HONEY NUT PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Dissolve the gelatin in 2 tablespoons warm water and set aside to bloom.
- In a small skillet over medium heat, bring the gelatin mixture, cream, milk, cinnamon, vanilla, honey and cereal to a simmer. Remove from the heat and let steep for 5 minutes to marry the flavors.
- Place the yogurt in a large bowl. Strain the milk mixture over the yogurt and whisk to combine. Divide among eight 1/2-cup parfait glasses or ramekins and chill for at least 2 hours.
- Combine the strawberries, lemon juice and sugar in a small bowl, and let macerate while the panna cotta sets.
- Serve the panna cotta with the macerated berries.
HONEY-YOGURT PANNA COTTA
In Italian, the name for this custardlike dessert means "cooked cream."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 7
Steps:
- Place cream and sugar in a medium saucepan. With a paring knife, split vanilla bean lengthwise; scrape out seeds, and add to cream along with empty pod (if using vanilla extract, add to yogurt mixture in step 4).
- Bring cream to a boil, stirring to dissolve sugar. Cover pan, remove from heat, and set aside to steep, at least 10 minutes.
- Meanwhile, place 1/2 cup cold water in a small bowl, and sprinkle gelatin over water; set aside to soften, at least 5 minutes. In a large bowl, whisk yogurt, honey, and salt until combined; set aside.
- Return cream to a boil. Remove from heat, and immediately stir in softened gelatin until dissolved. Pour mixture through a fine-mesh sieve into yogurt-honey mixture; mix until combined.
- Divide mixture among eight 4- to 6-ounce ramekins. Chill until firm, at least 4 hours and up to 2 days.
- To serve, unmold each panna cotta from its ramekin: Run a paring knife around the top inner edge of ramekin, then dip bottom of ramekin in a bowl of boiling water for 10 seconds. Invert ramekin onto serving plate. Holding ramekin tightly to plate, shake firmly to release panna cotta. Drizzle with honey before serving.
VANILLA-HONEY PANNA COTTA WITH BLUEBERRY SAUCE
This classic Italian dessert makes the most of the season's fresh blueberries, but you can substitute any flavor of jam, too.
Provided by Inspired Taste
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- To make blueberry sauce, in 2-quart saucepan, heat to boiling blueberries, 1 cup water and the sugar over medium heat. Stir in lemon juice. Reduce heat to medium-low; simmer 10 minutes or until sauce begins to thicken, stirring occasionally and crushing some of the berries with back of spoon. Set aside to cool to room temperature.
- To make panna cotta, in another 2-quart saucepan, heat to boiling whipping cream, honey, vanilla bean and seeds over medium heat. Remove from heat; cover and let cream steep 30 minutes to infuse vanilla flavor into liquid.
- When cream is steeped, in small bowl, pour 1/4 cup water; sprinkle gelatin over water. Set aside.
- Reheat cream mixture. Remove vanilla bean and seeds; add softened gelatin. Remove from heat; beat with whisk until gelatin is dissolved. Add buttermilk; beat with whisk until blended.
- To assemble desserts, spoon small amount of blueberry sauce in bottom of each serving glass or dish. Carefully pour panna cotta mixture over sauce. Let stand at room temperature about 20 minutes. Refrigerate 3 to 4 hours before serving.
Nutrition Facts : ServingSize 1 Serving
HONEY PANNA COTTA
Very easy to prepare and looks fantastic. As a bonus it is gluten free and can be prepared a day in advance. Should be removed from the fridge about 30 minutes prior to serving. Serve with the fruit of your choice- eg strawberries, glazed pear tropical fruits. Can be served topped with a syrup or just a swirl of honey. However you choose....it's a dessert to be enjoyed by all. Pannacoota is an Italian phrase which literally means "cooked cream". Panna cotta is served all over Italy and is a traditional dessert.
Provided by Jubes
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
- Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
- In a seperate bowl, heat the milk and honey on High for 2 minutes.
- Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
- Whisk in the cream and a couple of drops of vanilla essence.
- Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
- Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
- To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
- If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).
Nutrition Facts : Calories 188.8, Fat 13.8, SaturatedFat 8.6, Cholesterol 49.9, Sodium 36.4, Carbohydrate 14.6, Sugar 11.5, Protein 3.2
LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES
Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 6h
Number Of Ingredients 14
Steps:
- For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
- Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
- Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
- To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
- To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
- When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
- To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
- To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.
Nutrition Facts : Calories 948 calories, Fat 71 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.21 milligram of sodium
HONEY-SAFFRON PANNA COTTAS
Panna cotta traditionally hails from Italy, but our version is decidedly Middle Eastern. Heady saffron imparts a sunny color; toasted almonds, honey, and lemon zest round out the exotic flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven until fragrant, about 12 minutes. Transfer to a plate. Let cool slightly, and then coarsely chop.
- Combine almonds with cream, honey, saffron, lemon zest, and salt in a saucepan. Bring just to a boil, stirring to dissolve honey. Remove from heat. Cover, and set aside to infuse 1 hour.
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Bring cream mixture to a simmer. Add gelatin mixture, and stir to dissolve. Pour through a sieve into a bowl. Stir in milk. Divide among nine 2-ounce (2 1/2 inches wide by 1 1/2 inches deep) ramekins. Refrigerate panna cottas until set, at least 4 hours (or up to 1 day).
- To unmold, dip ramekins into hot water briefly, making sure water does not reach rim. Run a knife around edge of each panna cotta, and invert onto a plate. Drizzle with honey. Serve with cookies.
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- Combine the cream, vanilla bean seeds, honey and sugar in a medium pan and bring to a boil. Remove from the heat and let cool slightly. Add the gelatin-milk-mixture to the pan and stir until completely dissolved. Add the lemon juice and stir. Whisk in the Greek yogurt. Divide the mixture evenly among 8 4-ounce glasses, leaving about 1/2 inch of space between it and the rim. Chill at least 3 hours in the refrigerator.
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- Meanwhile, combine 1 cup of water then the honey in a pan and bring to a boil, stirring constantly. Remove from the heat and let continue to cook for a few seconds. Add the gelatin mixture to it and stir until it is completely dissolved.
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