Vanilla Panna Cotta with Strawberries is a refreshingly light yet extremely popular Italian dessert. Literally translated as "cooked cream", this is a rich and creamy custard, topped with berries, caramel or chocolate sauce. When I heard about it for the first time, I was skeptical; pepper and vinegar in a dessert?! doesn't sound very inviting. But I courageously tasted it at a cafe once, and I h
Panna Cotta is an Italian dessert which literally means "cooked cream". These delicious desserts need to be refridgerated until set, and can be made the night before. This quantity makes 6.INGREDIENTS:200 grams caster sugar2 leaves gelatine (5 grams each)2 cups thickened cream1 vanilla bean, split lengthwaysPREPARATION:Place 100gm sugar and 1½ tbsp water in a small saucepan and cook over medium h
Ingredients:1 1/2 cups milk1 1/2 cups heavy double cream1 1/2 cups sugar1 tablespoon gelatin powder2 tablespoons almond liqueur1 cup water1 cinnamon stick8 oz. (250grms) fresh raspberries1/2 cup high-quality dry red wineProcedure:Oil 6 ramekins.Place the milk, cream and 1/2 cup of sugar in a large saucepan. Bring to boil over low heat.Remove from the heat and add the gelatin and almond liqueur. St
This is one of my all-time favorite desserts. It's so delicious and indulgent, that whenever I have it I forget I'm on a diet!The panna cotta itself is quite sweet, so the tartness of the sauce compliments it perfectly!Weight Watchers Panna Cotta with Strawberry Sauce recipeMakes 6 servingsIngredients2 cups strawberries (fresh or frozen)1/4 ounce unsweetened gelatin1 1/2 cups 1% low-fat milk5 tabl
My trip to Madhya Pradesh’s Panna Tiger Reserve began on a bad note. I nearly missed the train (Taj Express from Delhi’s Hazrat Nizamuddin station); the compartment was stinking and the food awful. The resident rats of the train had worked on the carpets diligently (the designs were a little abstract though) and the seat [...]
“…a big part of cooking is choosing the ingredients.And a big part of serving is doing it with pride” Ruth Reichl Mango Yogurt Panna Cotta...light & deliciousWith the mango season finally upon us, it's difficult to stay away from this sensuous fruit. It is enticing, it is mesmerising, & it is bursting with juicy sweetness. The season will last the next 3-4 months & I intend to use this luscious fruit as much as I can! I guess you will see quite a few mango posts, some healthy & others not entirely so, popping outta my blog this summer (it's already 42 degrees C here; small mercies that mangoes don't melt!!!) Looks & tastes good...both in the bowl & upside down!This is one such fruity adventure to herald the beginning of the mango season here, & is a health
Ingredients:3 cups (750 ml) heavy cream1 cup sugar1 vanilla pod1 tablespoon gelatin powder2 tablespoon waterProcedure:Oil 6 ramekins.Place the cream, 1/2 cup of sugar and vanilla pod in a large saucepan.Bring to boil over low heat.Remove from heat and add gelatin.Stir until completely dissolved.Discard the vanilla pod.Divide the cream mixture among the prepared ramekins and chill in the refrigerator for at least 4 hours.Place the remaining sugar and water in a separate saucepan and cook over low heat until sugar has caramelized, 5-10 minutes;Let the ramekins stand in a basin of boiling water for 1 minute before returning the panna cotta out into serving dishes.Drizzle with caramel sauce and serve.
"I can resist everything except temptation"Oscar Wilde Dark Chocolate Panna Cotta...deeply divine!Foolishly put the question across to the kids, asked them what they love to eat most....& nearly got run over in the ensuing melee. Sweet ranked supreme, & chocolate was the popular call.."Chocolate panna cotta" sang the chorus!!Did I have to ask? I seldom do because I like to keep rotating flavours, especially chocolaty ones, lest they get stuck on one. I asked today because Ben has a special kids event on for Food for Plastic Kidz as 'Tupperware is celebrating April as Children’s month. The best part is that they are donating $1 from the sale of selected items to the Boys & Girls Clubs.'This one's specially for your event amigo. Ben's event is interestingly about 'food you enjo
Ho scoperto che mi piacciono moltissimo le fragole. Le ho sempre considerate poco. Diciamo che le usavo solo come decorazione per torte e per dar colore alle macedonie. Quest'anno invece non faccio che comprarne in quantità industriali... vuoi perchè hanno poche calorie, vuoi che sanno d' estate... ma soprattutto perchè le trovo proprio buone e non possono più mancare alla fine del mio pranzo. In questa versione poi, abbinate al dolce dell'arancia, sono strepitose e danno alla panna un tocco di freschezza che alleggerisce tutto il dessert.Ingredienti per 4 coppe 250 g fragole40g di zucchero10 g di gelatina in fogliun'arancia400 g di panna per dolci (meglio se fresca)Cuocete a fiamma bassa per 10 minuti le fragole con lo zucchero, la scorza grattuggiata dell'arancia e metà del
"It is the sweet, simple things of life which are the real ones after all."Laura Ingalls Wilder Yogurt Panna Cotta...the healthier Option! My love for panna cotta knows no bounds. This is one versatile dessert & absolutely sublime. The regular panna cotta is indulgent, creamy & quite the best thing that happened to my list of desserts recently. You can find my previous panna cotta posts here (Coffee) & here (Strawberry). Who can resist a panna cotta...& with a fruity, tangy lime sauce? YUM!!Nutmeg flavouring the sauce...This time I made it healthier too...by substituting a part of the cream with yogurt. It's adapted from a recipe I chanced by while at Baking Bites & was sold on the idea. This recipe is one that can make an appearance more often, without me feeling guilt
Ho scoperto che mi piacciono moltissimo le fragole. Le ho sempre considerate poco. Diciamo che le usavo solo come decorazione per torte e per dar colore alle macedonie. Quest'anno invece non faccio che comprarne in quantità industriali... vuoi perchè hanno poche calorie, vuoi che sanno d' estate... ma soprattutto perchè le trovo proprio buone e non possono più mancare alla fine del mio pr
"Fervet olla, vivit amicitia: While the pot boils, friendship endures."(Meaning the man who gives good dinners has plenty of friends).Latin Proverb Living my coffee dreams...with some chocolate too!My dream run in the kitchen continues...I'm lucky to have moulded family tastes to quite an extent that coffee is lapped up in any dessert avatar. As I mentioned the last time I made panna cotta, the delectable strawberry coulis delight, it wouldn't be long before I made it again. Sure enough, the next time I had to make dessert, it was right back to my favourite, new Italian discovery! This time I hit the coffee trail with some chocolate ganache. Mmmmmmm...wait; then it got even better... added some freshly made almond praline to crown the glory. Incredibly alluring, deeply satisfying, silky sm
Take it easyEs muy fácil, si lo intentas. Crema cocidaGracias a un comentario de Nina me he acordado de este postre. Tenía varias opciones y opté por alegrarle la vida a M, una amante del café. Yo no lo soy desde aquella horrorosa noche de insomnio a los 17 añitos estudiando filosofía (¿o era bioquímica?), pero me ha encantado igualmente. Al mediodía no hay peligro de insomnio.¡Es tan sencillo!, sólo debemos controlar el detalle de la cantidad de gelatina necesaria para que no quede demasiado blanda ni demasiado consistente. Siempre he preferido las láminas (o el agar-agar) a la gelatina en polvo, me resulta más fácil de utilizar: hidratar y listo. Con la gelatina en polvo si te equivocas puedes tener una buena dosis de grumos, ¿en frío o en caliente?, mire las indicaciones
It's the time of year when Limoncello has a tendency to creep into many dishes in this household - Massimo's mother-in-law makes industrial quantities of it annually to be given away at Christmas, and although I like the flavour when used in cooking, I'm really not that fond of it as a drink. Although I do recall having some once at a small trattoria in Enna, in central Sicily, which was truly memorable: served at table in large glass jugs, it was a vivid green, industrial-strength, and with a kick like a mule. I was subsequently told that the colour suggested it was probably made from Citron rather than from Lemons, which might explain it's singular character!Panna Cotta is an intriguing and rather wonderful thing. Intriguing because the name literally means 'cooked cream' - although in f
Non, non, et non! N'insistez pas, c'est un non ferme et catégorique : ce n'est pas un dessert de fête qui vous attend aujourd'hui! Si vous êtes à la recherche d'un dessert pour... (comment dire?)... les événements de la fin de ce mois, je vous conseille plutôt de revenir par ici...
Mais en attendant ces fameux événements, il faut bien manger quelques desserts faciles et rapides à réaliser... alors, quoi de plus simple qu'une Panna Cotta? C'est peut-être pour cette raison de simplicité qu'elle connaît un tel succès! Cette crème d'origine italienne est faite en 5 minutes, déclinable à volonté, a un goût onctueux en bouche... des qualités telles, qu'on l'adopte dès qu'on y goûte!Restons tourné vers l'Italie avec une Panna Cotta au Gorgonzola et pour adoucir le goût prononcé de ce fromage, j'ai garni le fond de la verrine avec un chutney de figue.
Ingrédients (pour 4 verrines):
50 g
Ingredienti:1 pollo da 1 kg e 1/2, 1/4 di litro di panna, il succo di 1 limone, 1 tuorlo d'uovo, 2 pomodori, 2 cucchiai di marsala, 30 gr di burro, sale, pepe.Preparazione:Pulite bene il pollo, lavatelo, poi apritelo e pestatelo come una grossa cotoletta. Asciugatelo. Mettete in una fondina il tuorlo d'uovo, il sale, il pepe, il marsala e il succo di limone. Sbattete bene. Inzuppateci il pollo. In una casseruola, sul fuoco, mettete il burro e quando è sciolto accomodateci il pollo. Fatelo dorare da tutte le parti. Passate i pomodori al passaverdure e versate il sugo sul pollo. Aggiungete la panna. Mettete il coperchio e fate cuocere a fuoco basso per un'ora circa. Poco prima di toglierlo dal fuoco aggiungete l'uovo sbattuto rimasto, mescolate e dopo due o tre minuti togliete il pollo dal fuoco. Tagliatelo a pezzi e accomodatelo nel piatto di portata. Riscaldate il sugo e versatelo sopra.
(per 6 persone)Ingredienti:1,2 kg di merluzzo o 600 gr di filetti, 800 gr di patate, 2 cipolle medie, 1 gran cucchiaio di burro, 250 gr di panna, 1 cucchiaio di farina, 2 cucchiai di prezzemolo, sale, pepe.Preparazione:Togliete la pelle del merluzzo, tagliatelo a pezzi e mettetelo a bagno in acqua per almeno 4 ore per dissalarlo. Cambiate l'acqua di tanto in tanto. Mettete il pesce in casseruola, coperto di acqua fredda. Portate a ebollizione e spegnete il fuoco. Lasciate immerso il pesce per 15 minuti. Nel frattempo fate bollire le patate a fuoco moderato perchè non si rompano. Tritate le cipolle molto fini e fatele appassire nel burro senza fare prendere colore. Aggiungete la farina e lasciate imbiondire, mescolando continuamente. Bagnate con un mestolino pieno di sugo di cottura del merluzzo, mescolate e aggiungete la panna. Pepate e salate ma molto poco. Togliete al merluzzo tutti i cascami e scaldate senza far bollire. In un piatto fondo, disponete il merluzzo, le patate tagliat
Vite fait, bien fait, voilà une recette toute simple de dessert dans l'air du temps, à savoir la panna cotta: saveur d'automne avec la châtaigne et la crème de marron sans oublier un petit clin d'oeil à la Corse avec la liqueur de châtaigne!
De plus, la Panna Cotta peut se préparer à l'avance, avantage indéniable lorsque le temps est compté!
Ingrédients (pour 4 petites verrines):
25 cl de crème fraîche liquide, 3 cs de crème de marron (ou confiture de châtaigne), environ 5 cl de liqueur de châtaigne, 1 feuille de gélatine, 1 gousse de vanille.Coulis: 3 cs de crème de marron et 5 cl de liqueur.
Préparation:
Faire chauffer la crème avec la gousse de vanille ouverte. Ajouter la crème de marron et la liqueur de châtaigne. Mélanger en ajoutant la feuille de gélatine prélablement ramollie dans un saladier d'eau froide et essorée.Verser dans des verrines et mettre au frigo pendant au moins 3 heures.
Préparer un coulis en mélange
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Just one of many requests the lovely and culinary challenged women in my life made this weekend. This is so simple to make, but it looks great, doesn't it? No one will know you were formerly among the culinary impaired if you make this. Nothing to it! The Nougatine takes a little time, but it's worth it, and adds to the aesthetics.I'm sending it out to Heather who can be found at Chocolate Bytes . Heather works tirelessly to ferret out the stuff that chocoholics dreams are made of! She's doing double duty, now, with a second blog -- The Food Bowl , the theme of which is all things related to those little critters we know and love! Go -- visit Heather!Chocolate Panna Cotta with Nougatine1 1/2 cups heavy cream1 1/4 teaspoons plain gelatin1/4 cup marscarpone cheese2 tbsp sugarPinch salt2 ounces semisweet chocolate, finely choppedCoat four 5 ounce ramekins or 6 ounce custard cups lightly with flavourless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin
Una ricetta dolce da cucinare con il vostro Bimby
Ingredienti:
da 200 a 600 gr di panna fresca e ben fredda.
Preparazione:
Posizionare la farfalla nel boccale ben freddo ed inserire la panna: da 45 a 90 sec. vel. 2-3. Controllare la consistenza e, se necessario, aumentare il tempo di pochi secondi.
---Related Articles at BlogDolci:Ricetta per il Bimby - SALSA AL CAFFE’Ricetta per il Bimby - CREMA PASTICCERA
INGREDIENTI:
mezzo litro di panna liquida
1 bicchiere di latte intero
2 etti di zucchero a velo
1 stecca di vaniglia
2 fogli di colla di pesce
1 tazzina di caffè molto ristretto
PREPARAZIONE:
Mettere i fogli di colla di pesce nel latte tiepido, ammollarli bene, aggiungere la stecca di vaniglia (appena ceduto il suo profumo la vaniglia deve essere tolta e buttata) poi scaldare ancora un po’ il latte perché i fogli si sciolgano bene.
Mettere in un tegame la panna, unire lo zucchero e scaldare su un fuoco medio, mescolando con attenzione.
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---Related Articles at BlogDolci:No Related Posts
