Recipe for pannacotta please?!
Answers:
MMMmmmmm!.!.!.my favorite dessert!. I made this recipe and it is fantastic!.!.like a 5 star creamsicle!.!.
***Orange Panna Cotta***
1 tablespoon powdered gelatin
3 tablespoons water
4 cups heavy cream, or a combination of cream with milk or buttermilk
3/4 cup sugar
6 wide strips fresh orange peel (orange part only-no white pith)
1/2 vanilla bean, split lengthwise
Semisweet chocolate curls, for garnish (optional)
Orange supremes (segments), for garnish
In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir)!.
Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar!. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin!. (If the gelatin doesn’t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved!.)
Strain the mixture into a pitcher to remove the vanilla bean and orange rind!. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish!. Chill, uncovered, at least 3 hours!.
To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful)!. Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes!.
***Expresso Panna Cotta with Cocoa Whipped Cream***
Cocoa Whipped Cream:
1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
Espresso Panna Cotta:
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin
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!.Www@FoodAQ@Com
***Orange Panna Cotta***
1 tablespoon powdered gelatin
3 tablespoons water
4 cups heavy cream, or a combination of cream with milk or buttermilk
3/4 cup sugar
6 wide strips fresh orange peel (orange part only-no white pith)
1/2 vanilla bean, split lengthwise
Semisweet chocolate curls, for garnish (optional)
Orange supremes (segments), for garnish
In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir)!.
Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar!. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin!. (If the gelatin doesn’t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved!.)
Strain the mixture into a pitcher to remove the vanilla bean and orange rind!. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish!. Chill, uncovered, at least 3 hours!.
To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful)!. Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes!.
***Expresso Panna Cotta with Cocoa Whipped Cream***
Cocoa Whipped Cream:
1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
Espresso Panna Cotta:
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin
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!.Www@FoodAQ@Com
284ml whipping cream
30g caster sugar
1/2 vanilla pod or (1/2 teaspoon vanilla essence)
6g powdered or (1 sheet) gelatin
1!. Grease 2 ramekins or individual moulds!.
2!. Dissolve gelatin according to instructions on pack!.
3!. Place cream, sugar and vanilla essence in a pan, stir and
bring to the boil and remove from heat!.
or
3!.Place cream, sugar and Split vanilla pod,( scrape out
seeds and return seeds and pod to the pan,stir and bring to
the boil and remove from heat!.
Remove pod if used
4!.Stir in gelatin, pour into ramekins and refrigerate until set!. 5!. Decant pannacotta by immersing base of ramekins in bowl of hot water and loosening sides with a knife!.Www@FoodAQ@Com
30g caster sugar
1/2 vanilla pod or (1/2 teaspoon vanilla essence)
6g powdered or (1 sheet) gelatin
1!. Grease 2 ramekins or individual moulds!.
2!. Dissolve gelatin according to instructions on pack!.
3!. Place cream, sugar and vanilla essence in a pan, stir and
bring to the boil and remove from heat!.
or
3!.Place cream, sugar and Split vanilla pod,( scrape out
seeds and return seeds and pod to the pan,stir and bring to
the boil and remove from heat!.
Remove pod if used
4!.Stir in gelatin, pour into ramekins and refrigerate until set!. 5!. Decant pannacotta by immersing base of ramekins in bowl of hot water and loosening sides with a knife!.Www@FoodAQ@Com
*Lemon and Vanilla Panna Cotta
1 envelope unflavored gelatin
2 cups 2% milk
2 tablespoons 2% milk
1/2 cup sugar
2 teaspoons vanilla
2 1/4 cups plain fat-free yogurt
1 teaspoon lemon juice
-----Fruit topping:------
1 cup raspberries, red and golden
2 cups mixed strawberries or blueberries
2 peaches, peeled, thinly sliced
2 teaspoon sugar
1 teaspoon lemon juice
1!. Sprinkle gelatin over 2 tablespoons of milk in small bowl; let soften 5 minutes!.
2!. Place remaining 2 cups milk, sugar, and vanilla in a saucepan!. Bring mixture to simmer; remove pan from heat!.
3!. Add gelatin mixture to saucepan and stir until dissolved!.
4!. Place yogurt in medium bowl; whisk until smooth!.
5!. Gradually whisk milk mixture and lemon zest into yogurt!.
6!. Pour mixture into eight 4-oz ramekins!. Chill until set, about 4 hours!.
7!. Toss fruit together and refrigerate until needed!.
8!. To remove from ramekins, run sharp knife around edges; invert onto plate!. Top with fruit and serve!.
*Vanilla Panna Cotta with Rhubarb Compote
-----For the Panna Cotta----
5 gelatine leaves
1 vanilla pod
450 ml double cream
450 ml full fat milk
75 g caster sugar
------For the Rhubarb Compote------
1 kg rhubarb
100 g caster sugar
1 grated zest and juice of orange
-------To make the Panna Cotta---------
Place the gelatine leaves in a bowl of cold water to soak for 5 minutes!. Cut the vanilla pod in half and scrape out the black seeds!. Set a saucepan with the vanilla pod and seeds, the cream, milk and sugar over a medium heat and bring slowly to the boil!. Remove from the heat and leave for 5 minutes to allow the vanilla to infuse the mixture!.Bring the cream back to the boil then remove from the heat!. Drain the gelatine leaves and squeeze out any excess water!. Add to the hot cream and stir well so that the gelatine dissolves evenly!.Strain and pour into 6 x 150ml greased moulds or ramekins!. Cool then cover loosely with cling film and chill for at least 4 hours or until set!.
------To make the Rhubarb Compote--------
To prepare the baked rhubarb compote: preheat the oven to 180C, 330F, Gas 4!.Wash the rhubarb and cut on the diagonal into 4cm lengths!. Mix with the caster sugar, orange zest and juice!.Tip into a large ovenproof dish, cover with foil and bake on the middle shelf until just tender, about 25 minutes!. Remove the foil and cook for a further 5 minutes!. Cool to room temperature!. Briefly dip each mould or ramekin into boiling water to loosen the sides of the panna cotta!.Turn out onto plates and serve with the rhubarb compote!.
*Panna Cotta With Strawberries and Chocolate - Orange Sauce
1 cup strawberry
1 tablespoon brown sugar
1/4 cup milk, luke warm
1 (1/4 ounce) package unflavored gelatin
1 cup whipping cream
1 tablespoon vanilla
1/3 cup sugar
1/2 cup ricotta cheese, extra creamy
1/2 cup whipping cream
1 ounce semisweet chocolate
1 tablespoon milk
1 tablespoon orange-flavored liqueur
Into a small bowl haul and half or slice strawberries!.Add brown sugar and coat strawberries, set aside!.Pour warm milk into a small dish and sprinkle with gelitin, set aside!.In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly!.Let boil about 2 minutes!.Remove from heat add the gelitin mixture stir until desolved!. In a small bowl add 1/2 cream to richotta and blend until smooth and creamy!.Beat the cheese mixture into the hot cream mixture, until well blended!.Pour into small greased ramikins or jelly molds!.Put into refrigerator for at least 4 hrs to set!.Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish!.In the microwave melt chocolate and milk, add liquior and stir to blend well!.Pour over panna cotta!.Top with strawberries!.
*Fruity Panna Cotta
1 (32 ounce) container plain nonfat yogurt
1 (6 ounce) package jell-o sugar-free strawberry gelatin (8 serving size)
1 cup strawberry, sliced
MIX yogurt and dry gelatin in medium microwavable bowl!. Microwave on HIGH 2-1/2 minutes or until gelatin is completely dissolved, stirring after 1-1/2 minutes!.POUR into 9-inch pie plate sprayed with cooking spray!. Refrigerate 3 hours or until set!.UNMOLD gelatin onto serving plate!.Top with fruit just before serving!.Store leftover dessert in refrigerator!.
*Yogurt and Honey Panna Cotta
1 (1/4 ounce) envelope unflavored gelatin
1 1/2 cups heavy cream
1/2 cup honey (to taste)
1 1/2 cups good quality plain yogurt
1 1/2 cups heavy cream
3 cups fresh fruit (optional)
Soften gelatin in 1/2 cup of heavy cream!.Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat!. Whisk in the cream/gelatin mixture, followed by the remaining cream!. Whisk the new cream mixture into the yogurt in a separate bowl!. Pour into 6 individual serving cups/molds; or into a large mold!. (I poured it into a large yogurt container!.)!.Refrigerate at least 6 hours!. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit!.The fruit really balances out the rich sweetness of the panna cotta!. The cookbook also had the fruit drizzled with honey, I found that to be too sweet!.
*Ginger Panna Cotta With Mango
nonstick cooking spray
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1/2 cup powdered sugar
1 cup milk or soymilk
1 (14 ounce) can evaporated milk
1 cup heavy cream (35%)
2 drops vanilla
1 tablespoon gingerroot, minced (1/2 oz)
2 mango, peeled and diced (1-1 1/4 cups)
Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside!.In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften!.Stir until gelatin dissolves!.Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes)!.Remove from heat; stir in evaporated milk, then allow to rest for 2 minutes so flavors can blend!.Strain mixture into custard cups!.When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight)!.Unmold, if desired; top each portion with a generous helping of fruit before serving!.
ENJOY :-)Www@FoodAQ@Com
1 envelope unflavored gelatin
2 cups 2% milk
2 tablespoons 2% milk
1/2 cup sugar
2 teaspoons vanilla
2 1/4 cups plain fat-free yogurt
1 teaspoon lemon juice
-----Fruit topping:------
1 cup raspberries, red and golden
2 cups mixed strawberries or blueberries
2 peaches, peeled, thinly sliced
2 teaspoon sugar
1 teaspoon lemon juice
1!. Sprinkle gelatin over 2 tablespoons of milk in small bowl; let soften 5 minutes!.
2!. Place remaining 2 cups milk, sugar, and vanilla in a saucepan!. Bring mixture to simmer; remove pan from heat!.
3!. Add gelatin mixture to saucepan and stir until dissolved!.
4!. Place yogurt in medium bowl; whisk until smooth!.
5!. Gradually whisk milk mixture and lemon zest into yogurt!.
6!. Pour mixture into eight 4-oz ramekins!. Chill until set, about 4 hours!.
7!. Toss fruit together and refrigerate until needed!.
8!. To remove from ramekins, run sharp knife around edges; invert onto plate!. Top with fruit and serve!.
*Vanilla Panna Cotta with Rhubarb Compote
-----For the Panna Cotta----
5 gelatine leaves
1 vanilla pod
450 ml double cream
450 ml full fat milk
75 g caster sugar
------For the Rhubarb Compote------
1 kg rhubarb
100 g caster sugar
1 grated zest and juice of orange
-------To make the Panna Cotta---------
Place the gelatine leaves in a bowl of cold water to soak for 5 minutes!. Cut the vanilla pod in half and scrape out the black seeds!. Set a saucepan with the vanilla pod and seeds, the cream, milk and sugar over a medium heat and bring slowly to the boil!. Remove from the heat and leave for 5 minutes to allow the vanilla to infuse the mixture!.Bring the cream back to the boil then remove from the heat!. Drain the gelatine leaves and squeeze out any excess water!. Add to the hot cream and stir well so that the gelatine dissolves evenly!.Strain and pour into 6 x 150ml greased moulds or ramekins!. Cool then cover loosely with cling film and chill for at least 4 hours or until set!.
------To make the Rhubarb Compote--------
To prepare the baked rhubarb compote: preheat the oven to 180C, 330F, Gas 4!.Wash the rhubarb and cut on the diagonal into 4cm lengths!. Mix with the caster sugar, orange zest and juice!.Tip into a large ovenproof dish, cover with foil and bake on the middle shelf until just tender, about 25 minutes!. Remove the foil and cook for a further 5 minutes!. Cool to room temperature!. Briefly dip each mould or ramekin into boiling water to loosen the sides of the panna cotta!.Turn out onto plates and serve with the rhubarb compote!.
*Panna Cotta With Strawberries and Chocolate - Orange Sauce
1 cup strawberry
1 tablespoon brown sugar
1/4 cup milk, luke warm
1 (1/4 ounce) package unflavored gelatin
1 cup whipping cream
1 tablespoon vanilla
1/3 cup sugar
1/2 cup ricotta cheese, extra creamy
1/2 cup whipping cream
1 ounce semisweet chocolate
1 tablespoon milk
1 tablespoon orange-flavored liqueur
Into a small bowl haul and half or slice strawberries!.Add brown sugar and coat strawberries, set aside!.Pour warm milk into a small dish and sprinkle with gelitin, set aside!.In a sauce pan over medium heat bring cream, vanilla,and sugar to a boil, stirring constantly!.Let boil about 2 minutes!.Remove from heat add the gelitin mixture stir until desolved!. In a small bowl add 1/2 cream to richotta and blend until smooth and creamy!.Beat the cheese mixture into the hot cream mixture, until well blended!.Pour into small greased ramikins or jelly molds!.Put into refrigerator for at least 4 hrs to set!.Draw the edge of a knife arount the inside of the ramikin to loosen or put in a hot water bath for 20 seconds then turn out onto a serving dish!.In the microwave melt chocolate and milk, add liquior and stir to blend well!.Pour over panna cotta!.Top with strawberries!.
*Fruity Panna Cotta
1 (32 ounce) container plain nonfat yogurt
1 (6 ounce) package jell-o sugar-free strawberry gelatin (8 serving size)
1 cup strawberry, sliced
MIX yogurt and dry gelatin in medium microwavable bowl!. Microwave on HIGH 2-1/2 minutes or until gelatin is completely dissolved, stirring after 1-1/2 minutes!.POUR into 9-inch pie plate sprayed with cooking spray!. Refrigerate 3 hours or until set!.UNMOLD gelatin onto serving plate!.Top with fruit just before serving!.Store leftover dessert in refrigerator!.
*Yogurt and Honey Panna Cotta
1 (1/4 ounce) envelope unflavored gelatin
1 1/2 cups heavy cream
1/2 cup honey (to taste)
1 1/2 cups good quality plain yogurt
1 1/2 cups heavy cream
3 cups fresh fruit (optional)
Soften gelatin in 1/2 cup of heavy cream!.Meanwhile, combine the honey and 1/2 cup cream in a saucepan, bring to a boil and remove from heat!. Whisk in the cream/gelatin mixture, followed by the remaining cream!. Whisk the new cream mixture into the yogurt in a separate bowl!. Pour into 6 individual serving cups/molds; or into a large mold!. (I poured it into a large yogurt container!.)!.Refrigerate at least 6 hours!. Dip a mold in warm water to loosen the panna cotta; or spoon into bowls, and serve with fresh fruit!.The fruit really balances out the rich sweetness of the panna cotta!. The cookbook also had the fruit drizzled with honey, I found that to be too sweet!.
*Ginger Panna Cotta With Mango
nonstick cooking spray
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1/2 cup powdered sugar
1 cup milk or soymilk
1 (14 ounce) can evaporated milk
1 cup heavy cream (35%)
2 drops vanilla
1 tablespoon gingerroot, minced (1/2 oz)
2 mango, peeled and diced (1-1 1/4 cups)
Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside!.In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften!.Stir until gelatin dissolves!.Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes)!.Remove from heat; stir in evaporated milk, then allow to rest for 2 minutes so flavors can blend!.Strain mixture into custard cups!.When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight)!.Unmold, if desired; top each portion with a generous helping of fruit before serving!.
ENJOY :-)Www@FoodAQ@Com