PANNA COTTA WITH STRAWBERRIES AND CHOCOLATE - ORANGE SAUCE
Very easy to make. Great make ahead desert. Very elegant light and satisfying. Cooking time does not including chilling time.
Provided by Marlitt
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Into a small bowl haul and half or slice strawberries.
- Add brown sugar and coat strawberries, set aside.
- Pour warm milk into a small dish and sprinkle with gelitin, set aside.
- In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly.
- Let boil about 2 minutes.
- Remove from heat add the gelitin mixture stir until desolved.
- In a small bowl add 1/2 cream to richotta and blend until smooth and creamy.
- Beat the cheese mixture into the hot cream mixture, until well blended.
- Pour into small greased ramikins or jelly molds.
- Put into refrigerator for at least 4 hrs to set.
- Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish.
- In the microwave melt chocolate and milk, add liquior and stir to blend well.
- Pour over panna cotta.
- Top with strawberries.
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE
This is one of my favorite desserts, especially to serve to guests. It's fast, easy, and it requires chill time, which makes it perfect for advance preparation. I guess panna cotta isn't the most common dessert, because, despite its simplicity, I get raves and quizzes over the ingredients every time. The panna cotta recipe is courtesy of Giada De Laurentiis, from Food Network's "Everyday Italian," and the chocolate sauce comes from Tyler Florence's "Food 911." The sauce recipe makes quite a bit - you'll have some leftover - but I don't cut it because I like to have it the day after with the leftover berries.:) Cooking time is chill time.
Provided by LA286570
Categories Gelatin
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the milk in a small bowl.
- Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
- Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
- Add the cream, honey, sugar, and salt.
- Stir until the sugar dissolves, 5 to 7 minutes.
- Remove from the heat.
- Pour into 6 wine glasses so that they are 1/2 full.
- Cool slightly.
- Refrigerate until set, at least 6 hours.
- For the sauce:.
- Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
- Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
- Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
- May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
- Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
- Top with more berries and a decorative drizzling of sauce, and serve.
PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
- To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.
PANNA COTTA WITH FRESH RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 9h30m
Yield 6 servings
Number Of Ingredients 13
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.
STRAWBERRY PANNA COTTA WITH STRAWBERRY COMPOTE
Categories Milk/Cream Dessert Low Fat Strawberry Spring Healthy Gourmet
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make panna cottas:
- Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
- Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
- Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
- To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
- Make compote while panna cottas stand:
- Halve strawberries lengthwise if small or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat.
- Serve panna cottas with compote.
PANNA COTTA TARTS WITH STRAWBERRIES
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
- Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
- Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
- Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
- Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
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- Off the heat, place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
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