Tag Archives: dessert

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Written by Liz -

Butterfinger Panna Cotta Nests recipe

Panna Cotta, or Italian “cooked cream,” is an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

NESTS

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Links:

More panna cotta recipes:

Milk Chocolate Panna Cotta with Pistachio Sauce recipe
Milk Chocolate Panna Cotta with Pistachio Sauce
pumpkin-spice-panna-cotta recipe
Pumpkin Spice Panna Cotta

Simple Affogato Recipe

 

Written by Chris

Simple Affogato

This is without a doubt one of my favorite desserts! An affogato is an espresso-based dessert that you’ll find on many Italian restaurants’ menus, as well as at cafes serving espressos. The full name is actually “affogato al cafe” or “drowned in coffee,” in Italian. This yummy concoction consists of a scoop of light ice cream with a shot of hot espresso poured over the top. I like to finish it with a dash of cinnamon. The bitterness of the espresso acts as a nice counterpoint to the sweet creaminess of the ice cream.

If you don’t have an espresso machine, double-strength brewed coffee can be used in place of the espresso in this simple affogato. Two great choices are Nespresso or Nescafé Dolce Gusto. For a nice touch, serve them in small glasses, demitasses or cordial glasses.

If you are making affogato for a crowd, here’s a great tip: to avoid scooping ice cream while your guests are there, scoop the ice cream onto a small, parchment-lined baking sheet, then place in the freezer until it’s time to assemble.

Links:

Related coffee dessert recipes:

Coffee Peanut Brittle Recipe
Coffee Peanut Brittle
Iced Coffee Bundt Cake recipe
Iced Coffee Bundt Cake

 

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