Creamy Panna Cotta With Raspberry Sauce And Fresh Berries Recipes

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

PANNA COTTA WITH RASPBERRY BLACKBERRY SAUCE

Steps:

• Add the raspberries, blackberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• 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.
• Reduce the heat to low and let it simmer and bubble for 10 minutes. Sieve to remove seeds or serve with seeds. It will thicken further as it cools. You don't want it too thick though it is best served slightly runny with panna cotta.
• 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. You can also poor in short drinking glasses, cocktail glasses or small mason jars.
• When panna cotta is set, serve with berry sauce.
• Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate and serve with berry sauce. Depending on the container it is set in, you may also serve the panna cotta straight out of the glass and just place the berry topping on top.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
• Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
• Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

VANILLA PANNA COTTA WITH BERRY SAUCE

Steps:

• Grease the moulds with baking spray or melted butter. If you plan on serving the panna cotta directly on glasses or ramequins, there is no need to grease the moulds.

KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
• Heat until gelatin dissolves, stirring constantly as you heat.
• Add sour cream and vanilla.
• Whisk until smooth.
• Pour into indivudual ramekins and chill at least 3 hours.
• Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
• Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
• Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
• Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

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.

LEMON PANNA COTTA RECIPE

Steps:

• Sprinkle gelatin into a small bowl, pour over the water, stir to combine and help the gelatin dissolve, then set it aside for 5 to 10 minutes to bloom.
• Combine cream, milk and sugar in a small saucepan, then grate over the lemon zest and squeeze the lemon juice over a fine-mesh sieve to catch any pips.
• Move the saucepan to the stove top and place it over medium heat.
• Heat the creamy mixture until warmed through and steaming, but not yet boiling.
• Remove from the heat, pour the gelatin mixture over the cream mixture then whisk well to fully combine.
• Allow to cool to room temperature, then pour mixture into individual ramekins, jars or small serving bowls and cover with plastic wrap.
• Place in the fridge for a few hours or overnight, to set, then enjoy as is or with your choice of sides or toppings from fresh raspberries, raspberry sauce, fresh blueberries or any other fresh berries.