Panna Cotta Layers
Suddenly I felt like panna cotta. With chocolate sauce or coffee sauce ... mmm ... And since I couldn't decide, I decided to combine them.
We will make each layer separately, so we will divide the ingredients into 3. The order is random, as everyone wants.
The liquid cream is mixed in a bowl together with the milk and put on the stove, over low heat. When it reaches the boiling point, add the sugar and vanilla and cook for 1 minute. Set aside and add hydrated gelatin in a few tablespoons of cold water.
Pour the composition into a plastic saucepan and put it in the freezer for a few minutes, until the cocoa layer is ready.
For the cocoa layer:
The liquid cream is mixed in a bowl together with the milk and put on the stove, over low heat
We will mix the cocoa with the sugar, "undo" with a few tablespoons of the cream milk mixture, mix well, then pour into the bowl over the rest of the cream milk mixture. We proceed exactly as for the vanilla layer.
When the vanilla layer has hardened, pour the cocoa composition on top and put it back in the freezer until we prepare the coffee layer.
For the coffee layer we proceed just like the cocoa layer.
When the cocoa layer has hardened enough, pour the composition with coffee and put it back in the freezer until it hardens completely.
It is portioned as desired.
1 cup plus 1 tablespoon all purpose flour
Nonstick vegetable oil spray
4 ounces bittersweet chocolate, chopped
1/2 cup (packed) golden brown sugar
3 tablespoons unsweetened cocoa powder
5 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise
7 1/2 ounces bittersweet chocolate, chopped
5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
2 16 & # 2153-inch ѕтяιρs waxed paper
5 ounces bittersweet chocolate, chopped
Layered Coffee Panna Cotta
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This Layered Coffee Panna Cotta is an easy and gorgeous coffee dessert with lots of layers of vanilla and mocha flavors!
The internal debate was moot, though, because we’re back to hot summer weather for the foreseeable future, and I’m ready to make the most of the end of summer. I’ll keep rocking shorts and tees, sneak in a few more visits to the water park before it closes, enjoy my coffee iced instead of hot, and gorge myself on all the summer produce I can get my greedy paws on.
I turned to panna cotta — that quintessential lazy person’s dessert. It’s basically milk / cream (or in this case, iced coffee) set with a bit of gelatin, so it’s soft but spoonable, creamy but not as rich as a mousse or custard. At heart, it’s a 10-minute dessert with a fancy name enough to make people think you’re a culinary whiz kid. It’s a lie in a cup and I love it.
To make these, I used two flavors of International Delight Iced Coffee — vanilla and mocha. I also added some cream to each flavor, so to compensate for diluting the coffee, I kicked in some espresso powder and melted chocolate. The result is a cool and creamy dessert with a coffee / chocolate flavor that’s present but not overpowering. I’ve also included instructions in the recipe for using milk, if you’re not able to find the iced coffee.
I finished my Layered Coffee Panna Cottas with a cloud of softly whipped cream and milk chocolate curls. These would also be great with a simple sprinkling of cocoa powder, or a cute chocolate-covered espresso bean on top. Happy weekend, friends, and happy end of summer!
Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce
Author Janet Fletcher & # 8217 s note from cookbook Yogurt : I like to serve this panna cotta parfait style, from clear glasses, with the ruby-red fruit puree on the bottom. Diners plunge their spoon down through the creamy layer and bring up a smidgen of sauce with each spoonful. No inverting required. However, you can also prepare the panna cotta in conventional ramekins without the sauce and unmold them at serving time, then spoon the sauce around them. I’ve described both methods. Either way, you’ll have a little sauce leftover, just enough to enjoy with yogurt the following day.
Note that the recipe doesn’t use an entire package of gelatin. The peculiar measurement I have recommended yields just the right consistency: not too stiff, not too soft. You can make the sauce and the panna cotta 1 day ahead, but I find the panna cotta’s texture most luscious the day it is made.
- 1/4 pound rhubarb, in ½-inch slices
- 1/4 cup sugar
- 1 tablespoon fresh orange juice
- 1 cup of sliced strawberries (about 6 ounces), plus a few more for garnish
- 1 cup whole milk
- 1-inch piece of vanilla bean split lengthwise
- 2 cups plain whole-milk Greek yogurt
- 1/4 cup plus 2 tablespoons sugar
- Pinch of kosher or sea salt
- 1-¼ teaspoons unflavored gelatin
- Small mint sprigs for garnish, optional
To make the sauce: Put the rhubarb, sugar, and orange juice in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cover and reduce the heat to low. Simmer gently until the rhubarb has softened completely, about 10 minutes. Watch carefully as the mixture wants to boil up and over. Stir in the strawberries and cook uncovered, stirring often, until they soften slightly, about 2 minutes. Puree the mixture in a food processor or blender. Refrigerate, covered, until chilled. Makes about 1 cup.
To make the panna cotta: Put the milk in a small saucepan. With the tip of a paring knife, scrape the vanilla bean seeds into the milk, then add the pod to the milk as well. Bring to a simmer over medium heat. Cover, remove from the heat and let steep for 30 minutes. Remove the vanilla bean pod with a fork.
In another bowl, whisk together the yogurt, sugar, and salt.
Sprinkle the gelatin over the warm milk and let soften for 5 minutes. Return the saucepan to medium heat and bring the milk to a simmer, whisking constantly until the gelatin completely dissolves. Cool 5 minutes, then whisk the milk mixture into the yogurt.
If you prefer to serve from glasses, perfect style: Spoon about 2 tablespoons strawberry-rhubarb sauce into the bottom of each of six 6- to 8-ounce glasses. Divide the yogurt mixture evenly among the glasses. (I put the yogurt mixture in a measuring cup with a pour spout so I can distribute it easily.) Cover the glasses with plastic film and refrigerate until set, at least 3 hours.
If you prefer to serve unmolded on a plate: Lightly grease six 6- to 8-ounce ramekins with vegetable oil. Divide the yogurt mixture among the ramekins. Set the ramekins on a tray and cover with plastic film or another tray. Refrigerate until set, at least 3 hours. To unmold, run a thin knife around the perimeter of each panna cotta. Invert a serving plate on top. Grasping the plate and ramekin with both hands, invert them and give a little shake. The panna cotta should slip out. Spoon 2 tablespoons of strawberry-rhubarb sauce around each panna cotta, garnish with fresh berries and a mint sprig, if desired, and serve immediately.
Layered Green Tea Panna Cotta
Layered Green Tea Panna Cotta Recipe (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + chilling time
Yield: prepare 4 x 200ml-capacity molds
|This is the matcha powder I bought from Japan and used to make this dish.|
- 7 gm (2 tsp) gelatin powder
- 40 ml water
- 2 & # 189 tsp matcha powder / green tea powder
- 250 ml milk, room temperature
- 250 ml whipping cream
- 60 gm sugar
- & # 189 tsp vanilla extract
- 100 gm raspberries + plus more for garnish
- 4 tsp sugar
- & # 189 tsp corn flour / corn starch
- 1 Tbsp water
- Mix the gelatin powder with water. Set aside until softened. Take 80ml of milk from the recipe to mix with matcha powder for later use.
- Place the remaining milk, whipping cream and sugar into a sauce pane. Heat over medium heat until sugar is completely dissolved. Add the softened gelatin powder. Stir occasionally and make sure it & # 8217s is completely dissolved. Stir in the matcha powder mixture. Add vanilla extract. Drain through a fine sieve. Use a spoon to press the residing particles through the sieve if any. Mix well. Pour into the molds. Let them sit for 30 minutes. Chill in fridge for at least 3 hours.
- Prepare the sauce: Cook raspberries and sugar over medium heat until the sugar is dissolved and raspberries are broken apart. Combine corn flour and water. Gradually stir in and cook to your preferred consistency. Drain through a fine sieve and discard the seeds. Set aside.
- To serve: Dip the mold into hot water for about 2 seconds. Turn it upside down and remove it onto a plate. Drizzle raspberry sauce and garnish with fresh raspberries.
- You can replace raspberry with strawberry.
- It doesn & # 8217t need to bring the milk mixture to a boil. Make sure the gelatin powder is completely dissolved.
- If you don't want layers, you can chill the mixture in the fridge once it cools down a bit.
- To get the best results, try to get the quality matcha powder. I used cha 治 matcha green tea powder. With other brands of green tea powder, you might only get two layers. It & # 8217s still good looking though.
*** If you make this recipe, snap a photo and hashtag it #christinesrecipes & # 8212 We love to see your creations on Instagram, Facebook, Twitter.
- First we soak the gelatin in cold water, according to the instructions on the package.
In a bowl put whipped cream, sugar and vanilla pods cut in half. heat over low heat without boiling.
When the gelatin has softened, mix well
and pour over the whipped cream. keep on the fire for another minute, stirring to melt the gelatin well (be careful not to boil)
I strained the composition (I didn't strain it because I like vanilla seeds) and poured it into the shapes I put in a tray. Ies 12 forms.
Refrigerate for 3-4 hours. When you want to take the dessert out of the molds, immerse the form for 2-3 seconds in hot water then turn it over on a plate and serve with various toppings or fruit jam.
Would a panna cotta layer cake be stable?
I want to make a 8 & quot cake with three layers: pistachio cake bottom, a layer of vanilla and a layer of mango panna cotta. I imagine I would use a cake ring and put each layer on, refrigerate till set and move on to the next layer. But I don't know whether such a structure would be stable? Will the pannacotta seep into the cake? Will the cake buckle under the weight? I feel reasonably confident the pannacotta will hold its shape once set due to the gelatin, which is why I & # 39d choose it over mousse or custard.
Any experience or advice here?
(Context: I want to make a green, white & orange dessert to match the colors of the Indian flag for Independence day next week. Pistachio and mango are both popular Indian flavors and delicious. I don & # 39t it to just be all cake, hence the pannacotta.)
- 5 cups strawberries, hulled, divided
- 1 cup buttermilk
- ¾ cup granulated sugar
- 1 cup whole milk
- ¾ cup heavy cream, divided
- Pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- ¼ cup chopped dark chocolate
- 2 teaspoons finely chopped fresh mint
Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper.
Cut 4 cups strawberries in half and spread evenly on the prepared pan. Roast, stirring every 10 minutes, until very soft and starting to caramelize, 30 to 35 minutes. Let cool to room temperature, about 15 minutes.
Transfer the roasted strawberries to a blender, add buttermilk and blend until smooth. Transfer to a large bowl or large glass measuring cup.
Combine sugar, milk, 1/2 cup cream and salt in a small saucepan. If using vanilla bean, split in half lengthwise, scrape the seeds and add the seeds and pod to the cream otherwise, add vanilla extract. Bring to a simmer over medium heat, then immediately remove from heat and let steep for 15 minutes.
Sprinkle gelatin over water in a small bowl and let bloom for 1 minute. Whisk the bloomed gelatin into the warm cream until dissolved, taking care not to add too much air. Strain the mixture through a fine-mesh sieve into the strawberry mixture. (Discard solids.) Gently stir to combine. Ladle or pour the mixture into six 6- or 8-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 3 days.
Just before serving, combine the remaining 1/4 cup cream and chocolate in a small microwaveable bowl. Microwave on High until the chocolate begins to melt, 30 to 45 seconds. Stir until the chocolate is completely melted. Dice the remaining 1 cup strawberries and combine with mint in a small bowl. Top each panna cotta with a thin layer of chocolate sauce and some of the strawberries.
Perfect Panna Cotta
Panna Cotta is a cream-based Italian dessert that is set with gelatin and any dessert that uses cream as the main dessert is a must make in our books. This no-bake dessert is delicate and creamy and all around decadent. It's great for making ahead of time as they can sit in the fridge for up to 2 days. Unmolding them makes them look even more impressive, but they can also be made and served in a glass dish and still be just as beautiful. To unmold them it helps to dip the ramekins in hot water to help release the panna cotta from the sides and a warm offset spatula will help keep the sides smooth.
Any of your favorite or in-season berries or even cherries will work here. Roasting them makes the fruit even sweeter and brings out a lot of their natural flavor. The roasted fruit can also be made ahead of time and spooned on top of the panna cotta when ready to serve. The vanilla beans can be replaced with other types of extract like almond or maple and other citrus can be used in place of the lemon peel!
What is panna cotta?
If you haven't already come across it, panna cotta is a traditional Italian dessert that's effectively a set, sweetened cream. You combine gelatin with warmed cream and sugar then pour it into molds. Sometimes you thin the cream with part milk and you often flavor it with vanilla.
The mixture sets when it chills in the fridge to give a gently wobbly but wonderfully cool and creamy dessert. It works really well with a fruit compote, for example, but there's no set way of serving it.
Some of the great things about the dessert include that it's simple, made ahead and easy to customize with different flavor additions. I've made an apple panna cotta and peach panna cotta before, but this mango variation might take the lead as a favorite.
Some mango variations simply use a plain vanilla base then add mango sauce on top, or make it into a jello / jelly to make it stripe-like. I decided to add mango both into the panna cotta and on top. This way, you get more of the mango flavor in every bite.
Unlike my peach variation, I chose to make more of a mango sauce rather than just a simple puree to use in this. While it takes a little longer to prepare, it has two benefits - the flavor is a bit stronger and the mixture is thicker, which helps with it setting.