Try this Panna Cotta with Berry Granita and Caramel recipe, or contribute your own.
Suggest a better descriptionMAKE THE STRAWBERRY GRANITA In a blender, puree the strawberries, sugar and 1/4 cup plus 2 tablespoons of water until smooth. Scrape into a 9-by-13-inch metal baking pan and freeze overnight. Using a fork, scrape the granita until icy and flaky.
MEANWHILE, MAKE THE PANNA COTTA In a small bowl, whisk the gelatin with 6 tablespoons of water until smooth; let stand for 2 minutes.
In a medium saucepan, combine 2 cups of the heavy cream with the sugar and vanilla seeds and bring to a simmer, whisking to dissolve the sugar. Add the softened gelatin and cook over moderately low heat, stirring, until the gelatin is dissolved. Remove the pan from the heat and stir in the remaining 2 cups of heavy cream. Pour the panna cotta into eight 6-ounce ramekins, then cover and refrigerate until set, at least 6 hours or overnight.
MAKE THE CARAMEL SAUCE In a large skillet, melt the sugar over low heat, swirling the skillet occasionally, until an amber caramel forms, 7 to 8 minutes. Add the cream and butter (the caramel will seize) and cook, stirring occasionally, until the caramel is smooth, about 5 minutes. Scrape into a heatproof bowl, stir in a pinch of salt and cool to room temperature.
MAKE THE MILK CRUMBLE Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, combine all of the ingredients, using your fingertips to blend in the butter until clumps form. Transfer to the baking sheet and bake for about 15 minutes, until golden and crisp. Transfer to a rack to cool.
To serve, invert the panna cotta onto plates. Spoon some of the caramel sauce over each panna cotta and top with some of the granita. Garnish with some of the milk crumble and serve.
MAKE AHEAD:
The granita can be frozen for up to 1 week. The milk crumble can be stored in an airtight container for 3 days. The panna cotta and caramel sauce can be refrigerated separately for 2 days; reheat the caramel slightly before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (208g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 513 | ||
Calories from Fat: 431 (84%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 47.9g | 64 % | |
Saturated Fat 29.9g | 150 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 156.7mg | 48 % | |
Sodium 13710.1mg | 473 % | |
Potassium 295.8mg | 8 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 14.8g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 513
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.