Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: fundj&e on December 29, 2010, 06:22:11 am
-
Name of Recipe:Basic panna cotta.
Number of People:
Ingredients:
600 mls cream (590 g)
1 cup of sugar (210 g) - Uni advises this can be reduced to 1/2 cup if you prefer it less sweet - JD.
1 tlb of vanilla (15 g)
1 cup of milk 250 mls
3 teaspoons of gelatin
Preparation:
Pour milk in a bowl (use a pasta bowl)
Sprinkle gelatin over milk
Add cream, sugar and vanilla in TM bowl
Time 9 min
Heat 100
Speed 2
Add gelatin and milk to the cream mixture
Time 1 min
Heat 100
Speed 2
Photos:
Tips/Hints:I pour mine in a cappuccino cups or a tall glasses
Use more gelatin if you are going to turn it out on to a plate
You can add lemon or orange peel in step 1
Suitable for freezing
This recipe it so versatile
You can add cocoa + orange essences= jaffa
White chocolate
Kahlua
Espresso coffee
Anything that takes your fancy
Adjust the sugar to taste. Example if you add white chocolate you only need 3/4 cup of sugar
My personal favourite is I add a peeled and chopped orange or lemon in the cream mix. on the stove top I would leave to simmer for ½ hour and leave it to infuse over night if possible, or a few hours in the fridge I squash the orange down with a potato masher while still hot
You must strain into a jug before you pour into your cup, glass or moulds.
Members' comments
rubyslippers - I had some cream I wanted to use up last week, so I made this one. I have never had/made panna cotta before. From what I have heard the consistency was perfect. It was a little too sweet for me (it did end up with a little extra sugar in though as I was off with the fairies when I weighed it in Cheesy), so next time I'll try it with less.
Herbal - This is a fabulous recipe - thanks! Have made it several times now and it has worked without fail every single time. I've added half a teaspoon more gelatine and they have turned out perfectly after putting them in hot water for about 20 seconds. I've only done vanilla using vanilla bean paste and it's been a hit every time!
Lemongrass - For those of you who can't get hold of gelatin powder, you can replace the 3 tsp of powdered gelatin with 6 leaves. Just soften them in cold water for 10 minutes. Keep in mind that gelatin leaves should not be brought to a boil, so make sure you bring down your temperature to 80° before you add the leaves to the bowl.
I didn't have enough cream so I used 330ml cream and 300ml milk. It was my first attempt at homemade panna cotta it worked perfectly. Thank you very very much Fundj.
PS. I topped it with Raspberry coulis. Unfortunately I don't have the Australian EDC so I improvised :
Blitz 200g frozen raspberries, add lemon juice and sugar (80g was too much)
Cook 10mn / 80° / speed 3
It was good but felt a bit gritty on the teeth because of the raspberry seeds.
MEP - I made this on the weekend using thickened cream (the only type available at the shops at the time). While it was delicious to taste, there was two separate layers - the base layer of milk and the top 3/4 layer of a more creamy consistency. Is this because I used the thickened cream or was it because I put the panna cottas into the fridge straight away without letting it cool down on the bench first? Any comments/advice/thoughts would be most welcomed.
Thanks for sharing a fantastically easy recipe.
JulieO - I use the little Nestle plastic moulds which I brush with oil before filling, I find these so easy to use. Being flexible you only have to gently squeeze the plastic mould which then loosens the filling and they just plop out onto a plate.
DJ - Made a mango version today with things from fridge.
300ml single cream
100 ml double cream
Less than 1/2 cup sugar
I fresh mango puréed.
1 heaped teaspoon vanilla paste.
I cooked these together but got worried when it boiled madly so I stopped and turned the heat off.
Added the milk and soaked gelatine and 200 ml fat free yoghurt.
Blended well, it almost split so poured into 7 ramekins and chilled.
Verdict very good and set well not split at all.
DD and I think 2 mangoes would have been better but the men in the house are not fruity people and loved it. So maybe a mango coulis for those of us that want a bit more fruit.
Will make again, thanks very much.
Suzanne - made this tonight and have it in the fridge for tomorrow it sure tasted delicious so I hope it works, it's my first attempt.
-
This looks lovely. I posted this one ages ago, but it is a 'being good' one. Yours looks delicious.
http://www.forumthermomix.com/index.php?topic=3357.0
-
I had some cream I wanted to use up last week, so I made this one.
I have never had/made panna cotta before. From what I have heard the consistency was perfect. It was a little too sweet for me (it did end up with a little extra sugar in though as I was off with the fairies when I weighed it in :D), so next time I'll try it with less.
Thanks fundj.
-
Thanks for the recipe. I have always done it with a saucepan, never yet with the TM, so I can't wait to try this one out. I absolutely love using a split vanilla bean and after you scrape out the pod, the vanilla seeds disperse throughout the panna cotta and it looks and tastes lovely. I also need to use my dariole moulds more often!!
-
This recipe it so versatile
You can add cocoa + orange essences= jaffa
White chocolate
Kahlua
Espresso coffee
Anything that takes your fancy
Adjust the sugar to taste. Example if you add white chocolate you only need 3/4 cup of sugar
My personal favorite is I add a peeled and chopped orange or lemon in the cream mix. on the stove top I would leave to simmer for ½ hour and leave it to infuse over night if possible, or a few hours in the fridge I squash the orange down with a potato masher while still hot
You must strain into a jug before you pour into your cup, glass or moulds
ciao
-
Lovely! Thankyou
-
Hi, I'm a newbie and tried this panna cotta recipe for the very first time in my life (never ever made one before). Whole family
thought it was awesome. Would like to try some of the variations suggested but not sure if I omit the vanilla bean paste and
how much coffee , kahlua etc to add ??? Can anyone help me please?
Also, accidentally bought light cream so do I need to add more gelatin to set it?
Thanks
-
This is a fabulous recipe - thanks!
Have made it several times now and it has worked without fail every single time. I've turned mine out and added half a teaspoon more gelatine and they have turned out perfectly after putting them in hot water for about 20 seconds. I've only done vanilla using vanilla bean paste and it's been a hit every time!
-
I am glad you enjoyed it. Yes just play around with gelatin, I add less sugar when I add white chocolate, really nice with lemon or orange essence or with strawberry couli
Ciao
-
For those of you who can't get hold of gelatin powder, you can replace the 3 tsp of powdered gelatin with 6 leaves. Just soften them in cold water for 10 minutes. Keep in mind that gelatin leaves should not be brought to a boil, so make sure you bring down your temperature to 80° before you add the leaves to the bowl.
I didn't have enough cream so I used 330ml cream and 300ml milk. It was my first attempt at homemade panna cotta it worked perfectly.
Thank you very very much Fundj
PS. I topped it with Raspberry coulis. Unfortunately I don't have the Australian EDC so I improvised :
Blitz 200g frozen raspberries, add lemon juice and sugar (80g was too much)
Cook 10mn / 80° / speed 3
It was good but felt a bit gritty on the teeth because of the raspberry seeds
-
glad to worked for you Lemongrass , next time u make it use less sugar if it was to sweet for you my butterscotch panna cotta only has 1/4 cup of sugar.
-
i tried yesterday, was good but it took ages to set !
how long does it usually take for you ? do you let it set in the fridge or the freezer ?
-
I always make panna cotta at least one day before I need it himeliann.
-
Is it possible to make panna cotta without gelatine?
-
How's this (http://diaryofaladybird.blogspot.com.au/2010/09/how-to-make-gelatine-free-panna-cotta.html) one with agar agar Amanda?
-
Judy to the rescue again. Gold stars for you Judy. :-* :-*
-
next time i'll be more organised and do it the day before ! and might try the agar agar one :-)
-
Judy, could I just take this recipe and substitute the gelatin with agar-agar instead, equal amounts?
-
Have a read of this article (http://enlightenedcooking.blogspot.com.au/2008/02/vegetarian-panna-cotta-ingredient-you.html) TL and right down the bottom are some hints for using agar agar if you want to skip the long winded story ;D I have never used agar agar before myself.
-
I used agar with the mango cheesecake and it would't set properly -- 2 hrs outside the fridge and it melted out of proportion (long story as to why I didn't leave it in the fridge. Now I realise it might be the enzymes in the fresh mangoes that I used.
I will definitely give the vegan panacotta recipe a shot. Thank you for your help, Judy ;-)
-
i think you are right about the mango TL , i know pineapple and gelatine dont mix well
-
To those who make panna cotta in dariole molds and turn out, do you spray them or anything to stop them sticking? I've never made them before but would really like to givem them ago and have all the ingredients at the moment.
-
I give them a light spray of canola oil Wonder but they still don't just fall out. I have to loosen the sides with a knife and dip the bottoms in hot water for a little while before upending them onto the serving plate. I never find it easy to unmold them so would love to know if there is a better way.
-
there is a better way, i just cant explain it :-))
-
I use the little Nestle plastic moulds which I brush with oil before filling, I find these so easy to use.
Being flexible you only have to gently squeeze the plastic mould which then loosens the filling and they just plop out onto a plate. :D
-
Thanks, I was assuming canola oil but thought I should check. I've got some of the plastic moulds and forgot all about them, will look for them on the weekend.
-
I made this on the weekend using thickened cream (the only type available at the shops at the time). While it was delicious to taste, there was two separate layers - the base layer of milk and the top 3/4 layer of a more creamy consistency. Is this because I used the thickened cream or was it because I put the panna cottas into the fridge straight away without letting it cool down on the bench first? Any comments/advice/thoughts would be most welcomed.
Thanks for sharing a fantastically easy recipe. :)
-
I love pannacotta and it's one thing I definately want to make when I get my new to. Could you tell me how much a "cup" of milk is please? Thanks so much. (UK resident)
-
MEP i only use thickened cream for panna cotta, not sure why that happened,it could have something to do with put it in the fridge straight away
-
I love pannacotta and it's one thing I definately want to make when I get my new to. Could you tell me how much a "cup" of milk is please? Thanks so much. (UK resident)
1 cup of milk is 250ml past94x
-
I love pannacotta and it's one thing I definately want to make when I get my new to. Could you tell me how much a "cup" of milk is please? Thanks so much. (UK resident)
250 mls does that help
let me know and i will weigh it up for u
-
2 fast for me 2 nite JD :-*
-
i have reduced the amount sugar since i posted this recipe to 1/2 cup of sugar
-
Thanks for the update re sugar fundj&e. it was a bit too sweet for me so I was going to try reducing the sugar next time. However, my hubby loved the recipe as it is - he has a very sweet tooth. Justboutbof interest, is this a traditional Italian recipe? Thanks
-
Thanks for the update re sugar fundj&e. it was a bit too sweet for me so I was going to try reducing the sugar next time. However, my hubby loved the recipe as it is - he has a very sweet tooth. Justboutbof interest, is this a traditional Italian recipe? Thanks
not sure about been a traditional Italian recipe i have used this basic panna cotta for many years now
i like the coffee panna cotta the best http://www.forumthermomix.com/index.php?topic=8054.0
-
DH loves a good coffee so I will give that a try. Thanks Uni.
-
just made some ;D
-
Yum. They look like creme caramel. I'm going to make mango pudding later today. The ones you get at Yum Cha. I hope they taste the as good as the restaurant ones. :)
-
yum will u make it in the TM. A photo would be nice 2 :-))
-
Yes Uni, I found a conversion on the recipe community site. I don't know how to load pics unfortunately. >:(
-
looks good Uni
-
Made a mango version today with things from fridge.
300ml single cream
100 ml double cream
Less than 1/2 cup sug
I fresh mango puréed.
1 hpd teaspoon vanilla paste.
I cooked these together but got worried when it boiled madly so I stopped and turned the heat off.
Added the milk and soaked gelatine and 200 ml fat free yog.
Blended well, it almost split so poured into 7 ramekins and chilled.
Verdict very good and set well not split at all.
DD and I think 2 mangoes would have been better but the men in the house are not fruity people and loved it. So maybe a mango coulis for those of us that want a bit more fruit.
Will make again, thanks very much. Will also try cookies version.
-
Sorry to go on about this, but 250 ml of milk ? That's the measurement in a measuring jug, not in weight, I presume?
Got to get it right or I'll waste all that lovely cream.
-
Delias conversion page lists 1 American cup as 8 fl oz or 240 ml. http://www.deliaonline.com/conversion-tables.html
Don't know about Australian cup measurements but if Uni says 250 ml am sure it's fine.
I just used a measuring cup and think it was 250 ml.
So long as you have enough gelatine it will be fine and very delicious.
Edited: have checked my cup 250ml
Hope this helps
-
made this tonight and have it in the fridge for tomorrow it sure tasted delicious so I hope it works, it's my first attempt :D
-
I hope it worked for you Suzanne. I love making panacotta as it can be done early and then served with couli and fresh fruit.
-
Thanks for bumping this recipe. It sounds delicious and easy. Could I just ask a couple of questions, how many serves does it make, and could you please clarify the vanilla. Is it vanilla extract?
-
That would be vanilla extract Chocolatte, a lot of us make our own now. Normally panacotta is poured into 125ml molds (Nestle dariole molds eg) so just using the liquid quantity as a guide, you would get at least 6 serves maybe more. Uni can clarify that when she comes on.
-
Thanks for your help Judy. I need to make five teacup size serves so I think it should be enough.
-
I made six 125ml so you should be fine :D