#easy panna cotta recipe

[kamawer]

Caramel Panna Cotta

This Caramel Panna Cotta is a sophisticated and delicate Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.  This eggless and gluten-free treat begins with a simple caramel made from sugar and water, which is carefully cooked until it reaches a golden…

[fullcravings]

Best Classic Panna Cotta (Easy!)

[askwhatsforlunch]

Coconut Panna Cotta (Vegan)

These gorgeously creamy Coconut Panna Cotta make a light yet indulgent dessert to end a meal on a high note! Happy Saturday!

Ingredients (serves 2):

2 1/2 gelatin leaves

1 (400-millilitre/13.5-fluid ounce) coconut milk

1/4 cup golden caster sugar

1/2 pitaya (dragon fruit)

1/4 ripe mango

a small lime

Soak gelatin leaves in a bowl of cold water. Set aside.

Pour coconut milk into a medium saucepan, and heat over medium heat.

Once just simmering, stir in golden caster sugar until dissolved. Bring to a slow boil.

Once boiling, remove from the heat. Thoroughly squeeze water out of the gelatin leaves, and stir them into the hot coconut mixture until completely dissolved.

Pour coconut mixture into two large ramekins or serving bowls. Let cool completely, before placing in the refrigerator to chill and set overnight.

Cut pitaya and mango into cubes, and arrange on top of set panna cotta. Chill until serving time.

Serve Coconut Panna Cotta, grating a little lime zest on top.

[nsdkrecipes]

Vanilla Bean Panna Cotta

This elegant panna cotta is creamy and silky, with a subtle vanilla flavor. It’s a sophisticated dessert that looks impressive but is surprisingly easy to make.

[foodffs]

Easy Eggnog Panna Cotta

Easy  Eggnog Panna Cotta - the easiest no-bake Thanksgiving or Christmas dessert ever!

Get the Recipe —> Easy Eggnog Panna Cotta

#christmaspannacotta #festivepannacotta #eggnogpannacotta 

[kineats]

Hi! do you think you could do something for a black bear? mostly meat based and fish please! i also don't like tomatoes or onions! tysm!

Sorry this took so long, friend!! Here's some Black Bear recipes!!

Surprisingly, black bears are mostly herbivorous, getting protein from bugs and very occasional fish! Berries, Grasses, Plants, and Honey are the main staples. Let's see what I can do!

Honey Jelly

Honey Scones with Rhubarb Compote

Honey Feta Orzo

Honey Soy Fried Veggie Rice

How to Cook Wheat Berries

Rye Porridge with Blackberry Compote

Barley Breakfast Porridge

Rye Porridge with Morels

Whitefish with Lemon and Herbs

Cooking with Borage

Spring Onion Soup

Wild Garlic Soup

Easy Zucchini Salad

Herby Greens & Strawberry Salad

Seven Herb Soup

Forsythia Syrup

Elderberry Syrup

More Elderberry Recipes

Dewberry Cobbler and Sherbet

One Bowl Lemon Blueberry Bread

Baked Nectarines with Pistachios

Ricotta Panna Cotta With Nectarines and Honey

Berry Chia Pudding

Protein Apple Crumble

[ghostsbimbo]

RATS BAKING BINDER!

Okay! so a not cod thing on this blog. these are mostly recipes I used while in trade school, and for the most part turned out great! :3 I was originally going to take the time to make a pdf file of them all typed out so people can download it or something, but it back fired into making me hungry for fresh baked goods.

This is a HUGE wip because I have to find each one or type out a post for them.

recipes with asterisks will have their own post! I did not write ANY of these recipes. these are just a combobulation of recipes I used while in trade school!!

please be aware some are missing due to not printing them out and saving them!! links will be added at some point.

Cookie Dough Fudge.

Strawberry Lemonade Cupcakes.

Peanut Butter Chocolate Cake.

Oreo Cupcakes

Rolled Fondant.*

Lemon Meringue Pie.

Easy Homemade Blueberry Pie

Streusel Topping.

Lemon Chiffon Pie.

Pate Sucree: French sweet Pastry Crust

Triple Berry Pie.

Old Fashioned Apple Pie.

Reese's Peanut Butter Pie.

Banana Cream Pie.

Cookies n Cream Cheese Cake.

Macarons.

Iced Oatmeal Cookies.

Shortbread Cookies.

Sugar Cookie Bars.

Easy Blondie Recipe.

The Biggest, Fattest, Fluffiest Popover Recipe [THIS IS ITS TITLE]

Perfect Homemade Biscuits.

Classic Coffee Cake.

The Best Apple Crisp.

Blueberry Cobbler.

Mini Vanilla Scones.

My Favorite Banana Bread.

Quick & Easy Blueberry Muffins.

Gummy Bears.

Buckeyes

Eclairs.*

Chocolate Glaze.*

Pastry Cream.*

Bobby Flay's Salted Caramel Sauce.

Oreo Cake.

Easy Vanilla Bean Panna Cotta.

[emblematicemblazer]

World building and theories of Engage

The Dishes of Solm

The dishes of Solm reflect the Mediterranean and Arabian influences in the cuisine of Sicily, the country Solm is inspired by. These dishes fall into various categories:

Special occasion food eg; milk nut pie, tiramisu,

Cold food suitable for the hot climate eg; chilled vegetable soup, berry sauce panna cotta,

Sharing food eg; classic pizza, seafood paella,

Easy to create and preserve eg; salt pork, meatballs and beans, tomatoes in sweet vinegar

Street food/take away food eg; soft candies, churros

Milk Nut Pie - This dish seems to be inspired by baklava. The foundation of all baklava, whether it is Mediterranean or Arabia, is: nuts, dough, butter or oil and syrup. Traditionally baklava is served at special occasions and was considered an aphrodisiac because of the ingredients.

Rice Nut Pudding - This dish seems to be inspired by zarda. Zarda can be served as a celebratory dish. The simplicity of the recipe and small number of ingredients make this a meal that can be enjoyed by commonfolk and nobility. 

Dome Bread - This dish seems to be inspired by Panettone. Panettone is served at special occasions because of the long time it takes to prepare. 

Chilled Vegetable Soup - This dish seems to be inspired by gazpacho. The reason the soup is cold is to reflect the hot weather of Solm. It is a refreshing soup that can be made with any fruit and vegetables available, traditionally tomatoes are the star ingredient.

Prosciutto - These thin slices of ham can be enjoyed as a light meal by themselves, placed in a sandwich or panini, in salads or as an antipasto. The uncooked ham suits the hot climate.

Kebabs - This dish is inspired by chicken kebabs. From the amount of meat Timerra consumes and the different places she cooks her kebabs it is clear that meat is plentiful. Kebabs can be marinated in a variety of spices and sauces to maintain moisture. It can be simply made as well as being as complex as desired. 

Seafood Paella - This dish can be with simple ingredients or with complex flavours. Paella is a Valencian word that means ‘frying pan’, it is named after the fact it can be cooked in just one pan. In the Mediterranean it is traditional to create huge paella to share at festivals or village gatherings. 

Meatballs and beans - This dish seems to be inspired by Cannellini bean and meatball stew. Just like the paella in that it can be made and served in one pot. Large quantities can be made to share at festivals. Stews and paellas are great for using up leftovers and ingredients of less quality.

Tiramisu - The name comes from the Italian ‘tirami su’; 'pick me up'. One slice of this Italian dessert is meant to cheer you up. It is often eaten as a celebratory treat. The great is always meant to ‘pick you up’ in another way because it is considered an aphrodisiac.

Berry Sauce Panna Cotta - The name means ‘cooked cream’ in Italian. This dish represents culinary artistry and elegance. It can be served as a snack or as a dessert to finish a meal. It is served cold, perfect to refresh in the Solm weather.

Seafood medley with garlic - This dish seems to be inspired by Cioppino. The word “cioppino” comes from the Ligurian dialect “ciuppin” and means ‘chopped to pieces’. This stew is easy to make and is the ideal meal for mariners and port workers in Solm. 

Fried Sardines - This dish seems to be inspired by ‘Sarde Fritte’, Fried Sardine Fritters. They can be served with a dip or with various sidedishes such as rice or salad. They are quick and easy to create.

Vegetable Stir Fry - This dish seems to be inspired by ‘sauted vegetables'. The dish can be made with any available or seasonal vegetables, it can also be a quick and simple method to use up leftover ingredients. 

Tomatoes in Sweet Vinegar - This is a way to reconstitute tomatoes for easy use. The tomato is hydrated in vinegar or oil and can be used in antipasto, as a snack on crusty bread. 

Crème Brûlée - In French ‘Crème Brûlée’ means ‘burnt cream'. This dish has a topping of a layer of hardened caramelized sugar with custard underneath. The top is slightly warm but the custard underneath is cold. It is traditionally a celebratory dish. In Solm's hot weather it is a refreshing dish.

Churros - Churro is onomatopoeic, it imitates the sound of frying. Churros are often sold by street vendors as a tasty treat. In so w reasons of Spain and Portugal they are eaten for breakfast with chocolate sauce.

Soft candies - This dish is inspired by ‘torrone'. It is a type of nougat made of honey, sugar, egg whites and nuts. They can be shaped into bars or a round cake. It can be eaten as a dessert good or a high energy snack.

Classic pizza - This dish is one that can be made in huge patches and stored. It can be eaten hot or cold to suit the climate of Solm. It is also traditionally a shared meal.

Risotto - Risotto means ‘young rice’ in Italian. Risotto is not the easiest meal to cook despite the few ingredients needed to make it. Risotto should be rich and creamy while al dente with distinct separation of the grains. The texture should be fluid and if spread there should be no watery pool. It should be eaten once it is ready. It can be eaten as a main course or as a side dish.

Rice croquettes - These are often sold as street food, served as a side dish or eaten as a tapas.

Rosetta Bread - This dish can also be known as michetta or rosette so ate.  The bread is shaped into a rose shape and is expected to puff up. They take a couple of days to make but make for a versatile bread. 

Acqua pazza - Acqua pazza means ‘crazy water’ in Italian. It is a recipe for poached white fish in a herb broth. This was traditionally eaten by fisherman but clever Italian peasants would make it with leftovers from wine making. 

Veal rolls - Solm is based on Sicily so it would be appropriate to call this dish ‘veal involtini’. In the Middle Ages beef was considered a coarse, tough meat to eat. Veal was considered tender so many peasant farms would slaughter a cow for their meat once their milk had dried up. 

Salt pork - This dish is inspired by pancetta which is often used to add depth to stews and soups. This meat can be preserved by curing. 

[foodies-channel]

🍥 Gluten-free and dairy-free coconut panna cotta recipe. Super easy to make! Recipe in comments

🍔YouTube || 🍟Reddit

[thebloggerman]

How to Make Classic Italian Chocolate Desserts

[seoplassy]

Simple Cardamom Desserts to Impress Your Guests

If you're looking for a way to elevate your dessert game with a touch of exotic flavor, elaichi (cardamom) is the perfect spice to work with. Known for its warm, fragrant aroma and subtle sweetness, elaichi adds a unique twist to even the simplest of desserts. Here are a few easy and delightful elaichi-infused recipes that will leave your guests asking for more.

1. Elaichi Panna Cotta

Panna Cotta is an elegant yet simple dessert, and when infused with elaichi, it takes on a whole new dimension. This creamy Italian dessert pairs beautifully with the spice, offering a silky texture that melts in your mouth. To make it, simmer heavy cream with elaichi pods, sugar, and gelatin. Once chilled, garnish with a few cardamom seeds or fresh fruits for a dessert that’s as visually appealing as it is delicious.

2. Elaichi Rice Pudding (Kheer)

Kheer is a traditional Indian dessert, and when you add elaichi, it becomes irresistible. This dessert is creamy, mildly sweet, and perfect for any occasion. Cook rice in milk and sugar, and add crushed elaichi seeds while it simmers. A sprinkle of nuts like almonds or pistachios will add a crunch, enhancing the rich flavor of the pudding. Your guests will love this nostalgic yet impressive treat.

3. Cardamom-Spiced Shortbread Cookies

Shortbread cookies are a classic treat, but adding elaichi gives them an exotic flair. The buttery texture of the shortbread is perfectly complemented by the warm spice of elaichi. Just mix a bit of ground elaichi into your standard shortbread dough, and bake until golden. Serve them with tea or coffee for a simple yet sophisticated end to your meal.

4. Elaichi Chocolate Truffles

Chocolate truffles are rich and indulgent on their own, but when you infuse them with elaichi, they become something truly special. The earthy sweetness of elaichi balances the deep flavor of the chocolate, making for a well-rounded dessert. Simply melt your favorite chocolate, mix in some ground elaichi, and shape them into small truffles. Roll them in cocoa powder or crushed nuts for an extra touch of elegance.

5. Elaichi Banana Bread

Banana bread is a crowd-pleaser, and the addition of elaichi gives it an unexpected twist. The subtle spice cuts through the sweetness of the bananas, making the bread more flavorful. To make it, add ground elaichi to your usual banana bread batter, bake, and serve warm. Your guests will be impressed with the unique flavor combination in this comforting dessert.

6. Elaichi Ice Cream

Homemade ice cream is always a hit, and elaichi ice cream is no exception. This dessert is creamy and refreshing, with just the right amount of spice to intrigue your taste buds. To make it, infuse your milk and cream base with crushed elaichi pods before freezing. You can serve it on its own or alongside other desserts like warm pies or cakes.

Conclusion

Using elaichi in desserts is a simple way to impress your guests with minimal effort. Its versatile flavor complements everything from creamy puddings to baked goods. Whether you're serving elaichi panna cotta or elaichi ice cream, the spice adds an exotic touch that elevates even the simplest recipes. Try these easy dessert ideas from Garni Foods, and your guests will be talking about them for days!

[kitchenhermit]

Easy Panna Cotta 

Panna Cotta is THE best dessert for entertaining. It seems magical but it’s super easy and a huge crowd pleaser. You can also change the flavour profile depending on the toppings, my go-to is a seasonal fruit compote, a decadent lemon curd, or a classic salted caramel. 

This no-fuss recipe fills four 5-oz / 150ml molds, so it’s perfect for an intimate dinner or you can double it for bigger gatherings. There’s not a lot of prep required just some setting time in the fridge.

So skip the over-priced panna cottas in restaurants, and start making this indulgent treat at home!

Ingredients: 

500 ml heavy cream  8 grams gelatin (four 2-gram sheets)  1 vanilla bean / 1 tsp vanilla extract 80 grams white granulated sugar 

Method:

First, pour the cream into a small saucepan and add the sugar and vanilla seeds/extract. For an extra vanilla flavour, add the vanilla pod as well, but be sure to remove the pod at the end. Put the saucepan on low heat. 

While the cream is heating up, put the sheets of gelatin in a container of room-temperature water and leave them to soak for about 10 minutes.

When the cream has just come to a boil, turn off the heat and remove the vanilla bean pod if you have used it. Then take out the gelatin sheets from the water and squeeze them gently. They should be moist and floppy at this point. Add the soaked gelatin sheets to the pot of cream and whisk until the gelatine has dissolved. 

Now, it’s time to put the panna cotta in the serving vessel. I like to use teacups or small jars and serve them in these. However, for a more elegant option, you can also use some decorative molds.*

Set in the fridge for at least 5 hours or overnight. Serve cold with your favourite topping! 

Notes:

1- Molds: If you’re worried about the panna cotta sticking to your metal mold brush a light layer of seed oil inside it. If you’re using a silicone mold, there shouldn’t be any problem. Did you try this recipe? Let me know how it went on Instagram!

[theinvestigativechef]

Vanilla & Coconut

Panna Cotta

Leche de coco/Coconut Milk 200g

Azúcar/Sugar 64g

Vaina de Vainilla/Vanilla Bean Pod ½

Gelatina sin sabor/Unflavored Gelatin 6g

Crema de leche/Heavy Cream 200g

Spanish

Hierve la leche de coco, el azúcar y la vaina de vainilla. Retira y deja infundir durante 10 minutos. Añade la gelatina hidratada y regenerada, deja enfriar. Incorpora la crema batida a ¾ de punto. Rellena los moldes y llévalos a la nevera. Desmolda y sirve.

English

Boil the coconut milk, sugar, and vanilla bean. Remove and let it infuse for 10 minutes. Add the hydrated and regenerated gelatin, let it cool. Incorporate the whipped cream at ¾ point. Fill the molds and refrigerate. Unmold and serve.

Spanish

Notas:

• Para hidratar la gelatina debes agregarle 5 veces su peso de agua. En este caso, debes agregarle 30g de agua. Una vez hidratada, puedes regenerarla directamente en la mezcla de leche, cuando esta baje a 60°C aproximadamente para asi no matar el efecto gelificante de la gelatina.

• Nosotros utilizamos moldes de silicona y dejamos que la Panna Cotta se congelara antes de desmoldar.

• Puedes utilizar el molde que desees.

• Esta receta rinde para aproximadamente 6 porciones.

• La puedes acompañar con la mermelada o fruta que mas te guste.

Esta receta es fácil, deliciosa y lo mejor de todo es que puedes prepararla con antelación en moldes individuales para tus invitados.

Cuando hagas ésta receta, me encantaría ver tus resultados. Si tienes alguna pregunta, no dudes en escribirnos!

Gracias por leer mis queridos crime and food junkies, hasta la próxima! ❤️

English

Notes:

• To hydrate the gelatin you must add 5 times its weight of water. In this case, you must add 30g of water. Once hydrated, you can regenerate it directly in the milk mixture, when it drops to approximately 60°C so you don’t kill the gelling effect of the gelatin.

•We used silicone molds and let the Panna Cotta freeze before unmolding.

•You can use the mold of your preference or even a cup.

•This recipe yields approximately 6 portions.

• Feel free to accompany your Panna Cotta with any fruit or preserve, make it your own!

This recipe is easy, delicious and most importantly, it can be made ahead of time in individual molds for your guests to enjoy.

I would love to see the results you obtain when using this recipe, so please send me a picture of the outcome. Also, if you have any questions, please do not hesitate to reach out.

Thanks for reading my dear crime and food junkies, until next time! ❤️

© 2024, Cindy Grullon

[kineats]

Hi, could I request some food for a skykid (Sky: Children of the Light)? Preferably no vegetables as I can't eat most of those ^^" Fruits like apples, pears, bananas and watermelons are cool though (extra points if the textures don't clash w/ the rest of the food) and almost all sweet things are a-okay as well as potato snacks; I can also eat nuts and plant-based products though I can't stand fitness bars, tysm!

Ohhhhh this took some research but looks really cool!!

Apple Butterflies

Easy Clam Bake

Clams Oreganata

Rice Pudding with Berries

Enchanted Forest Cake (sub green apples if zucchini isn't okay)

Ginger Plum Tart

Elderberry Pie

Elderberry Muffins

Potato Soup (sub any greens or seasoning for the celery/onion)

Roast Honey Sweet Potatoes

Watermelon Pie

Strawberry Watermelon Slush

Simnel Cake

Nasturtium Poppers (for a sweet take, sub pear for tomatoes & honey for garlic!)

Melon-Hibiscus Gelato

Rhubarb and Rose Petal Jam

Chamomile-Yogurt Panna Cotta

Calendula Recipes

Hope this helps anon!!!

[lingerieposts]

Cuisine Recipe

An elegant Italian panna cotta, easy and tasty, is the ideal dessert to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.