STRAWBERRY-LEMON PANNA COTTAS
These creamy, delicate custards are super easy to make and great for a dinner party - you can chill and unmold them ahead of time, then top with fruit and drizzle with honey before serving. They're also tasty with juicy stone fruits like sliced peaches and nectarines.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put 1/4 cup cold water in a small bowl. Sprinkle the gelatin over the water, stir and let sit until the gelatin has softened, about 5 minutes.
- Stir the half-and-half and sugar in a small saucepan over medium heat until the sugar melts and the half-and-half is hot and begins to steam. Stir in the softened gelatin, lemon zest, vanilla and a large pinch of salt. Make sure all the gelatin dissolves.
- Divide the mixture evenly into 6 small glass bowls, and let cool for a few minutes. Wrap and refrigerate until chilled and set (the panna cottas will be jiggly), about 4 hours. (They can be made a day ahead and refrigerated.)
- Fill a medium bowl with very hot water. Working with one panna cotta at a time, dip a bowl almost completely in the water, and hold it there for about 1 minute. Dry off the bowl, then invert it onto a small serving plate. Repeat with the remaining panna cottas. (They can be unmolded and inverted onto the serving plates up to 3 hours before serving.) Top each with a mound of strawberries, and drizzle with honey.
MEYER LEMON PANNA COTTA WITH STRAWBERRIES
This is a light custard-like dessert, perfect for Summer fare. Meyer lemons are a cross between a lemon and a mandarin orange. Introduced to the United States from China in 1908 by Frank Meyer, they are less acidic and sweeter than regular lemons.
Provided by Maureen in MA
Categories Dessert
Time 30m
Yield 4-6 custard cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze enough juice from lemons to equal 1/4 cup; reserve 1 lemon rind. In medium saucepan combine 2 cups cream, the vanilla bean pod, the reserved lemon rind, and the 1/2 cup sugar. Heat over medium-low heat until mixture comes to a simmer, stirring occasionally to dissolve sugar. Remove from heat; let stand 10 minutes.
- Meanwhile, place remaining 3/4 cup cream in small bowl; sprinkle with gelatin. Let stand 5 minutes for gelatin to soften. Stir softened gelatin into saucepan; return to medium heat and cook until gelatin is dissolved. Stir in the 1/4 cup lemon juice. Strain to remove vanilla bean pod and lemon rind. Scrape the vanilla beans from pod. Stir vanilla beans into gelatin mixture. Divide among four 10-ounce or six 6-ounce custard cups. Cover; chill at least 4 hours or until set.
- In medium bowl combine strawberries and 2 tablespoons sugar; let stand at least 5 minutes, stirring twice.
- Serve in custard cups topped with strawberries or dip bottoms of custard cups into hot water for 10 seconds and loosen sides. Unmold onto dessert plates; serve with strawberries.
Nutrition Facts : Calories 726.7, Fat 60.9, SaturatedFat 37.7, Cholesterol 224.2, Sodium 67.2, Carbohydrate 45.3, Fiber 2.6, Sugar 35.9, Protein 5.8
LEMON PANNA COTTA
Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
- Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
- Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
- Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
- Garnish with remaining lemon zest before serving.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g
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