488 panna reduction Recipes

unflavored gelatin (about 1 1/2 1/4-oz envelopes), whole milk, sugar, a 14 1/2- or 15-oz c n unsweetened coconut milk, well-stirred, well-stirred canned cream of coconut such as coco lopez, heavy cream, light rum

unflavored powdered gelatin, heavy cream, sugar, kosher salt, vanilla bean , halved lengthwise, buttermilk, creme fraiche or sour cream, strawberries, hulled (about 1 cup), sugar, rhubarb, trimmed, sliced 1/4 thick (about 3 cups), divided, unflavored powdered gelatin

tenderloins filet mignon, balsamic vinegar, sugar, extra virgin olive oil, sea salt, fresh ground pepper, red wine

tinned raspberries in juice (undrained and in juice, not syrup), sachet unflavored gelatin, very low-fat plain yogurt, very low-fat cream cheese, sachet sugar-free raspberry gelatin, boiling water

boneless skinless chicken breasts, salt and black pepper, flour (for dredging), unsalted butter, olive oil, chicken stock, red wine, dijon mustard

frozen strawberries, thawed and drained, sugar, vegetable oil cooking spray, milk, unflavored gelatin, whipping cream, milk, vanilla, sugar, mascarpone cheese, sour cream

whipping cream, sugar, sugar, vanilla extract (or the seeds and pod of 1/2 vanilla bean), powdered gelatin, buttermilk

penne pasta, cooked, cream, cooked ham or 200 g prosciutto, finely sliced and cut into small pieces, cayenne pepper, parmesan cheese, vodka (optional), olive oil

fresh thyme, fresh rosemary, beef short ribs (boneless ), olive oil, rough chopped onion, chopped carrot, chopped celery, red wine, tomato paste, beef broth , plus more if needed, honey , plus more to taste, balsamic vinegar, flour, salt and pepper

cayenne, garlic cloves, minced, ginger, chopped, green onions, sliced, pomegranate juice, rice wine vinegar, tamarind paste (i use tamarind concentrate), brown sugar, coriander seed, soy sauce, cornstarch (optional)

ripe bartlett pears, peeled, cored , and cut into 1/4-inch-thick slices, sugar, unflavored powdered gelatin from 2 (1/4-oz) envelopes, heavy cream, whole milk, sugar, vanilla beans , split lengthwise

water, unflavored gelatin, whipping cream, sugar, plain low-fat yogurt, vanilla extract, cherry and peach compote

langoustines (about 4 lb) (you may substitute with king prawn, australian crayfish or large 2 to 3 oz.-shrimp with heads), shellfish butter (see below ), pepper, sea salt ( fleur de sel ), shellfish heads, unsalted butter, water, langoustine (shellfish) heads, chicken stock, shellfish butter, red onion (3 small pieces), quince, chardonnay, langoustine broth, grapefruit peelings (use a vegetable peeler), peppercorns (preferably indonesian), vanilla bean, unsalted butter, dry chili, mint leaf, pepper, salsify, olive oil, duck fat, butter, chicken stock, sea salt (fleur de sel), black pepper, olive oil, truffle juice, lemon juice, salt, white pepper, basil leaves, broccoli sprouts

asparagus spears, red onion, chopped, balsamic vinegar, fresh grated parmesan cheese, olive oil, dry rotini pasta

whipping cream, low-fat milk, granulated sugar, unflavored gelatin, water, sugar

olive oil, shallots, chopped finely, garlic clove, minced, dry red wine (shiraz or zinfandel), balsamic vinegar, cherry preserves, frozen dark cherries, thawed, filet mignon, salt, pepper

sturgeon fillets (6 to 7 oz), minced fresh garlic, olive oil, fresh coarse ground black pepper, kosher salt or 1 pinch sea salt, button mushroom (sliced ), shiitake mushroom (sliced ), oyster mushroom (sliced ), shallot (sliced ), extra virgin olive oil, butter, fresh thyme, chicken or 1/4 cup vegetable stock (canned), dry white wine, salt & fresh ground pepper