Best Panna Cotta Everyday Italian Recipes
PANNA COTTA
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Provided by CHERYLA33
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g
PANNA COTTA WITH FRESH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 6h12m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
- Spoon the berries atop the panna cotta and serve.
PANNA COTTA (EVERYDAY ITALIAN)
I'm told this dessert tastes just like the Panna Cotta at Macaroni Grill. I saw it prepared this way by Giada De Laurentiis on Everyday Italian. No matter the origin, this Italian "cooked cream" is comfort food at its best.
Provided by Seamouse
Categories Dessert
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
- Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
- Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
- Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
- Spoon the berries atop the panna cotta and serve.
Nutrition Facts : Calories 504.2, Fat 45.4, SaturatedFat 28.2, Cholesterol 167.1, Sodium 90.4, Carbohydrate 22.8, Sugar 19.8, Protein 4.8
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
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