CHOCOLATE HAZELNUT PANNA COTTA
Provided by Anne Burrell
Categories dessert
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the gelatin sheets into a bowl of cold water and let them soak while you heat the cream.
- Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covered, overnight or at least 4 hours.
- When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!
PANNA COTTA WITH MIXED BERRIES
Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that's often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won't soon forget!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set., Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds., Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled. , Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.
Nutrition Facts : Calories 174 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
PANNA COTTA WITH BERRY SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
- Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
- Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
- Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
- For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
- Spoon the sauce over the panna cotta and serve.
PANNA COTTA WITH FIGS AND BERRIES
The classic Italian panna cotta - cooked cream - is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.
Provided by David Tanis
Categories custards and puddings, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
- Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.
- Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
- Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.
- To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)
HAZELNUT PANNA COTTA WITH BERRY COMPOTE
Provided by Lewis Rossman
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
- Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
- Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
- Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.
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