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Panna Cotta Recipes
RECIPES
Peach Panna Cotta
Lemon Panna Cotta
Toasted Coconut Panna Cotta
White Chocolate Amaretto Panna Cotta
Peach Panna Cotta
Lemon Panna Cotta
Toasted Coconut Panna Cotta
White Chocolate Amaretto Panna Cotta
Peach Panna Cotta with Raspberry Sauce
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.
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.
Ingredients:
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
Directions:
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.
Lemon Panna Cotta
(Serves 6)
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
White Chocolate Amaretto Panna Cotta
(Serves 6)
Ingredients:
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
Directions:
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.
More Panna Cotta Recipes >>
Type of Gelatin to Use for Panna Cotta >>
Panna Cotta Sauces and Garnishes >>
Type of Gelatin to Use for Panna Cotta >>
Panna Cotta Sauces and Garnishes >>
DESSERTS > SPOON DESSERTS > PANNA COTTA RECIPES
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