BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 5h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
PANNA COTTA WITH BLACKBERRY COMPOTE
Panna cotta, a traditional Italian dessert, is creamy, light and simple. In this version I've included candied ginger and cinnamon to give it a more exotic flavor. I love the contrast of warm and cold in desserts, and here the warm compote really plays up the cool and silky texture of the panna cotta. Both elements of this dessert can be made at least a day before serving, which means they're great for when you have guests.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 15
Steps:
- To prepare the panna cotta: In a saucepan over medium heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let cool until tepid.
- In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
- To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
- To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint sprig.
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE
Steps:
- In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
- Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
- To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.
GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES
Provided by Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.
YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES
Steps:
- For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
- For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
- Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
- Photo credit: Petrina Tinslay Photography
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
BLUEBERRY PANNA COTTA
This elegant dessert requires only microwaving, mixing and chilling. Prep time does not include the 3 hours of chillling.
Provided by dojemi
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
- Wait 5 minutes; heat it in the microwave for 15 seconds.
- Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
- Divide the mixture among 6 espresso cups or small glasses.
- Chill for at least 3 hours.
- Run a knife around the edges of the cups to unmold the panna cottas onto plates.
- Mix the blueberries with the sugar.
- Spoon an equal amount beside each panna cotta.
- Serve.
Nutrition Facts : Calories 155.3, Fat 8, SaturatedFat 5, Cholesterol 29.4, Sodium 42, Carbohydrate 18.4, Fiber 0.6, Sugar 16.8, Protein 3.6
YOGURT PANNA COTTA WITH RASPBERRY COULIS
This recipe comes from a Canadian milk board advertisement. Easy to make and refreshing. I usually decorate the plate with added berries when serving-your choice. NOTE: Prep time does not include cooling time for panna cotta to set.
Provided by Sweet PQ
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix gelatin and 1/4 cup milk and let stand 10 minutes to soften.
- Heat 3/4 cup milk, but do not let boil. Remove from heat and stir in gelatin until completely dissolved. Cool 5 minutes.
- In a mixing bowl, place the yogurt and add the lemon rind and lemon juice.
- Blend the milk mixture into the yogurt.
- Pour into 6 ramekins and refrigerate until set - at least 4 hours.
- RASPBERRY COULIS -.
- Puree raspberries and sugar together. Strain.
- Unmold panna cotta to serve. Spoon coulis around base.
Nutrition Facts : Calories 114.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 16.3, Sodium 60.4, Carbohydrate 14.2, Fiber 3.2, Sugar 8.2, Protein 5.8
More about "yogurt panna cotta with blueberry compote recipes"
GREEK YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE | ALI ...
From naturallynourishedrd.com
FAGE TOTAL GREEK YOGURT PANNA COTTA WITH RHUBARB ...
From usa.fage
PANNA COTTA WITH BLUEBERRY COMPOTE – O.OWLETTE'S COOKBOOK
From oowlettecooking.wordpress.com
YOGURT PANNA COTTA WITH GRAPE AND BERRY COMPOTE - OLIVIA'S ...
From oliviascuisine.com
YOGURT PANNA COTTA WITH SALMONBERRY COMPOTE - EAT | DRINK ...
From eatdrinkbreathe.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE | FOOD NETWORK ...
From crecipe.com
FOOD NETWORK YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE ...
From ketofoodist.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE - PINTEREST.CO.UK
From pinterest.co.uk
PANNA COTTA WITH BLUEBERRY COMPOTE - PERFECT SUMMER ...
From surleplat.com
SWEET CORN PANNA COTTA WITH FRESH BLUEBERRY ... - FOOD & WINE
From foodandwine.com
YOGURT PANNA COTTA WITH RASPBERRY COMPOTE RECIPE
From crecipe.com
BUTTERMILK PANNA COTTA WITH CHERRY COMPOTE RECIPE - FOOD NEWS
From foodnewsnews.com
YOGURT PANNA COTTA WITH RASPBERRY COMPOTE 0 ... RECIPE
From crecipe.com
RECIPE: PANNA COTTA WITH WILD BLUEBERRY COMPOTE ...
From everythingzoomer.com
YOGURT PANNA COTTA WITH RHUBARB COMPOTE - FINE DINING LOVERS
From finedininglovers.com
BLACKBERRY YOGURT PANNA COTTA - A GOURMET FOOD BLOG
From agourmetfoodblog.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE INGREDIENTS …
From skidmore.edu
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE RECIPE | FOOD ...
From crecipe.com
VANILLA YOGURT TOPPED WITH BLUEBERRY COMPOTE AND HOMEMADE ...
From savorysuitcase.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE – RECIPES NETWORK
From recipenet.org
GREEK YOGURT PANNA COTTA WITH BLUEBERRY SAUCE 1D1
From mungfali.com
VANILLA-BEAN YOGHURT PANNA COTTA WITH BLUEBERRY COMPOTE ...
From crushmag-online.com
GREEK YOGURT PANNA COTTA WITH STRAWBERRY COMPOTE – A PINCH ...
From apinchofseasaltblog.wordpress.com
YOGURT PANNA COTTA WITH BLUEBERRY SAUCE {RECIPE ...
From glorioustreats.com
PANNA COTTA WITH BLUEBERRY COULIS RECIPE - FOOD NEWS
From foodnewsnews.com
YOGURT PANNA COTTA WITH RASPBERRY COMPOTE RECIPE | MYRECIPES
From myrecipes.com
COCONUT PANNA COTTA WITH BLUEBERRY COMPOTE, SIMPLE AND ...
From thesouthafrican.com
PANNA COTTA WITH BLUEBERRY COMPOTE - FINE DINING LOVERS
From finedininglovers.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE RECIPE
From crecipe.com
GREEK YOGURT PANNA COTTA WITH HONEY-GLAZED ... - FOOD & …
From foodandwine.com
BLUEBERRY PANNA COTTA | WITH BLUEBERRY SAUCE | COULIS
From artofpalate.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE RECIPE - FOOD NEWS
From foodnewsnews.com
YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE - PINTEREST.CO.UK
From pinterest.co.uk
GREEK YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE | ALI ...
From pinterest.ca
BUTTERMILK PANNA COTTA WITH BLUEBERRY COMPOTE - PASTRY AT HOME
From pastryathome.com
You'll also love