Best Orange Yogurt Panna Cottas With Cranberry Orange Sauce Recipes

ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

ORANGE PANNA COTTA

Steps:

• 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.
• Notes about the recipe: I love panna cotta because you can combine milks and creams to make it sweeter, more tart, or creamier. And then the flavor can be anything you can imagine goes well with dairy¿raspberry, citrus, coffee, tea, what ever! So it's one of those really flexible desserts that you can tailor to fit the flavors in the rest of your menu, and "flexible" almost never happens when it comes to a dessert recipe. Also, you can vary the container you make it in and turn it out to serve it or leave it in. Try using eggcups, demitasse cups, a hollowed out clean eggshell, shot glasses, anything will do. These are ingredients you might already have in your kitchen, too, so it cuts down on shopping, which is key for me. When I want to cook, I want to get right to it and not have to make a trip to the grocery just to get my hands into some dessert!

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

ORANGE CRUNCH YOGURT

Steps:

• In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture. , Garnish with remaining oranges. Serve immediately.

FRESH ORANGE AND YOGURT TART

Steps:

• In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
• Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
• In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
• With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.

ORANGE YOGURT PANNA COTTAS WITH CRANBERRY ORANGE SAUCE

Steps:

• Make panna cottas:
• In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften. Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well. Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
• Make sauce:
• In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
• Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate. Serve panna cottas with sauce.