Best 3 Panna Cotta Recipe in 2022
Vanilla Coconut Panna Cotta
2 cups plus two tablespoons (500 ml) coconut milk
1 cup (240 ml) heavy cream
1 cup (240 ml) light cream
1 cup (225 g) superfine sugar
1 vanilla bean, split and seeded
two packages (14 g) unflavored powdered gelatin
1/4 cup plus two tablespoons (90 ml) icy water
due GELATINA DI MELAGRANA (POMEGRANATE JELLY)
1 package (7 g) unflavored powdered gelatin
1/4 cup (60 ml) boiling water
2 cups (475 ml) pomegranate juice
two teaspoons superfine sugar
Finale ASSEMBLY
pomegranate seeds
TO MAKE THE PANNA COTTA
1. In a medium saucepan over medium heat, bring the coconut milk, heavy cream, light cream, sugar, and vanilla bean and seeds to a boil, stirring until the sugar is dissolved. Remove from the heat, cover, and allow the vanilla to infuse for 20 minutes.
2. Sprinkle the gelatin over the water in a small bowl. Set aside to bloom, for 5 to 10 minutes.
3. Pass the coconut mixture through a fine-mesh sieve into a medium bowl (discard any solids).
4. Add the bloomed gelatin to the coconut mixture and whisk to dissolve completely.
5. Pass the mixture through a fine-mesh sieve into a pourable container.
6. Place 6 (8-ounce) serving glasses or cups on a rimmed baking sheet, and fill each glass three-quarters full with panna cotta. Refrigerate to set, about 3 hours.
TO MAKE THE POMEGRANATE JELLY
1. In a medium heatproof bowl, stir together the gelatin and boiling water until the gelatin is dissolved.
2. Add the juice and sugar, and stir until well combined and the sugar is dissolved.
3. Pass the pomegranate mixture through a fine-mesh sieve into a pourable container. (If the mixture is hot to the touch, set aside to cool, occasionally stirring, until room temperature.)
4. Pour the jelly over the set panna cotta. Return to the refrigerator to set the jelly, about 3 hours.
Final TO SERVE
1. Serve garnished with fresh pomegranate seeds.
Vanilla-Coconut Panna Cotta with Pomegranate Jelly.
Vanilla Poached Pears
SERVES 6
Poached pears can be enjoyed on their own or served with panna cotta, cake, or ice cream.
2 2/3 cups (630 ml) water
1 1/4 cups (240 g) demerara sugar
6 small pears (like Forelle), firm but ripe
1 vanilla bean, split and seeded
1 cinnamon stick
1. Make a cartouche from a piece of parchment paper.
2. In a medium saucepan over medium heat, bring the water and sugar to a boil, stirring until the sugar is completely dissolved.
3. Meanwhile, peel the pears with a vegetable peeler, keeping as much of the pear’s natural shape as possible. Cut the pears in half and core them with a melon baller.
4. Reduce the heat to medium-low, and add the vanilla bean and seeds, and cinnamon stick to the poaching liquid.
5. Add the prepared pears to the poaching liquid cored-side down. Cover the pears with the cartouche. Gently simmer, flipping the pears halfway through cooking time, until the pears are tender when pierced with a skewer, but still hold their shape, 15 to 25 minutes.
6. Remove from the heat and remove the cartouche. Allow the pears to cool in the poaching liquid.
7. If you would like to make use of the poaching liquid, remove the vanilla bean and cinnamon stick and then cook the liquid over medium-high heat until it reduces by half and becomes a thick syrup (keep an eye on the liquid —you don’t want it to darken too much). Drizzle the warm syrup over warm pears and serve with ice cream.
8. Poached pears can be stored in an airtight container in the poaching liquid in the refrigerator for 3 or 4 days.
Reheat and prepare the syrup, if using, before serving.
Panna Cotta and Raspberry Jelly
Serve 8
PANNA COTTA
3 1/2 cups (830 ml) whole milk
1 cup (240 ml) heavy cream
3/4 cup (169 g) superfine sugar
one vanilla bean, split and seeded
2 tablespoons unflavored powdered gelatin
1/3 cup (80 ml) cold water
GELATINA DI LAMPONI (RASPBERRY JELLY)
3 cups (420 g) frozen raspberries
2/3 cup plus one tablespoon (160 g) superfine sugar
2 teaspoons lime juice (optional)
1 tablespoon unflavored powdered gelatin
1/3 cup (80 ml) cold water
Final ASSEMBLY
fresh raspberries, for garnish
fresh mint, for garnish
TO MAKE THE PANNA COTTA
1. In a medium saucepan over medium heat, bring the milk, cream, sugar, vanilla bean, and seeds to a simmer, stirring until the sugar dissolves. Remove from the heat, cover, and allow the vanilla to be steep for 20 to 30 minutes.
2. To prepare an ice water bath, half-fill a large bowl with ice and cover the ice with cold water.
3. Sprinkle the gelatin over 1/3 cup of cold water in a small bowl. Set aside to bloom, for about 5 minutes.
4. Meanwhile, reheat the milk mixture over low heat until warm.
5. Add the bloomed gelatin to the milk mixture and stir to dissolve completely for about 5 minutes.
6. Pour the milk mixture through a fine-mesh sieve into a medium heatproof bowl. Set the bowl in the ice water bath and occasionally stir until cool but not set, 5 to 10 minutes. Remove from the ice water bath.
7. Spoon the panna cotta evenly among eight dessert cups. Refrigerate to set, 2 to 4 hours. While the panna cotta sets, prepare the jelly.
TO MAKE THE RASPBERRY JELLY
1. In a medium saucepan over medium heat, bring the raspberries, sugar, and lime juice, if using, to a boil. Reduce the heat and simmer until the raspberries are soft and have released their juices, about 10 minutes. Remove from the heat.
2. Press the raspberry mixture through a fine-mesh sieve into a large liquid measuring cup (discard the solids). You’ll need 2 1/2 cups (590 ml) of juice. If there isn’t enough juice, top up with water.
3. Sprinkle the gelatin over the cold water in a small bowl. Set aside to bloom, for about 5 minutes.
4. Meanwhile, transfer the raspberry juice to a small saucepan over low heat until warm.
5. Add the bloomed gelatin and stir to dissolve completely. Remove from the heat and strain the jelly through a fine mesh sieve into a pourable container. Set aside to cool slightly, stirring occasionally.
6. Pour the jelly evenly among the dessert cups over the panna cotta. Refrigerate to set, about 1 hour.
Finale TO ASSEMBLE AND SERVE
1. To serve, top each panna cotta with fresh raspberries and a sprig of mint.
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