LEMON PANNA COTTA WITH RASPBERRY COULIS
Steps:
- In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
- For raspberry coulis
- In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
PANNA COTTA WITH BERRY SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
- Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
- Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
- Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
- For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
- Spoon the sauce over the panna cotta and serve.
PANNA COTTA WITH RASPBERRY SAUCE
Serve this refrigerated panna cotta with raspberry sauce - a perfect Italian-style dessert made using half-and-half and unflavored gelatin.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
- Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
- Stir in sugar, vanilla and salt until sugar is dissolved.
- Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
- Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
- When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.
Nutrition Facts : Calories 250, Carbohydrate 53 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 44 g, TransFat 0 g
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
You'll love this silky-smooth dessert.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
- Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
- Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g
KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE
I love Panna Cotta, the traditional Italian eggless custard. It makes a wonderfully light finish to a heavy meal. Occasionally, I depart from the traditional recipe and add a bit of sour cream for a whole new depth of flavor. Fresh fruit is delightful with this dish, though you could serve it with a silky chocolate sauce. Very nice served in heart shaped ramekins! Prep time includes chilling time for the custard. Leftover sauce may be kept in the refrigerator for up to 3 days and served over ice cream, lemon tarts, or ?
Provided by miss gracie
Categories Gelatin
Time 3h2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
- Heat until gelatin dissolves, stirring constantly as you heat.
- Add sour cream and vanilla.
- Whisk until smooth.
- Pour into indivudual ramekins and chill at least 3 hours.
- Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
- Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
- Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
- Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
Nutrition Facts : Calories 475, Fat 31, SaturatedFat 19.1, Cholesterol 91.6, Sodium 51.7, Carbohydrate 48.3, Fiber 5.1, Sugar 38.2, Protein 4.1
RASPBERRY PANNA COTTA
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are wonderful served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Time to make includes chilling. Posted for ZWT II.
Provided by SusieQusie
Categories Dessert
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the gelatin in the cold water & set aside.
- Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat.
- Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid.
- Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight.
- To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
- Garnish with berries & mint leaves.
Nutrition Facts : Calories 440.6, Fat 32, SaturatedFat 19.8, Cholesterol 116.8, Sodium 65.9, Carbohydrate 35, Sugar 33.5, Protein 5.6
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
PANNA COTTA WITH CRUSHED RASPBERRY SAUCE
Categories Milk/Cream Fruit Dessert Valentine's Day Low Sodium Raspberry Frangelico Anniversary Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside.
- Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
- Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
- Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.
RASPBERRY-ROSE PANNA COTTA
"Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine's Day," says Lasheeda.
Provided by Food Network
Categories dessert
Time 25m
Yield 12 raspberry-rose panna cottas
Number Of Ingredients 6
Steps:
- Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
- Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
- Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
- Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.
LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE
This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!
Provided by Chef Nichol
Categories Dessert
Time 35m
Yield 8 4oz cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
- Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
- Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
- Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
- Transfer sauce to a medium bowl.
- Stir in fresh raspberries and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
- I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
- You can also substitute strawberries for the raspberries!
Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1
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- Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.
- Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into ramekins, or small containers which have been rinsed with water (according to Manu, this will help the Panna Cotta to release afterwards.)
- Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds, and keep sauce to serve on/with the Panna Cotta.
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