Anyone ever make panna cotta? - New variations!

[Wifezilla]

In order to get non-homogenized, non-ultra-pasteurized cream I had to buy a case. So now I have 6 quarts (oh darn!).

Some will get frozen in to coffee sized chunks, some will be yogurt, but pana cotta sounds delicious too. Anyone ever try making it?

http://www.insanitytheory.net/kitchenwench/milk-honey-jelly/
http://www.davidlebovitz.com/archives/2009/04/perfect_panna_cotta.html
http://whatscookingamerica.net/PannaCotta.htm

 

[abifae]

i haven't. and therefore, you have to have me over when you do it.

it's a rule.

 

[Wifezilla]

LOL

I have to test it out first. It only uses a small amount of honey or sugar so this sounds fairly low-carb safe.

I think I will make a chia spread to go on top. If you haven't tried chia jelly spread, here is a quick recipe...

Take some fruit - strawberries, blueberries, whatever... If it is small like blueberries, freeze whole. If it is large like melon, chop in to berry-sized pieces and freeze.

After it is frozen solid, take it out and sprinkle with chia seeds and allow the frozen fruit to thaw. As the fruit thaws, the chia seeds will absorb the liquid and it will turn in to a gel. Check your jelly and if it is runny, add more chia and stir. Once it is the consistency you want, add some lemon or lime juice and sweetener if needed. Serve over ice cream, panna cotta, pancakes, crepes, or use as a commercial jelly replacement.

 

[Javamama]

Sounds good! I have never had it.

I buy cream by the half gallon and freeze it in one to two cup containers. And sometimes I whip it, put dollops on a cookie sheet and freeze them, then transfer to a baggie in the freezer for use on top of hot coffee/chocolate. Yum.

 

[Wifezilla]

I made some and it is chilling in the fridge right now. Here is what I used.

1 qt heavy whipping cream
1/4 cup raw honey
2 tsp real vanilla extract
6 Tbsp of cold water
2 packets of Knox unflavored gelatin

Heat the cream and honey together. Get it very warm but do not boil. While cream is heating sprinkle gelatin over cold water and let it set for about 5 minutes. Add vanilla to warm cream. Slowly add warm cream to gelatin and stir well to dissolve.

Place in ramkins, mugs or lightly greased muffin tins and let set in the refrigerator for at least 2 hours.

Once I get home from work I will whip up some kind of topping and give it a taste test. The cream mix was really delicious before I added it to the gelatin. Now the only question is whether or not it will set up correctly, but that shouldn't be an issue...I hope

 

[Wifezilla]

The panna cotta set up very nicely. The texture was awesome. I ate it without any topping to get a good measure of the taste.

It was really good, but needed a little more flavor. I could add a little more honey, not that it necessarily needed to be sweeter, but it needed something. It think it would be perfect with a touch of actual vanilla bean crushed up and added to it. Baring that, an additional 1/2-1 tsp pf vanilla extract would do it.

Even with my pickiness, this is REALLY GOOD. I will definitely make this again

 

[Wifezilla]

Today's panna cotta experiment is a lemon variety. I looked up a few different recipe and the lemon zest and juice amounts vary from hardly any to ungodly. I think I have the right amount in mind. I am also going to make this batch low carb to see how that turns out. Here is what I am going to try...

1 qt heavy whipping cream
1/4 cup Splenda
1 Tbsp lemon zest
3 Tbsp of cold water
3 Tbsp of fresh lemon juice
2 packets of Knox unflavored gelatin

This one will get a strawberry sauce put on top.

The next variation is a spice panna cotta...

1 qt heavy whipping cream
1/4 cup Splenda
2 tsp cinnamon
2 tsp ginger
3 tsp vanilla extract
6 Tbsp of cold water
2 packets of Knox unflavored gelatin

For this one I am thinking of a butter pecan sauce. I have erythritol that should make a good carmel-type base.

 

[Wifezilla]

Made the lemon panna cotta today. Panna cotto is much like ice cream in that flavor fades once it is cooled. So what I am saying is that my panna cotta was bland again. Grrrrrr.

I will reformulate the lemon version and try again tomorrow. Less zest (it gave it a bit of an oily taste), more juice, and maybe some lemon extract.

On the sweetener front, the splenda worked fine. Could have used a tad more but it was good.

 

[Wifezilla]

I think I got it this time....
1 qt heavy whipping cream
1/4 cup Splenda
1/4 cup honey
1/2 Tbsp lemon zest
1/2 tsp pure lemon extract
1/2 cup fresh lemon juice (about 2 1/2 large lemons squeezed)
2 packets of Knox unflavored gelatin

 

[Kim_NC]

How much gelatin is in a package of Knox? I buy gelatin from the Amish - it's loose, bulk. I need a measurement to equate a package.