Vanilla Bean Panna Cotta with Salted Caramel
Indulge in this decadent Banana Pudding with Sourdough Nilla Wafers, featuring homemade wafers crafted with sourdough discard. This dessert combines layers of thick and creamy banana pudding with the unique tang of sourdough wafers, creating a perfect balance of flavors and textures. Ideal for any occasion, this treat is a delicious twist on a classic favorite.
The end of winter means that it’s time to leave behind the heavy, rich desserts of the season and make way for light, bright desserts of spring and summer. Actually, I have no intention of leaving behind those heavy and rich winter desserts(love you guys!) but I am excited for all the warm weather flavors...Read More »
Vanilla Pannacotta with Mango Mousse is a perfect dessert for your parties
These banana trifle pots have big banoffee vibes. Top crumbled biscuits with whipped cream, caramel sauce, and sliced banana. They’re ready in just 20 minutes – perfect for when you’re craving something sweet.
Made with only 7-basic ingredients in under 15 minutes, this Chocolate Panna Cotta is smooth, rich and delicious- everything you want for a make-ahead dessert.
Cool, creamy vanilla panna cotta is the simplest of desserts; learn how to make panna cotta with this easy make-ahead recipe, then top it however you'd like.
I’m a huge fan of yogurt in desserts. Whether I’m treating myself of a bowl of froyo (always tart), indulging in no-bake cheesecake, or experimenting with panna cotta, I can always count on greek yogurt to add its signature tang and creaminess to my favorite desserts while keeping guilt to a minimum. In honor of […]
Friends - they are so vital, wonderful and important in life. There are many different types of friends and we all categorize them in separate boxes. In German these categories are defined by using two words: "bekannte" is used to describe friends that are more acquaintances. "Freund" is the word that really describes a proper friend. To the point! But what is a proper friend? Friends are very important for me. I am a friendly person by nature and often want to hug the world around me. Unfortunately, I have had a few "bad" friendships that have made me weary. I also learned valuable lessons in friendship from my German friends. You see, one often hears the Germans are cool and not too friendly. It's true - but only in the beginning. I have learned that they are careful. Unlike me - they do not want to hug the world straight away. Living here has taught me to be cautious and also to evaluate the people around me more critically. What is the essence of a friendship? It was back in 2003 when we moved to Weimar. Soeren had just turned 1 (and a few months) and I decided to join a baby club for the sole purpose of making new friends for both of us. In that same group I met AK. Her daughter was the same age as Soeren and they had also recently moved to Weimar. So, we had a common bond that we shared. Both of us were careful at first but if you get to know AK you will know that you cannot but help to like her. We are opposites in many ways. I am a boisterous and energetic type of person, AK is calm and gentle. I speak my mind and go with my heart, AK speaks her mind but goes with her brain. I forget to call, AK always keeps in touch. We complement each other in so many aspects of our lives. If I am gung-ho about something she will hold me back and make me look at the critical side of it. If she does not dare, I take her by the hand and accompany her the extra mile. She never judges me, my ideas or my feelings and always has a compliment on hand to make me feel good. On a typical afternoon she will invite me to her place so the kids can play and we can chat. When we arrive she'll have a pot of her warming flavored teas in the teapot, a candle burning on the kitchen table. She will tell me to take my shoes off and relax. Being with AK is like a little oasis away from the hectic and stress. Even when the kids are screaming and shouting around us - her gentle attitude relaxes me from the first instant. She is a physiotherapist by profession, which always seems to come to my advantage. Whenever she realizes I am a bit down or under the weather, she'll be over to give me a massage. She was there for me and Soeren when Tom was away for 8 months in 2004 doing research in Dubai, she is there for me when I worry about the new job and she is there for me when we just want to party. How do you thank a person like that? Well I decided to thank her in my way, by dedicating this post to her. You see I think AK and I are a lot like this dessert. If the bold colored saffron is me, AK is the cardamom that adds the delicate and finishing touch. The saffron brightens the way the dessert looks, but without the aromatic cardamom the dessert just would not be complete. To you AK for your friendship. Saffron and Cardamom Panna Cotta (adapted from Pure Desserts by Alice Medrich) Ingredients Printable version of recipe here. 3 1/4 cups heavy cream 1/2 cup sugar Pinch of salt 5 cardamom pods 1/4 teaspoon saffron strands - crushed 1 cup whole milk 2 1/2 teaspoons unflavored gelatin Finely chopped pistachio nuts - optional Method Heat the cream, sugar, and salt in a small saucepan until steaming hot. Stir from time to time to dissolve the sugar. Remove from heat, add the cardamom and saffron, then covered allow to steep for 25 minutes. In the meantime pour the milk into a small bowl and sprinkle the gelatin over it. Set aside - do not stir - for 5 to 10 minutes to allow the gelatin to soften. Add the milk-gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin. Place a metal bowl in a larger bowl filled with ice and water. Strain the mixture into the metal bowl and stir frequently, until it cools and starts to thicken. Check the temperature with an instant-read thermometer - the mixture should cool down to 10 degrees C (50 F). Divide the mixture evenly between six 6 ounce ramekins and cover with plastic wrap. Chill in the refrigerator for 12 hours, preferably overnight. To serve: Either in the individual dishes or unmolded onto a plate. Sprinkle with chopped pistachios and a few saffron strands. Tip: You can substitute 3 leaves of sheet gelatin for the granulated gelatin. Soak the leaves in the cold milk to soften them, then take them out from the milk and stir them into the hot cream - after the steeping process. Stir until completely dissolved. Stir in the milk and proceed as directed. Verdict A sensational dessert pairing the flavors and aromas of two outstanding spices. Both complementing each other in such positive harmony that it leaves you wanting more. The spices infused in the milk add a wonderful note to the rich creaminess of the cream and milk mixture. In the original version of this recipe Medrich also uses cinnamon, grated on top of the finished panna cotta. I however, left this out as I wanted the flavors of the saffron and cardamom to play the major role. If you like them - the pistachios add a perfect crunch to pull the whole dessert together. Friendship made in heaven I would say! You might enjoy these great pairs: Chocolate Caramel Tart Crème Berry Brûlée Dark Chocolate Raspberry Ice Cream Sweet Spiced Risotto with Cherry Compote It's International Women's Day tomorrow and you can bet I am celebrating. My yellow dish is for a a great woman and friend - AK. Zorra and Fiordisale have asked us all to take part in their great event to mark this day by creating a yellow dish. Technorati Tags: panna cotta,dessert,cardamom,saffron,yellow,spices,food,recipe,photography,Nikon D70s All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Another modern take on an old classic that shows off seasonal strawberries to their best – in a wibbly, wobbly blancmange.
Panna cotta is a timeless Italian dessert that has enchanted taste buds around the world. With its velvety texture and delicate flavors, this delicious treat is a symbol of culinary finesse.Panna cotta, which means "cooked cream" in Italian, is a classic dessert that captures the essence of simplicity while providing a luxurious experience for the palate.Originating in the Piedmont region of northern Italy, panna cotta has a history that dates back centuries. This mouthwatering dessert gained popularity throughout Italy and eventually found its way to the hearts and tables of food lovers around the world.
Nutella™ and s’mores are the perfect combination in this simple panna cotta recipe.
Step-by-step method for making Panna cotta with Amaretto yourself.
If you are craving a sweet during the heat of summer, try this Hazelnut Panna Cotta with a Honey Cocoa Glaze with a silky hazelnut liquor.
Surprise your guests (and yourself) with this impressively easy blancmange drizzled with a quick homemade blackberry coulis. It’s similar to vanilla pudding or panna cotta, but set without gelatin, and you can even make it dairy free!
A smooth, creamy coffee panna cotta that looks like it came from a restaurant. This simple dessert is a luxurious treat for any occasion.
Savor the classic elegance of Italian Tiramisu, a no-bake dessert that combines creamy mascarpone, espresso-soaked ladyfingers, and a delicate dusting of cocoa. Perfect for impressing guests or indulging in a luxurious treat at home.
This updated version of a classic trifle transforms it into a sophisticated, neater, version that retains all luscious flavours and texture of the original!
600+ recipes, tried & tested for you, tasted & trusted by you!
This Bananas Foster inspired panna cotta begins with a rum-infused coconut panna cotta, a flan-like layer of caramel and is topped with bananas sautéed in butter and brown sugar.
Vanilla Panna Cotta is a rich and creamy, yet light dessert, perfect for entertaining. This classic panna cotta recipe is easy and delicious and it can be made in only 10 minutes! Wow your guests with this stunning sweet.
Greg Malouf's gorgeous panna cotta recipe is beautiful to look at and made with buttermilk. Perfect for a meal outdoors
This is really an old-fashioned bread and butter pudding with a fragrant flourish. You can get ready-sliced long brioche loaves, which makes life simpler, but if you need to get out a bread knife yourself, just try to slice thinly. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Οι συνταγές και στα ελληνικά στο τέλος της ανάρτησης! Roman Empire was a major power for 700 years dominating most of Europe and several areas around the Mediterranean Sea. Visiting Rome’s magnificent monuments, gives to the guest the chance to admire and be impressed by the power, impressiveness and integrity of them. All these magnificent...
Excerpted from Lidia's Celebrate Like an Italian. Copyright © 2017 Tutti a Tavola, LLC. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
My unrelenting love of period melodramas continues with a second installment of my Downton Abbey Jelly Series. The first Downton Abbey post, Mr. Molesley’s Prize-Winning Rose Blancmange, was histor…
Panna cotta is a silky, eggless Italian custard that's thickened with a touch of gelatin. It's elegant, luxurious, infinitely riff-able, and so simple to prepare with whichever irresistible panna cotta recipe you pick.
Graham Campbell's beautiful strawberry and cream panna cotta recipe is the perfect summer dessert - great for serving up after a lazy summer barbecue.
From "A Sideboard of Sweet Temptations" in the January/February 2007 issue of Victoria magazine.
As much as I love shiny new cookbooks (and oh, I do!) my shelf of mid-century cookbooks is my sentimental favorite. I especially love those purchased second-hand with notes and recipe clippings tucked in the…
Recipe for Coffee Panna Cotta from Heart & Soul in the Kitchen by Jacques Pépin.
Serve up a Panna Cotta with a twist, with this cappuccino flavoured recipe. Perfect for a dinner party, this dessert can be made in advance and kept in the fridge.
Clafoutis is a wonderful dessert to bake when you have fresh fruit in the kitchen. The classic French dessert is halfway between a custard and a cake in consistency, with the slice-ability of a cake and the eggy richness of a custard. Clafoutis are traditionally made with cherries, but can be ...
