Panna Cotta with Berry Sauce

Panna Cotta with Berry Sauce is a Mediterranean recipe that serves 6. One portion of this dish contains roughly 4g of protein, 44g of fat, and a total of 507 calories. For $2.14 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 20 minutes. A couple people really liked this dessert. This recipe from Allrecipes has 77 fans. Head to the store and pick up cream, vanilla bean, confectioners' sugar, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes are Panna Cotta with Berry Sauce, Jasmine-Buttermilk-Panna Cotta with Berry Sauce, and Ginger-Lemon Panna Cotta with Brandied Berry Sauce.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 (10 ounce) bag frozen mixed berries, thawed

2 tablespoons brandy

1/2 cup confectioners' sugar, sifted

3 cups cream

2 teaspoons plain gelatin

2 tablespoons superfine sugar

1 (1 1/2-inch-long) vanilla bean, split lengthwise

1/4 cup cold water

Equipment:

bowl

sauce pan

Cooking instruction summary:

In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency. Unmold panna cottas and serve with berry sauce. Kitchen-Friendly View

 

Step by step:


1. In a small bowl, soften gelatin in cold water; set aside.

2. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes.

3. Remove from heat and discard the vanilla bean.

4. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves.

5. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.

6. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy.

7. Let stand for an hour until it has a syrupy consistency.

8. Unmold panna cottas and serve with berry sauce.


Nutrition Information:

Quickview
506k Calories
3g Protein
44g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
506k
25%

Fat
44g
68%

  Saturated Fat
27g
171%

Carbohydrates
23g
8%

  Sugar
17g
20%

Cholesterol
163mg
54%

Sodium
49mg
2%

Alcohol
1g
9%

Get Enough Of These
Protein
3g
8%

Vitamin A
1771IU
35%

Vitamin K
11µg
11%

Vitamin E
1mg
10%

Vitamin B2
0.15mg
9%

Calcium
82mg
8%

Phosphorus
79mg
8%

Vitamin D
0.83µg
6%

Fiber
1g
5%

Manganese
0.07mg
4%

Vitamin B5
0.36mg
4%

Vitamin B12
0.21µg
4%

Potassium
115mg
3%

Vitamin B6
0.06mg
3%

Vitamin B1
0.04mg
3%

Magnesium
11mg
3%

Copper
0.06mg
3%

Vitamin C
1mg
2%

Folate
8µg
2%

Zinc
0.31mg
2%

Selenium
1µg
2%

Vitamin B3
0.29mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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