Yogurt Panna Cotta With Raspberry Coulis Recipes

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STRAWBERRY-YOGURT PANNA COTTA



Strawberry-Yogurt Panna Cotta image

Provided by Florence Fabricant

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 package unflavored gelatin
1 1/4 cups cold milk
1/2 cup heavy cream
1/2 cup sugar (approximately)
1/2 teaspoon orange flower water
1 cup plain low-fat yogurt
1 pint ripe strawberries, hulled and halved
1/4 cup triple sec or other orange liqueur

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

PANNA COTTA WITH RASPBERRY SAUCE



Panna Cotta with Raspberry Sauce image

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

2 cups fat-free half-and-half
1 1/2 teaspoons unflavored gelatin
1/4 cup sugar
1 teaspoon vanilla
Dash of salt
3 tablespoons sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed and undrained

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

YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES



Yogurt Panna Cotta with Rose-Scented Raspberries image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

1 pint fresh raspberries or 1/2 packet frozen raspberries, thawed
2 tablespoons confectioners' sugar, sifted
1 teaspoon rosewater
Panna Cotta
3/4 cup heavy cream
1/4 cup superfine sugar
1/2 vanilla bean, sliced lengthwise
1 1/2 sheets or leaves unflavored gelatin
Cold water, for gelatin
1 cup nonfat yogurt

Steps:

  • For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
  • For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
  • Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
  • Photo credit: Petrina Tinslay Photography

SIMPLE PANNA COTTA WITH YOGURT AND RASPBERRY SAUCE RECIPE



Simple Panna Cotta with Yogurt and Raspberry Sauce Recipe image

Yogurt Panna Cotta is a silky smooth and creamy, no-bake dessert. Top it with a luscious raspberry sauce. This make-ahead light and delicious dessert is the perfect ending to any meal.

Provided by Gitta Grether-Sweeney

Categories     Dessert

Time 15m

Yield 6

Number Of Ingredients 8

2 1/4 teaspoon gelatin (1 package)
1/3 cup granulated white sugar
3/4 cup heavy whipping cream
1/2 cup 1% milk
2 cups plain non-fat Greek yogurt
1 teaspoon vanilla extract
10 ounces (2 1/2 cups) frozen raspberries
6 tablespoons granulated white sugar

Steps:

  • Pour 1/4 cup water into a small bowl. Sprinkle gelatin evenly on cool water. (hot water will destroy the ability of the gelatin to thicken the liquid). Let stand 5 minutes.
  • Bring heavy cream, milk, and 1/3 cup sugar to a simmer in a heavy medium saucepan over medium heat. Do NOT boil the milk. Let it cool down to 150°F before adding the gelatin mixture if it boils.
  • Add gelatin mixture to the milk and whisk until the gelatin dissolves.
  • Add the yogurt to the milk and gelatin mixture. Whisk until there are no lumps and the mixture is very smooth.
  • Whisk in the vanilla.
  • Pour the mixture into a measuring cup.
  • If using ramekins, lightly spray them with cooking spray. Wipe out excess with a paper towel. Alternatively, dip a paper towel in a bit of vegetable or canola oil and lightly oil the inside of the ramekin.
  • Divide the mixture among 6 ramekins or serving cups.
  • Cover and chill for at least 6 hours or best overnight.
  • It can be made 2 days ahead.
  • Keep refrigerated.
  • Combine frozen raspberries and 6 tablespoons of sugar in a medium saucepan over medium-high heat.
  • Stir until the berries thaw.
  • Using a spoon, mash the berries with the back of a wooden spoon.
  • Lower the heat to medium-low and simmer for 5 minutes.
  • Over a bowl or 2 cup measuring cup, strain the raspberry sauce through a fine-mesh strainer.
  • Discard the seeds.
  • Cover and refrigerate the raspberry sauce until ready to serve
  • Run a knife along the outer edge of the Panna cotta.
  • Place a serving plate on top of the ramekin. Holding the dish and ramekin together, flip the plate over.
  • Lift the ramekin. If the Panna cotta sticks, dip the ramekin in hot water for 1-2 minutes and then do step 2 again.
  • Spoon about 4 teaspoons of raspberry sauce on each Panna cotta.
  • Garnish with additional berries and a mint leaf.

Nutrition Facts : ServingSize 1/2 cup, Calories 209 calories, Sugar 29.1 g, Sodium 34.1 mg, Fat 6.1 g, SaturatedFat 3.7 g, TransFat 0.2 g, Carbohydrate 32.8 g, Fiber 3.1 g, Protein 7.5 g, Cholesterol 20.8 mg

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.

YOGURT PANNA COTTA



Yogurt Panna Cotta image

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

1 1/2 cups milk
1 (1/4-ounce) envelope unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1/4 cup confectioners' sugar
2 cups plain yogurt, preferably Greek-style
Concord Grape and Dried-Cranberry Compote

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.

YOGURT PANNA COTTA WITH RASPBERRY COULIS



Yogurt Panna Cotta With Raspberry Coulis image

This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set.

Provided by Sweet PQ

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup milk
3/4 cup milk
2 cups vanilla yogurt
1 teaspoon lemon rind, grated
3 tablespoons lemon juice
10 ounces raspberries (use fresh or thawed frozen)
1 tablespoon sugar (to taste)

Steps:

  • Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
  • Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
  • In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
  • Blend the milk mixture into the yogurt.
  • Pour into 6 ramekins and refrigerate until set - at least 4 hours.
  • RASPBERRY COULIS -.
  • Puree raspberries and sugar together. Strain.
  • Unmold panna cotta to serve. Spoon coulis around base.

Nutrition Facts : Calories 114.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 16.3, Sodium 60.4, Carbohydrate 14.2, Fiber 3.2, Sugar 8.2, Protein 5.8

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