Best Panna Cotta With Mixed Berries Recipes

PANNA COTTA WITH FRESH BERRIES

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.

MASTERCHEF VANILLA PANNA COTTA WITH MIXED BERRY SAUCE

Steps:

• Soak the gelatine leaf in warm water. When it's soft, squeeze the excess water out.
• Put the cream, sugar and vanilla in a saucepan and heat. Stir to dissolve the sugar. When it is bubbling around the edge and just about to boil, take it off the heat and add the gelatine leaf. Stir till fully dissolved.
• Pour into two ramekins and put in the fridge. They will need a minimum of two hours to set.
• Make the sauce by putting all the berries, sugar and water into a small saucepan. Bring to the boil and reduce till the sauce is syrupy and the berries are beginning to break down.
• To serve, fill a saucepan with boiling water from the kettle. Hold the ramekin in the pan for about 20 seconds. Turn the ramekin over onto a plate and the panna cotta should fall out. Spoon some sauce onto the side. If serving the sauce warm then serve immediately as it will begin to melt the panna cotta.

PANNA COTTA WITH BERRY SAUCE

Steps:

• In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
• Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
• To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
• Unmold panna cottas and serve with berry sauce.

PANNA COTTA WITH MIXED BERRIES

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.