Honey Sage Panna Cotta With Toasted Pignoli Recipes

HONEY PANNA COTTA

Steps:

• Prepare six dariole or timbale moulds by brushing lightly with almond oil or a very light tasting oil. (I have used cooking spray successfully). Place the moulds on a tray- this makes it easier later with transferring to the refrigerator.
• Sprinkle the gelatine over the warm water and microwave on medium for 30 seconds, or until the gelatine has dissolved.
• In a seperate bowl, heat the milk and honey on High for 2 minutes.
• Strain the gelatine mix into the hot milk/honey mixture. Quickly stir to combine.
• Whisk in the cream and a couple of drops of vanilla essence.
• Pour the custrad into your moulds. Loosely cover with plastic cling wrap. Chill for at least 4 hours.
• Remove from fridge approx 30 mins prior to serving. I usually do this as we are about to eat our main meal.
• To serve- remove pannacotta from moulds. Lightly brush the top of the custard with water. Run a small bladed knife around the outside of the ustard. Invert onto plates and serve with your choice of fruits, sauce, berry coulis or a drizzle of honey.
• If the custard did not centre on the plate when removed from the mould, you should be able to slide it over (that was the reason for the brushing of water).

HONEY SAGE PANNA COTTA WITH TOASTED PIGNOLI

Steps:

• Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce) ramekins or panna cotta molds. Refrigerate, uncovered, at least 5 to 6 hours.
• To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
• Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.

PANNA COTTA WITH FRESH BERRIES AND CHOCOLATE SAUCE

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.
• For the sauce:.
• Combine the cream and butter in a small heavy-bottomed saucepan over medium heat.
• Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil.
• Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth.
• May be made ahead of time and rewarmed over low heat on the stovetop, or in the microwave on medium power.
• Spoon berries atop the panna cotta, drizzle generously with chocolate sauce.
• Top with more berries and a decorative drizzling of sauce, and serve.

GINGER PANNA COTTA WITH MANGO

Steps:

• Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
• In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
• Stir until gelatin dissolves.
• Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
• Remove from heat, then allow to rest for 2 minutes so flavors can blend.
• Strain mixture into custard cups.
• When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
• Unmold, if desired; top each portion with a generous helping of fruit before serving.

GREEK HONEY & YOGURT PANNA COTTA

Steps:

• Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
• Set aside at room temperature.
• Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
• Set it aside.
• Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
• Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
• Meanwhile, whisk together the egg whites and the remaining sugar.
• Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
• Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
• Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
• The custard is done when it thickens enough to coat the wooden spoon.
• Remove the custard from the heat and stir in the bloomed.
• gelatin.
• Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
• Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
• Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard.
• Whisk gently but briskly until the ingredients are homogeneous and smooth.
• Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
• Refrigerate custards for at least two hours or up to two days before serving.

PANNA COTTA WITH HONEY

Steps:

• Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
• Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
• Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted.
• Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled.
• To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired.

PANNA COTTA CHEESECAKE

Steps:

• Combine cream and milk in medium saucepan over low heat. Add the contents of the panna cotta sachets. Cook and stir for 2-3 minutes or until mixture comes to the boil. Remove from heat. Cover surface of custard directly with baking paper. Let cool for 30 minutes.
• Meanwhile, process the biscuits to make fine crumbs.
• Using an electric mixer, beat cream cheese in a medium bowl until creamy. Gradually beat in cooled custard until combined. Spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. Place on tray. Cover with plastic food wrap. Chill 3 hours or until set.
• To serve, top with berries and drizzle with berry sauce from sachets.

COCONUT PANNA COTTA WITH KIWI-MINT COULIS

Steps:

• Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
• Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
• In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
• Strain this mixture through a fine sieve.
• Pour into serving ramekins and chill overnight to set.
• Layer the coulis on top of the Panna Cotta.