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Showing posts with label Panna Cotta. Show all posts
Showing posts with label Panna Cotta. Show all posts

Thursday, July 22, 2010

Raspberry-Vanilla Panna Cotta with White Chocolate Ganache

Here's panna cotta number three . Good GOD I love this stuff. Excuse another poorly lit attempt at sunset photography. I'm sure a quick google search of "how to take pictures at sunset" would rectify this problem, but who thinks of this kind of stuff when they're about to eat dessert? Not me!

This is another yogurt-based panna cotta which means it's completely healthy and there's no reason to worry about the cup of cream you're consuming. Well, quarter cup--unless you eat the whole batch, which I certainly wouldn't judge; I lick the pot (which is harder than you'd think). And no, math whiz, the cream in the ganache does not count. Nobody likes a know-it-all (Defensive? Me?).

Flavoured yogurt works just great here (just like I knew it would!). I might use part fruit yogurt and part plain Greek yogurt next time just to up the tartness a little. I also liked adding whole pieces of fruit as a nice little surprise for when you cut into it.

I really can't encourage you enough to try panna cotta. You don't need a silicone mould; you can just pour it into individual serving dishes and refrigerate it that way. Then you don't have to worry about getting it out of the mould in tact. And really, who cares what it looks like as long as you get to eat it.

Here's the recipe:

Raspberry-Vanilla Panna Cotta with White Chocolate Ganache
Makes 4-6 servings

Ingredients:

Panna Cotta:
1 package powdered gelatin
1/4 cup water
1 cup whipping cream
2 tbsp sugar
1 vanilla bean, split, seeds scraped
1 cup raspberry yogurt
1/4 pint raspberries crushed with a tsp sugar
1/4 pint whole raspberries

Ganache:
200g white baker's chocolate
1 cup whipping cream

Instructions:
1. Bring cream, sugar, and vanilla to a simmer in a sauce pan.
2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
3. Remove cream from heat and stir in gelatin.
4. In a bowl, whisk yogurt and mashed strawberries until smooth.
5. Whisk cream mixture into yogurt.
6. Pour into a silicone mould sprayed with non-stick spray.
7. Push 3 or 4 whole raspberries into each cup and refrigerate until set.
8. In a small sauce pan, bring cream to a simmer.
9. Remove from heat and add chocolate. Whisk until smooth and refrigerate.
10. To unmould panna cotta, very carefully run a knife around the very top edge of the mould. Gently pop out the panna cotta and invert on a plate. Serve topped with ganache and more raspberries.


Pairs nicely with... oh God, who cares?! I just want another one!

Friday, July 9, 2010

Vanilla Chai Latte Panna Cotta

Here's my second attempt at panna cotta. It's truly beyond me why people don't have panna cotta every day of the week. It's so, so, so, so easy! It's also a great dessert for scorching hot summer days as it only requires about ten minutes in front of the stove and it results in a cool, creamy, refreshing treat. This time I built on a recipe from Dinner with Julie for chai panna cotta. I had a vanilla bean in the cupboard, so I threw it in the cream. When the panna cotta was ready, I tasted it without adornment and it was a little blah. Then I thought of things that are good on top of a latte. I added shaved semi-sweet chocolate and caramel sauce (the refrigerated ice cream topping kind). Then, after I took the picture, I thought of adding a dusting of cinnamon. This panna cotta went from okay to absolutely delicious.

If I do this again, and I think I will, I'll skip the skim milk altogether and replace it with more chai concentrate. Then the chai to dairy ratio will be more like a latte and hopefully have a little more kick.

Here's the recipe:

Vanilla Chai Latte Panna Cotta
Adapted from Dinner with Julie

Ingredients:
1/3 cup skim milk
2/3 cup Tazo chai concentrate
1 cup whipping cream
1 vanilla bean, split and seeds scraped
1/3 cup sugar
1 package gelatin
1/4 cup water
semi sweet chocolate shavings
caramel sauce
cinnamon for dusting

Instructions:
1. Combine skim milk and chai concentrate in a sauce pan and heat to a simmer. Remove from heat. The chai can be made ahead. I made enough earlier to have a drink and have leftovers for the panna cotta.
2. Bring cream, sugar, and vanilla to a simmer in a sauce pan.
3. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
4. Remove cream from heat and stir in gelatin.
5. Whisk cream mixture into chai.
6. Pour into mould sprayed with non-stick spray.
7. Refrigerate until set. To serve, invert panna cotta onto a plate. Top with chocolate shavings, caramel sauce, and a dusting of cinnamon.


Pairs nicely with a cup of green tea.

Wednesday, June 23, 2010

Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce

 Now here's a dessert that's easy and fancy. Panna cotta. Basically it's creamy jello. I've seen a few recipes for panna cotta around the food blogosphere lately and it sounded so easy, I just had to try it. What really sealed the deal was my mother-in-law giving me a silicone giant muffin pan (a silicone pan that makes giant muffins, not a pan that makes giant silicone muffins or an unusually-sized muffin pan). It's the perfect panna cotta mould (Nerd pause: I checked the Oxford English Dictionary and the spelling of "mould" and "mold" are interchangeable in terms of meaning. One is not a fungus and the other a shaper. It's a Britsh/American thing. I'm taking the British/Canadian spelling option here. I'm so surprised!); you can easily pop the finished panna cotta out of the cup without creating cracks.

The first recipe I picked was Jason's because he used Greek yogurt instead of some of the cream to lower the fat content. I also thought the tanginess of the yogurt would be nice (I was right!). He topped it with strawberry jam. I opted for a sauce of pureed strawberries and rhubarb which was just delicious.

I can't wait to make more panna cotta. I'd like to try a fruit flavoured panna cotta (maybe pomegranate) with a cream sauce. I also want to try a chai panna cotta as suggested by Dinner with Julie.

Here's the recipe:

Greek Yogurt Panna Cotta with Strawberry Rhubarb Sauce
Adapted from Closet Cooking
Makes 4 giant muffin-sized servings

Ingredients:

Panna Cotta:
1 package powdered gelatin
1/4 cup water
1 cup whipping cream
1/3 cup sugar
1 vanilla bean, split, seeds scraped
1 cup Greek yogurt

Sauce:
1 cup strawberries, pureed
1/2 cup rhubarb, pureed
1/4 cup strawberries, sliced
1/4 cup rhubarb sliced
1/2 cup sugar
1/3 package gelatin
1 tbsp water

Instructions:
1. Bring cream, sugar, and vanilla to a simmer in a sauce pan.
2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
3. Remove cream from heat and stir in gelatin.
4. In a bowl, whisk yogurt until smooth.
5. Whisk cream mixture into yogurt.
6. Pour into mould sprayed with non-stick spray.
7. Refrigerate until set.
8. In a small sauce pan, add all strawberries, rhubarb, and sugar. Boil gently until it reduces by about 1/3.
9. While fruit is cooking, combine gelatin and water in a small bowl to soften.
10. Remove sauce from heat and stir in gelatin. Allow to cool and thicken.
11. Unmould panna cotta and serve topped with fruit sauce.


Pairs nicely with absolutely nothing. It was glorious on its own.