Vanilla Bean Panna Cotta Recipes
VANILLA PANNA COTTA
This is a special Italian dessert that literally means "cooked milk." I heard the name somewhere and looked it up. All that was left to happen was for my curiosity to induce me to make it myself--which didn't take long! It is best served with berries, or a light fruit/liqour sauce. Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
Provided by Lieutenant Ducky
Categories Gelatin
Time 6h30m
Yield 9 muffin cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- *Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
- In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
- In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean.
- *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
- Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
- *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
- *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).
Nutrition Facts : Calories 633.4, Fat 56.1, SaturatedFat 35, Cholesterol 208.1, Sodium 73.8, Carbohydrate 30.6, Sugar 25.1, Protein 5
VANILLA BEAN PANNA COTTA
Panna Cotta is a classic Italian Dessert Recipe, this one has a rich vanilla flavor using real vanilla beans, but you can sup with vanilla paste. Your family and guest are sure to enjoy this elegant, creamy dessert. And while it's good on it's own, you may like to serve with a topping of your favorite seasonal fruit
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 6 ramakins, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
- Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
- NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
- TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!
Nutrition Facts : Calories 353.2, Fat 30.1, SaturatedFat 18.7, Cholesterol 111.5, Sodium 41.4, Carbohydrate 19.8, Sugar 16.7, Protein 2.8
PANNA COTTA WITH FRESH BERRIES
If there's panna cotta on the menu at an Italian restaurant I have a hard time not ordering it. Its name literally means "cooked cream," and my vanilla bean-flavored version gets topped with gorgeous macerated berries.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod.
- Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved.
- Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight).
- About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve.
- To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries.
VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
More about "vanilla bean panna cotta recipes"
VANILLA BEAN PANNA COTTA WITH STRAWBERRIES RECIPE | …
From eatingwell.com
Category Diabetic Recipes With Sugar SubstitutesCalories 127 per servingTotal Time 8 hrs 40 mins
- For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
- About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
- To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.
CHRYSTA WILSON'S VANILLA BEAN PANNA COTTA RECIPE - EAT ...
From eatsomethingsexy.com
5/5 (1)Servings 6Cuisine ItalianCategory Dessert
- Lightly grease the ramekins: Spray the ramekins with cooking spray or melted butter, then use a paper towel to wipe out most of the oil, leaving only a light residue. This will help the panna cotta release if that’s how you choose to serve the dessert. If you’ll serve the dessert in the jars, then you don’t need to grease the jars.
- Bloom the gelatin: Pour the half and half into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
- Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer. If the mixture starts to steam, remove the pot from the stove and let it cool down. Milk should be hot, but not boiling. Gelatin melts at body temperature, so you don't need the half and half to boil to melt the gelatin.
- Check to make sure the gelatin is dissolved: The mixture should be smooth. Either touch the mixture and rub half and half between your fingers to see if it’s gritty, or dip a spoon in the half and half to see if you can detect grains/grit in the half and half.
GRAPEFRUIT AND VANILLA BEAN PANNA COTTA RECIPE | LEITE'S ...
From leitesculinaria.com
Reviews 3Category DessertCuisine AmericanTotal Time 2 hrs 25 mins
- Pour the grapefruit juice into a small saucepan and sprinkle the gelatin over the top. Set the pan aside, off the heat, for 5 minutes to allow the gelatin to soften.
- Place the pan of grapefruit and gelatin over medium heat and warm it gently, stirring constantly, until the gelatin is fully dissolved. Remove from the heat.
- Meanwhile, warm the cream and sugar in a separate saucepan over medium heat, stirring until the sugar is fully dissolved. If using the vanilla bean, split it and scrape the seeds into the pan and toss the pod in as well, then whisk to incorporate. If using vanilla extract, do not add it yet. Remove from the heat and let the mixture steep for 5 minutes.
- Whisk the grapefruit juice and gelatin mixture into the cream mixture. Taste to check sweetness; if necessary, add more sugar. Stir in the salt, ginger, and vanilla extract, if using, and whisk vigorously. Remove the vanilla bean pod if needed. Taste and adjust the amount of ginger accordingly.
VANILLA BEAN PANNA COTTA RECIPE | GOOD LIFE EATS
From goodlifeeats.com
Category DessertCalories 876 per serving
- Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
- Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.
- Combine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves.
VANILLA PANNA COTTA RECIPE | QUEEN FINE FOODS
From queen.com.au
Servings 4Total Time 15 minsEstimated Reading Time 1 min
- Combine remaining ingredients to saucepan, and heat while stirring, until the mixture just starts to simmer, add bloomed gelatin and mix until fully dissolved. Remove from the heat.
- Divide the mixture between panna cotta moulds and leave to come to room temperature and then chill for at least 3 hours.
VANILLA BEAN PANNA COTTA | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
5/5 (1)Total Time 6 hrs 25 minsCategory DessertCalories 304 per serving
- Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved.
VANILLA BEAN PANNA COTTA - THE BAKE SCHOOL
From bakeschool.com
Reviews 3Category DessertCuisine ItalianTotal Time 10 mins
- Place the water in a small bowl and sprinkle the gelatin evenly over top. Set it aside to bloom while you work on the rest of the recipe.
- In a small saucepan, combine the cream and/or milk with the split vanilla beans, being sure to scrape all the seeds into the saucepan. Add the granulated sugar.
- Heat the mixture on medium–low until it just begins to steam and is almost about to boil. Take the saucepan off the heat, and whisk in the bloomed gelatin mixture until it has completely dissolved. Let the mixture cool to room temperature before adding the vanilla extract.
- Strain the mixture into 4 or 5 small ramekins or glasses, and transfer to the fridge to chill overnight.
EASY VANILLA BEAN PANNA COTTA RECIPE - E. MICHAEL REIDT ...
From foodandwine.com
5/5 Category Flan + CustardServings 8Total Time 3 hrs 15 mins
- In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
- Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use. Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
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- After 10 minutes have passed, heat the saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 3 minutes.
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From nielsenmassey.com
Cuisine DessertsEstimated Reading Time 3 minsServings 4
- Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to a boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Vanilla Extract.
- If you are using gelatin leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatin, sprinkle it onto the hot cream in an even layer, and leave it to absorb for a minute, then stir in the cream until dissolved.
- Pour the mixture into four 4 1/4 fl. oz. metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
- Unmold the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.
BUTTERMILK PANNA COTTA WITH VANILLA BEAN RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 179 per serving
- Place the heavy cream and sugar in a medium saucepan over medium-high heat. Cut the vanilla bean in half lengthwise, and scrape the seeds into the heavy cream. Add the cut vanilla bean to the cream. Bring the mixture to just a boil, and turn off heat. Cover pot, and let steep for 30 minutes.
- Sprinkle unflavored gelatin over 1/2 cup cold water in a small bowl. Let the gelatin bloom while the heavy cream mixture is steeping.
- Bring heavy cream mixture back to a simmer, and slowly whisk in melted gelatin mixture. Add buttermilk, and whisk until combined.
- Pour into individual glasses or bowls, and gently cover with plastic wrap. Chill for about 3 hours or overnight; serve.
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