WHITE CHOCOLATE PANNA COTTA WITH ESPRESSO SYRUP
White chocolate puts a delicious spin on traditional panna cotta. A coffee syrup draped over the top is simply fantastic.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cream, sugar and milk. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Stir in chocolate until melted., Pour into eight 4-oz. ramekins coated with cooking spray. Cover and refrigerate for at least 5 hours or until set. , In a small saucepan, combine espresso and sugar. Bring to a boil; cook until liquid is thickened to a syrup consistency and reduced to about 1/4 cup. Unmold panna cotta onto dessert plates; drizzle each serving with 1-1/2 teaspoons syrup.
Nutrition Facts : Calories 480 calories, Fat 35g fat (22g saturated fat), Cholesterol 108mg cholesterol, Sodium 66mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
WHITE CHOCOLATE PANNA COTTA
Make and share this White Chocolate Panna Cotta recipe from Food.com.
Provided by dale7793
Categories Gelatin
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease 6 moulds (1/2 cup size).
- Combine cream, milk, chocolate and sugar in a small pan and heat over a low heat until chocolate is melted and mixture is smooth.
- Sprinkle gelatine over the water in a small heatproof jug.
- Stand over a pan of simmering water until gelatine dissolves.
- Stir into the cream mixture.
- Divide mixture evenly between the 6 moulds.
- Cover and refrigerate at least 3 hours or overnight.
- To serve, turn the panna cotta out of the moulds onto serving plates.
- Decorate with fresh berries and shaved white chocolate or even rose petals!
Nutrition Facts : Calories 322.1, Fat 24.9, SaturatedFat 15.4, Cholesterol 64.4, Sodium 56.4, Carbohydrate 21.9, Sugar 19, Protein 4.2
ESPRESSO PANNA COTTA
Provided by Giada De Laurentiis
Categories dessert
Time 7h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
- When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.
ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM
Provided by Tyler Florence
Categories dessert
Time 2h27m
Yield 4 servings (espresso cups)
Number Of Ingredients 8
Steps:
- First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
- Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
- Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
- Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.
ESPRESSO MARBLED PANNA COTTA
This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with raspberries as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.
Provided by LilKiwiChicken
Categories Gelatin
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Espresso syrup - Put coffee & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
- Simmer 5 minutes or until thick and syrupy. Set aside to cool totally.
- Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
- Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
- Stir into cream mixture and simmer for 1 minute longer.
- Remove vanilla bean & allow mixture to cool.
- Drizzle the coffee syrup over the inside of 4 clear glass moulds/ramekins/glasses.
- Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
Nutrition Facts : Calories 326.3, Fat 23.3, SaturatedFat 14.5, Cholesterol 79.4, Sodium 53.1, Carbohydrate 26.9, Sugar 22.4, Protein 4.3
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Soy free, Egg free and Nut free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$2.40.
Provided by AlisVolatPropriis
Categories Gelatin
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chocolate, cream, sugar and vanilla in a medium saucepan. Stir over low heat until chocolate has melted and mixture is smooth.
- Place boiling water in a small bowl. Sprinkle over gelatine and stir until dissolved. Stir into chocolate mixture until smooth.
- Pour mixture into a jug and divide between 6 espresso glasses or 1/2-1 cup tea cups. Chill for 4 hrs, or until set.
- For Stewed Strawberries, combine ingredients (strawberries, castor sugar and orange juice) in a medium saucepan and simmer, covered, for 2-3 minutes, until mixture is syrupy and strawberries have softened. Remove. Chill. Serve a spoonful over each panna cotta.
Nutrition Facts : Calories 462.2, Fat 39.1, SaturatedFat 24.1, Cholesterol 112.9, Sodium 58.6, Carbohydrate 26.2, Fiber 0.4, Sugar 23.1, Protein 4.1
WHITE CHOCOLATE PANNA COTTA WITH DARK CHOCOLATE SAUCE
Delicate & cool with two kinds of chocolate for an easy but elegant & satisfying dessert. From those talented folks at Southern Living. Panna cotta needs to chill 24 hours before serving. I like to make in ramekins & invert the panna cotta onto serving plates in puddle of warm dark chocolate sauce. Make the dark chocolate sauce shortly before serving & drizzle it on the cold panna cottas immediately before serving. Garnish with mint sprigs if you want to gild the lily.
Provided by Busters friend
Categories Gelatin
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For Panna Cotta:.
- Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. (Mixture will be lumpy.).
- Cook whipping cream, chocolate morsels, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until morsels are melted and sugar is dissolved.
- Remove from heat, and add gelatin mixture, stirring until mixture is dissolved.
- Stir in remaining 1 1/4 cups milk.
- Pour mixture evenly into 4 to 6 stemmed glasses or 6 (8-oz.) ramekins. Cover and chill 24 hours. Serve with Dark Chocolate Sauce. Garnish, if desired.
- For Dark Chocolate Sauce:.
- Microwave chocolate and cream in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
- Drizzle spoonfuls on panna cotta immediately before serving if using stemmed glasses or invert the panna cottas onto a puddle of the chocolate sauce.
WHITE-CHOCOLATE PANNA COTTA WITH COFFEE SYRUP
Make and share this White-Chocolate Panna Cotta With Coffee Syrup recipe from Food.com.
Provided by djmastermum
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- You will need eight 150ml capacity dariole moulds for this recipe.
- Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
- Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
- Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
- Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
- Source.
- Australian Good Taste - November 2005 , Page 78.
- Recipe by Michelle Noerianto.
Nutrition Facts : Calories 467.8, Fat 36.1, SaturatedFat 22.4, Cholesterol 110.1, Sodium 64, Carbohydrate 34, Sugar 31, Protein 4.3
CHOCOLATE ESPRESSO PANNA COTTA RECIPE - (4.4/5)
Provided by á-24269
Number Of Ingredients 8
Steps:
- Pour 1/4 cup of milk into a small bowl, and sprinkle the gelatin on top. When the gelatin softens, after about 10 minutes, stir the two together until combined. Place a fine-mesh strainer over a large, spouted measuring cup or pitcher, and set aside. Meanwhile, add the remaining 1/4 cup milk, cream, sugar and salt to a large sauce pan, and whisk to dissolve the sugar. Bring just to a boil over medium-high heat, then turn the heat down to low, and add the espresso powder, stirring constantly until combined. With the cream gently simmering, whisk in the coffee extract and chopped chocolate, until completely melted and velvety-smooth. Remove from the heat, and whisk in the softened gelatin, stirring until completely dissolved. Carefully pour the mixture through the strainer to separate any lumpy bits, then divide among 4 ramekins or small serving dishes. Lightly cover and let cool to room-temperature, then refrigerate until fully set, about 3 hours. Serve chilled with fresh whipped cream and chocolate shavings. Can be made up to two days in advance.
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