Pannacotta desert?!


Question: I am looking for the recipe for this desert I'm sure I have the spelling wrong , thanks .


Answers: I am looking for the recipe for this desert I'm sure I have the spelling wrong , thanks .

Is this what you are looking for?

Panna Cotta

"A traditional, easy, and delicious Italian custard. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator."

INGREDIENTS
1/3 cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract

DIRECTIONS
Pour milk into a small bowl, and stir in the gelatin powder. Set aside. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

I have looked at this and it sounds delicious...one of my favourites

http://www.cookaz.com/Recipes/Panna-Cota...

Panna Cotta with Caramel Sauce
1 cup confectioners' sugar
3 cups half-and-half
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1/3 cup hot water
2 (1/4-ounce) packets unflavored powdered gelatin
Orange Caramel Sauce, recipe follows
Combine sugar and 1 cup of half-and-half in a medium saucepan over medium-low heat, whisking until combined. Add remaining half-and-half, heavy cream, and vanilla and cook for 3 minutes. Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves. Whisk gelatin mixture into half-and-half mixture until thoroughly combined. Remove from the heat and pour into ramekins or cupcake tins and chill for at least 2 hours or overnight until set. Remove panna cotta from refrigerator. Dip the bottoms of the ramekins or cupcake tin into a warm water bath for about 15 seconds. Turn out the panna cotta forms onto serving plates. Top with Orange Caramel Sauce and let run down sides. Serve while sauce is still warm.

**Orange Caramel Sauce**
4 tablespoons unsalted butter
1/3 cup light brown sugar
1 small navel orange zested and juiced
1 whole star anise
Melt the butter and brown sugar together in a small saucepan over medium heat. Add the orange juice and star anise and simmer until smooth and thick, about 5 minutes. Stir in the orange zest and remove from heat.

ENJOY!!!

http://whatscookingamerica.net/PannaCott...

Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect 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.


Chocolate Panna Cotta with Port-Balsamic Cherries
Canola oil
1 cup whole milk
1 envelope of unflavored gelatin (approx. 2 1/2 teaspoons)
2 cups heavy cream*
1/2 cup sugar
5 ounces bittersweet or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
Port-Balsamic Cherries (see recipe below)

*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.

Brush six 3/4-cup glass custard cups with canola oil.
In a medium-size bowl, add milk; sprinkle the gelatin over the milk, and let stand until gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat. Add chocolate and whisk until thoroughly melted. Add the softened gelatin mixture and whisk to completely dissolve the gelatin. Add vanilla extract.

Working in 2 batches, transfer mixture to blender and use only 3 on/off turns to just fully blend mixture (do not over mix). Divide mixture among custard cups. Cover and chill 24 hours. Can be made 2 days ahead. Keep chilled.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly, approximately 1 1/2 minutes. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).

Spoon prepared Port-Balsamic Cherries sauce over panna cottas and serve.

Makes 6 servings.


Other receipes can be found here:http://www.epicurious.com/tools/searchre...

Panacotta is a desert made from cream. Here is the recipe:

4 cups of cream
3/4 cup of icing sugar
1 teaspoon of vanilla essence
185 g of chocolate or dark cooking chocolate, finely chopped
2 teaspoons of gelatin
1/4 cup of water



Place the cream, sugar and the vanilla essence in a pan and simmer slowly, stirring constantly, until the mixture reduces to 1/3.

Make sure the cream doesn’t stick to the bottom of the pan. Add the chocolate and mix until a smooth mixture forms. Put the gelatin in a bowl and add the water. Leave for 5 minutes. Pour into a pan over low heat and cook until the gelatin has dissolved completely. Pour in the warm cream and chocolate mixture, and simmer for 1 minute. Pour mixture into 6 half-cup capacity molds and refrigerate for 4-6 hours or until set. Serve with fruit.





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