Berry Panna Cotta Recipes

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.

BERRY PANNA COTTA

Steps:

• Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
• Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
• Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
• To serve, arrange strawberry slices and raspberries on top of each custard.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

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 PINEAPPLE AND GINGER

Steps:

• 1. Oil the inside of each mould with sunflower oil, then leave upside down to drain on kitchen paper to remove any excess oil. 2. To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft. 3. Pour the single and double cream into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat. 4. Remove the gelatine from the water and squeeze to get rid of any excess water. Add to the warm cream and stir until the gelatine has completely dissolved. Stir in the vanilla extract and pour into a jug (see tip). Divide the mixture between the oiled moulds, pouring almost to the top. Allow to cool a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and firm to the touch. 5. To make the salsa, mix all the ingredients together in a bowl. 6. Carefully turn out each panna cotta and invert it into the centre of a small plate (see tip). Spoon the salsa on top and around the edges to serve. Cook time: 5 minutes / Chilling time: a minimum of 6 hours Prepare ahead: The panna cotta and salsa can both be made up to 2 days ahead and kept in the fridge. Mary's Classic Tips: * There is a lot of cream, so you may find it easier to split it into two batches, pouring it out a half at a time to avoid spilling it. * To turn a panna cotta out of its mould easily, dip the base in hot water for a few moments until the panna cotta loosens in the mould, then invert on a serving plate.

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
• Spoon the sauce over the panna cotta and serve.

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.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.