Strawberry Tarragon Panna Cotta Recipes

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PANNA COTTA WITH FRESH STRAWBERRY SAUCE



Panna Cotta With Fresh Strawberry Sauce image

My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!

Provided by Colleen Mitchell

Categories     World Cuisine Recipes     European     Italian

Time 4h33m

Yield 6

Number Of Ingredients 9

1 ½ cups milk
1 (.25 ounce) envelope unflavored gelatin
1 ½ cups whipping cream
¼ cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
¼ cup white sugar
¼ cup water

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.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g

ROASTED STRAWBERRY PANNA COTTA



Roasted Strawberry Panna Cotta image

Provided by Deborah Snyder

Categories     Milk/Cream     Dessert     Roast     Kid-Friendly     Strawberry     Vanilla     Summer     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

6 cups halved hulled strawberries, patted dry (2 to 2 1/2 pounds), plus 6 whole strawberries for garnish
12 sprigs fresh tarragon, divided
2 tablespoons plus 1/2 cup sugar
1/2 teaspoon fresh lemon juice
1 cup crème fraîche
2 1/2 tablespoons cold water
2 teaspoons unflavored gelatin
1 4-inch piece vanilla bean, split lengthwise
1/2 cup whipping cream

Steps:

  • Preheat oven to 350°F. Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes.
  • Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer. Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche. Reserve any remaining purée for another use.
  • Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
  • Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add cream and remaining 1/2 cup sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to dissolve. Cool slightly. Stir cream-gelatin mixture into strawberry cream. Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set, at least 6 hours and up to 1 day. Garnish with whole strawberries and remaining tarragon sprigs.

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