VANILLA YOGURT PANNA COTTA
Panna Cotta always impresses, and it's so easy to prepare. It's especially stunning when garnished with something colorful, like cranberry sauce or fresh berries. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds. Add bean and seeds to gelatin mixture., Heat over low heat, stirring until gelatin is completely dissolved. Combine yogurt and sugar; gradually whisk into gelatin mixture. Cook and stir just until blended. Discard vanilla bean. Pour into four ungreased 10-oz. ramekins or custard cups. Cover and refrigerate for at least 5 hours or until set. , Unmold panna cotta onto dessert plates. Garnish with cranberry sauce and/or pear slices if desired.
Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 105mg sodium, Carbohydrate 31g carbohydrate (31g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
BROWN-SUGAR PANNA COTTA
This recipe from Chika Tillman of ChikaLicious dessert bar is made with Granny Smith Apple Sorbet and Calvados Gelee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath and set a medium bowl over it. Place gelatin in a bowl filled with enough cold water to completely cover; let soften.
- In a small saucepan, heat sugar and 1 cup plus 3 tablespoons heavy cream over medium heat, stirring, until sugar is dissolved. Strain gelatin through a fine mesh sieve. Add gelatin to sugar mixture, along with remaining 1 3/4 cups heavy cream; stir to combine.
- Strain into bowl set over ice-water bath to cool. Transfer mixture to a 1-quart container and refrigerate panna cotta until set.
- Place two tablespoons panna cotta in each of 10 bowls. Garnish with sorbet and gelee cubes. Pour 2 tablespoons prosecco into each bowl and serve immediately.
BASIL-YOGURT PANNA COTTA WITH GRAPEFRUIT GELèE
Naturally gluten-free and no-bake, think of these pink panna cottas as an elegant version of a fruit and yogurt parfait. First, a grapefruit gelée (think fancy French jello) is chilled until it's partially set, then a basil-infused yogurt is poured in which allows the two elements to form pretty, abstract swirls with one another. Lay a few grapefruit supremes on top and finish with a touch of crunchy sea salt, and your guests' palates are in for a sweet surprise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h20m
Number Of Ingredients 7
Steps:
- Combine 3/4 cup milk and basil sprigs in a small saucepan; bring to a simmer over medium-high heat. Cover, remove from heat, and let steep 20 minutes. Meanwhile, in a bowl, sprinkle 2 teaspoons gelatin over remaining 1/2 cup milk. In a heatproof bowl, sprinkle remaining 3 teaspoons gelatin over 1/2 cup grapefruit juice.
- Let both mixtures stand until gelatin softens, about 5 minutes. Strain milk-basil mixture, discarding sprigs. Pour over milk-gelatin mixture and stir until gelatin has dissolved, then whisk in yogurt until smooth. Wipe pan clean.
- Combine 3/4 cup grapefruit juice and honey in saucepan. Heat over medium-high, stirring, until honey dissolves and mixture is hot but not boiling. Pour over grapefruit-gelatin mixture, stirring until gelatin has dissolved. Stir in remaining 1 3/4 cups grapefruit juice.
- Divide grapefruit mixture evenly among eight 6-to-8-ounce ramekins, gratin dishes, or shallow bowls. Refrigerate until mixture begins to thicken and mound slightly but isn't set, 45 to 55 minutes. (Do not refrigerate yogurt mixture.)
- Carefully divide yogurt mixture evenly among ramekins, pouring it in from edge (not center) of each dish to create a random swirl effect. Refrigerate until both mixtures are cold and set, about 4 hours or, covered, up to 3 days. Before serving, top with grapefruit supremes, basil leaves, and a sprinkle of salt.
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