Ricotta Panna Cotta With Basil Balsamic Strawberries Recipes

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PANNA COTTA WITH BALSAMIC STRAWBERRIES



Panna Cotta with Balsamic Strawberries image

Provided by Ina Garten

Categories     dessert

Time P1DT30m

Yield 4 servings

Number Of Ingredients 12

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving

Steps:

  • In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
  • Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
  • To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

SPRING PANNA COTTA WITH FRESH STRAWBERRIES AND BALSAMIC SYRUP



Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup image

Provided by Tyler Florence

Categories     dessert

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 12

Nonstick spray, for greasing ramekins
1 cup whole milk
1 cup heavy whipping cream
1/2 cup superfine sugar
1 vanilla bean, seeds scraped
4 strips lemon peel
1 1/2 teaspoons powdered gelatin
1/2 lemon, juiced
1 1/2 cups creme fraiche, room temperature
1 cup good-quality balsamic vinegar
2 tablespoons superfine sugar
1 large carton strawberries, trimmed and quartered

Steps:

  • 1. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
  • 2. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
  • 3. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
  • 4. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
  • 5. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup and serve.

RICOTTA PANNA COTTA WITH BASIL BALSAMIC STRAWBERRIES



Ricotta Panna Cotta With Basil Balsamic Strawberries image

Make and share this Ricotta Panna Cotta With Basil Balsamic Strawberries recipe from Food.com.

Provided by Abby Girl

Categories     Strawberry

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 teaspoons unflavored gelatin
5 tablespoons water
2 cups whipping cream
2/3 cup icing sugar
1 cup ricotta cheese
1/2 vanilla bean, slit lengthwise
1 lb strawberry
1/3 cup orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper
6 large basil leaves, shredded

Steps:

  • Panna Cotta: In a small bowl, soften the gelatin in cold water. Combine 1 cup of the cream, icing sugar and vanilla bean in a small pot. Bring to a boil and remove from the heat. Add the gelatin and stir to dissolve. Remove the vanilla bean and scrape the seeds into the cream.
  • Stir the remaining cream and ricotta. Pour into 8 5 - oz ramekins. Chill for at least 2 hours or up to overnight. Dip each ramekin into hot water, loosen with a knife and turn out onto individual plates.
  • Basil Balsamic Strawberries: Hull and cut the strawberries into quarters. Toss with the remaining ingredients.

Nutrition Facts : Calories 323.8, Fat 26.2, SaturatedFat 16.3, Cholesterol 97.2, Sodium 51, Carbohydrate 18.2, Fiber 1.3, Sugar 13.5, Protein 5.8

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