White Chocolate Panna Cotta With Berries Recipes

WHITE CHOCOLATE PANNA COTTA WITH BERRIES

Steps:

• Sprinkle gelatine over 1/2 cup half-and-half in small bowl; let stand 5 min. or until gelatine is softened. Meanwhile, cook chocolate, sugar, vanilla and remaining half-and-half in saucepan on medium heat 5 to 7 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.
• Add gelatine mixture to chocolate mixture; mix well. Cook on low heat 1 to 2 min. or until gelatine is completely dissolved, stirring frequently. (Do not let mixture come to boil.) Pour into 5 (6-oz.) custard cups sprayed with cooking spray.
• Refrigerate 2 hours or until firm.
• Blend 3/4 cup berries in blender until smooth. Strain through fine mesh strainer to remove the seeds. Drizzle over desserts just before serving. Top with remaining fresh berries.

WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES

Steps:

• Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
• Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
• Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
• Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
• Spoon some stewed strawberries over each ramekin to serve.

BERRY PANNA COTTA

Steps:

• Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
• Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
• Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
• To serve, arrange strawberry slices and raspberries on top of each custard.

PANNA COTTA WITH FRESH BERRIES

Steps:

• Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod.
• Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved.
• Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight).
• About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve.
• To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries.

WHITE CHOCOLATE PANNA COTTA

Steps:

• Grease 6 moulds (1/2 cup size).
• Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
• Sprinkle gelatine over the water in a small heatproof jug.
• Stand over a pan of simmering water until gelatine dissolves.
• Stir into the cream mixture.
• Divide mixture evenly between the 6 moulds.
• Cover and refrigerate at least 3 hours or overnight.
• To serve, turn the panna cotta out of the moulds onto serving plates.
• Decorate with fresh berries and shaved white chocolate or even rose petals!

LEMON PANNA COTTA WITH BERRIES

Steps:

• In a small saucepan, sprinkle gelatin over half-and-half; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the whipping cream, honey, lemon zest and salt. Cook and stir until blended. Pour into seven 6-oz. ramekins or custard cups., Cover and refrigerate for at least 5 hours or until set. In a small bowl, combine the berries, sugar, lemon juice and Amaretto if desired. Cover and refrigerate for at least 30 minutes. Unmold panna cotta onto dessert plates; serve with berry mixture.

PANNA COTTA WITH MIXED BERRIES

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set., Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds., Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled. , Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.

VANILLA WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES

Steps:

• Put the cream, milk and vanilla pod (whole) into a saucepan.
• Heat over a very low heat until almost simmering, stirring constantly.
• Put the gelatine sheets in water to soak.
• Add the sugar to the warm cream mixture and stir until melted completely.
• Remove the vanilla pod then add the chocolate and stir until melted.
• Add the gelatine to the mixture and stir.
• Remove from heat and make sure the mixture is completely smooth.
• Cool, then pour into ramekins.
• Leave in the fridge to set for around 4 hours.
• If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate.
• I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.

PANNA COTTA WITH FRESH BERRIES

Steps:

• Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 6 wine glasses, dividing equally. Cover and refrigerate until set, at least 6 hours and up to 2 days.
• Spoon the berries atop the panna cotta and serve.