Best Basil Yogurt Panna Cotta With Grapefruit Gelèe Recipes

CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE

Steps:

• In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.

YOGURT PANNA COTTA WITH STRAWBERRIES AND GRANOLA

Steps:

• Sprinkle gelatin over 1/4 cup water in a bowl; let soften, about 5 minutes. Heat 1 cup cream, sugar, and salt in a saucepan over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin.
• Whisk together yogurt and remaining 1/2 cup cream in a bowl. Whisk in gelatin mixture and vanilla. Divide among 8 shallow 6-ounce dishes. Refrigerate until set, at least 1 hour and up to overnight. Serve, with berries and granola.

YOGURT AND BROWN-SUGAR PANNA COTTA WITH GRAPE GELéE

Steps:

• Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer, stirring until gelatin is dissolved. Remove from heat and stir in remaining 3/4 cup grape juice with lemon juice, grapes, and grappa.
• Lightly oil ramekins and put in a shallow baking pan. Divide grape mixture among ramekins and chill in freezer until just set, about 30 minutes.
• Stir together gelatin and 1/4 cup cream in cleaned 1-quart heavy saucepan and let stand 1 minute to soften. Bring to a simmer over moderate heat, stirring until gelatin is dissolved. Add remaining 3/4 cup cream with brown sugar and return to a simmer, stirring until sugar is dissolved.
• Whisk together yogurt, grappa, and salt until smooth in a large measuring cup, then pour in cream mixture and whisk until combined well.
• Pour mixture into ramekins (over set gelée) and chill (in refrigerator), covered, until firm, at least 8 hours.
• To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water 6 seconds. Invert a plate over each ramekin and then invert panna cotta with gelée onto plates, gently lifting off ramekins.

CHEF JOHN'S BUTTERMILK PANNA COTTA

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

INDIVIDUAL CHOCOLATE "PANNA COTTAS"

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
• Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.