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 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
EASY VANILLA BEAN PANNA COTTA
EMichael Reidt has a twist on his pannac cotta. As food and wine says "Panna cotta is an eggless custard, typically served unmolded. But Reidt's vanilla bean panna cotta is as creamy as a crème brûlée-so creamy, in fact, that he serves it in ramekins." Does not include 3 hours of chilling time
Provided by MarraMamba
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
- Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use.
- Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
- MAKE AHEAD The panna cottas can be refrigerated for up to 3 days.
Nutrition Facts : Calories 461.1, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.6, Carbohydrate 15.8, Sugar 12.6, Protein 3
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- Place the water in a small bowl and sprinkle the gelatin evenly over top. Set it aside to bloom while you work on the rest of the recipe.
- In a small saucepan, combine the cream and/or milk with the split vanilla beans, being sure to scrape all the seeds into the saucepan. Add the granulated sugar.
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- In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over medium heat. Simmer for 1-2 minutes. Remove from heat, cover and steep for 15 minutes.
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