Quantcast

my new favourite frruit course

INNspiring.com | Innkeeper Forum & Innkeeping Resources

Help Support INNspiring.com | Innkeeper Forum & Innkeeping Resources:

ukmaineiac

Well-known member
Joined
Jul 21, 2009
Messages
286
Reaction score
0
A lighter version of a panna cotta .... The beauty of it is that it's really versatile and I get to use up whatever fruit needs using. Tried it the first time because I had bananas and strawberries that had to be eaten, but not really enough of either to use alone. Really good. Tried it this morning because I had too many limes and some left over ginger root from another breakfast. Really refreshing.
 

The Farmers Daughter

Well-known member
Joined
Jun 15, 2009
Messages
1,018
Reaction score
0
UKMaineiac said:
A lighter version of a panna cotta .... The beauty of it is that it's really versatile and I get to use up whatever fruit needs using. Tried it the first time because I had bananas and strawberries that had to be eaten, but not really enough of either to use alone. Really good. Tried it this morning because I had too many limes and some left over ginger root from another breakfast. Really refreshing.
ok! let's have it!
 

ukmaineiac

Well-known member
Joined
Jul 21, 2009
Messages
286
Reaction score
0
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
 

DaisyMae

Well-known member
Joined
Sep 3, 2008
Messages
308
Reaction score
0
i LOVE panna cotta ! Our guests always comment how yummy it is, too. it's a very easy dish to prepare since much of the work is done the day before and even that is relatively simple.
 

Morticia

Administrator
Staff member
Administrator
Moderator
Joined
May 22, 2008
Messages
17,274
Reaction score
135
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
Is THAT what it's called??? I've made that before!
 

Samster

Well-known member
Joined
May 30, 2008
Messages
6,475
Reaction score
14
Location
South Carolina
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
I don't know if I've had this before. I've never made it. Does this turn out really gelatinous or is it more like a flan? If more like a flan, I would like it. I nned to Google it and see a picture. Thanks for sharing.
 

Morticia

Administrator
Staff member
Administrator
Moderator
Joined
May 22, 2008
Messages
17,274
Reaction score
135
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
I don't know if I've had this before. I've never made it. Does this turn out really gelatinous or is it more like a flan? If more like a flan, I would like it. I nned to Google it and see a picture. Thanks for sharing.
.
Mine came out more like flan and less like jello. It didn't wiggle all over the place. Guests seemed to like it. However, I did not serve it to the vegan...
 

Country Girl

Well-known member
Joined
Feb 20, 2009
Messages
1,244
Reaction score
1
That sounds delicious! I've never made it or tried it. I can't wait!
 

Samster

Well-known member
Joined
May 30, 2008
Messages
6,475
Reaction score
14
Location
South Carolina
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
I found several recipes that were even easier just by doing a Google search :) Also, one tip was to pour the custard into wine glasses to set to save the unmolding. I thought that was a good idea and then serve with berries. Yum! I will try this for my family members that like custard desserts before I try it on guests.
 

tedwin

Well-known member
Joined
Jun 2, 2008
Messages
69
Reaction score
1
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
Raw ginger root is one of those foods with an enzyme which prevents gelatin from setting (along with pineapple, figs, kiwi, guava and papaya). You can parboil the ginger before adding it to the gelatin to denature the enzyme.
 

ukmaineiac

Well-known member
Joined
Jul 21, 2009
Messages
286
Reaction score
0
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
Raw ginger root is one of those foods with an enzyme which prevents gelatin from setting (along with pineapple, figs, kiwi, guava and papaya). You can parboil the ginger before adding it to the gelatin to denature the enzyme.
.
THANK YOU. That's fabulous info. I'd always have wondered why it didn't do it's thing. Luckily the texture seemed to work fine with the flavor.
 

Morticia

Administrator
Staff member
Administrator
Moderator
Joined
May 22, 2008
Messages
17,274
Reaction score
135
Yep, what is the recipe?????.
This is kind of difficult because I've changed it up everytime - substitutions include using yoghurt instead of cream, using OJ instead of milk, I've never used the buttermilk, I've added lime juice. Last time I had some marscapone left over so I dumped that in too.
The following is the recipe I started with, but like I said I've never made as written and I've taken ridiculous liberties and it still always comes out .... I've also never turned it out but always served it in the ramekin. One piece of advice would be to use more rather than less gelatin. For the lime / ginger variation I used one pack of gelatin and it stayed a little too wobbly. Luckily the texture worked well with the chilled tartness of the lime.
For panna cotta
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-oz) envelopes
1/4 cup whole milk
1/4 cup heavy cream


Make panna cottas:
Blend strawberries, buttermilk, and sugar in a blender until very smooth, then pour through a very fine sieve into a medium bowl, pressing hard on solids. Discard solids.
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved.
Whisk cream mixture into strawberry purée and pour into molds. Chill molds, covered, until firm, at least 8 hours.
To unmold, dip molds in a small bowl of hot water 2 or 3 seconds, then invert panna cottas onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.
.
Raw ginger root is one of those foods with an enzyme which prevents gelatin from setting (along with pineapple, figs, kiwi, guava and papaya). You can parboil the ginger before adding it to the gelatin to denature the enzyme.
.
Another odd thing with pineapple is the weird feeling it leaves in some people's mouths. That can be 'fixed' by nuking the fresh pineapple for a few seconds so it may be the enzyme people are having problems with.
 

Latest posts

Top