Panna Cotta with Berry Sauce

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A friend of mine made panna cotta with raspberry sauce and was very happy with them!  This is another recipe that requires no alterations to make gluten free.

Original recipe

 

Panna Cotta with Berry Sauce
From Natasha’s Kitchen

Yield: 6-8 servings

For panna cotta:

  • 1 cup whole milk
  • 1 packet (2 1/2 teaspoons) unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup + 1 tablespoon sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For berry sauce:

  • 2 cups berries, divided
  • 3 tablespoons sugar
  • 1/2 tablespoon lemon juice

 

Make panna cotta:

  1. Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 minutes, or until gelatin is softened.
  2. Place pan over medium-low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 minutes (do not boil).
  3. Add 2 cups heavy whipping cream, 1/2 cup + 1 tablespoon sugar, 1 teaspoon vanilla, and a pinch of salt.
  4. Continue stirring about 5 minutes until sugar is fully dissolved and mixture is steaming (do not boil).
  5. Remove from heat and let cool 5 minutes.
  6. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream.
  7. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set, 4-6 hours.

Make berry sauce:

  1. In a small saucepan, combine 1 cup berries, 1/2 tablespoon lemon juice, and 3 tablespoons sugar.
  2. Bring to a low boil and cook 4-5 minutes or until syrupy.
  3. Stir in remaining 1 cup of fresh berries and remove from heat.
  4. When syrup is at room temperature or just barely warm, spoon it over the top of chilled panna cottas.
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Chocolate Bavarian Cream Pie

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This chocolate Bavarian cream pie recipe comes from New Zealand and has been in the family for generations.  It’s pretty addictive!

 

Chocolate Bavarian Cream Pie

Yield: Two 9” pies

For filling:

  • 1 envelope (1/4 oz) unflavored gelatin
  • 1/4 cup cold water
  • 3 egg yolks, lightly beaten
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1 cup milk, scalded
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 3 egg whites

For crumb crust:

For topping:

 

  1. In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
  2. Bring water to a boil in the bottom of a double boiler or in a pot.
  3. In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
  4. Slowly drizzle scalded milk into yolk mixture, whisking constantly.
  5. Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
  6. Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
  7. Let sit until it cools to room temperature. (If you’re impatient, you can put it in the refrigerator, but make sure you don’t chill it too far.)
  8. While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
  9. In a small bowl, combine 1 1/4 cups chocolate wafer crumbs and melted butter. Press it into pie pans.  Cover and chill in refrigerator.
  10. When yolk mixture is cool, stir in vanilla.
  11. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat egg whites with 1 tablespoon sugar until they hold stiff peaks.
  12. Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
  13. Fold in the rest of the egg whites in three additions.
  14. In the same bowl in which you whipped the egg whites (you don’t need to clean it), beat heavy cream until it holds stiff peaks.
  15. Fold whipped cream into the egg mixture in 3-4 additions.
  16. Divide batter between pie pans. Shake pans lightly to smooth the tops.
  17. Cover and chill in the refrigerator for at least 3-4 hours or until set.
  18. Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.

Japanese Fruit Jelly

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Japanese fruit jelly is a light, pretty dessert that is perfect after a heavy meal or on a warm day.  If you’re bringing them to a party, you can easily scale up the recipe.

Original recipe

 

Japanese Fruit Jelly
Adapted from Just One Cookbook

Yield: 5 servings

  • 1 (0.25-oz) pack gelatin powder
  • 1/4 cup boiling water
  • 1 (15-oz) can mandarin oranges OR peach chunks in heavy syrup
  • 1/4 cup sugar

 

  1. In a bowl, place gelatin powder and pour in boiling water.  Stir to dissolve gelatin completely.
  2. Add sugar to bowl and whisk until dissolved.
  3. Drain canned fruit, reserving syrup in a measuring cup.  Add enough water to syrup to make 1 cup.
  4. Stir syrup mixture into gelatin mixture.
  5. Divide canned fruit among 5 serving glasses.
  6. Pour gelatin mixture over fruit, and cool to room temperature.  Cover with plastic wrap and store in refrigerator until set completely (it takes several hours).

Almond Jelly

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Almond jelly is a popular Chinese dessert that is cool and refreshing, especially after a big meal or on a hot summer day.  This is a family recipe from my dad.  If you’re allergic to almonds or just don’t like the taste, feel free to substitute vanilla for almond extract.

 

Almond Jelly (Xingren Doufu)

Yield: 6-8 servings

  • 1 envelope unflavored gelatin
  • 1 cup water
  • 1 cup milk
  • 1 cup sugar
  • 1 tablespoon almond extract OR vanilla extract
  • 1 (15-oz) can fruit (such as peach or fruit cocktail) in heavy syrup

 

  1. Put water in a pot over medium heat.  Slowly pour in gelatin while stirring constantly and breaking up any clumps.
  2. Keep stirring while bringing water to a boil.
  3. Stir in milk, sugar, and almond OR vanilla extract.
  4. Pour into an 8″ x 8″ pan and cool.  Cover and refrigerate until set.
  5. Cut jelly into 1-2″ cubes and spoon into serving bowls.  Top with canned fruit and its syrup.

Azuki Coffee Jelly

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Back in fifth grade, my Japanese-American teacher gave us this recipe for a red bean coffee jelly dessert.  It’s simple, delicious, and pretty with its two contrasting layers, and we’ve continued to make it over the years.

Note on pan size: The original recipe calls for a 9″ x 11″ pan, but any pan with a similar surface area will work.  Actually, any pan will work – it will just change the thicknesses (and aesthetics) of the layers and the amount of time the dessert takes to chill and set.

 

Azuki Coffee Jelly
From my fifth grade teacher

Yield: 9″ x 11″ pan

  • 4 envelopes (about 4 rounded tablespoons) unflavored gelatin
  • 1/2 cup cold water
  • 2 cups boiling water
  • 3 teaspoons instant coffee
  • 1 can sweetened condensed milk
  • 1 can tsubushi-an (sweetened red bean paste with beans)

 

  1. In a large bowl, place 1/2 cup cold water, sprinkle in gelatin, and mix well.  This step prevents lumps from forming.
  2. Stir in 2 cups boiling water.
  3. Stir in instant coffee, sweetened condensed milk, and tsubushi-an.
  4. Lightly grease a 9″ x 11″ pan (or a pan with a similar surface area) and pour in coffee-gelatin mix.  The tsubushi-an will settle to the bottom in an even layer.
  5. Cover and place in refrigerator to chill overnight, or until set.