BALSAMIC PANNA COTTA
Steps:
- Stir together all the ingredients in a heavy-bottomed pot and bring to a simmer over medium heat (it will immediately thicken and then thin out).
- Divide mixture among 10 four-ounce ramekins. Cool, then cover tightly with plastic wrap and chill for at least 1 hour or until ready to serve, up to 3 days.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 22 grams, Sodium 37 milligrams, Sugar 13 grams
PANNA COTTA WITH ROASTED FIGS AND BALSAMIC
Steps:
- In a small bowl, submerse the gelatin sheets in cool water to soften.
- In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
- Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
- Top the panna cotta with the roasted figs.
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 STRAWBERRIES AND BALSAMIC VINEGAR
Provided by Mario Batali
Categories Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For panna cotta:
- Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
- For strawberries:
- Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
- Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
- Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
PANNA COTTA WITH ROASTED FIGS AND BALSAMIC
Make and share this Panna Cotta With Roasted Figs and Balsamic recipe from Food.com.
Provided by TyrusG
Categories Dessert
Time 13m
Yield 6 small dishes, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, submerse the gelatin sheets in cool water to soften.
- In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
- Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
- Top the panna cotta with the roasted figs.
Nutrition Facts : Calories 702, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 63.1, Carbohydrate 43.8, Sugar 39.2, Protein 3.3
PANNA COTTA WITH BALSAMIC REDUCTION AND ORANGES
My favorite way to serve this is to let the panna cotta cool in one large container, then spoon into a martini or wine glass with layers of orange segmants and drizzles of the balsamic reduction. You can also use strawberries instead of oranges, but I really like the juice of the citrus as is seeps into the panna cotta. I did not include chill time, or reduction time as these will vary.
Provided by Chef Jean
Categories Gelatin
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- FOR REDUCTION:.
- Simmer the vinegar and the 2T sugar until reduced by half, chill until ready to use.
- FOR PANNA COTTA:.
- 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.
- Pour mixture into an airtight container or a glass bowl, cover and chill for at least 4 hours. Overnight is better.
- FOR ORANGES:.
- Right before you're ready to serve supreme both oranges.
- Remove about 1/2 inch from the top and bottom of your oranges. You want to reveal the fruit beneath the peel and you don't want to cut away too much of the fruit.
- Working carefully with a sharp knife, cut away all of the peel and pith from the sides of the fruit.
- Note the thin, white membranes that divide up the orange. They should be easy to see once the peel has been completely removed from the fruit. Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange, do the same thing to the membrane on the other side of that section. Continue to so the at every membrane around the whole orange.
- If you have trouble with this there is a tons of videos on the web hat show you how.
Nutrition Facts : Calories 440.9, Fat 34, SaturatedFat 21.2, Cholesterol 123.6, Sodium 56.7, Carbohydrate 29.9, Fiber 1.1, Sugar 24.4, Protein 4.4
CHOCOLATE PANNA COTTA WITH PORT- AND BALSAMIC-GLAZED CHERRIES
Categories Chocolate Dairy Dessert Cherry Port Chill Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 13
Steps:
- For panna cotta:
- Brush six 3/4-cup glass custard cups with canola oil. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes.
- Stir cream and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Add chocolate; whisk until melted. Whisk warm chocolate mixture into gelatin mixture; stir to dissolve. Stir in vanilla. Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not overmix). Divide mixture among custard cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.)
- For cherries:
- Stir cherries, Port, sugar, and vinegar in heavy large skillet over high heat until sugar dissolves. Bring to boil; reduce heat to medium and simmer until cherries are soft and wooden spoon leaves path in sauce when drawn across bottom of skillet, about 15 minutes. Remove from heat. Cool to room temperature. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Set custard cups in large baking dish. Pour enough hot water into dish to come halfway up sides of cups. Let stand 11/2 minutes. Take cups out of water; wipe bottoms dry. Invert each onto plate, shaking gently to dislodge panna cotta. Spoon cherries and sauce over panna cottas and serve.
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