Bill Grangers Yoghurt Panna Cotta With Rose Scented Raspberries Recipes

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RASPBERRY-ROSE PANNA COTTA



Raspberry-Rose Panna Cotta image

"Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine's Day," says Lasheeda.

Provided by Food Network

Categories     dessert

Time 25m

Yield 12 raspberry-rose panna cottas

Number Of Ingredients 6

1 1/2 cups raspberries
1 tablespoon powdered gelatin
3 cups heavy cream
2/3 cup sugar
1 1/2 teaspoons fresh lemon juice
Edible rose petals, for garnish

Steps:

  • Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
  • Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
  • Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
  • Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES



Bill Grangers Yoghurt Panna Cotta With Rose-Scented Raspberries image

I made this for the first time for some friends and we all loved the combination. Bill Granger is a chef in Australia who makes lovely fresh food and has published a few books. This certainly cleans your palette. Its gorgeous!

Provided by aunty carol

Categories     Gelatin

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

185 ml double cream
55 g caster sugar
1/2 vanilla bean, split lengthways
1 1/2 leaves gelatin
250 g low-fat yogurt
250 -300 g fresh raspberries
2 tablespoons icing sugar, sifted
1 teaspoon rose water

Steps:

  • Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
  • Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
  • Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
  • To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
  • To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.

Nutrition Facts : Calories 334.5, Fat 18.8, SaturatedFat 11.5, Cholesterol 68.4, Sodium 62.4, Carbohydrate 38.9, Fiber 4.1, Sugar 32.7, Protein 5

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

Steps:

  • In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
  • Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

YOGURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES



Yogurt Panna Cotta with Rose-Scented Raspberries image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

1 pint fresh raspberries or 1/2 packet frozen raspberries, thawed
2 tablespoons confectioners' sugar, sifted
1 teaspoon rosewater
Panna Cotta
3/4 cup heavy cream
1/4 cup superfine sugar
1/2 vanilla bean, sliced lengthwise
1 1/2 sheets or leaves unflavored gelatin
Cold water, for gelatin
1 cup nonfat yogurt

Steps:

  • For the rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar and taste for sweetness. Gently fold in the remaining raspberries and the rosewater, until just combined. Chill the sweetened raspberry mixture until ready to serve.
  • For the panna cotta: In a medium saucepan, combine the heavy cream and sugar and heat over medium heat. Using the point or tip of a knife, scrape the vanilla bean seeds into the saucepan before adding the pod. Stir the cream mixture until the sugar is completely dissolved, then bring the mixture to a brief boil before removing from the heat.
  • Soak the gelatin sheets in cold water until soft, about 15 minutes. Squeeze out the excess water, drop the sheets into the hot cream mixture and whisk until gelatin is completely dissolved. Add the yogurt, and continue whisking until the mixture is smooth. In a fine mesh sieve placed over a medium bowl, strain the yogurt mixture. Discard the vanilla bean pod. Divide the yogurt mixture among 4 (4 ounce) ramekins. Cover the ramekins with plastic wrap, and chill until the desserts have set, at least 3 hours. Place spoonfuls of the rose-scented raspberries over the top of each ramekin for garnish and serve immediately.
  • Photo credit: Petrina Tinslay Photography

GREEK YOGURT PANNA COTTA WITH ROSE SCENTED RASPBERRY



Greek Yogurt Panna Cotta With Rose Scented Raspberry image

Make and share this Greek Yogurt Panna Cotta With Rose Scented Raspberry recipe from Food.com.

Provided by Nado2003

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 teaspoons gelatin, unflavored
1/4 cup sugar
2 tablespoons honey
2 cups Greek yogurt (plain or if using honey yogurt reduce honey by half)
1 teaspoon vanilla
2 cups raspberries
2 tablespoons powdered sugar
1 tablespoon rose water

Steps:

  • Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
  • In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
  • Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
  • To serve: spoon the raspberries and sauce over panna cotta and serve immediately.

Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 6.1, Sodium 28, Carbohydrate 19.2, Fiber 2, Sugar 17, Protein 2.8

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