Classic Panna Cotta Food

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

HOW TO MAKE PANNA COTTA

Steps:

• Put ½ cup of milk (25% milk volume) in a small bowl and pour the gelatin over it to let it soften.
• In a medium sized pot, heat the cream and the rest of milk (75% volume) with the sugar until the mix starts to boil.
• Remove from the heat and add the vanilla.
• Gently stir in the softened gelatin mix and stir well.
• To make the panna cotta extra smooth you can pour the cream mix through a mesh strainer, this well help remove any clumps.
• Pour the panna cotta mix into serving glasses or molds according to your preference.
• Let the mix cool down and then refrigerate for at least 4 hours before serving, overnight is ideal.
• Serve directly in the glasses or remove from molds. Garnish with your choice of fresh fruit, fruit sauce, dulce de leche or caramel, chocolate or just serve alone.

PANNA COTTA WITH FRESH BERRIES

Steps:

• Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
• Spoon the berries atop the panna cotta and serve.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

CLASSIC PANNA COTTA

Steps:

• Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet.
• Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
• Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.
• Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately.
• To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.

CLASSIC PANNA COTTA

Steps:

• SOAK the gelatin leaves in a little cold water until soft. REMOVE the seeds from the vanilla pod and place in a saucepan along with the pod ADD the cream and sugar to the pan and on a low heat bring to simmer. TAKE the pan from the heat SQUEEZE the water out of the gelatin leaves and stir into the cream mixture until they have dissolved REMOVE the vanilla pod and discard COAT the insides of the ramekins/little bowls you are using with water or marlsala and divide the mixture into the 4 bowls and leave to cool. PLACE into the fridge to set for at least an hour. BLITZ together the raspberries, icing sugar and marsala wine. Set aside. SERVE by dipping each ramekin into a bowl of hot water to help loosen and turn each panna cotta out onto a serving dish TOP with the raspberry sauce

PANNA COTTA

Steps:

• Add the cream, milk, sugar, and vanilla extract to a medium-sized pot. Heat the ingredients on the stove while whisking regularly.
• When the contents in the pot are just boiling, remove the pot from the heat.
• Prepare the gelatin according to packaging directions (if the gelatin needs to be soaked or boiled first, prepare the gelatin before boiling the cream). We use powdered gelatin that needs to be dissolved in water while stirring.
• Add the gelatin to the hot cream mixture while whisking constantly.
• Now the mixture has to cool down to room temperature. This step is very important otherwise the panna cotta might separate after pouring it into serving bowls. To cool the mixture, you can transfer it to a bowl and let it sit on the counter for 30-45 minutes while regularly giving it a stir. To speed up the process, transfer the mixture to a metal bowl that you then place into a larger bowl (or the sink) filled with ice-cold water. Stir constantly until the mixture is at room temperature. Then transfer the panna cotta to serving bowls or into molds (if you plan on turning it over to serve later).
• Cover the serving bowls with cling film and place them in the fridge for at least 4 hours, ideally overnight if you plan on flipping the panna cotta onto a plate or bowl to serve.
• Before serving, prepare the strawberry or raspberry sauce (coulis) by blending the berries in a blender. If the blender has trouble, add a little bit of water. You can also add a little bit of sugar but we don't usually do this. After blending the berries, pour them through a sifter to capture any large pieces or seeds (this is especially important when using raspberries). Then spread the fruit puree on top of the panna cotta and garnish with more fruit. You can also flip the panna cotta out of its mold onto a plate and pour the puree on top with a side of fresh berries.

PANNA COTTA

Steps:

• In a medium saucepan sprinkle the contents of the gelatin packet over the half and half and let stand for 5 minutes.
• Over low heat stir the gelatin mixture until it totally dissolves.
• Add the heavy cream.
• Add half of the vanilla and sugar.
• Stir again over the low heat until the sugar is dissolved.
• Taste and add remaining vanilla if you wish.
• Wipe the insides of 4-1/2 cup ramekins with a light coating of canola oil.
• Ladle in the cream mixture and let stand until cool.
• Place in the fridge for 4 hours.
• You can serve in the dishes or invert.
• Serve with fresh fruit.