Panna Cotta, just an easy cooked cream.

Charly Brown
9 Jun, 2010

Panna Cotta



A very popular itallian deseert that is light and creamy, Panna Cotta literally means cooked cream and is just a light custard that is made from many flavors.

Vanilla Cream Cheese Panna Cotta w/ Coffee Gelée

by bossacafez recipe here 



Panna Cotta comes from the regon of Piemonte bt the exact origins of this dish are unknown.

Piemonte map by Gigillo83

A Few Recipes:


Blueberry Panna Cotta Recipe by HappyPoods

Ingredients

Panna Cotta
1 envelope of plain gelatin
1/2 cup of milk (I use reduced/low fat milk)
2 1/2 cups heavy cream
1/2 cup sugar
2 teaspoons pure vanilla extract
 Blueberry Sauce
1 cup water
1 cup sugar
2 1/2 cups fresh blueberries
1 tablespoon pure vanilla extract
1 teaspoon balsamic vinegar

Garnish6-8 sprigs of mint leaves
1 1/2 cup of fresh blueberries






How to make Blueberry Panna Cotta


Panna Cotta




  1. Add 1/2 cup milk to a small bowl and evenly sprinkle gelatin over it.
  2. Let stand for 5-6 minutes.
  3. Combine heavy cream and sugar in a large saucepan.
  4. Add vanilla extract and bring to a simmer.
  5. Add sugar and use a whisk to stir in until it dissolves.
  6. Remove from heat and add the softened gelatin mixture.
  7. Whisk the gelatin is dissolved.
  8. Strain mixture into a large glass measuring cup.
  9. Lightly 6-8 precoat ramekins (depending on size) with almond oil (I used extra olive oil because I couldn't find almond).
  10. Pour panna cotta mixture into ramekins and
  11. refrigerate overnight.

Blueberry Sauce




  1. Combine water and sugar into a pan.
  2. Bring to a boil and stir occassionally.
  3. Reduce mixture to 50%.
  4. Remove the syrup from heat and stir in balsamic vinegar.
  5. Puree blueberries into a slightly chunky mixture.
  6. Combine syrup with blueberry puree and mix by hand.
  7. Refrigerate sauce until ready to serve.

Putting it all together




  1. To remove the panna cotta from a ramekin, cover the top with saran wrap.
  2. Lightly press down on all the topside edges to loosen the contact between the panna cotta and ramekin.
  3. Tilt ramekin to one side until the panna cotta starts to peel off the edge and lightly shake.
  4. Repeat on three other sides.
  5. Remove saran wrap and invert ramekin over a dessert plate.
  6. Lightly shake the ramekin to release the panna cotta.
  7. Add blueberry sauce to one side of panna cotta.
  8. Add small handful of fresh blueberries to other side.
  9. Mount a small sprig of mint leaves to top of panna cotta with a 2-3 blueberries as well.



Panna cotta with chocolate hazelnut sauce and raspberries recipe by kimmallari

Ingredients






  • 1 C milk
  • 1 T unflavored powdered gelatin
  • 3 C cream
  • 1/3 C honey
  • 1 T sugar
  • Pinch salt
  • assorted berries (raspberries, in my case)
  • 1/4 t pure vanilla extract (optional)







How to make panna cotta with chocolate hazelnut sauce and raspberries:


In a bowl combine the milk and gelatin. Let it stand for 3-5 mins until the gelatin softens.

Pour the milk mixture into a sauce pan and stir over medium heat. Do not let it come up to a boil.
Add cream, honey, sugar, salt ***& vanilla until completely dissolved and heated through.
Pour into custard cups/molds or wine glasses. Let it set and chill in the fridge for at least 6 hours.
Put some chocolate sauce on the serving plate. Unmold the panna cotta and place on top of the sauce. Garnish with the fresh berries.

Panna Cotta with Honeyed Pomegranate Strawberry Syrup Recipe by j6tran

Ingredients


Makes 6-7 servings.

For Vanilla Panna Cotta:
  • 16 oz plain low-fat yogurt
  • 1 packet/envelope of unflavored gelatin
  • 1 vanilla bean, split open
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 tbl water
  • 2-3 drops of vanilla extract
For Honeyed Pomegranate. Strawberry Syrup:
  • 2 tbl honey
  • 16 oz POM Wonderful (pomegranate juice)
  • 2 tbl sugar
  • 6 strawberries, sliced
  • Raspberries






How to make Panna Cotta w Honeyed Pomegranate Strawberry Syrup


The first time I had ever tried panna cotta was on the little island of Elba, off the coast of Italy.  Since then, I have craved for it, but this tasty dish did not seem to be a popular dessert offering at any of my local restaurants. So, you can imagine my delight when I saw this recipe on the "Eggs on Sunday" blog.

I followed the recipe the blog offered, but also added to several ingredients, or even added in an ingredient.  I'm not a big fan of plain yogurt because of its tart, tangy taste, so I opted to add in extra sugar.  Also, the vanilla bean did not give me enough of that beautiful vanilla smell and taste, so I added in a few extra drops of vanilla extract. Mmm!

As for the sauce, I didn't like how it turned out.  For some reason, I could not get my sauce to become syrupy at all!  And even though I continued to add in sugar, the tart taste from the pomegranate juice was still present.  If you have ever had pomegranate juice and don't like it, I suggest just trying the panna cotta by itself.  If you'd like, you can always top it off with some fresh berries, such as raspberries, blackberries, and so on.  You can most certainly do without the sauce.  

This is a great dessert option for a hot summer day, espeically with cool fresh fruits.  Enjoy!


Cooking Directions:

For Panna Cotta




  1. Add water to your gelatin and let it set in.  When you come back to it, the gelatin will have completely soaked in all your water.
  2. In a pot, add vanilla bean, vanilla extract, heavy whipping cream, and sugar.  Simmer until all sugar has melted and the smell of vanilla is in the air.  
  3. While your other ingredients are simmering, whisk your yogurt in a bowl until it becomes a smooth texture.
  4. Turn off the heat from your pot, and add in gelatin mix.  Whisk until gelatin is completely dissolved.  And let mixture cool for 3 minutes.
  5. Add yogurt and mix thoroughly.
  6. Divide your mixture into 6 or 7 bowls, or ramekins. I used ceramic bowls because I don't have any ramekins, they worked fine.
  7. Place in the fridge to cool fo rabout 3 hours.
For Honeyed Pomegranate Strawberry Syrup




  1. Combine honey, pomegranate juice, sugar, and sliced strawberries in a pot.  Mix well, and bring to a gentle boil.
  2. Continue to heat until mixture has as syrupy texture.  Allow to cool, and plate over your panna cotta before serving.
Although I followed these directions, I wasn't able to come up with a syrupy texture for the sauce in the end.  Perhaps I was being impatient and did not boil for a long enough time?  I don't know, but I hope it works out when you try it.  But like I said before, this dessert tastes great on its own, and the sauce is definitely optional!






Vanilla Bean Panna Cotta Recipe by rachel

Ingredients




  • ¼ cup water
  • 3 ½ tsp powdered gelatine
  • 3 ¼ cups single cream
  • ¾ cup icing sugar
  • 1 vanilla bean
  • 1 piece lemon rind
  • 100g (or about 72) raspberries
  • 2 tbsp extra icing sugar






How to make Vanilla Bean Panna Cotta:


Panna cotta's one of the easiest desserts to make, and also very impressive. The only part I don't like about it is the plating (which can get a bit messy), so I like serving them in little shot glasses like these. It's an excellent dessert to serve when you've got a fancy dinner to do since it can be prepared the night before and kept in the refrigerator until you're ready to serve it. (makes 18 shot glasses)






  1. Place the water in a small bowl and sprinkle the powdered gelatine in. Give it a stir and set aside for 5 minutes.





  2. Using a small, sharp knife, split the vanilla bean down the middle (but not all the way through so it should still be connected at one end), and scrape out the seeds. Place both the seeds and the rest of the bean into a saucepan with the cream, sugar, and lemon rind.





  3. Simmer for about 5 minutes, stirring gently. Add in the gelatine mixture and heat through, stirring, for another 2-3 minutes. The gelatine should be completely dissolved by this stage.





  4. Strain the liquid into a small jug, and discard the lemon rind and vanilla bean. Pour into 18 shot glasses and refrigerate for at least 4 hours.





  5. About 1 hour before serving, toss the raspberries in the extra icing sugar and leave it in the fridge. This will help the juices come out so they become glossy, shiny, and extra yummy.





  6. To serve, top each shot glass with about 4 raspberries.

    Strawberry Pannacotta w. creamy balsamic vinegar Recipe by lysozymes

    Ingredients







    Please note that I use metric. Can't get my dense head wrapped around imperial...

    5 dl cream
    0.5 dl icing sugar
    200 g fresh / frozen strawberries
    100 g white chocolate
    2.5 leaf (or teaspoon) of gelatin
    1/2 vanilla pod (high quality is preferred)

    handful of nice pistachios
    1 dl balsamic vinegar 
    (i used a fragrant raspberry balsamic)
    1 dl red wine 
    (take whatever leftover you have in the fridge)

    How to make Strawberry Pannacotta w. creamy balsamic vinegar:

    What I like about this Panna cotta is the ease to make, the creamy smooth taste and the sharp tang of the balsamic vinegar. Plus, you can prepare it the night before!

    Prepare
    Soak the gelatin in cold water for 5 min.
    Hack the white chocolate to ease the melting.
    Save 4-5 strawberries of the nice ones for decoration. 

    The actual cooking
    In a thick bottom pan, add the




    • cream
    • sugar
    • strawberries
    Use a mixer to blend the strawberries into a smooth pinky mix (I use my trusty Braun handmixer).

    Heat up the pan on high heat and add




    • white chocolate
    • vanilla pod (remember to scrape the seeds out into the milk with a sharp knife)
    Keep stirring until the chocolate has melted. Make sure it only simmers. Boiling is bad!

    Take the pan off the heat.
    Sqeeze the sheets of gelatin to remove water and add into the cream. Stir until all the gelatin has melted.

    Pour the cream mix into largish shot glasses or any kind of fancy glasses you have available.

    Refridgerate overnight, or atleast for 3 hours.

    Before your guests arrive
    Simmer the wine and balsamic vinegar with a 3 teaspoons of sugar until it's been reduced to a creamy sauce. 

    Add hacked pistachios and sliced strawberries, gently pour a couple of teaspoons of the balsamic sauce on top.

    Serve with a cold Sauterné dessert wine.
    Enjoy!


    Since Panna Cotta is made basically with cream,vanilla and sugar the possible combinations with other ingredients and flavors is endless.

     
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