Fruit Cocktail Panna Cotta

Fruit Cocktail Panna Cotta
Fun, Fruity, Creamy And Delicious!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes
Cooling Time: 4-6 hours

Ingredients
2 cup heavy cream
1 cup half & half
1/2 cup super fine sugar + 1 tbsp
1 packet gelatin
2 tbsp warm water
1/2 tsp vanilla bean paste
1 cup raspberries
1 cup strawberries, small diced
1 cup pineapple, small diced
1 cup blueberries
1 cup Mandarin oranges
1/4 cup Chambord
mint leaves (garnish)

Tools

Medium saucepan

Medium mixing bowl

Dessert cups 

Directions
In a medium sauce pan, on medium heat, simmer together heavy cream, half & half, sugar and vanilla bean paste.  Bring liquid to a small boil and remove from heat. Dissolve gelatin in the water and pour into the hot liquid and whisk.  Let hot liquid cool slightly before pouring into dessert cups.  Place filled dessert cup into the refrigerator and refrigerate for 4-6 hours.  Right before serving, place all the fruit into a mixing bowl, add in sugar and Chambord.  Toss fruit in the liquid until sugar dissolves. Spoon fruit on Panna Cotta before serving.  Garnish with some mint leaves.
Serves 6

Salty Pecan Caramel Panna Cotta

Salty Pecan Caramel Panna Cotta
Salty, Sweet, Creamy And Crunchy!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 4-5 hours

 

Ingredients
2 cups heavy cream
1 cup milk
1 packet gelatin
3/4 cup sugar
1 vanilla bean pulp
whipped cream
basil leaves, garnish

Cooking Tools
2 medium saucepans
Dessert bowl 

Directions
Pour cream, sugar and vanilla bean pulp into a saucepan and cook on simmer until sugar has dissolved. In a bowl, dissolve gelatin in 1 cup milk.  Place milk and gelatin in with the heated cream and stir, and take off heat.  Pour into dessert bowl and let come to room temperature before chilling in the refrigerator for 4-5 hours.  Before serving make the Salty Pecan Caramel Sauce (recipe below).  Let caramel come to room temperature before topping the Panna Cotta.  Dollop with whipped cream and garnish with basil leaf.

Serves 4

Salty Pecan Caramel Sauce
Ingredients
1 1/4 cup sugar
1/4 cup water
1/2 cup cream
3/4 cup chopped pecans
1 tsp salt

Directions
In a deep saucepan over low heat, add sugar and water and cook until sugar turns a copper color. (approx. 20 minutes) With caution, add cream and whisk until smooth.  Add in chopped pecans and salt and stir.  Set aside to cool. Sauce with thicken upon standing.

 

Panettone Bread Pudding

Panettone Bread Pudding
A Seasonal Favorite In Our Home!
Difficulty: Easy

 

Ingredients
1 Panettone Loaf
2 cans 12 fl. oz evaporated milk
5 eggs
1 can sweetened condensed milk
1 tsp vanilla extract
2 pints of caramel or vanilla ice cream
butter

Directions
Preheat oven to 375 Degrees F.  Cube Panettone loaf into 1 inch cubes.  In a large mixing bowl, whisk evaporated milk, eggs, vanilla and sweetened condensed milk; add cubed Panettone to the egg mixture.  Combine ingredients, the bread will break apart as it absorbs the liquid.  Butter baking pan and the add the Panettone mixture.  Bake for about 40 minutes, insert toothpick in the center and make sure it comes out clean.  Set and cool for about 30 minutes before cutting.  Serve with ice cream.
Serves 6-8

White Chocolate Blueberry Swirl Panna Cotta

White Chocolate Blueberry Swirl Panna Cotta
A Beautiful, Creamy And Delicate Dessert!
Difficulty: Easy

Ingredients
1  (1/4-oz.) envelope unflavored gelatin 
1 1/2 cups cold milk, divided 
1 cup  whipping cream 
1/2 cup white chocolate chips 
1/4 cup sugar
1/2 cup blueberry preserve

Directions
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. Cook whipping cream, white chocolate chips, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until chocolate is melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.  In a small pot, melt blueberry preserve on low heat until it turns into liquid.  Strain preserve of any lumps.
Pour Panna Cotta mixture evenly into 4 to 6 (8-oz.) ramekins. Swirl in 2 tsp of the strained blueberry preserve; Cover and chill 24 hours. Garnish with fresh blueberries.
Serves 4-6