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
STRAWBERRY-YOGURT PANNA COTTA
Provided by Florence Fabricant
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
- Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
- Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
- Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
- When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 29 grams
STRAWBERRY PANNA COTTA RECIPE BY TASTY
Panna cotta is one of the easiest desserts to make, but you wouldn't know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.
Provided by Katie Aubin
Categories Desserts
Time 4h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
- Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
- While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
- Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
- Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
- Transfer to a blender and purée until smooth.
- Return to the pan over medium heat until just under a boil, about 5 minutes.
- Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
- Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
- Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
- Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
- Garnish with mint sprigs, if desired, then serve.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
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.
STRAWBERRY PANNA COTTA
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
- Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.
Nutrition Facts : Calories 477 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PANNA COTTA WITH STRAWBERRY JAM
Delicious Italian dessert. You can serve it garnished with raspberries and mint leaves.
Provided by Jane Jensen Hoegh
Categories World Cuisine Recipes European Italian
Time 8h21m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
- Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
- Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 475 calories, Carbohydrate 41.9 g, Cholesterol 125.3 mg, Fat 34 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 21.1 g, Sodium 47.4 mg, Sugar 37.9 g
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.
STRAWBERRY PANNA COTTA
One bite of this beautiful dessert will bring you right into strawberry heaven!! Each serving has a whopping two thirds of a cup of sweet juicy ripe strawberries -
Provided by Chef mariajane
Categories Gelatin
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- PANNA COTTA: Purée strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
- Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
- Whisk in strawberries and vanilla.
- Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
- TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
- Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.
Nutrition Facts : Calories 298.6, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.9, Sodium 105.9, Carbohydrate 51.4, Fiber 1.9, Sugar 46.2, Protein 9.1
STRAWBERRY PANNA COTTA
Make and share this Strawberry Panna Cotta recipe from Food.com.
Provided by quotFoodThe Way To
Categories Dessert
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease eight 4-oz. ramekins or cups with nonstick cooking spray.
- Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla; Remove 1 cup for the panna cotta; reserve remaining puree.
- Sprinkle gelatin over 1/4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; Transfer to a 1-qt. glass measure; stir in reserved 1 cup strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
- To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta. Garnish with sliced strawberries.
Nutrition Facts : Calories 209.2, Fat 12.7, SaturatedFat 7.7, Cholesterol 45.3, Sodium 37.2, Carbohydrate 19.8, Fiber 1.1, Sugar 17.6, Protein 5.5
More about "strawberry panna cotta recipes"
STRAWBERRY PANNA COTTA RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (49)Servings 6Cuisine Italian
STRAWBERRY PANNA COTTA RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 76Calories 287 per servingCategory No-Bake Recipes
- Puree the strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds and set aside. You should have about 1 1/4 cups of puree.
- Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.
- Add the pureed strawberries, salt, and sugar to the gelatin mixture. Heat over medium heat, stirring constantly, until the mixture reaches 150°F on an instant-read thermometer. This should take about 3-4 minutes.
STRAWBERRY PANNA COTTA RECIPE - VEENA AZMANOV
From veenaazmanov.com
STRAWBERRY PANNA COTTA RECIPE - HELENA RECIPES
From helenarecipes.com
STRAWBERRY PANNA COTTA RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (30)Uploaded Feb 09, 2022Category DessertPublished Feb 14, 2022
THE PANNA COTTA CREAM TEAM – INDIANAPOLIS MONTHLY
From indianapolismonthly.com
ROASTED STRAWBERRY PANNA COTTA RECIPE | EATINGWELL
From eatingwell.com
A CLASSIC STRAWBERRY PANNA COTTA RECIPE » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
STRAWBERRY PANNA COTTA WITH COOKIE CRUMBLE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY PANNA COTTA RECIPE WITH STRAWBERRY COULIS
From homecookingadventure.com
STRAWBERRY PANNA COTTA TARTS | NESTLé PROFESSIONAL
From nestleprofessional.com.au
STRAWBERRY PANNA COTTA - VINCENZO'S PLATE
From vincenzosplate.com
PANNA COTTA WITH ROASTED STRAWBERRIES RECIPE | COLES
From coles.com.au
STRAWBERRY PANNA COTTA (RECIPE IN THE COMMENTS) : R/COVIDCOOKERY
From reddit.com
STRAWBERRY PANNA COTTAS | DIABETIC RECIPE - DIABETIC GOURMET …
From diabeticgourmet.com
CINNAMON PANNA COTTA - EASY VEGAN DESSERT - BIANCA ZAPATKA
From biancazapatka.com
You'll also love