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Panna Cotta Recipes
| Cannoli Panna Cotta with Dark Chocolate Sauce and Pizzelle |
RECIPES
Vanilla Panna Cotta
Chocolate Panna Cotta
Lemon Panna Cotta
Toasted Coconut Panna Cotta
Cannoli Panna Cotta
Peach Panna Cotta
White Chocolate Amaretto Panna Cotta
Chocolate and Hazelnut Panna Cotta
Banana Panna Cotta
Vanilla Panna Cotta
Chocolate Panna Cotta
Lemon Panna Cotta
Toasted Coconut Panna Cotta
Cannoli Panna Cotta
Peach Panna Cotta
White Chocolate Amaretto Panna Cotta
Chocolate and Hazelnut Panna Cotta
Banana Panna Cotta
SAUCES AND GARNISHES
Balsamic Strawberries
Dark Chocolate Sauce
Honey Whipped Cream
Raspberry Sauce
Caramel-Pecan Sauce
Bourbon Walnut Sauce
Blueberry Sauce
Balsamic Strawberries
Dark Chocolate Sauce
Honey Whipped Cream
Raspberry Sauce
Caramel-Pecan Sauce
Bourbon Walnut Sauce
Blueberry Sauce
Panna Cotta is a soft, creamy, eggless custard whose name literally means ‘cooked cream.’ Despite its luxurious texture and elegant presentation, panna cotta is
easy to prepare and is a blank slate for many added flavors. The basic method for making panna cotta is to heat some cream, add sugar, softened gelatin and
flavorings, and chill until set. It can be molded in ramekins or served in glasses or dessert dishes. Traditional panna cotta recipes use heavy cream as the
primary dairy ingredient. Some our our recipes contain sour cream or yogurt in addition to the cream. The reason for this is to replicate the consistency of the thick
cream of the Piedmont region of Italy, the area where panna cotta originated. The addition creates a creamier texture and adds a subtle tang to the flavor. Panna
cotta can be made ahead of time. When it is time to serve, simply unmold and garnish. Panna cotta is a wonderful base for a wide range of luscious
accompaniments, from chocolate to fruit and sauces. Have fun mixing and matching to make your own personalized dessert.
Gelatin:
All of the recipes call for powdered unflavored gelatin. This product comes packaged in boxes of 1/4-ounce (2-1/2 teaspoons) envelopes and is also available in
bulk. Leaf or sheet gelatin is more widely used in Europe than in the US. Four gelatin sheets equal 2-1/2 teaspoons or 1 envelope of powdered gelatin. Panna
cotta recipes call for softening the gelatin. This is done by sprinkling it into a cold liquid (as stated in each recipe) to bloom. You can stir it into the liquid to
facilitate the softening. All of the powder should be softened before adding it to the warm cream mixture. Once the gelatin is heated in the cream, be sure that it is
fully dissolved; you should not see or feel any gelatin granules.
Tips for Making and Unmolding Panna Cotta:
1. Pouring the panna cotta directly from the saucepan into ramekins or glasses can be messy. Transfer the mixture to a container with a pouring spout or use a
measuring cup or ladle as a scoop.
2. Place the filled ramekins on a baking sheet before placing them in the refrigerator. The baking sheet makes it easier to transport all the small ramekins at one
time. Clear out a space in the refrigerator ahead of time, so that you can easily slide in the baking sheet.
3. Unmolding panna cotta is sometimes the step that will cause you the most concern. Grease the ramekins with butter or spray with a light coating of cooking
spray before filling the ramekins or molds. When you are ready to unmold, run a sharp knife around the inside edge. Then dip the ramekin or mold into a small
bowl of hot water and invert onto a dessert plate. If the panna cotta needs an extra nudge, slide the knife up one side of the ramekin. Imperfections are easily
smoothed out by dipping a knife into hot water and running it around the unmolded custard.
Optional Presentation:
It is not necessary to unmold panna cotta. You can simply pour the warm custard mixture into ramekins or glasses and chill until set. Try using decorative wine or
cocktail glasses, teacups, espresso cups, or parfait glasses. When you are ready to serve, spoon any garnishes directly on top of the custard. Panna cotta may
also be molded in a 9- or 10-inch cake pan, unmolded and sliced into wedges or scooped into dessert bowls.
easy to prepare and is a blank slate for many added flavors. The basic method for making panna cotta is to heat some cream, add sugar, softened gelatin and
flavorings, and chill until set. It can be molded in ramekins or served in glasses or dessert dishes. Traditional panna cotta recipes use heavy cream as the
primary dairy ingredient. Some our our recipes contain sour cream or yogurt in addition to the cream. The reason for this is to replicate the consistency of the thick
cream of the Piedmont region of Italy, the area where panna cotta originated. The addition creates a creamier texture and adds a subtle tang to the flavor. Panna
cotta can be made ahead of time. When it is time to serve, simply unmold and garnish. Panna cotta is a wonderful base for a wide range of luscious
accompaniments, from chocolate to fruit and sauces. Have fun mixing and matching to make your own personalized dessert.
Gelatin:
All of the recipes call for powdered unflavored gelatin. This product comes packaged in boxes of 1/4-ounce (2-1/2 teaspoons) envelopes and is also available in
bulk. Leaf or sheet gelatin is more widely used in Europe than in the US. Four gelatin sheets equal 2-1/2 teaspoons or 1 envelope of powdered gelatin. Panna
cotta recipes call for softening the gelatin. This is done by sprinkling it into a cold liquid (as stated in each recipe) to bloom. You can stir it into the liquid to
facilitate the softening. All of the powder should be softened before adding it to the warm cream mixture. Once the gelatin is heated in the cream, be sure that it is
fully dissolved; you should not see or feel any gelatin granules.
Tips for Making and Unmolding Panna Cotta:
1. Pouring the panna cotta directly from the saucepan into ramekins or glasses can be messy. Transfer the mixture to a container with a pouring spout or use a
measuring cup or ladle as a scoop.
2. Place the filled ramekins on a baking sheet before placing them in the refrigerator. The baking sheet makes it easier to transport all the small ramekins at one
time. Clear out a space in the refrigerator ahead of time, so that you can easily slide in the baking sheet.
3. Unmolding panna cotta is sometimes the step that will cause you the most concern. Grease the ramekins with butter or spray with a light coating of cooking
spray before filling the ramekins or molds. When you are ready to unmold, run a sharp knife around the inside edge. Then dip the ramekin or mold into a small
bowl of hot water and invert onto a dessert plate. If the panna cotta needs an extra nudge, slide the knife up one side of the ramekin. Imperfections are easily
smoothed out by dipping a knife into hot water and running it around the unmolded custard.
Optional Presentation:
It is not necessary to unmold panna cotta. You can simply pour the warm custard mixture into ramekins or glasses and chill until set. Try using decorative wine or
cocktail glasses, teacups, espresso cups, or parfait glasses. When you are ready to serve, spoon any garnishes directly on top of the custard. Panna cotta may
also be molded in a 9- or 10-inch cake pan, unmolded and sliced into wedges or scooped into dessert bowls.
Vanilla Panna Cotta
(Serves 6)
Vanilla panna cotta pairs well with almost any sauce.
Try it with Balsamic Strawberries. (see below)
2-1/4 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
1/4 cup water
1 envelope unflavored gelatin
1 cup plain whole-milk yogurt
Put heavy cream, sugar, and vanilla bean in a medium saucepan.
Bring to a simmer over medium heat.
Remove from heat and allow to steep, covered, for 15 minutes.
Place water in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Remove the vanilla bean and scrape the seeds from the pod.
Stir the seeds into the cream mixture. Discard the pod.
Rewarm the cream mixture 2 to 3 minutes, until warm but not hot.
Whisk in the gelatin until blended and dissolved.
Whisk in the yogurt.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Chocolate Panna Cotta
(Serves 6)
1 cup milk
1 envelope unflavored gelatin
1/4 cup sugar
2-1/3 cups heavy cream, divided
6 ounces bittersweet or semi-sweet chocolate, finely chopped
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
Place milk in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the sugar and 3/4 cup of heavy cream to a simmer in a saucepan.
Stir until the sugar dissolves and remove from the heat.
Whisk in the chopped chocolate and cocoa powder until melted and smooth.
Stir in the remaining cream.
Reheat the mixture until warm.
Add the gelatin mixture and vanilla; whisk until gelatin is dissolved.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
(Serves 6)
Vanilla panna cotta pairs well with almost any sauce.
Try it with Balsamic Strawberries. (see below)
2-1/4 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
1/4 cup water
1 envelope unflavored gelatin
1 cup plain whole-milk yogurt
Put heavy cream, sugar, and vanilla bean in a medium saucepan.
Bring to a simmer over medium heat.
Remove from heat and allow to steep, covered, for 15 minutes.
Place water in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Remove the vanilla bean and scrape the seeds from the pod.
Stir the seeds into the cream mixture. Discard the pod.
Rewarm the cream mixture 2 to 3 minutes, until warm but not hot.
Whisk in the gelatin until blended and dissolved.
Whisk in the yogurt.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Chocolate Panna Cotta
(Serves 6)
1 cup milk
1 envelope unflavored gelatin
1/4 cup sugar
2-1/3 cups heavy cream, divided
6 ounces bittersweet or semi-sweet chocolate, finely chopped
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
Place milk in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the sugar and 3/4 cup of heavy cream to a simmer in a saucepan.
Stir until the sugar dissolves and remove from the heat.
Whisk in the chopped chocolate and cocoa powder until melted and smooth.
Stir in the remaining cream.
Reheat the mixture until warm.
Add the gelatin mixture and vanilla; whisk until gelatin is dissolved.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Lemon Panna Cotta
(Serves 6)
1/4 cup fresh lemon juice
1 envelope unflavored gelatin
1-1/4 cups heavy cream
1/2 cup sugar
2 teaspoons finely grated lemon zest
2 cups buttermilk
1/2 teaspoon vanilla extract
Place lemon juice in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the cream, sugar, and lemon zest to a simmer in a saucepan over medium heat.
Stir until the sugar dissolves; remove from the heat.
Whisk in the gelatin mixture until dissolved.
Whisk in the buttermilk and vanilla until blended.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Toasted Coconut Panna Cotta
(Serves 6)
Serve with slices of mango or pineapple or with a small scoop of fruit sorbet.
1/4 cup coconut rum or water
1 envelope unflavored gelatin
1-3/4 cups coconut milk
1 cup heavy cream
1/2 cup sugar
1/2 cup sour cream
1 teaspoon coconut extract
1 cup sweetened coconut, toasted
Put coconut rum or water in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring coconut milk, heavy cream, and sugar to a simmer in medium saucepan.
Stir until the sugar dissolves.
Whisk in the gelatin mixture until dissolved.
Whisk in the sour cream and coconut extract until smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold on dessert plates and sprinkle with toasted coconut.
(Serves 6)
1/4 cup fresh lemon juice
1 envelope unflavored gelatin
1-1/4 cups heavy cream
1/2 cup sugar
2 teaspoons finely grated lemon zest
2 cups buttermilk
1/2 teaspoon vanilla extract
Place lemon juice in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the cream, sugar, and lemon zest to a simmer in a saucepan over medium heat.
Stir until the sugar dissolves; remove from the heat.
Whisk in the gelatin mixture until dissolved.
Whisk in the buttermilk and vanilla until blended.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Toasted Coconut Panna Cotta
(Serves 6)
Serve with slices of mango or pineapple or with a small scoop of fruit sorbet.
1/4 cup coconut rum or water
1 envelope unflavored gelatin
1-3/4 cups coconut milk
1 cup heavy cream
1/2 cup sugar
1/2 cup sour cream
1 teaspoon coconut extract
1 cup sweetened coconut, toasted
Put coconut rum or water in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring coconut milk, heavy cream, and sugar to a simmer in medium saucepan.
Stir until the sugar dissolves.
Whisk in the gelatin mixture until dissolved.
Whisk in the sour cream and coconut extract until smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold on dessert plates and sprinkle with toasted coconut.
Cannoli Panna Cotta
(Serves 6)
This panna cotta imitates the flavors of a classic cannoli; ricotta cheese, almond flavor,
bits or orange, chocolate, and pistachios. Serve with pizzele, biscotti, or amaretti for the
pastry crunch.
1-1/2 cups ricotta cheese
2 cups heavy cream, divided
1 envelope unflavored gelatin
1 teaspoon almond extract
2 teaspoons finely grated orange zest
2/3 cup confectioners’ sugar
3/4 cup shelled pistachios, hopped
1 recipe Dark Chocolate Sauce (see below)
Pizzelle, biscotti, or amaretti for garnish
Put ricotta cheese and 1/2 cup heavy cream in a blender.
Blend until smooth, about 30 seconds. Set aside.
In a small saucepan, combine gelatin and remaining heavy cream.
Let sit 5 minutes to soften gelatin.
Cook over low heat until the gelatin is dissolved.
Whisk in the vanilla, almond extract, orange zest, and confectioners’ sugar.
Whisk in the ricotta mixture until smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Spoon chocolate syrup around each and top with pistachios.
Serve with cookies.
Peach Panna Cotta
(Serves 6)
(Serves 6)
This panna cotta imitates the flavors of a classic cannoli; ricotta cheese, almond flavor,
bits or orange, chocolate, and pistachios. Serve with pizzele, biscotti, or amaretti for the
pastry crunch.
1-1/2 cups ricotta cheese
2 cups heavy cream, divided
1 envelope unflavored gelatin
1 teaspoon almond extract
2 teaspoons finely grated orange zest
2/3 cup confectioners’ sugar
3/4 cup shelled pistachios, hopped
1 recipe Dark Chocolate Sauce (see below)
Pizzelle, biscotti, or amaretti for garnish
Put ricotta cheese and 1/2 cup heavy cream in a blender.
Blend until smooth, about 30 seconds. Set aside.
In a small saucepan, combine gelatin and remaining heavy cream.
Let sit 5 minutes to soften gelatin.
Cook over low heat until the gelatin is dissolved.
Whisk in the vanilla, almond extract, orange zest, and confectioners’ sugar.
Whisk in the ricotta mixture until smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Spoon chocolate syrup around each and top with pistachios.
Serve with cookies.
Peach Panna Cotta
(Serves 6)
If fresh peaches are not in season, you may substitute an equal amount of thawed,
frozen peaches. Serve with fresh raspberries and raspberry sauce.
2 to 3 large fresh peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1-1/2 cups heavy cream
1 envelope unflavored gelatin
1/3 cup sugar
1/2 cup sour cream
Puree the peaches in a blender or food processor until smooth.
You should have 1-1/2 cups of peach puree. Stir in the lemon juice.
Put the heavy cream in a medium saucepan.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Add the sugar and bring to a simmer over medium heat.
Stir until the sugar and gelatin are dissolved.
Remove from the heat.
Whisk in the peach puree and sour cream until blended and smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
White Chocolate Amaretto Panna Cotta
(Serves 6)
1/2 cup Amaretto, divided
1 envelope unflavored gelatin
2 tablespoon sugar
2-1/2 cups heavy cream, divided
6 ounces white chocolate, chopped
2/3 cup sour cream
1/2 cup sliced almonds, toasted
Put 1/4 cup Amaretto in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Put the sugar and 3/4 of heavy cream in a medium saucepan over medium heat.
Bring the mixture to a simmer; stirring until the sugar dissolves.
Remove from the heat.
Stir in the chopped chocolate will melted and smooth.
Whisk in the gelatin mixture until dissolved.
Whisk in the sour cream and remaining heavy cream.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Spoon some of the remaining Amaretto over each.
Sprinkle the plates with the toasted almonds.
frozen peaches. Serve with fresh raspberries and raspberry sauce.
2 to 3 large fresh peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1-1/2 cups heavy cream
1 envelope unflavored gelatin
1/3 cup sugar
1/2 cup sour cream
Puree the peaches in a blender or food processor until smooth.
You should have 1-1/2 cups of peach puree. Stir in the lemon juice.
Put the heavy cream in a medium saucepan.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Add the sugar and bring to a simmer over medium heat.
Stir until the sugar and gelatin are dissolved.
Remove from the heat.
Whisk in the peach puree and sour cream until blended and smooth.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
White Chocolate Amaretto Panna Cotta
(Serves 6)
1/2 cup Amaretto, divided
1 envelope unflavored gelatin
2 tablespoon sugar
2-1/2 cups heavy cream, divided
6 ounces white chocolate, chopped
2/3 cup sour cream
1/2 cup sliced almonds, toasted
Put 1/4 cup Amaretto in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Put the sugar and 3/4 of heavy cream in a medium saucepan over medium heat.
Bring the mixture to a simmer; stirring until the sugar dissolves.
Remove from the heat.
Stir in the chopped chocolate will melted and smooth.
Whisk in the gelatin mixture until dissolved.
Whisk in the sour cream and remaining heavy cream.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Spoon some of the remaining Amaretto over each.
Sprinkle the plates with the toasted almonds.
Chocolate and Hazelnut Panna Cotta
(Serves 6)
1/2 cup hazelnut liqueur (such as Frangelico), divided
1 envelope unflavored gelatin
2-1/2 cups heavy cream
2 tablespoons sugar
3 ounces bittersweet or semi-sweet chocolate, chopped
3/4 cup Nutella
1/2 cup hazelnuts, toasted and chopped
Put 1/4 cup liqueur in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Put heavy cream and sugar in a medium saucepan over medium heat.
Bring the mixture to a simmer; stirring until the sugar dissolves.
Remove from the heat.
Whisk in the chopped chocolate until melted and smooth.
Whisk in the gelatin mixture until dissolved.
Whisk in the Nutella until blended and smooth.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Drizzle each panna cotta with some of the remaining liqueur.
Garnish with the chopped hazelnuts.
Banana Panna Cotta
(Serves 6)
Banana panna cotta is nice topped with Caramel-Pecan Sauce or Bourbon-Walnut Sauce.
3 large ripe bananas, peeled
2 teaspoons fresh lemon juice
1/4 cup banana-flavored liqueur or water
1 envelope unflavored gelatin
1-3/4 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Puree the bananas in a blender or food processor.
Measure 1-2/3 cups of banana puree and place in a bowl.
Stir in lemon juice and set aside.
Put banana liqueur in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the cream and sugar to a simmer in a medium saucepan.
Stir until the sugar dissolves. Remove from heat.
Whisk in the gelatin mixture until dissolved.
Whisk in the banana puree, vanilla, and nutmeg until blended.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
(Serves 6)
1/2 cup hazelnut liqueur (such as Frangelico), divided
1 envelope unflavored gelatin
2-1/2 cups heavy cream
2 tablespoons sugar
3 ounces bittersweet or semi-sweet chocolate, chopped
3/4 cup Nutella
1/2 cup hazelnuts, toasted and chopped
Put 1/4 cup liqueur in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Put heavy cream and sugar in a medium saucepan over medium heat.
Bring the mixture to a simmer; stirring until the sugar dissolves.
Remove from the heat.
Whisk in the chopped chocolate until melted and smooth.
Whisk in the gelatin mixture until dissolved.
Whisk in the Nutella until blended and smooth.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Drizzle each panna cotta with some of the remaining liqueur.
Garnish with the chopped hazelnuts.
Banana Panna Cotta
(Serves 6)
Banana panna cotta is nice topped with Caramel-Pecan Sauce or Bourbon-Walnut Sauce.
3 large ripe bananas, peeled
2 teaspoons fresh lemon juice
1/4 cup banana-flavored liqueur or water
1 envelope unflavored gelatin
1-3/4 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Puree the bananas in a blender or food processor.
Measure 1-2/3 cups of banana puree and place in a bowl.
Stir in lemon juice and set aside.
Put banana liqueur in a small bowl.
Add the gelatin and allow to sit for 5 minutes for the gelatin to soften.
Bring the cream and sugar to a simmer in a medium saucepan.
Stir until the sugar dissolves. Remove from heat.
Whisk in the gelatin mixture until dissolved.
Whisk in the banana puree, vanilla, and nutmeg until blended.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold onto dessert plates.
Panna Cotta Sauces and Garnishes
Balsamic Strawberries: In a bowl, toss 1 pint of strawberries with 2 teaspoons of sugar, a pinch of pepper, and 1 to 2 tablespoons balsamic vinegar.
Cover and chill. Bring to room temperature 15 minutes before serving with panna cotta.
Dark Chocolate Sauce: Bring 3/4 cup heavy cream and 2 tablespoons corn syrup to a simmer in a saucepan. Remove from heat and stir in 8 ounces chopped
bittersweet chocolate until smooth. Stir in 1 teaspoon vanilla extract. Let stand until slightly cooled and thickened. Serve or cover and chill. Stir over low heat to
warm before serving.
Honey Whipped Cream: In a bowl beat 1 cup heavy cream, 3 tablespoons honey , and 1 teaspoon vanilla extract until soft peaks form.
Raspberry Sauce: Puree 1/2 pint fresh raspberries in a blender. Strain through a sieve to remove the seeds.
Heat the puree in a small saucepan with 2 to 3 tablespoons sugar, just enough to dissolve the sugar.
Serve warm or refrigerate for later use. (You can use this same method with any type of berry.)
Caramel-Pecan Sauce: Heat 1 cup of caramel sauce with 2/3 cup toasted and chopped pecans. Stir until warm and serve with panna cotta.
Bourbon Walnut Sauce: In a small saucepan, simmer 2/3 cup of honey, 1/4 cup bourbon, 3 tablespoons golden raisins, and 1 tablespoon lemon juice until
sauce thickens slightly. Stir in 1 teaspoon vanilla extract and 3/4 cup toasted, chopped walnuts. Allow to cool to room temperature before serving.
Blueberry Sauce: In a saucepan, combine 1-1/2 cups fresh blueberries, 2 tablespoons sugar, 1 teaspoon cornstarch, and 1 teaspoon grated lemon zest.
Stir over low heat until sugar dissolves. Bring the mixture to a boil, stirring occasionally for 3 minutes. Remove form heat and stir in 1/2 cup of fresh blueberries.
Cool completely before serving.
Balsamic Strawberries: In a bowl, toss 1 pint of strawberries with 2 teaspoons of sugar, a pinch of pepper, and 1 to 2 tablespoons balsamic vinegar.
Cover and chill. Bring to room temperature 15 minutes before serving with panna cotta.
Dark Chocolate Sauce: Bring 3/4 cup heavy cream and 2 tablespoons corn syrup to a simmer in a saucepan. Remove from heat and stir in 8 ounces chopped
bittersweet chocolate until smooth. Stir in 1 teaspoon vanilla extract. Let stand until slightly cooled and thickened. Serve or cover and chill. Stir over low heat to
warm before serving.
Honey Whipped Cream: In a bowl beat 1 cup heavy cream, 3 tablespoons honey , and 1 teaspoon vanilla extract until soft peaks form.
Raspberry Sauce: Puree 1/2 pint fresh raspberries in a blender. Strain through a sieve to remove the seeds.
Heat the puree in a small saucepan with 2 to 3 tablespoons sugar, just enough to dissolve the sugar.
Serve warm or refrigerate for later use. (You can use this same method with any type of berry.)
Caramel-Pecan Sauce: Heat 1 cup of caramel sauce with 2/3 cup toasted and chopped pecans. Stir until warm and serve with panna cotta.
Bourbon Walnut Sauce: In a small saucepan, simmer 2/3 cup of honey, 1/4 cup bourbon, 3 tablespoons golden raisins, and 1 tablespoon lemon juice until
sauce thickens slightly. Stir in 1 teaspoon vanilla extract and 3/4 cup toasted, chopped walnuts. Allow to cool to room temperature before serving.
Blueberry Sauce: In a saucepan, combine 1-1/2 cups fresh blueberries, 2 tablespoons sugar, 1 teaspoon cornstarch, and 1 teaspoon grated lemon zest.
Stir over low heat until sugar dissolves. Bring the mixture to a boil, stirring occasionally for 3 minutes. Remove form heat and stir in 1/2 cup of fresh blueberries.
Cool completely before serving.
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