Vanilla Bean Panna Cotta with Mixed Berry Compote
Rating:
(1 rated)
Recipe Yield: Makes 4 to 6 small servings
Preparation
1 cup chilled non-fat cow's milk (Lactose-free cow's milk optional)
1 1/2 teaspoons unflavored gelatin (4 grams)
3 tablespoons honey
1 teaspoon vanilla bean paste or pure vanilla extract
1 cup creme fraiche
1 cup mixed berry preserves
Pour the cold cow's milk into a medium saucepan; sprinkle the surface evenly with the gelatin and let stand for 10 minutes to hydrate the gelatin. Meanwhile, fill a large bowl with ice and water. Set aside 6 shot glasses (I used votive holders) or small ramekins.
Heat the cow's milk and gelatin over medium-high heat, whisking constantly, until it just begins to simmer (do not boil.) Remove the saucepan from the heat. Add the honey and stir until the honey is dissolved.
Slowly whisk the creme fraiche into the milk mixture. (Do not dump it, or you could cause the gelatin to prematurely set.) Transfer to a plastic zip-close bag; press the air out and seal. Place the bag in the water bath, and agitating frequently until the mixture begins to thicken, about 10 to 15 minutes. (Or until it reaches 50°F on an instant read thermometer.)
Transfer the mixture into a large bowl or measuring cup; stir in the vanilla. Ladle it evenly among glasses. Cover with plastic wrap (making sure the plastic wrap doesn’t touch the surface of the panna cotta) refrigerate until just set, a minimum of 4 hours.
About an hour before serving, heat the berry preserves in a small saucepan until runny. Strain through a fine mesh strainer, discarding solids. Allow to cool. Spoon jam mixture over panna cotta before serving.
Nutritional Facts
Calories: 330
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 55 mg
Protein: 4 g
Carbohydrates: 47 g
Dietary Fiber: 0 g
Lactose: 1.3 g*
Calcium: 8 %
Vitamin A: 20%
Iron: 0%
Vitamin C: 25 %
*Lactose content per serving is based on the use of lactose-free dairy milk.
1 1/2 teaspoons unflavored gelatin (4 grams)
3 tablespoons honey
1 teaspoon vanilla bean paste or pure vanilla extract
1 cup creme fraiche
1 cup mixed berry preserves
Pour the cold cow's milk into a medium saucepan; sprinkle the surface evenly with the gelatin and let stand for 10 minutes to hydrate the gelatin. Meanwhile, fill a large bowl with ice and water. Set aside 6 shot glasses (I used votive holders) or small ramekins.
Heat the cow's milk and gelatin over medium-high heat, whisking constantly, until it just begins to simmer (do not boil.) Remove the saucepan from the heat. Add the honey and stir until the honey is dissolved.
Slowly whisk the creme fraiche into the milk mixture. (Do not dump it, or you could cause the gelatin to prematurely set.) Transfer to a plastic zip-close bag; press the air out and seal. Place the bag in the water bath, and agitating frequently until the mixture begins to thicken, about 10 to 15 minutes. (Or until it reaches 50°F on an instant read thermometer.)
Transfer the mixture into a large bowl or measuring cup; stir in the vanilla. Ladle it evenly among glasses. Cover with plastic wrap (making sure the plastic wrap doesn’t touch the surface of the panna cotta) refrigerate until just set, a minimum of 4 hours.
About an hour before serving, heat the berry preserves in a small saucepan until runny. Strain through a fine mesh strainer, discarding solids. Allow to cool. Spoon jam mixture over panna cotta before serving.
Nutritional Facts
Calories: 330
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 55 mg
Protein: 4 g
Carbohydrates: 47 g
Dietary Fiber: 0 g
Lactose: 1.3 g*
Calcium: 8 %
Vitamin A: 20%
Iron: 0%
Vitamin C: 25 %
*Lactose content per serving is based on the use of lactose-free dairy milk.
Description
In Recipes-list.com we have selected the most viewed recipes from category -
uncategorized
.
Enjoy the best recipes specially selected for you! Vanilla Bean Panna Cotta with Mixed Berry Compote is the right choice that will satisfy all your claims.
Rate for this recipe