Christmas Panna Cotta Recipes

ORANGE PANNA COTTA - EASY CHRISTMAS DESSERTS

Steps:

• Juice 4 oranges to get 2 cups juice. Sieve the juice to remove any skins or seeds.
• Add Agar to the juice and mix well. Cook in a pan on a low heat for 2-5 minutes. Let it cool a little.
• Put kitchen towel in a bowl and place the glasses so that you can fill them under an angle. Fill half of each glass with orange juice. Leave to set in the fridge.
• Dissolve Agar in warm milk. Mix it with heavy cream, stir in sugar, add spices. Cook on a low heat 3-5 minutes, then let it cool for about 10-15 minutes Remove the spices.
• When the orange juice is set, remove the glasses from the bowl and fill with milk and cream mixture. Leave the panna cotta in the fridge for an hour until set or overnight.
• Decorate with peppermint leaves and chocolate. 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.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

PANNA COTTA WITH STRAWBERRY & CHIA JAM

Steps:

• Add water to a small bowl and sprinkle the gelatin over the top. Let it rest for at least 10 minutes to allow the gelatin to absorb the water.
• In the meantime, add the almond milk, maple syrup and vanilla extract to a small saucepan on medium heat, stirring occasionally until the mixture starts to steam. Remove from heat.
• Add 1/4 cup of the almond milk mixture to the gelatin and whisk until the gelatin has dissolved, making sure there are no lumps. Pour the gelatin mixture into the saucepan and stir until well combined.
• Pour into ramekins (or glasses or ball mason jars) and cool to room temperature. Then cover with cling wrap (or jar lids) and place in the fridge overnight (or minimum 6 hours to set).
• To make the strawberry + chia jam, add strawberries to a saucepan and heat for 5 minutes on low to soften them up. Add lemon juice and maple syrup and bring to the boil over medium heat. Boil for 15-20 minutes or until the mixture starts to thicken.
• Pour into a jar or container; add the chia seeds, stirring until well combined. Refrigerate overnight (or minimum 6 hours) to allow the chia seeds to gel.
• When ready to serve, top the panna cotta with the strawberry + chia jam and enjoy

EASY EGGNOG PANNA COTTA

Steps:

• Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.

CHRISTMAS PANNA COTTA

Steps:

• Place the leaves of gelatine in a large bowl of cold water.
• Slowly bring the cream, milk, sugar and vanilla paste to boiling point in a saucepan and remove from heat. Squeeze the excess water from the gelatine and add to the pan, stirring to dissolve. Cool.
• When the mixture is lukewarm, strain it into a jug and gently stir through the chocolate and chopped candied orange peel. Pour the mixture carefully into 6 lightly oiled dariole moulds or children's plastic beakers and chill overnight or for six hours.
• Place the wine, orange juice and zest, lemon juice and sugar into a pan. Slowly bring to the boil, stirring to dissolve the sugar. Turn the heat up and boil vigorously until syrupy. Cool.
• Gently push the edges of tops of the panna cottas from the sides of the moulds with your fingers and invert them on to serving plates. Serve with the mulled wine syrup drizzled around and a thin strip of candied orange peel on top.