Best Ricotta Panna Cotta With Basil Balsamic Strawberries Recipes

PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES

Steps:

• Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
• Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
• Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.

DESSERT CROSTINO OF FRESH RICOTTA, STRAWBERRIES AND AGED BALSAMIC VINEGAR

Steps:

• Chop the strawberries into 1/4-inch dice and add them to a glass or ceramic bowl. Add sugar, balsamic vinegar and torn basil leaves. Gently toss to combine and set aside to macerate for 15 to 20 minutes.
• Lightly brush the toasted crostini slices with the macerating liquid to sweeten. Spread 1 tablespoon of ricotta on each toast and then top with 1 tablespoon of macerated strawberries. Drizzle each crostini with remaining liquid and sprinkle with just a pinch of fresh ground black pepper.
• Serve immediately.

PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR

Steps:

• For panna cotta:
• Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
• For strawberries:
• Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
• Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
• Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
• When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
• Balsamic Strawberries
• Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.