SALTY CARAMEL PANNA COTTA
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
- For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
- For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
- When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
- Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.
PANNA COTTA WITH CARAMEL SAUCE
Super easy, elegant dessert. Do this at least a few hours ahead of time so that the panna cotta has time to set and to take away last-minute stress. Only thing that has to be done near the time of serving is the caramel sauce because you want the contrast of the warm sauce against the cold panna cotta.
Provided by Dave Lieberman
Categories dessert
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes.
- Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined.
- Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set.
- Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.
- Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.
PANNA COTTA WITH PRALINE CARAMEL SAUCE
Categories Milk/Cream Mixer Dessert Freeze/Chill Vanilla Chill Hazelnut Sour Cream Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a cup sprinkle gelatin over milk and let soften. In a large saucepan whisk together confectioners' sugar, vanilla beans, salt, and 2 cups heavy cream and bring just to a boil over moderately low heat, stirring occasionally. Remove pan from heat and scrape seeds from vanilla beans into liquid (discard pods). Add gelatin mixture, stirring until dissolved. Pour mixture into a large metal bowl and chill, stirring occasionally, until cooled to room temperature, about 1 hour.
- Make praline cream while mixture is cooling.
- In a small saucepan cook granulated sugar, corn syrup, and water over moderate heat until a light caramel. Stir in hazelnuts and baking soda (mixture will foam up) and immediately spoon onto a sheet of foil. Cool praline and break into chunks. Praline may be made 1 week ahead and frozen, wrapped in foil.
- For caramel sauce:
- In a dry heavy saucepan, cook granulated sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork until melted, and then swirling pan, until a deep golden caramel and remove pan from heat. Add water (mixture will bubble up) and simmer, stirring, until caramel is dissolved. Cool sauce and chill until cold. Sauce may be made 1 week ahead and chilled, covered. Before serving, thin sauce with water if necessary.
- In a small bowl, whisk sour cream until smooth. In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup heavy cream until it just holds stiff peaks. Gently fold sour cream into whipped cream. Gently fold sour cream mixture into cooled gelatin mixture until smooth and pour into a 6 1/2-cup mold or bowl. Chill panna cotta, covered, at least 4 hours (until firm) and up to 2 days.
- To unmold panna cotta, loosen edge and dip mold or bowl into a slightly larger bowl filled halfway with hot water. Invert mold or bowl onto a platter with a raised edge. Stir praline into caramel sauce and pour over panna cotta.
- Cut panna cotta into wedges and spoon sauce over each serving.
- To toast and skin hazelnuts:
- Preheat oven to 350°F.
- In a baking pan, toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.
PANNA COTTA WITH BERRY SAUCE
A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving.
Provided by Military Cook
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
- Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
- To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
- Unmold panna cottas and serve with berry sauce.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 25.9 g, Cholesterol 163 mg, Fat 44.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 27.4 g, Sodium 47.2 mg, Sugar 20.5 g
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