PANNA COTTA WITH HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
- Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
- Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
- Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
- To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.
HONEY NUT PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
- In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
- Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
- Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
- Serve the panna cotta with the macerated berries.
PANNA COTTA WITH HONEY AND PINE NUTS AND MARSALA WINE
Steps:
- As tiramisu was the groovy Italian dessert of the 1990s, Panna cotta has now taken over. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pine nuts. Ingredients: 4 Tbsp of milk 2 Tbsp of gelatine 2 and 1/2 C of full fat milk 2 C of cream 1/2 C of caster sugar 1 C lightly toasted pinenuts Place first amount of milk and gelatine in a bowl and leave it to sit and soften. Heat remaining milk, cream and sugar to a simmer. Add the gelatine mixture and stir until dissolved (approx. 5 minutes). Divide the pine nuts equally amongst the serving dishes. Pour mixture on top. Refrigerate for a minimum of 3 hours. Topping 1/2 C of toasted pine nuts 1 C of honey 1 C of Marsala Wine Combine pine nuts, honey and Marsala in a small, heavy pot over low heat. Stir until the honey is dissolved into the Marsala. Let the mixture stand at room temperature for a minimum of 3 hours. Reheat this sauce and pour over the Panna Cotta. Note: You could substitute toasted, peeled hazelnuts in both the mixture and sauce if pine nuts are not available.
PANNA COTTA WITH STRAWBERRY-VIN SANTO SAUCE
Categories Milk/Cream Wine Dessert Strawberry Pine Nut Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Pour 1/4 cup water into metal bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in saucepan of simmering water. Stir just until gelatin dissolves, about 1 minute.
- Combine cream, sugar, honey and vanilla in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and Vin Santo; whisk until well blended.
- Divide 2 cups pine nuts among ten 3/4-cup custard cups. Divide cream mixture among cups. Chill overnight. Set cups in small bowl of warm water to loosen panna cotta, about 20 seconds each. Run small knife between panna cotta and custard cups. Invert panna cotta onto plates. Spoon sauce over. Sprinkle with additional pine nuts; serve.
- *An Italian dessert wine available at some liquor stores and specialty foods stores.
WW PANNA COTTA WITH STRAWBERRY SAUCE AND PINE NUTS
I really enjoy this one. It tastes very indulgent and not at all "diet-y." Both of my kids love to eat the panna cotta plain right out of the ramekins. Personally, I definitely recommend the sauce. The panna cotta itself is quite sweet and the tartness of the sauce is perfect with it. I've found that you can halve the sauce recipe and still have plenty. I've actually taken to making the full amount of sauce and just using the excess on other things. Either way... this has become a favorite here. Recipe from the ww website. 4 points per serving.
Provided by jenpalombi
Categories Gelatin
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
- Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milk, sweetened condensed milk and honey.
- Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
- Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
- To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
- To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.
Nutrition Facts : Calories 95.4, Fat 1.1, SaturatedFat 0.4, Cholesterol 3, Sodium 30.1, Carbohydrate 18.8, Fiber 1, Sugar 17.5, Protein 3.5
LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES
Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 14
Steps:
- For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
- Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
- Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
- To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
- To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
- When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
- To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
- To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.
Nutrition Facts : Calories 948 calories, Fat 71 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.21 milligram of sodium
VANILLA PANNA COTTA
Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering
Provided by Elena Silcock
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
- Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
- To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
More about "panna cotta with honey and pine nuts and marsala wine recipes"
CLASSIC PANNA COTTA RECIPE - FOOD & WINE
From foodandwine.com
Total Time 8 hrs 25 mins
- Sprinkle gelatin over 3 tablespoons cold water, and let stand 5 minutes to dissolve, stirring once. Meanwhile, heat milk and sugar in a small saucepan over medium. Cook, whisking often, until sugar dissolves and mixture is hot, about 5 minutes (do not boil). Remove from heat; whisk in gelatin mixture until fully dissolved. Let cool slightly, whisking occasionally, about 10 minutes. Scrape seeds from vanilla bean pod into gelatin mixture; discard pod. Gently whisk in buttermilk and salt.
- Divide mixture evenly among 8 (12-ounce) straight-sided glasses (about 1/2 cup each). Cover and chill until set, at least 8 hours or up to overnight. Serve in glasses or invert onto serving plates. Spoon about 2 teaspoons jam or marmalade on each serving.
PANNA COTTA WITH HONEY AND PINE NUTS - COLOMBO …
From colombowine.com
Estimated Reading Time 50 secs
ALMOND HONEY PANNA COTTA - 5 MINUTE DESSERT
From sugarsaltmagic.com
RICOTTA PANNA COTTA RECIPE | BON APPéTIT
From bonappetit.com
MARSALA WINE DESSERT RECIPES - COLOMBO MARSLA
From colombowine.com
MARSALA WINE RECIPES - COOKING WITH WINE BY …
From colombowine.com
HONEY PANNA COTTA RECIPE | UNION STREET CAFE
From gordonramsayrestaurants.com
14 PANNACOTTA RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MARSALA RECIPES WINE RECIPES | COOKING WITH WINE BLOG
From colombowine.com
PANNA COTTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HONEY PANNA COTTA - RECIPES - ALBERTA ON THE PLATE
From albertaontheplate.com
YOGURT PANNA COTTAS WITH HONEY RECIPE - MARISA CHURCHILL
From foodandwine.com
BUTTERMILK PANNA COTTA RECIPE - LISA DONOVAN - FOOD & WINE
From foodandwine.com
GREEK YOGURT PANNA COTTA WITH HONEY-GLAZED APRICOTS - FOOD
From foodandwine.com
PANNA COTTA WITH RUM, MARSALA, AND CARAMEL SAUCE …
From tasteatlas.com
PAIRING WINE WITH PANNA COTTA – SLOWINE
From slowine.com
You'll also love