Yogurt Panna Cotta With Rose Scented Raspberries Recipes

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ROSE AND YOGURT PANNA COTTA



Rose and Yogurt Panna Cotta image

Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.

Provided by Tailor, Nashville, TN

Categories     Bon Appétit     Dessert     Yogurt     Pistachio     Milk/Cream     Peanut Free     Soy Free     Vegetarian     Custard     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 9

½ cup raw pistachios
1 envelope unflavored powdered gelatin (about 2½ tsp.)
1½ cups plain Greek yogurt
1 Tbsp. rose syrup
1¼ cups heavy cream, divided
½ cup sugar
1 Tbsp. basil seeds (tukmaria) or chia seeds (optional)
½ cup golden raisins
Blackberries (for serving; optional)

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then coarsely chop. Set nuts aside.
  • Whisk gelatin with ¼ cup water in a small bowl to combine. Let sit 15 minutes.
  • Mix yogurt, rose syrup, and ½ cup cream in a medium bowl to combine. Heat sugar and remaining ¾ cup cream in a small saucepan over medium, stirring often, until mixture is hot and sugar is dissolved, about 2 minutes. Whisk in gelatin mixture, then pour into yogurt mixture and whisk to combine.
  • Divide panna cotta mixture among eight 4-oz. ramekins, small bowls, coffee cups, or any small vessel you'd like to use for serving. Place on a rimmed baking sheet and chill until set, at least 2 hours.
  • If using, scoop a spoonful of basil seeds into a small bowl; pour in water to cover. Let sit until gelatinized, about 10 minutes.
  • To serve, top panna cottas with basil seeds, raisins, a few blackberries, if desired, and reserved pistachios.
  • Do Ahead: Panna cotta (without toppings) can be made 2 days ahead. Cover and keep chilled.

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

RASPBERRY-ROSE PANNA COTTA



Raspberry-Rose Panna Cotta image

"Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine's Day," says Lasheeda.

Provided by Food Network

Categories     dessert

Time 25m

Yield 12 raspberry-rose panna cottas

Number Of Ingredients 6

1 1/2 cups raspberries
1 tablespoon powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 1/2 teaspoons fresh lemon juice
Edible rose petals, for garnish

Steps:

  • Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
  • Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
  • Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
  • Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

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.

ROSE WATER PANNA COTTA WITH RASPBERRIES AND LYCHEES



Rose Water Panna Cotta with Raspberries and Lychees image

Each silken spoonful of these pale-pink puddings will leave you -- and your loved one -- more enchanted than the last. A splash of rose water lends the simple, elegant dessert a delicate floral bouquet and a flavor that melds perfectly with a garnish of raspberries and lychees.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 cup heavy cream
2 tablespoons sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/3 cup mascarpone cheese
2 to 3 teaspoons rose water
1 drop pink or red gel-paste food coloring (optional)
2 cans (8 ounces each) lychees in syrup, drained and quartered, syrup reserved
1 pint raspberries, halved
2 tablespoons candied ginger, coarsely chopped
4 unsprayed or organic rose petals, for garnish (optional)
Ginger Sugar Cookies, for serving

Steps:

  • Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
  • Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
  • Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
  • Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.

GREEK YOGURT PANNA COTTA WITH ROSE SCENTED RASPBERRY



Greek Yogurt Panna Cotta With Rose Scented Raspberry image

Make and share this Greek Yogurt Panna Cotta With Rose Scented Raspberry recipe from Food.com.

Provided by Nado2003

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 teaspoons gelatin, unflavored
1/4 cup sugar
2 tablespoons honey
2 cups Greek yogurt (plain or if using honey yogurt reduce honey by half)
1 teaspoon vanilla
2 cups raspberries
2 tablespoons powdered sugar
1 tablespoon rose water

Steps:

  • Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
  • In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
  • Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
  • To serve: spoon the raspberries and sauce over panna cotta and serve immediately.

Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 6.1, Sodium 28, Carbohydrate 19.2, Fiber 2, Sugar 17, Protein 2.8

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