PANNA COTTA (ITALIAN FLAN)
I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate.
Provided by arroz241_11561377
Categories Gelatin
Time 35m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
- Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
- Whisk in powdered sugar and remove from heat.
- Remove vanilla bean pod. Strain mixture, if desired.
- Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
- To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
- Dark chocolate sauce:.
- Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
- Circle Panna Cotta on plate with sauce, or drizzle over the top.
Nutrition Facts : Calories 200.4, Fat 16, SaturatedFat 9.9, Cholesterol 58.4, Sodium 34.3, Carbohydrate 12.5, Sugar 11.3, Protein 2.6
ITALIAN FLAN
This rich, silky custard has a hint of coffee flavor and it's is draped with a luscious caramel sauce. It is a divine ending to a holiday meal or as a simple coffee and dessert get-together with friends.-Mariela Petroski, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan over medium heat, combine sugar and water. Cook stirring occasionally until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook without stirring until amber brown, about 8 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts.
Nutrition Facts : Calories 389 calories, Fat 18g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 117mg sodium, Carbohydrate 49g carbohydrate (48g sugars, Fiber 0 fiber), Protein 8g protein.
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