Everyone loves jello- especially when it is adult jello! I made this to take to a friend’s house. I used Prosecco for the jello and spiked it with a vanilla bean. I wanted to top it with blood oranges but couldn’t find any.. so used regular ones. Blood oranges are everywhere right now .. so it is a great time to make this delicious, light, dessert!
- ¾ cup water
- ¾ cup sugar
- 1 vanilla bean, slit in half
- ¼ cup cold water
- 2 packets unflavored gelatin powder
- 12 ounces Prosecco
Add the water, sugar and vanilla bean to a small saucepan. Bring to a boil and stir to loosen the vanilla specks and melt the sugar. Take off the heat and keep aside.
Sprinkle the gelatin powder onto the cold water to soften for 1 to 2 minutes. Fold into the warm syrup and stir well to dissolve the gelatin. Add the Prosecco into the warm mixture and mix well. Pour the gelee mixture evenly to 4 dessert bowls or champagne flutes. Cover with plastic wrap and refrigerate overnight.
I have decided to do all desserts this week in honor of Valentines day. I may disappoint all the chocolate lovers out there.. most of the desserts are fruit based- something different for V-Day!
I love any custardy dessert…I find them very comforting. This panna cotta is comforting and healthy at the same time. I have used cream, which can be substituted with all milk. Either way, this dessert is delicious, especially topped with fresh chopped oranges.
- ¼ cup 2% milk
- 1 envelope unflavored gelatin
Add the milk to a small bowl. Sprinkle the gelatin and let sit and absorb.
- ½ cup 2% milk
- ½ cup cream
- 3 to 4 cardamom pods, crushed
- 1/3 cup agave (add more according to taste)
- 1 teaspoon vanilla extract
- 2 cups plain non-fat Greek yogurt
Add the milk, cream, cardamom and agave to a medium saucepan and simmer without boiling for 4 to 5 minutes. Turn heat off and add the gelatin mixture. Whisk well to make sure the gelatin dissolves. Add the vanilla extract and yogurt. Taste and add more agave if needed.
Pour into small bowls and refrigerate overnight. Make sure to cover with plastic wrap.
- 2 navel oranges, peeled, segmented, chopped
- 1 teaspoon vanilla sugar
Add the chopped orange segments to a small bowl. Add the vanilla sugar and let sit for an hour. Top the panna cottas with the topping before serving.
I made this for a dinner party we were having. I served a panna cotta that my cousin made for fourth of July- it was a vanilla coconut one with a mango sauce.
For this dinner I decided to experiment with a low fat version of a panna cotta. Usually this summer dessert calls for cream mixed in with gelatin. I used non-fat Greek yogurt and a bit of half and half. I heated the half and half and melted the gelatin and sugar before mixing it with the yogurt and the mango puree. That was it- I poured the mixture into containers and
I love making this dessert since it is so simple and quick to make. The low-fat version was an excellent try and a bit hit. It was a great combination of sweet and tangy. The mango puree brought it the delicious tanginess and the yogurt provided great creaminess without any of the fat.
Try this dessert for your next summer get together- it is delicious!
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