Chambordpannacotta Recipes

LEMON PANNA COTTA

Steps:

• Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
• Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
• Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
• Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
• Garnish with remaining lemon zest before serving.

MANGO PANNA COTTA

Steps:

• Add mango flesh to a blender and puree until smooth. Set aside.
• In a small bowl, add mango juice and sprinkle gelatin on top. Wait 5 minutes for gelatin to soften and then mix with a spoon.
• Microwave mango juice for 1 minute on high power. Stir again for one minute until gelatin has dissolved.
• Set stemless wine glasses or tumblers in a muffin tin on an angle. If the glasses slide, place a tea towel underneath to stabilize.
• Mix together the mango puree and mango juice mixture. Pour into glasses to a half inch below the rim, and chill in position at least 2 hours to set.
• In a small saucepan, add milk and powdered gelatin and wait 10 minutes.
• Raise heat to medium, add sugar and stir several minutes to dissolve.
• Remove saucepan from heat and stir in the cream, vanilla and salt.
• Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
• Garnish with optional raspberries and diced mango. Serve and enjoy!

CHAMBORD PANNA COTTA

Steps:

• Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
• Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
• Divide the mixture evenly among the prepared ramekins.
• Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
• Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
• Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
• Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
• To serve, drizzle panna cotta with Chambord.

PANNA COTTA PARFAITS WITH RASPBERRY COMPOTE

Steps:

• Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.