/2 cups whipping cream
1/2 cup sugar
1 vanilla beans or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste (optional)
6 sprigs of fresh mint (optional)

Steps:

  • *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
  • In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
  • In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
  • *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
  • Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
  • Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
  • *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
  • *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).

Nutrition Facts : Calories 633.4, Fat 56.1, SaturatedFat 35, Cholesterol 208.1, Sodium 73.8, Carbohydrate 30.6, Sugar 25.1, Protein 5

PANNA COTTA



Panna Cotta image

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Provided by CHERYLA33

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 6

Number Of Ingredients 5

⅓ cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 ½ cups heavy cream
½ cup white sugar
1 ½ teaspoons vanilla extract

Steps:

  • Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  • In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  • Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g

PANNA COTTA WITH VANILLA SYRUP



Panna Cotta with Vanilla Syrup image

Cream is the main ingredient in panna cotta, anItalian dessert that tastes light and delicate; here, it's served with a fragrant, sweet vanilla syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 teaspoons gelatin
1 1/2 cups heavy cream
1/4 cup plus 2 tablespoons sugar
1/2 cup whole milk
Vanilla Syrup

Steps:

  • Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
  • Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
  • Meanwhile, make the syrup.
  • To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve.

VANILLA PANNA COTTA



Vanilla Panna Cotta image

This is very good and very easy! A velvety smooth texture and fresh garnish makes this seem like a gourmet dessert. You can use whatever kinds of fresh fruit are seasonal and fresh. This is another Best of Bridge recipe. Enjoy!

Provided by Nif_H

Categories     Gelatin

Time 35m

Yield 8 desserts, 8 serving(s)

Number Of Ingredients 11

1 tablespoon gelatin
1/2 cup milk, cold
3 cups whipping cream
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla
mango
pineapple
raspberries
kiwi fruit
peach

Steps:

  • In large bowl, add gelatin to cold milk and let soften.
  • In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
  • To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the 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

THE BEST PANNA COTTA YOU WILL EVER HAVE



The Best Panna Cotta You Will Ever Have image

Got this from a restaurant I used to work at called Pizzeria 712 in Orem, Utah. It will knock your socks off! Super easy! Super fast!

Provided by TheDoorMatt

Categories     Desserts     Custards and Pudding Recipes

Time 7h50m

Yield 16

Number Of Ingredients 9

2 vanilla beans
2 ½ cups heavy whipping cream
1 cup white sugar
1 tablespoon unflavored gelatin
½ cup water
1 quart buttermilk
8 ounces fresh blueberries
½ cup orange juice
1 cup white sugar, or more to taste

Steps:

  • Place sixteen 4-ounce ramekins on a rimmed baking sheet.
  • Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
  • Fill a large pot halfway with water and bring to a simmer over medium heat.
  • Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
  • Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
  • Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
  • Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
  • Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
  • Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

Nutrition Facts : Calories 268 calories, Carbohydrate 33.6 g, Cholesterol 53.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.9 mg, Sugar 31.8 g

VANILLA PANNA COTTA



Vanilla panna cotta image

Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering

Provided by Elena Silcock

Categories     Dessert

Time 15m

Number Of Ingredients 7

2 ½ sheets gelatine
150ml milk
400ml double cream
60g caster sugar
1 vanilla pod, split lengthways
fresh strawberries, to serve
strawberry compote, to serve

Steps:

  • Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
  • Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
  • To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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From goodthingsbaking.com


THE BEST VANILLA PANNA COTTA | THE GINGER SPOON
2017-04-24 Ingredients. 75ml full-fat milk. 425ml double cream. 50g sugar. 1 vanilla pod. 2 fine leaves of gelatine (1.7 grams per leaf aprox) Equipment. 1 saucepan. 1 spatula
From thegingerspoon.com


VANILLA PANNA COTTA RECIPE - DELISHABLY
Stir gelatin mixture and vanilla paste or liqueur into hot cream. Lightly grease ramekins or dessert dishes with a flavorless vegetable oil such as canola. Pour panna cotta into dishes and refrigerate at least 2 hours, until set. To unmold: set dishes in very hot water for a few seconds, until panna cotta easily unmolds.
From delishably.com


VANILLA-INFUSED PANNA COTTA WITH POMEGRANATE GLAZE
Prepare panna cotta - in a medium saucepot combing cream, milk, sugar, and vanilla bean, whisking well to combine. Place over medium heat and bring to a slight boi, remove from heat. Whisk in gelatin until fully dissolved and the texture is silky smooth and slightly thickened. Divide cream amongst each mold, leaving room for the pomegranate ...
From gordonramsay.com


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