florisandy
Well-known member
and easy to make recipe.
CLASSIC PANNA COTTA
Makes 6 Servings
This sweet and tangy, creamy dessert is an elegant finish to any meal.
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
2-2/3 cups whipping cream
1/3 cup sour cream
Honey-Balsamic Drizzle (recipe follows)
Mint sprigs, as garnish
1. Sprinkle gelatin over cold water in small saucepan and let stand 3 to 4 minutes; stir in sugar. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, 2 to 3 minutes.
2. Whisk whipping cream and sour cream until smooth in small bowl; whisk in gelatin mixture. Pour mixture into 6 stemmed glasses or small bowls. Refrigerate until set, 3 to 4 hours.
3. Spoon berries on top of Panna Cotta and drizzle with Honey-Balsamic Drizzle. Garnish with mint.
- - - - - - - - - - - - - - - - - - - - - - - - -
HONEY-BALSAMIC DRIZZLE
Makes about ¼ cup
3 tablespoons honey
3 tablespoons balsamic vinegar
1. Heat honey and vinegar to boiling in small saucepan; reduce heat and simmer until thickened to a syrupy consistency, 2 to 3 minutes. Cool and refrigerate.
Advance Preparation Tip: Panna Cotta and Honey-Balsamic Drizzle can be made and refrigerated, covered, up to 2 days.
Source:
Virginia Slims’ The Lady had Seconds
Dazzling Desserts to Tempt Your Senses
- - - - - - - - - - - - - - - - - - - - - - -
My Notes:
I’ve pretested this recipe tonight for a 12-person BBQ to include some of FloriDad’s neighbors in the near future and I hope they like it!
After cooling the honey-balsamic drizzle, I poured same into a double-zippered sandwich bag encased in a small teacup, right side-up (nonzippered side). I pressed the air out and sealed the bag to chill and harden. I sliced a perfect triangle (verrrrrry small) with my scissors to be able to make short-but-sweet drizzles on the top of the Panna Cotta and berries. Practice makes perfect, and now I know that less is more to make a nice drizzle/squiggie, as I call it! My wasabi-sauce squiggie the other night using the same method was a disaster because I cut the corner tooo big!
I used Dad’s typical el-cheapo soup ladle to pour one ladle for each of the plastic margarita glasses. The sixth glass was just a bit shy of fulfillment/suffered from the last straw/residue, so take this into consideration (make more, like 12 to compensate! OR, just be a gracious hostess and eat the lesser portion as I’m going to do – LOL!).
P.S. I bought these plastic margarita glasses on sale at K-Mart - buy one, get one at half off. A great deal, I thought. Cheap martini glasses would do the trick or whatever you have on hand – you’ll have to experiment with the volume/vessels of this cool & creamy dessert.
PSS. I got a little carried away with the berries as a garnish.. - LOL
This recipe is so simple and delicious, it’s not funny – it’s wonderful!!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0104.jpg
CLASSIC PANNA COTTA
Makes 6 Servings
This sweet and tangy, creamy dessert is an elegant finish to any meal.
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
2-2/3 cups whipping cream
1/3 cup sour cream
Honey-Balsamic Drizzle (recipe follows)
Mint sprigs, as garnish
1. Sprinkle gelatin over cold water in small saucepan and let stand 3 to 4 minutes; stir in sugar. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, 2 to 3 minutes.
2. Whisk whipping cream and sour cream until smooth in small bowl; whisk in gelatin mixture. Pour mixture into 6 stemmed glasses or small bowls. Refrigerate until set, 3 to 4 hours.
3. Spoon berries on top of Panna Cotta and drizzle with Honey-Balsamic Drizzle. Garnish with mint.
- - - - - - - - - - - - - - - - - - - - - - - - -
HONEY-BALSAMIC DRIZZLE
Makes about ¼ cup
3 tablespoons honey
3 tablespoons balsamic vinegar
1. Heat honey and vinegar to boiling in small saucepan; reduce heat and simmer until thickened to a syrupy consistency, 2 to 3 minutes. Cool and refrigerate.
Advance Preparation Tip: Panna Cotta and Honey-Balsamic Drizzle can be made and refrigerated, covered, up to 2 days.
Source:
Virginia Slims’ The Lady had Seconds
Dazzling Desserts to Tempt Your Senses
- - - - - - - - - - - - - - - - - - - - - - -
My Notes:
I’ve pretested this recipe tonight for a 12-person BBQ to include some of FloriDad’s neighbors in the near future and I hope they like it!
After cooling the honey-balsamic drizzle, I poured same into a double-zippered sandwich bag encased in a small teacup, right side-up (nonzippered side). I pressed the air out and sealed the bag to chill and harden. I sliced a perfect triangle (verrrrrry small) with my scissors to be able to make short-but-sweet drizzles on the top of the Panna Cotta and berries. Practice makes perfect, and now I know that less is more to make a nice drizzle/squiggie, as I call it! My wasabi-sauce squiggie the other night using the same method was a disaster because I cut the corner tooo big!
I used Dad’s typical el-cheapo soup ladle to pour one ladle for each of the plastic margarita glasses. The sixth glass was just a bit shy of fulfillment/suffered from the last straw/residue, so take this into consideration (make more, like 12 to compensate! OR, just be a gracious hostess and eat the lesser portion as I’m going to do – LOL!).
P.S. I bought these plastic margarita glasses on sale at K-Mart - buy one, get one at half off. A great deal, I thought. Cheap martini glasses would do the trick or whatever you have on hand – you’ll have to experiment with the volume/vessels of this cool & creamy dessert.
PSS. I got a little carried away with the berries as a garnish.. - LOL
This recipe is so simple and delicious, it’s not funny – it’s wonderful!!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0104.jpg
