Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Coffee Panna Cotta
Here’s a healthy way to end a meal with a delicious dessert.
- 300ml double cream
- 20ml espresso or strong coffee
- ½ tsp vanilla paste (make your own)
- ½ tsp pure stevia powder
- 1g (1/4 tsp) agar agar
- Place all ingredients in a small, heavy-base pan over high heat, whisking from time to time.
- when little air bubbls begin to form around the edge, turn heat down to minimum, add agar and whisk.
- gently simmer the panna cotta for 5 minutes to activate the agar, whisking continuously.
- pour into ramekins or similar moulds.
- refrigerate for at least 4 hours before serving.
- Calories: 352
- Fat: 38g
- Net Carbs: 1g
- Protein: 1g
Blackberry Panna Cotta
Raspberries, salmonberries, loganberries, etc., are perfect for this recipe, and you can also use gooseberries, blueberries or currants.
Author: Hank Shaw
- 2 cups cream
- 1/3 cup sugar
- 2 cups blackberries
- 1 teaspoon Knox gelatin
- 6 teaspoons cold water
- Canola or grapeseed oil to grease ramekins
- Mix the blackberries with the sugar and let sit for 30 minutes.
- Meanwhile, oil the ramekins with the grapeseed, or any neutral-tasting oil. You can skip this if you are planning to serve the panna cotta as a parfait, and not pop it out of the container.
- Heat the blackberries-sugar mixture with the cream and bring it to a steam, about 170 degrees. Don’t let it simmer. Turn off the heat and let this steep 30 minutes.
- When the 30 minutes is about done, mix the gelatin with the cold water in a container you can pour from, like a large measuring cup or a bowl with a pouring spout.
- Heat the cream mixture again, just back to the steaming point. Don’t simmer it.
- Set up a fine-meshed strainer over the container that has the gelatin in it. Pour the hot cream through the strainer into the container so you leave the blackberries behind.
- Now, pick up the strainer and shake it gently over the cream to release some extra blackberry goodness. This is important, as this last bit of juice and cream in the blackberries is concentrated and can give you a lot more flavor and color in your panna cotta.
- Stir the panna cotta mixture a few times to incorporate the gelatin, then pour it into your ramekins.
- Put in the fridge for a few hours to set.
Pistachio Panna Cotta
This panna cotta recipe wowed everyone with its sweet, smooth texture and crunchy, nutty topping. Great for adults and children alike, it will make the perfect dinner-party dessert.
Author: Monica Galetti
- 200ml double cream
- 130g sugar
- 200g greek yoghurt
- 2½ gelatine leaves (soaked in just enough water to)
- 40g pistachio paste
- 30g chopped pistachios
- 20g chopped salted almonds
- Place the cream, sugar and yoghurt in a saucepan and bring to the boil.
- Take off the heat and whisk in the soaked gelatine leaves and pistachio paste. Pour into your chosen moulds and leave to set in the fridge. (If you want to serve this in a glass or tea cup then use just two leaves of gelatine.)
- To serve, remove from the fridge and leave at room temperature for five minutes before running a sharp knife around the edge to loosen.
- Tip onto a plate, and then sprinkle a mix of chopped pistachios and salted almonds over the top.
Cinnamon Panna Cotta Tart
For Chocolate Tart Dough
½ cup + 1 T unsalted butter room temperature (130g)
½ cup granulated sugar 100g
1 large egg room temperature
1 ¾ cup all-purpose flour 240g
2 T cocoa powder 13g
⅛ tsp kosher salt
¼ cup semi-sweet chocolate chips melted, 1.5oz
Cinnamon Panna Cotta
1 cup whole milk 250 ml
1 T cinnamon tea (chai tea also works) or 2 tea bags
½ cup heavy whipping cream 125 ml
2 T sugar 30g
1 ¼ tsp powdered unflavored gelatin 5g
Caramel Sauce (optional)
½ cup granulated sugar 100g
3 T unsalted butter room temperature (43g)
¼ cup heavy whipping cream 60g
⅛ tsp sea salt
Fresh Whipped Cream (optional)
½ cup heavy whipping cream 119g
2 T powdered sugar 15g
Fruit (optional, garnish)
Sliced figs, pears, persimmons, or your fruit of choice
For Chocolate Tart Shell
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth. Add the egg, then scrape down the sides of the bowl. Add in the flour, cocoa powder, and salt, and mix on low until just combined.
- Separate the dough into two equal pieces (I recommend weighing this to be exact), and flatten into a 1-inch disc. Wrap each disc in plastic wrap and place in the fridge to firm up for 2 hours minimum. You will only need one disc of dough for this recipe, feel free to freeze the other in a ziplock bag for up to 2 months.
- When ready, lightly flour your work surface and rolling pin and roll the dough out, turning a quarter turn every few rolls, until the dough is about ⅛” thick and is 2 inches wider than your tart pan. Throw a bit more flour anywhere your dough may be sticking.
- Transfer the dough to the tart pan, careful not to stretch it, or it will tear. Carefully press the dough into the bottom and sides of the tart pan, then trim off the excess so it’s flush with the top of the tart pan. Use the scraps to patch any weak spots or holes in your dough. Place the tart in the freezer for 15 minutes.
- Preheat the oven to 350 F while the tart freezes.
- Remove from the freezer and dock all over the bottom with a fork. Place a piece of parchment paper (it helps if you crumble it up first) into the shell, and fill completely with pie weights (or dried beans/rice, just don’t eat it afterwards), gently pressing the weights into the bottom and sides to evenly distribute the weight.
- Bake the tart for 20 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes. Transfer the tart to a wire rack to cool completely.
- Once the tart shell is cool, melt the dark chocolate in the microwave in 10 second increments, stirring in between each round until completely smooth and melted. Using a pastry brush or spoon, evenly spread the melted chocolate into a thin, even layer on the bottom and halfway up the sides of the tart. It is important to only bring the melted chocolate halfway up the sides of the tart shell. Only use the amount of chocolate you need to do a thin even layer, anything leftover should be discarded (into your mouth, preferably). Place the tart in the fridge to firm up the chocolate.
To make Cinnamon Panna Cotta
- While the tart is in the oven, begin to make the panna cotta. Bring the milk just to a simmer, turn off the heat, add your tea, and steep for one hour. Once steeped, strain the milk into a glass measuring cup, then pour back into the pot. Add the heavy cream and sugar, then sprinkle the gelatin over the top of the milk and allow it to sit for 10 minutes.
- Turn the heat to medium low, and whisk until your mixture reaches 120 F. Strain the milk back into the measuring cup, and allow it to cool (stirring every few minutes) until it’s just below 100 F. Carefully pour the milk into the shell, and leave it in the fridge to set overnight, or for about 12 hours.
To make Caramel Sauce (optional)
- Add the sugar to a heavy bottomed saucepan and turn to medium heat. Stir the sugar occasionally as it melts. The sugar will turn sandy, clump up, then will start to melt. Once the sugar has melted and has turned an amber color, add the butter one tablespoon at a time, stirring until incorporated. It may look separated at this point, but just keep going.
- Add the heavy cream and salt and stir until combined and bubbly. Pour the caramel into a heat proof jar or bowl and allow to cool completely.
Whipped Cream (optional)
- Place your empty bowl and whisk attachment in the freezer for 15 minutes. Add the heavy whipping cream to the bowl, and whip on high speed.
- Just before stiff peaks have formed, add the powdered sugar, and finish whipping until stiff.
Drizzle the caramel on the tart in any pattern of your choosing. Pipe or spread on the whipped cream, and arranged the sliced fruit.
Vegan Mango Panna Cotta with Kiwi, Mango & Srawberries
- 1 1/4 cup coconut milk
- 1/4 cup organic sugar
- 2 tablespoons agar agar flakes
- 1 cup Mango Yogurt
- 1 mango (you should have about 1/2 cup)
- 1 teaspoon vanilla extract
- Kiwi Fruit, Mango, or other fruits, cut up, for topping
- In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
- Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
- Add yogurt and vanilla extract to bowl and process until blended.
- Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
- Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.
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