Panna Cotta Recipes

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

PANNA COTTA

Steps:

• 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.
• 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.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

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.

VANILLA PANNA COTTA RECIPE BY TASTY

Steps:

• Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
• In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
• Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
• Strain panna cotta mixture into desired serving tempered glasses.
• Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
• Top with berries and honey.
• Enjoy!

YOGHURT PANNA COTTA

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
• GET AHEAD Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off. Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
• ON THE DAY Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
• TO SERVE Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers - the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out. Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.

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.