SPRING PANNA COTTA WITH FRESH STRAWBERRIES AND BALSAMIC SYRUP
Provided by Tyler Florence
Categories dessert
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
- 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
- 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
- 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
- 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup 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.
BALSAMIC STRAWBERRIES
Very light and refreshing strawberries. They can be served over yogart, panna cotta or eaten alone. I love this for a guilt free desert.
Provided by mamadeedee
Categories Dessert
Time 35m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- cut strawberries anyway you like. Toss with the vinegar and sugar and set aside at room temperature for 30 minutes to 1 hour. Can add a little pepper if you like. I also let soak in refrigerator if I want cold berries.
Nutrition Facts : Calories 69.3, Fat 0.5, Sodium 1.8, Carbohydrate 16.9, Fiber 3.6, Sugar 11.5, Protein 1.2
RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES
Make and share this Ricotta Panna Cotta With Basil Balsamic Strawberries recipe from Food.com.
Provided by Abby Girl
Categories Strawberry
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
- Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
- Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.
Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.2, Sodium 51, Carbohydrate 18.2, Fiber 1.3, Sugar 13.5, Protein 5.8
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
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.
STRAWBERRIES AND CREAM PANNA COTTA
Panna cotta is one of those desserts that no one seems to make anymore and we need to change that! It is really easy and really refreshing when it starts to get warm outside. One of my favorite spring fruits is strawberries; they are so delicious and versatile. This panna cotta is a play on strawberries and cream, but with a little bit of white chocolate for extra richness. I like to use both fresh strawberries and jammy sweetened berries to serve.
Provided by Rick Martinez
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
- Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
- If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
- Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
- When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.
BUTTERMILK PANNA COTTA WITH SWEETENED STRAWBERRIES
Categories Milk/Cream Berry Dairy Fruit Dessert Strawberry Summer Chill Party Ramekin Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place six 3/4-cup custard cups on small baking sheet. Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin). Cool until caramel is set.
- Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves. Strain mixture into 4-cup glass measuring cup. Whisk in buttermilk. Divide mixture among caramel-lined custard cups. Refrigerate panna cotta uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- Toss strawberries and brown sugar in large bowl. Let stand until juices form, about 30 minutes and up to 2 hours.
- Run small knife between panna cotta and custard cups to loosen. Invert onto plates. Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta. Spoon sweetened strawberries alongside and serve.
BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
- Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
- Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
- When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
- Balsamic Strawberries
- Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.
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- In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 1½ cups of the cream, the yogurt, and vanilla extract. Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream. Heat the remaining 1½ cups of cream and the 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 the into 8 (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.
- Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper. Set aside at room temperature.
- To serve, run a small knife around each dessert 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.
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