Panna-cotta

Creme Fraiche Panna Cotta Recipe

If you’re looking for an excuse to throw a dinner party, this Creme Fraiche Panna Cotta recipe is the perfect summer dessert to enjoy with friends. Topped with orange compote and candied pistachio, it’s relatively light so it won’t weigh you down if you’re pairing it with a glass of bubbles.

RELATED: Delicious Summer Fruit Crepes Recipe

Serves 6

Ingredients

Panna Cotta

400ml thickened cream

200g castor sugar

1 vanilla bean, seeds scraped

400ml creme fraiche

80ml freshly squeezed orange juice

5 sheets gelatin (10 gram total),

softened in cold water

Orange Compote

2 oranges

2 tbsp honey

1 tbsp castor sugar

2 drops orange blossom water

Candied Pistachio

¼ cup shelled pistachio

2 tbsp castor sugar

2 tbsp water

pinch salt

Method

  1. For the panna cotta, bring the cream, sugar and vanilla bean to the boil. Remove from heat and slightly cool. Add orange juice.
  2. Squeeze moisture from gelatin and add to cream mix.
  3. Stir in creme fraiche to combine then pour into 4 jars and chill for 2 hours or until set (overnight is best).
  4. For the orange compote, use a microplane to remove the zest from the oranges. Peel using a small knife and cut the flesh into small dice, removing any seeds.
  5. Place into a small saucepan with honey, zest, sugar and orange blossom. Simmer until slightly thickened then cool.
  6. For the candied pistachio, preheat oven to 160 degrees.
  7. Dissolve the sugar in the water, add pistachio and salt.
  8. Spread onto an oven tray lined with baking paper and roast for 8 mins, or until crisp. Set aside to cool.
  9. Top the set panna cotta with compote, sprinkle with pistachio and enjoy!
February 12, 2015

Low Fat Vanilla And Cinnamon Panna Cotta Recipe

This light and refreshing dessert is simple to make, low in fat, and is sure to impress.  Whether you have a dinner party coming up or you simply want to try something new for your family, give this recipe a go – you won’t be disappointed.  Even the kids will enjoy it.

Ingredients

1 cup skim milk

2 cinnamon sticks

2 cups 99% fat-free diet vanilla yoghurt

¼ cup boiling water

1 tbsp gelatine powder

2 passionfruit, halved

Method

  1. Combine milk and cinnamon sticks in a saucepan over a low heat and bring to the boil, stirring occasionally.
  2. When it boils remove from the heat and set aside to cool at room temperature.  Remove the cinnamon sticks from the milk.
  3. When the milk mixture is cool, combine with yoghurt in a large bowl.
  4. Pour boiling water into a jug and whisk in gelatine until it is dissolved, then stir into the milk and yoghurt mixture until smooth.
  5. Divide the panna cotta between four ¾ cup moulds, cover with cling wrap, place on a tray and then refrigerate for six hours or until they are firm.
  6. When you’re ready to serve, run a warm knife around the edge of each panna cotta then turn them onto plates.
  7. Pour passionfruit pulp over the panna cotta and serve.

The great thing about this recipe is you can easily change the ingredients for a different taste.  Instead of using cinnamon sticks, try 2 x vanilla beans instead.  Alternatively, instead of the passionfruit pulp, use a strawberry or raspberry compote. Delish!

Image via taste.com.au

July 19, 2014

Foolproof Chocolate Panna Cotta

Everyone loves chocolate panna cotta but it can be intimidating to make – will it set? Will it be too soft, or too hard? Here’s a foolproof method using a vegetarian gelatin so everyone can enjoy this amazing dessert!

Serves 6-8

Ingredients

1 sachet Queen Jel-it-in

150g chocolate

200ml milk

500ml light cream

2tbsp caster sugar

Method

1. Dissolve one sachet Queen Jel-it-in in the milk and then pour into a saucepan.

2. Add the cream and caster sugar and heat, stirring, until the sugar has dissolved and the mixture starts to bubble.

3. Divide it between panna cotta moulds and leave to come to room temperature then chill for at least 3 hours.

4. Invert onto a plate to serve. Serve with berries and cream (optional).

Which recipe would you like to see get a quick and easy makeover?

March 26, 2013