THE BEST PANNA COTTA YOU WILL EVER HAVE
Got this from a restaurant I used to work at called Pizzeria 712 in Orem, Utah. It will knock your socks off! Super easy! Super fast!
Provided by TheDoorMatt
Categories Desserts Custards and Pudding Recipes
Time 7h50m
Yield 16
Number Of Ingredients 9
Steps:
- Place sixteen 4-ounce ramekins on a rimmed baking sheet.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Fill a large pot halfway with water and bring to a simmer over medium heat.
- Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
- Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
- Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
- Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
- Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
- Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Nutrition Facts : Calories 268 calories, Carbohydrate 33.6 g, Cholesterol 53.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.9 mg, Sugar 31.8 g
PRETTY IN PINK PANNA COTTA
Playing with a basic recipe for panna cotta, I wanted to make it pink for Valentine's Day. I added raspberries to give a hint of fruit flavor and the raspberries die the dessert pink! If you would like it even more pink, you may add a drop of red food coloring to the mix. This recipe makes 3 teacup size molds or servings. Cooking time is chill time. Hope you enjoy!
Provided by ChefLee
Categories Dessert
Time 3h20m
Yield 3 panna cotta, 3 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: You will need a small sieve or strainer.
- Mix together the yogurt and the buttermilk in a medium bowl.
- To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
- In another little bowl; mix together the sugar and the vanilla bean paste.
- Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
- Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend.
- Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
- Chill the dishes in the fridge for at least 3 hours or overnight.
- Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
- Garnish with the rest of the raspberries.
BASIL-YOGURT PANNA COTTA WITH GRAPEFRUIT GELèE
Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think fancy French jello) is chilled until it's partially set, then a basil-infused yogurt is poured in which allows the two elements to form pretty, abstract swirls with one another. Lay a few grapefruit supremes on top and finish with a touch of crunchy sea salt, and your guests' palates are in for a sweet surprise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h20m
Number Of Ingredients 7
Steps:
- Combine 3/4 cup milk and basil sprigs in a small saucepan; bring to a simmer over medium-high heat. Cover, remove from heat, and let steep 20 minutes. Meanwhile, in a bowl, sprinkle 2 teaspoons gelatin over remaining 1/2 cup milk. In a heatproof bowl, sprinkle remaining 3 teaspoons gelatin over 1/2 cup grapefruit juice.
- Let both mixtures stand until gelatin softens, about 5 minutes. Strain milk-basil mixture, discarding sprigs. Pour over milk-gelatin mixture and stir until gelatin has dissolved, then whisk in yogurt until smooth. Wipe pan clean.
- Combine 3/4 cup grapefruit juice and honey in saucepan. Heat over medium-high, stirring, until honey dissolves and mixture is hot but not boiling. Pour over grapefruit-gelatin mixture, stirring until gelatin has dissolved. Stir in remaining 1 3/4 cups grapefruit juice.
- Divide grapefruit mixture evenly among eight 6-to-8-ounce ramekins, gratin dishes, or shallow bowls. Refrigerate until mixture begins to thicken and mound slightly but isn't set, 45 to 55 minutes. (Do not refrigerate yogurt mixture.)
- Carefully divide yogurt mixture evenly among ramekins, pouring it in from edge (not center) of each dish to create a random swirl effect. Refrigerate until both mixtures are cold and set, about 4 hours or, covered, up to 3 days. Before serving, top with grapefruit supremes, basil leaves, and a sprinkle of salt.
PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
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- Place 3 Tbsp. cold water in a large bowl and sprinkle gelatin over; let stand until gelatin is softened, 5–10 minutes.
- Bring cream, sugar, and salt to a simmer in a medium saucepan over medium-low heat, stirring to dissolve sugar. Scrape in vanilla seeds; add pod. Remove from heat and let sit to infuse cream with vanilla, 15–20 minutes; discard pod.
- Pour cream mixture over gelatin and stir until gelatin is completely dissolved. Pour evenly among glasses, then chill panna cotta until set, at least 3 hours.
- Just before serving, mix cherries and lemon juice in a medium bowl. Spoon a bit of cherry mixture over each panna cotta and sprinkle with sea salt.
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- Bring cream, 3/4 cup milk, 3/4 cup sugar, and peppercorns to a boil in a large saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep for 10 minutes.
- Meanwhile, pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes. Set a strainer over a large pitcher. Bring cream mixture just to a simmer. Add softened gelatin and vanilla; whisk until gelatin dissolves. Let stand for 5 minutes. Pour through strainer into pitcher.
- Coat ramekins with nonstick spray. Divide peppercorn mixture among ramekins. Cover and chill until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Stir cherries, remaining 2 tablespoons sugar, and pepper in a medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 15 minutes.
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