how do i make panacotta and dose anyone have a good recipe please?

Answer 1

Panacotta Creme 1981

1 3/4 teaspoons gelatin, granules
2 tablespoons cold water
3 cups whipping cream (heavy cream or half & half)
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4-1 cup sour cream (this is to your taste OR can be left out)
Sprinkle gelatin over the cold water in a small saucepan.
Let sit for a few minutes.
Over low heat place saucepan with the gelatin and the heavy cream.
Add in the sugar, vanilla, and salt.
Stir until just warm, and no granules of sugar are felt between the fingertips.
NOT COOKING THE MIXTURE-- JUST DISOLVING-- Let cool.
Add 1/4 cup up to 1 cup of dairy sour cream to the mixture, A LITTLE AT A TIME, This gives it a authentic tart taste as in Italy.
Add as much as you like for your taste.
Or it can be left out.
Pour into custard dishes.
Refrigerate until firm.
Serve with strawberries or peaches, with reduced Balsamic vinegar to a thick syrup.
Good this way.
Good served Plain also.

Answer 2

PANACOTTA INGREDIENTS:
1: 350ml double cream
2: 150ml full fat milk
3: 3oz castor sugar
4: 1.5 leaves gelatine
5: 2 fresh vanilla pod seeded
6: 2 medium oranges zest only finely grated
PREPARATION:
1: bring 1+2+3+5+6 to boil then simmer for 3 min then remove from heat.
2: Soak the gelatine leaves in warm water till soft
3: Whilst the cream is still warm add 4 to cream mix and whisk in well
4: Pour the panacotta into your individual moulds and leave to set in the fridge for 2-3 hours
GOOD LUCK! BYE

Answer 3

Chocolate Panna Cotta

This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla -- this one is for chocolate lovers.

1 1/2 cups heavy cream
1 1/4 tsp. plain gelatin
1/4 cup mascarpone cheese or additional heavy cream
2 Tbs. sugar
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped

Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.

Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate. Serves 4.
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In Italy, this dessert is often served in the ramekin with sweetened espresso coffee poured over. Serve it with a strawberry sauce (puree one pint fresh strawberries and 3/4 cup powdered sugar until smooth) & add a little Cointreau and chocolate ganache (bittersweet chocolate melted over a double boiler with some cream).


PANNA COTTA

1 package unflavored gelatin
2 cups cold milk
1 cup heavy cream
1 vanilla bean, split
1/4 cup sugar

In a small saucepan, sprinkle the gelatin over 1/3 cup cold milk. Let stand for 5 minutes to soften. This process is called: blooming the gelatin.

Place the saucepan over low heat and cook, whisking until the gelatin is dissolved, about 5 minutes. Stir in the rest of the milk, the cream, sugar, the vanilla bean and cook, stirring frequently, until small bubbles appear around the edges. Remove from heat and let cool slightly.

Remove the vanilla bean and scrape the seeds into the cream. Discard the bean. Pour the mixture into six 4 ounce ramekins, cover with plastic wrap and chill until set, at least four hours or, better, overnight.

To serve, run a small paring knife around the edges of each ramekin, then dip the bottom of the cups in 1/2 inch warm water for 30 second, then invert cream on serving plates.

Answer 4

What is panacotta?

Answer 5

I have made this one from all recipes.
http://allrecipes.com/Recipe/Panna-Cotta/Detail.aspx
It seemed a little daunting at first but was really quite easy and delicious.