Recipes for "panna cotta"

Gather all ingredients.

Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.

Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.

Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.

Remove the pan from the heat and stir in vanilla.

Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.

When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

Whisk heavy cream, coffee, brown sugar, espresso powder, salt, and vanilla together in a saucepan. Heat over medium-low heat, stirring often, until mixture is hot and sugar and espresso powder have dissolved, 5 to 7 minutes; do not boil.

Meanwhile, place 1/2 cup whole milk in a small bowl. Sprinkle gelatin over the top and let sit for 5 minutes to allow gelatin to bloom.

Remove the pan from the heat. Whisk in bloomed gelatin and stir until completely dissolved and incorporated.

Place a fine mesh strainer over a large heat-safe measuring cup, or a large bowl, preferably with a pour spout. Carefully pour coffee mixture through the strainer.

Pour strained coffee mixture into glass serving dishes or ramekins, and allow to cool to room temperature, about 30 minutes. Then place panna cottas into the fridge to chill until set, about 4 hours.

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.

Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.

Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.

Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.

Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.

Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.

To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.

Unmold panna cottas and serve with berry sauce.

Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.

Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.

Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.

Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.

Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.

Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.

Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

Lightly coat (or oil) six 6-ounce ramekins with cooking spray.

Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.

Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.

Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.

Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.

Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.

Garnish with lemon zest and mint leaves; serve with fresh blueberries.

Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.

Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.

Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.

Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.

To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.

Combine 1 cup puréed ube, 3/4 cup whole milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth.

Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top and let stand for 5 minutes.

Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase the heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.

Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.

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.

Combine heavy cream, white chocolate, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.

Place boiling water in a small bowl; sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.

Divide white chocolate mixture among six 1/2-cup ramekins. Cover with plastic wrap and refrigerate until set, about 4 hours.

Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.

Spoon stewed strawberries over each ramekin; serve.

Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.

Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.

Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.

When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

Whisk soy milk with agar-agar. Set aside.

Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.

Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .

Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.

When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.