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Vanilla Panna Cotta with Fresh Strawberry Compote Recipe

Vanilla Panna Cotta with Fresh Strawberry Compote Recipe


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Molly Aronica

Panna Cotta

Panna cotta is the ultimate warm weather dessert — creamy, chilled custard topped with your favorite seasonal fruit of choice. Nothing beats it.

This version of panna cotta includes vanilla to add an extra depth of flavor. Feel free to play around with different flavorings and fruit combinations.

Click here to see 9 Ways to Enjoy Summer Strawberries.

Ingredients

For the panna cotta:

  • 3 cups half and half
  • ¼ cup sugar
  • 1 envelope unflavored powdered gelatin
  • 1 tablespoon vanilla extract
  • Vegetable oil, for greasing molds

For the strawberry compote:

  • 1 pint strawberries, quartered
  • ¼ cup sugar
  • 1 ½ cups water
  • 1 teaspoon honey
  • Zest of 1 lemon

Directions

For the panna cotta:

Heat the half and half and sugar in a small pot over medium-high heat, whisking frequently to make sure the sugar is fully dissolved. Meanwhile, lightly grease the small cups or ramekins you'll be using as molds for your panna cotta.

Remove the pot from the heat as soon as the cream begins to boil and allow to cool slightly. Whisk the gelatin and vanilla into the warm cream, making sure to dissolve the gelatin fully. Divide the mixture evenly among the prepared molds and refrigerate them until they're set, at least 4 hours.

For the strawberry compote:

Add the strawberries, sugar, and water in a small pot over medium-high heat — cover and cook for 35-40 minutes or until the strawberries have broken down and a syrup has formed. Remove the sauce from the heat and swirl in the honey and lemon zest. Cool the compote and serve it over the panna cotta.


Vanilla Panna Cotta with Fresh Strawberry Compote Recipe - Recipes

This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.

Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.

Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise. Just make sure you come back for more! Enjoy my vanilla panna cotta today!

Ingredients

For the sauce
For the Panna Cotta
For optional garnish

Steps

This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.

Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.

Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise. Just make sure you come back for more! Enjoy my vanilla panna cotta today!

For the sauce, to a saucepan, add the strawberries, sugar and lemon. Heat gently for approx. 3 minutes, no more or they will be too mushy. Mix and leave to cool. Once cooled, refrigerate.

In a large saucepan add cream, along with scraped vanilla bean (see video) or vanilla extract. bring to a gentle simmer over medium heat as you occasionally mix using a spatula or wooden spoon.

While the cream is heating up, separate the eggs, keep the yolks for another recipe and place whites in a mixing bowl. Add the sugar and mix well using a whisk until combined. 30 seconds no more. You don’t want frothy bubbles.

Once cream has simmered, remove saucepan from heat and pour as you stir vigorously, a little into the egg mixture. Then add the remaining cream in one go, mix well. Strain into a pouring or measuring jug using the finest strainer you can find..

Divide cream mixture among 4 ramekins or dariole moulds (approx. 1 cup each). Pour equal quantities in each mould filling up three quarters of the way. Place ramekins in a deep baking dish. Add boiling hot water into the baking dish, three quarters of the way up. This makes a water bath or Bain Marie for even gentle cooking. (avoid any water in dariole moulds!) Place in pre heated oven and bake for 50 minutes at 300°F – 150°C it may take a little longer in non convection oven. To avoid any browning if that bothers you, you can simply place a flat baking tray over the top.

Once cooked, remove from oven and take moulds out of water for cooling. They should be firm to touch with a slight jiggle but not too much. If they appear to soft or liquid, cook a little longer. Leave to cool at room temperature then refrigerate at least 4 hours, for best results overnight in the fridge.

To remove, loosen by pushing down around the edges, turn upside down onto serving plate and ease it down using your fingers. Dropping them in very hot water ¾ of the way for 30 seconds can also help to release.

Top with strawberry sauce, garnish with berries of your choice and cracked pistachio nuts.


Related Video

Gave it three forks for flavor, but what a disaster mine turned out to be - didn't set at all. In fact, it never got more firm than a smoothie. I'm pretty sure it's because I used frozen strawberries (defrosted). So bummed because not only did I not have a stunning dessert for Christmas Eve dinner, I wasted my last strawberries from summer's garden.

Well. did not set as I expected. I used organic strawberries and dairy -lacked flavor. Compote was average at best. Sadly will not make again.

I should have added more gelatin like the other reviewers suggested but because of a prior experience with panna cotta thought I could get away with the recipe as written.

I forgot to add that I used a fine mesh seive to strain the berries. I don't think that anything else would work quite as well as the seeds are so tiny.

WOW! This was amazing and hard to believe that it is a low fat dessert! I didn't even bother with the compote, because the natural berry flavor was so amazing (and I was lazy). I used 2% milk instead of whole and added an extra teaspoon of gelatin. I can't wait to make this for guests in the summer when I have fresh berries from the garden. A new favorite for sure!

Delicious. I made this for a party and based on other reviews, I added one and a half packets of gelatin-- it was perfect. I found that an ordinary strainer did not get rid of the seeds--it required a very fine strainer. It was a fantastic summer dessert and I will make it again.

Added extra gelatin per suggestion and it was definitely needed. However, had a problem with a few lumps. Reserve more of the buttermilk to mix with gelatin. You can also just chill & serve in a dish w/o unmolding. I skipped using a sieve (Don't own) but it was a little grainy.

this panna cotta was delicious with great strawberry flavor. it looked beautiful on the plate as well. simple and fun to make. i will definitely make this again.

This was delicious. Only change is I cut the sugar a little because the berries were quite sweet on their own. As far as it not firming up enough, mine was perfect -- typical for a panna cotta. It should still be giggly when you turn it out and start to lose it's shape. Adding more gelatin wouldn't be bad if you're looking for a firmer texture. Mine came out just as it should have though and I wouldn't change a thing.

I lucked out by accidentally adding more gelatin--approximately 4-5 teaspoons instead of two---and ended up with a firm but not too hard consistency. Also used 1/2 cup cream instead of 1/4 cup. The strawberry compot was great with a little bit of port added to bring out the flavor!

This recipe was quite yummy. Depending on how sweet the strawberries you are using, I would use less sugar if necessary. I'll keep that in mind for the next batch.

Because Panna Cotta is one of my favorite desserts I have made different recipes before and I know that it is usually a good idea to add MORE gelatin. I wish that I had done so. The flavor of this recipe was quite good but it is a soup not a custard.

Thank goodness I did not let others keep me from making this dessert for Christmas. this is now be a regular to use many times since we live in "strawberry land CA"! Since I was "warned" about the consistency, I used dessert glasses and saved plenty of room for the compote. Well, I missed out on a beautiful presentation!! It was very firm and very delicious. Anyone having problems with this recipe must have not followed the simple directions. If you want to "take it up a notch" add some orange liquor to the compote. Hope you try it, great for Valentines Day is heart shape molds. Peggy, CA

This is a great recipe we have a local restaurant in Truro, NS, Canada that serves a great version of this recipe. It is called Strawberry Lucien and is served at the buffet on Sunday night and at the Roast Turkey buffet mid-day Fridays at the Howard Johnson Hotel and Convention Centre, Prince Street, Truro, NS, Canada. It is my husband's [Larry]and my, favorite. Thanks so much for this recipe.

Yhis recipe should be renamed strawberry soup. With many years of cooking experience I followed the recipe to the letter, only to end up with a lovely tasting soup! Is it possible the strawberries do not allow the gelatin to work? I would not waste my time or wonderful California strawberries!

Can I substitute agar agar or another seaweed-based product for the gelatin? many thanks!


You can run a knife around the edge. Make sure you "grease" the molds with an non flavored oil. Too, if this is a pain or a stress point, just put them in really cool looking martini glasses or wine glasses and serve. Bottom line a panna cotta recipe is one of those EASY Italian dessert recipes, don't make it hard on yourself stressing out over a mold.

Back to the top of the panna cotta recipe recipe.

Well school has started here in the midwest.

I have grown up children now and grand children. But I remember those days well. It was happy. And it was sad. I was happy my kids were excited about a new shcool year. And I was sad they were growing up.

The first week or two back I would almost dance through the house! No more wet towels thrown on the floor as the kids came in from the sprinkler. No more messes in the kitchen. And then I'd suddenly get the urge - to mess up the kitchen - FOR ME.

I'd bake. And experiment. And make new dinner items. But mostly, I'd bake sweets. I'd want my kids to have cookies when they got off the bus. And pretty much what you see in my drop cookie recipes are the cookies I'd have made for after-school treats. Won't be long and we will be making hot chocolates and baked apple desserts as fall approaches


For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.


Vanilla Panna Cotta with Strawberry Sauce

This Vanilla Panna Cotta with Strawberry Sauce is the perfect dessert to wow your Valentine! It looks impressive but is actually easy to make and it serves two! It’s also something that you can make in advance so you don’t need to be pulling a dessert together during date night!

I’ve come to actually love a Valentines dinner at home. It’s so nice to stay in, put the little ones to bed, and make a dinner together. My husband and I have gone out a few times for Valentine’s Day but it’s the ones that we’ve spent at home that I’ve loved the most. We try to pick new dishes to make, a fun dessert, and just enjoy the evening.

This Vanilla Panna Cotta with Strawberry Sauce is the perfect dessert for date nights! This recipe makes 2 (good sized) servings so you can each have your own little treat! You could also do what we do – share one of these and save the other one for the kids the next day. My kids LOVE these!

You can use whatever container you have on hand to serve these in. I had some little stemless wine glasses but any container will be fine. You can get creative! If you don’t have a glass that you like, you can serve it in a shallow bowl or anything you think is cute!

If you’ve never had Panna Cotta, it has a custard-like texture but is literally “cooked cream” with an amazing vanilla flavor. The cream is sweet and the strawberry sauce is just a little bit tart and they go perfectly together!


What is Panna Cotta?

Panna cotta is a classic Italian recipe that translates to &lsquocooked cream&rsquo. It is simply sweetened, flavored cream, heated then has gelatin stirred in. Unlike custards that are cooked and thickened with egg yolks, panna cotta uses gelatin as a thickening agent.

The luxurious silky texture of panna cotta is especially complimentary to fresh fruit such as this vanilla panna cotta with strawberry sauce. We have also posted a Lavender Panna Cotta with Lemon Syrup and a wonderful Irish version, our buttermilk Panna Cotta with blackberry sauce.

So good!

This classic dessert has innumerable versions and it is not limited to fruit. Some creative examples of panna cotta are:

  • Chocolate
  • Espresso
  • Matcha
  • Nutella
  • Rosewater
  • Salted caramel

A little sneak peek.

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Vanilla Panna Cotta with Mixed Berry Compote

Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.

Step 2

Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Step 3

Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.

Step 4

Spoon compote over puddings.

How would you rate Vanilla Panna Cotta with Mixed Berry Compote ?

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The traditional way to serve panna cotta is to let it set in a ramekin, then unmold it, so you have this nice white jiggly dessert on your plate. You can do this, it’s not difficult, and it looks nice. You can also leave it in the ramekin if you’d prefer. If you’re not going to unmold the panna cotta, I suggest setting it in clear glasses. It will look amazing. To cool and set the panna cotta, pour it into four dishes, whatever you’d like. Cover the dish with plastic wrap, making sure to push the plastic right down onto the surface of the panna cotta to prevent a film from forming. Put the dishes in the fridge for at least three hours to set.

Again, unmolding the panna cotta is optional, but it really does add a bit of WOW! to the dessert. To unmold the panna cotta, place the ramekin in a bowl of hot water and let it sit for about fifteen seconds. Take it out of the water, run a knife around the inside of the ramekin, put a plate on top of the ramekin and flip it over. You will likely have to jiggle the ramekin a little to get the panna cotta to let go.



Comments:

  1. Arabar

    If you can podzibat

  2. Maugal

    I confirm. It was and with me.



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