#pannacotta recipe

[oneplateplease]

Rose Pannacotta

Rose Pannacotta My love for the Pannacotta is a secret no more. My regular readers know I keep experimenting with various flavour combinations for this creamy Italian dessert. This time, I gave it a Indo-Arabic makeover, with the Rose Pannacotta. I hope you will love it! How to make Rose Pannacotta In a saucepan, mix together the cream and sugar and simmer (do not let it boil). As this mixture…

[daily-deliciousness]

Chocolate panna cotta

[foodshowxyz]

Home made vanilla, pistachio and hazelnut pannacotta sitting on a crunchy biscuit layer

[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!

[mysteryshoptls]

SR Leona Kingscholar - Apprentice Chef Voice Lines

Summon Line: The more of a pain in the neck something is to do, the sooner I try to get it done. 'Cause there's no way I'm gonna take this course again and again.

Groooovy!!: You can bet you'll never get the chance to eat somethin' I cooked ever again. Be grateful and eat it, already.

Home: Do I really need to wear this hat?

Home Idle 1: Pannacotta? Probably had some before, sure. Stuff like bavarois and mousse and whatever are all the same to me, so.

Home Idle 2: Floyd was going around takin' it out on everyone, saying he wanted bread but it was sold out. Tch, annoying brat.

Home Idle 3: I once saw a huge fish filleted and presented right in front of me during a party we held back at the royal capital. Wasn't too terrible a performance.

Home Idle - Login: Can't think of a time I'll need to cook at all outside this course... Meh, I'll just do whatever to get it over with.

Home Idle - Groovy: It tastes and looks fine, doesn't it? There's no need to take a course for this sort of thing, it's easy enough if you just follow the recipe.

Home Tap 1: I make sure to eat some high grade meat for breakfast before a Magical Shift match. Can't perform to my true abilities if I'm hungry.

Home Tap 2: If a carnivore's eatin' greens, that's basically tellin' you it's sick. No reason for me to eat any.

Home Tap 3: The chef was dishing out potato salad using an ice cream scoop. Interesting way to use it.

Home Tap 4: Back home, we always were served yoghurt for breakfast. Something about wanting us to eat healthier dairy products.

Home Tap 5: Tch... Meh, whatever, everything I used to make this should be edible, so I guess I can just bring it out like this.

Home Tap - Groovy: Looks like you liked it. It's gonna be an easy day if you're gonna be happy about a dish I just randomly threw together.

Requested by Anonymous.

[swiftkart]

Where to Buy Vanilla Pannacotta 1kg for Special Events and Catering

If you're looking to create delicious desserts, purchasing ingredients like "1kg of vanilla pannacotta", crème caramel pudding mix, and vanilla cake mix can be a great start. Vanilla pannacotta will provide a rich, smooth texture for your sweet treats, while the crème caramel pudding mix makes for a simple yet indulgent dessert option with its creamy, caramelized finish. For baking, a vanilla cake mix can make your cakes light and fluffy, while potato starch powder can be used as a thickening agent, perfect for sauces or gluten-free recipes. Lastly, "china grass (agar-agar)" is a plant-based alternative to gelatin, perfect for setting puddings or jellies, giving your desserts a firm, bouncy texture. Together, these ingredients will set you up for a variety of delectable creations.

[digitalandy]

Cucina Itameshi, Vienna

Already a combination of Italian and Japanese cuisine would sound original but Cucina Itameshi is even much more than that.

Located in the big road ending at the Prater, the restaurant is located in a beautiful Venice architecture imspired building. The dining room is facing the street with a set of large windows. At the entrance, behind a large beautiful wooden counter you see the kitchen with a fire place in the background for grilling meats.

The rooms have beautiful decirations, high ceilings and an origonal old characterized floor.

In the back of the dining room there is a small room with the white wines and a set of large printed polaroid. Then, behind some velvet heavy curtain, a large space with colored furniture if the '50s and a whole vynil printing facility. Vynils are also in a corner of the dining room with two records players to be used for setting background music. The choice of vintage singers see also the old timer Italian Gazebo!

The menu is short and shows a real combination of Italian and Japanese influence even if the kimchi is moving further into Asian cuisine.

Very good both the raw cauliflower salad and the above mentioned kimchi cabbage. Good also the mussels, cozze alla japoneise, served with a tasty browth and nice the idea of the veal tartare served with kimizu and the request to roll the meat in the seaweed.

But the real signature dish is the udon cacio e pepe which is combining a traditional Roman recipe with the symbolic Japanese pasta. The fact they put an egg yolk on top can be forgiven as the combination of the ingredient is very tasty and pleasant with the cheese and pepper melting in a nice sauce with the right texture and humidity.

Less nice is the fried chicken which results low in taste while very good is the black cod and the beef.

In almost every dish there is a good ability to mix ingredients from the two countries and, in most if the cases, the result is very convincing.

Also, on the dessert, the tiramisù is very well made evennif traditional in its ingredients, softy but intense in taste while the pannacotta with white balsamic vinegar is less convincing.

Great service and wonderful wine list mainly based on natural wines from Italy and Austria.

[diegogarciamusic]

Matcha Japanese Green Tea Pannacotta Recipe

Elevate your dessert game with our elegant Matcha Japanese Green Tea Pannacotta recipe - a surefire way to impress your guests.

[chefgerardmolloy]

📢 Classic Italian 🇮🇹 Cooking 🥁 👩‍🍳 New Full Day Cookery Experience at The Kitchen Cookery School at Chewton Glen Hotel. 📸 “Focaccia Genovese or Traditional Focaccia Bread” ℹ️ Focaccia Genovese is a classic, Italian Focaccia bread. Soft & spongy inside, it is coated with extra virgin olive oil & large coarse sea salt that creates the perfect crust 👌 📝 This recipe is typical to the Liguria region & Genoa in particular where it is called “Focaccia al olio or Fugassa” 📸 “Spaghetti alle Vongole or Spaghetti with Clams” ℹ️ A typical dish of the Neapolitan tradition, it has now become a symbol of Italian cuisine. 📝 Made with fresh spaghetti, clams, garlic & extra virgin olive oil; there are many versions: with vegetables such as courgette or with tomatoes for a tasty red variant, or flavoured with bottarga. 📸 “Malfatti or Spinach & Ricotta Dumplings” ℹ️ Malfatti means “badly formed” in Italian. These rustic spinach ricotta gnocchi like dumplings may look a bit wonky, but they taste incredible 😋 📝 Malfatti are traditional Italian dumplings made out of spinach & ricotta; bound together with flour & egg, then flavoured with parmesan & basil. Classically served with a Napoli sauce, however they are also great with other sauces such as brown butter & sage. 📸 Classic vanilla panna cotta ℹ️ A traditional Italian dessert which literally translates as 'cooked cream', hailing from the region of Piedmont in Italy. 📝 A simple mixture of sweetened cream & gelatine, that is only just set but can still stand unsupported once out of the mould. 🗒️ Did you know a panna cotta was always made with just cream; however, as people have moved away from heavy foods, a percentage of milk is now added to modern recipes, to make it a lighter dessert which is also healthier 🍮 Happy Cooking 🧑‍🍳 #cook #cooking #cookeryschools #cookerycourses #italy #classicitalian #italianfood #malfatti #focaccia #vongole #pasta #spaghetti #pannacotta #bread #vegetarian #teach #chef #cheflife #thekitchencookeryschool #chewtonglen #thekitchenatcg #instafood (at The Kitchen at Chewton Glen) https://www.instagram.com/p/Cp-tdKwob8f/?igshid=NGJjMDIxMWI=

[introvertbaker]

Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. Great for a simple summer dessert or a fancy dinner party. It’s so easy to make with just a handful of ingredients.

https://www.bakedbyanintrovert.com/strawberry-panna-cotta/

[knoepfchen]

[oneplateplease]

Orange Panna-cotta

Orange Panna-cotta If you have read my story, you already know how I started off in the kitchen and the years of kitchen (mis)adventures which finally led to the birth of One Plate Please. And with 100+ kitchen adventures and going strong, it is already a year today since the inception of One Plate Please. Albeit, it was my love for food and the passion for cooking that led me to build this…

[daily-deliciousness]

Classic easy vanilla panna cotta with blueberry compote

[sadyew]

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ᩑ⠀᎗ ⏱⠀▒᪽⠀鬼 ⠀ ̈ 𝅄

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀黙って無駄に死ぬ！♡´

[mysteryshoptls]

SR Leona Kingscholar - Apprentice Chef Vignette

"Master Chef"

[Kitchen]

Master Chef ― Leona Version ～ Let’s Make Pannacotta 1～

Ghost Chef: Today, we'll have you make a pannacotta. It's a dessert that's made by hardening milk using gelatin.

Ghost Chef: Dessert required more delicate handling than any other aspect of cooking.

Ghost Chef: There are many ways to make mistakes when making it, including baking it too long, measuring out the ingredients wrong, or even mixing up the order of the ingredients added, so don't let your guard down.

Leona: Yaaaawn…

Ghost Chef: EXCUSE ME, LEONA-KUN!

Leona: Huh?

Ghost Chef: Don't yawn at me like that. Were you listening to my explanation?

Leona: Of course I was. I got pretty good hearing. Basically, all I have to do is follow the recipe and everything'll work out fine, right?

Ghost Chef: I-I mean… That may be… Ahem! Then, I shall go through the recipe.

Ghost Chef: Then first, can you go fetch the ingredients for the pannacotta? You'll need milk, fresh cream, sugar―

Leona: Wait. I'm already taking up your precious time having you teach me how to cook this, having you explain every step is much too gracious.

Leona: If you just hand me the recipe in the beginning here, I'm sure I won't have to bother you too heavily, Chef.

Ghost Chef: Eh, the recipe? Normally we don't give it out right away…

Ghost Chef: But if you're thinking of me that much, I suppose I can give you a spare recipe sheet. Thank you for your kind concern!

Leona: Yeah, sure, thank you, too. Okay, then…

Epel: Um, sorry to interrupt. I would like to grab some of my ingredients out of that fridge.

Leona: Ah, good timing, Epel. Grab my ingredients out of there, too.

Epel: Yes, sir.

Leona: I'll read off the ingredients. I need milk, fresh cream, sugar, powdered gelatin, vanilla beans, and fruit for the garnish.

Epel: First, I'll grab the milk and fresh cream… Are you okay with using apples for your fruit?

Leona: You gotta peel and slice apples, so it's a pain. I'd rather just have something that you can just eat right away…

Ghost Chef: STOP, STOP, WHY ARE YOU ORDERING AROUND EPEL SO CASUALLY!? THIS IS YOUR ASSIGNMENT!

Leona: There's less chance of a mistake if I leave it to the more experienced Epel, right? 'Sides, nowhere does it say that I have to prep my own ingredients.

Ghost Chef: You always have an excuse… This is your assignment, Leona-kun, so you need to work on it yourself and not have others do it!

Ghost Chef: We've had many a student who've tried to cut corners in this course, but this is the first time someone has tried to shove his work onto someone else.

Epel: Ahahah, Leona-san's always like this. I'll leave your milk and fresh cream here.

Ghost Chef: Alright, let's go, we'll start cooking now! AND OF COURSE THAT MEANS YOU, LEONA-KUN! YOU!

Leona: ―This says to throw the pods in with the milk after shelling out the vanilla beans…

Ghost Chef: That's right. Vanilla beans are wonderful on their own, but if you add their pods, the aroma grows richer.

Leona: Huh, then, I'll just leave these pods out, then. You can use them for another dish.

Ghost Chef: I know you just don't want to have to fish them out of the bowl later. I'm picking up on your mannerisms fairly quickly…

Ghost Chef: Turn the heat off right before the milk starts to boil. Keep an eye on the pot and time it well.

Leona: So, I just have to watch the pot. Easy day.

Ghost Chef: Don't get complacent and mess this part up.

Leona: Mess it up, huh. Must be super sensitive if the temperature of the milk can throw off the whole thing.

Ghost Chef: Just so. When it boils, fat and oil rise to the surface, and it releases a very distinctive smell.

Leona: Hmph. It's like I'm taking a potionology class.

Ghost Chef: By the way… You said that you were just taking this class for the credit, but do you have any interest in cooking at all?

Leona: Sorry, but no. I wouldn't have even taken this class if I hadn't heard that one of my precious juniors would be taking it.

Ghost Chef: What a simple response… Well, I know I would be nothing less than happy if you were to gain a little interest in cooking from this venture.

Leona: I'll do my best so as to not upset your expectations.

Ghost Chef: You say that, but your face is screaming that it'll never happen…

Leona: Well, I never wanted to ever cook anything, so.

Leona: The fact that I've never had an issue up to this point in my life means that cooking isn't a skill I really need at all.

Ghost Chef: Hmmm, so you're definitely the type of student that the Headmage was worried for.

Leona: Crowley, worried? …Riiight, that thing he said about living healthy and independently. It's all much ado about nothing.

Leona: Everyone has things they're good at, and bad at. For each person and each job to be efficiently managed, have someone who wants to do it, or can get it done.

Leona: It would be absolutely terrible if everyone got so good at cooking that you were out of a job.

Ghost Chef: Yes, yes… Regardless, I'll need you to do your given tasks properly during this course. To begin with…

Leona: Chef, thousand apologies for interrupting you, but looks like the milk has been warmed up to the right temp.

Leona: It'd be bad for me to mess up here. Can we get to finishing this now?

[Kitchen]

Master Chef ― Leona Version ～ Let’s Make Pannacotta 2～

Ghost Chef: Next, we want to dissolve the gelatin we left soaking in the water.

Leona: Feels like it'd dissolve if we just threw it in the pot like this… What's the point of heating it up separately?

Ghost Chef: The temperature at which the gelatin dissolve is also important to keep an eye on. For this, we'll use a method that's easier for beginners.

Leona: An easier method, hm…

Ghost Chef: Good, good, you're following the recipe well. I'll go and fetch the fruit you'll use to garnish the plate, then.

Leona: …

Ghost Chef: How is it, has the gelatin completely dissolved into liquid?

Leona: Yeah, see?

Ghost Chef: Alright then, add the melted gelatin into the pot. Once it's all mixed, you'll pour it into the mold and wait for it to solidify.

Leona: Finally, it's almost over. Can't believe it takes this much effort to just make one measly dessert…

Ghost Chef: Okay, while we wait for the pannacotta to solidify, let's make a sauce out of the blueberries.

Leona: A sauce? If we add in too many random things, you won't be able to taste the pannacotta.

Leona: Even the recipe only said, "add enough fruit for garnish."

Leona: I'm just gonna choose some toppings that'll bring out the flavor. So, I'll be skipping out on the sauce.

Ghost Chef: I see, I see… Wait, no! I almost went along with it, but you definitely cannot skip the sauce!

[Cafeteria – Judging Venue]

Floyd: Where's the pannacotta I ordered? Isn't this takin' too long?

Floyd: How long does it even take to fix up one dessert? This wouldn't happen at the Mostro Lounge.

Leona: I thought I heard something annoying out here… So, Floyd's my judge.

Floyd: Ohhh? If it isn't Sea Lion-senpai. That outfit… No way, you're actually taking the Master Chef course?

Leona: You have eyes, don't you? Don't ask stupid questions.

Floyd: Huuuh, so I'm about to eat something you made? Is it safe? Didja even make anything edible?

Leona: You're the one that's gotta decide whether it's edible or not. Here, the pannacotta you ordered.

Floyd: Hm? Isn't it a little deformed on the bottom there? …Meh, whatever. I'ma dig in.

[bite, chew, chew…]

Floyd: HUH? WHAT'S THIS SUPPOSED TO BE?

Floyd: THE TEXTURE'S TERRIBLE. THIS IS HILARIOUS! TOTALLY FELT WEIRD AS SOON AS THE SPOON SLID INTO IT, TOO.

Floyd: All's you gotta do to make a pannacotta is mix all the ingredients in and harden it. How can anyone screw it up this badly?

Leona: …

Ghost Chef: Ummm… Well, actually…

―While cooking

Leona: I was wondering what kinda frustrating fiddlin' I'd have to do here, since there's something about wattage and the number of seconds, or whatever, but…

Leona: There's this handy button labeled "Auto" here.

Leona: That probably means that if I press this, then it'll determine the perfect power and heat time.

[clack! beep! vrrraaaah...]

Leona: …'Kay, good enough.

Ghost Chef: ―So, when he used the automatic function, it looks like he overcooked the gelatin…

Floyd: SEA LION-SENPAI, YOU TELLIN' ME YOU DON'T EVEN KNOW HOW TO USE A MICROWAVE OVEN!?

Floyd: You only use auto when you wanna heat up a dish, not get the gelatin dissolved into a perfect consistency.

Floyd: THAT JUST MAKES THIS SCREW UP EVEN BETTER～～!

Leona: Tch… Stop laughing like an idiot. You think it's that funny? Huh?

Floyd: Yuuup, it's way too funny. I thought all you people on land could use a microwave.

Leona: …Ruggie said something like that before, too. Something about "even kids know how to use them," and "it's just common sense."

Leona: Back home and here on campus, we have chefs that present hot meals every day.

Leona: That's the life I've always had. So, you can imagine that I've never had the chance to use a microwave, don't you think?

Floyd: Haha, what, are ya making excuses now? You should just admit when you can't do something like a good boy.

Ghost Chef: Well, Leona-kun was very skillful and quick on his feet.

Ghost Chef: I'm sure he'll take this failure in stride and be able to use the microwave properly next time. Right, Leona-kun?

Leona: Right… Just as you say, chef.

Leona: This is a prime opportunity for me, so I would absolutely appreciate a deeper focus on learning how to use a microwave for the rest of this course.

Requested by @dida-books.

[mxvalentinafd]

Buttermilk pannacotta with rhubarb compote

Buttermilk pannacotta with rhubarb compote

A short list of ingredients, a simple preparation and just divine. Pannacotta, or cooked cream, is a very easy dessert to make, and once you have nailed the consistency just the way you like it, you will be able to make it without thinking. I like mine less sweet than most, and the tanginess of buttermilk gives a “dryness” to this which I am rather partial to. Of course you can use any flavour of…