VANILLA RUM PANNA COTTA WITH SALTED CARAMEL
Steps:
- In a small bowl, sprinkle the gelatin on 3 tablespoons of 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. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
- Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.
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.
VANILLA YOGURT PANNA COTTA
Panna Cotta always impresses, and it's so easy to prepare. It's especially stunning when garnished with something colorful, like cranberry sauce or fresh berries. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture., Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set. , Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.
Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 105mg sodium, Carbohydrate 31g carbohydrate (31g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
STRAWBERRY-YOGURT PANNA COTTA
Provided by Florence Fabricant
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
- Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
- Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
- Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
- When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams
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
HONEY-YOGURT PANNA COTTA
In Italian, the name for this custardlike dessert means "cooked cream."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 7
Steps:
- Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
- Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
- Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
- Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
- Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
- To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.
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- Whisk together the gelatin and water until it dissolves and set aside for 5-10 minutes or until it firms up. In a medium sized bowl whisk together the Greek yogurt and a 1/2 cup of the milk.
- In a small saucepan over medium heat whisk together the remaining 1/2 cup of milk and honey until the honey dissolves. When the milk starts to simmer add in the gelatin and whisk until it dissolves. Remove from the heat and whisk in the vanilla bean paste.
- Slowly pour the warm milk mixture in with the yogurt mixture whisking together the entire time to ensure the yogurt doesn't curdle. Once combined divide the mixture into 4 ramekins or glasses that have been lightly sprayed with cooking spray if you plan to unmold them. Cover the ramekins with plastic wrap and chill overnight in the fridge.
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