LEMON PANNA COTTA RECIPES

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ORANGE PANNA COTTA – EASY CHRISTMAS DESSERTS - COOKING ...



Orange Panna Cotta – Easy Christmas desserts - Cooking ... image

Orange panna cotta is creamy and fresh dessert, one of the Christmas dessert ideas you can make for your family! If you like easy no bake desserts, this creamy and fresh panna cotta recipe is for you.

Provided by Cooking Journey

Categories     Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 10

400 ml fresh orange juice
8 g Agar-Agar powder (4 tsp)
200 ml heavy cream
200 ml full fat milk
6 g Agar-Agar powder
1 cinnamon stick
2 cloves
2 tbsp sugar
4 peppermint leaves (or lemon balm)
1 tsp shredded chocolate

Steps:

  • Juice 4 oranges to get 2 cups juice. Sieve the juice to remove any skins or seeds.
  • Add Agar to the juice and mix well. Cook in a pan on a low heat for 2-5 minutes. Let it cool a little.
  • Put kitchen towel in a bowl and place the glasses so that you can fill them under an angle. Fill half of each glass with orange juice. Leave to set in the fridge.
  • Dissolve Agar in warm milk. Mix it with heavy cream, stir in sugar, add spices. Cook on a low heat 3-5 minutes, then let it cool for about 10-15 minutes Remove the spices.
  • When the orange juice is set, remove the glasses from the bowl and fill with milk and cream mixture. Leave the panna cotta in the fridge for an hour until set or overnight.
  • Decorate with peppermint leaves and chocolate. Serve.

Nutrition Facts : Calories 583 kcal, CarbohydrateContent 49 g, ProteinContent 7 g, FatContent 42 g, SaturatedFatContent 25 g, CholesterolContent 147 mg, SodiumContent 92 mg, FiberContent 2 g, SugarContent 35 g, UnsaturatedFatContent 14 g, ServingSize 1 serving

PANNA COTTA WITH BERRY SAUCE RECIPE | VALERIE BERTINELLI ...



Panna Cotta with Berry Sauce Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 4 hours 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

3 cups cream
1 teaspoon vanilla extract
1/2 vanilla bean, scraped 
1 1/4-ounce packet (1 tablespoon) gelatin powder 
2/3 cup sugar 
Pinch salt 
1/2 cup milk
3 cups mixed raspberries and blueberries
2 to 3 tablespoons sugar 
1 tablespoon freshly squeezed lemon juice 
Zest of 1 lemon 

Steps:

  • For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
  • Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
  • Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
  • Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
  • For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
  • Spoon the sauce over the panna cotta and serve.

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