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Cuisine d'Aubéry
The food blog of FX
Dessert Verrine

https://www.cuisinedaubery.com/recipe/panna-cotta-exotic-vanila/

Panna Cotta, Exotic Vanila

Friday January 27, 2023
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Delicious individual Panna Cotta, with Vanilla and Exotic flavors. Who coud refuse them ?

FX (François-xavier)

About this recipe

Another "verrine", those desserts that I like to make when I am just looking for make a simple dessert with little time and few ingredients !

Panna Cotta, Exotic Vanila

This panna cotta is vanilla flavored and served with an exotic confit, with mango and passion fruit

Always a big success after a heavy diner ! It's the kinda dessert that is refreshing and very tasty

Panna Cotta, Exotic Vanila

An easy recipe that nobody can't possibly refuse !

Panna Cotta, Exotic VanilaPanna Cotta, Exotic Vanila

Panna Cotta, Exotic Vanila

Print Recipe, with photos Print Recipe, no photos
Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Verrine, 
Cream Passion fruit Mango Vanilla
 5
Ingredients
  • For 25 small verrines or 15 verrines

  • Panna Cotta
  •   0.17 oz Gelatin Sheets (5 grams)
  •   2 Vanilla Beans
  •   2 ¼ Cups Cream (500 grams)
  •   ⅓ Cup Sugar (75 grams)
  • Exotic jam
  •   2 ½ Cups Mango puree (600 grams)
  •   1 Cup Passionfruit puree (250 grams)
  •   1 Cup Sugar (200 grams)
  •   1 Tablespoon Powdered Pectin NH (10 grams)


  • For 20 small verrines or 12 verrines

  • Panna Cotta
  •   0.14 oz Gelatin Sheets (4 grams)
  •   1.6 Vanilla Beans
  •   1 ¾ Cup Cream (400 grams)
  •   ¼ Cup Sugar (60 grams)
  • Exotic jam
  •   2 Cups Mango puree (480 grams)
  •   ¾ Cup Passionfruit puree (200 grams)
  •   ⅔ Cup Sugar (160 grams)
  •   2 teaspoons Powdered Pectin NH (8 grams)


  • For 10 small verrines or 6 verrines

  • Panna Cotta
  •   0.07 oz Gelatin Sheets (2 grams)
  •   0.8 Vanilla Bean
  •   1 Cup Cream (200 grams)
  •   2 Tablespoons Sugar (30 grams)
  • Exotic jam
  •   1 Cup Mango puree (240 grams)
  •   ½ Cup Passionfruit puree (100 grams)
  •   ⅓ Cup Sugar (80 grams)
  •   1 teaspoon Powdered Pectin NH (4 grams)


  • For 5 small verrines or 3 verrines

  • Panna Cotta
  •   0.03 oz Gelatin Sheets (1 gram)
  •   0.4 Vanilla Bean
  •   ½ Cup Cream (100 grams)
  •   1 Tablespoon Sugar (15 grams)
  • Exotic jam
  •   ½ Cup Mango puree (120 grams)
  •   3 Tablespoons Passionfruit puree (50 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   ½ teaspoon Powdered Pectin NH (2 grams)

  • You will need...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Double-Wall Insulate Glass
    Mini Flare Glass
    Gelatin Sheets
    Large Mixing Bowls, Stainless Steel
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    OXO Mini Strainer
    Kitchen Scale
    Transfer Pipettes
    Steps


    About the verrines

    Just a foreword about the "verrine" (French name for the small glasses where these desserts are served)

    All glasses being different, the quantities I indicated above must be adjusted with your glasses "verrines". Take small glasses, you can find them easily at stores like Macy's or "Home Goods". I added some links for online order.

    Panna Cotta, Exotic Vanila

    Double-Wall Insulate GlassMini Flare Glass


    Vanilla Panna Cotta

    1. Bloom the Gelatin Sheets (0.17 oz or 5 g) in cold water with ice cubes

    2. For the Vanilla Beans (2) : With a sharp little knife, split the bean half, lengthwise, and scrape the seeds

    3.  You may substitute with Vanilla Paste which is easier to find (and maybe cheaper). However, avoid Vanilla Extract which is not as tasty

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    Gelatin SheetsLarge Mixing Bowls, Stainless Steel

    Once used, do not waste the beans !

    Store those scraped beans, let them dry and use them : See HERE for some recipes that use them, like the vanilla sugar

    Panna Cotta, Exotic Vanila

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    4. In a saucepan, pour the vanilla seeds, the Cream (2 ¼ Cups or 500 g) and the Sugar (⅓ Cup or 75 g)

    5.  Cook and stir, and remove before the boiling point

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    Scanpan SaucepanCalphalon Nonstick Sauce Pan KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

    6. Take the bloomed (softened) gelatin, and squeeze the excess water

    7. Pour into the hot saucepan and stir : the gelatin will dissolve

    8. Transfer onto a measuring cup with spout (very convenient to pour into verrines), with a sieve, to filter anything you don't want (such as vanilla bean scrapes, or cooked cream, etc... )

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    OXO Mini Strainer

    9. To make the verrine result pretty, I like to "tilt" the verrine glasses. To do this, I use a silicone mold to tilt and stabilize the glasses

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    10. Pour the liquid, still warm/hot onto the verrine glasses

    11.  Allow to cool down in the fridge, for at 2 hours

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    The Exotic Soft Jam

    12. After the resting time, let's make the exotic "confit" (soft jam). In a saucepan, pour the Mango puree (2 ½ Cups or 600 g) and the Passionfruit puree (1 Cup or 250 g)

    13.  I use frozen purées, that I find in professional stores (in Los Angeles : Surfas), or in specialty stores (Cuban or Mexican stores. In Los Angeles: SuperA or 'El Mambi')

    14. In a clean mixing bowl, mix the Sugar (1 Cup or 200 g) and the Powdered Pectin NH (1 Tablespoon or 10 g) (this avoids lumps)

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    Kitchen Scale

    15.  Bring to the boiling point those purées

    16. Pour the Pectin/Sugar mix and stir

    17. Cook until its starts boiling, until the liquid starts to thicken. However, do not cook too long ! We want a soft confit, a liquid that is not as thick as a jam, but thicker than water

    18. Transfer onto a measuring cup with spout

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    19. Take the verrines outta the fridge : the panna cotta should be gelified by now

    20. Pour the confit

    Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila Panna Cotta, Exotic Vanila

    Transfer Pipettes

    Result

    That's it !

    Let the verrines cool down in the fridge for 1 hour

    When serving these verrines, I also add a little "pipette eyer dropper" filled with Spiced Rum

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    Don't forget to share your photos once you tried this recipe! HERE
    Cream Passion fruit Mango Vanilla
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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