Vanilla Rose Panna Cotta Recipes

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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.

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 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

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

HOME



Home image

Dr. Oetker Platinum Grade Leaf Gelatine is perfect for creating these beautiful desserts.

Yield 4 Portions

Number Of Ingredients 9

Dr. Oetker Platinum Grade Leaf Gelatine x 3 sheets
450 ml Double Cream (3/4 pt)
95 g Caster Sugar (3 1/2oz)
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 1/2tsp)
1 Dr. Oetker Ground Arrowroot Sachet x 1
Lemon Juice from 1 lemon
Dr. Oetker Pink Extra Strong Food Colour Gel
2 ml Rose Flavour (2 drops)
10 g Pomegranate Seeds to serve

Steps:

  • How to Prepare:Prep Time:40 minutes1Put the Gelatine Leaves in a shallow dish and cover with cold water. Leave to soak for 10 minutes.2Meanwhile, heat the cream gently with 65g (2 ½ oz) sugar, stir until dissolved, then heat to just below boiling point. Remove from the heat.3Drain the Gelatine Leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract.4Pour into 4 x 125ml (4 ½ fl.oz) dariole moulds, jelly moulds or ramekin dishes. Allow to chill for at least 2 hours until set.5For the sauce, put the Arrowroot in a small saucepan. Put the lemon juice in a measuring jug and make up to 250ml (9 fl.oz) with cold water. Blend a little bit of the liquid with the Arrowroot to make a paste. Add the remaining sugar and stir in the remaining lemony water. Heat gently, stirring, until the mixture boils and thickens slightly. Leave to cool then add a few drops of Gel Food Colour and flavour with rose water to taste. Cover and chill until required.6To serve, dip the moulds in very hot water for a few seconds to loosen the Panna Cottas and invert on to serving plates. Serve with a little sauce spooned over and decorate with pomegranate seeds and rose petals.

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

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



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

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.

BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES



Bill Grangers Yoghurt Panna Cotta With Rose-Scented Raspberries image

I made this for the first time for some friends and we all loved the combination. Bill Granger is a chef in Australia who makes lovely fresh food and has published a few books. This certainly cleans your palette. Its gorgeous!

Provided by aunty carol

Categories     Gelatin

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

185 ml double cream
55 g caster sugar
1/2 vanilla bean, split lengthways
1 1/2 leaves gelatin
250 g low-fat yogurt
250 -300 g fresh raspberries
2 tablespoons icing sugar, sifted
1 teaspoon rose water

Steps:

  • Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
  • Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
  • Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
  • To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
  • To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.

Nutrition Facts : Calories 334.5, Fat 18.8, SaturatedFat 11.5, Cholesterol 68.4, Sodium 62.4, Carbohydrate 38.9, Fiber 4.1, Sugar 32.7, Protein 5

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