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Panna Cotta – Gordon Ramsay

Janice Jameson

March 25, 2015




Gordon Ramsay cooks up his panacotta with a pomegranate glaze.

The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will teach you everything you need to know to cook up the perfect Christmas.

The most delicious Christmas recipes, cooked up by the world's greatest chef at home, "Gordon Ramsay's Ultimate Christmas" will teach you everything you need to know to cook up the perfect Christmas.

The official Youtube channel of Gordon Ramsay with exclusive clips from a selection shows including Cook-a-long Live, Gordon's Great Escape and more.

To find out more about Gordon Ramsay visit:
http://www.gordonramsay.com
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Category: Cooking Recipe

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socialdef3
- 5 Years ago

world’s sexiest dessert? everything is sexy now huh? ridiculous.

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Charlie Belo
- 5 Years ago

Quick and easy.
Nice

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apo9998
- 5 Years ago

45 people can’t make this. Amazing stuff

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Dita Ikasari
- 5 Years ago

i made this one before and it was too hard and not slightly bouncy like
Ramsay’s. did i put too much gelatine? how much gelatine is needed to make
6 serve of little cups panna cotta?

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Pixxi Jea
- 5 Years ago

shit this is the first time I’ve felt merry to hear a christmas tune in
years. so nostalgic :'(

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My Green Gypsy
- 5 Years ago

WOW! Incredible. I bet it’s delicious

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Sharon Newman
- 5 Years ago

HATE PANACOTA

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mobspeak
- 5 Years ago

You call that British cuisine? 

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enlacocinaconmarco
- 5 Years ago

yes! pannacotta is a tipical italian seet! I’ll be that soon

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houchi69
- 5 Years ago

Need someone to explain this: why do you always put gelatin sheets in cold
water first?
Why not just drop it directly into the hot liquid???

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Enolon Enolon
- 5 Years ago

Thanks for so effectively sharing your method for panna cotta, which is one
of my favorite desserts. I’ll be trying it today as a result. Thanks also
for not swearing – I was continually shocked by the lack of foul language
during your presentation!

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DJ Daze-E
- 5 Years ago

Yum!! I’m making.this for Christmas Eve!! Pomegranates remind me of my
childhood vacations/visits to my birth country, Mexico. They grew in
abundance in my grandmother’s backyard. I remember always getting yelled at
for staining my clothes with pomegranate juice haha They’re so expensive
and hard to come across where I live lol Anyway, thank you for sharing this
recipe. It will make the perfect finishing preceded by a classic Mexican
pozole. Happy Holidays everyone!!

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Slaven meister
- 5 Years ago

THANK YOU GORDON TO SHARING YOUR AMAIZING SECRETS WITH EWERIBODY AND HELP
ANYBODY TO TRY DOING IT

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classybroad Mana
- 5 Years ago

How long does it have to be set in the fridge for??

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Шамрах Ахмед / Shamrah (Shone)

Gordon always makes everything simple and interesting to watch. One of the
wonderful masters who made cooking interesting for me – though few years
ago I only knew how to make an omelette)) learned so much. Thanks for this
wonderful vedio and constant inspiration!!!


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Alexis Gallegos
- 5 Years ago

250 mL heavy whipping cream
50 mL milk
50 grams of sugar 

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Diane Bakker
- 5 Years ago

That is one very sexy way to make and present pana cotta. Love it!

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Ksenia Kolyadina
- 5 Years ago

There are chefs and there are artists! This is the best panna cotta recipe
that I’ve seen.
And great tip on the chocolate!
To the kitchen!

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redsun2001
- 5 Years ago

I can’t really tell how much sugar that was for the pomegranate glaze or
how much pomegranate juice. Anyone? 

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Kane Sugar
- 5 Years ago

My panna cotta don’t want none unless you got buns Hun.

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Avril Ong
- 5 Years ago

How much gelatin?

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Karla Adams
- 5 Years ago

Gorgeous presentation

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Starla Hall
- 5 Years ago

Panna Cotta texture is so important, next level of indulgence. Minimum
fuss with a wow factor . Sexy desert, silky, smooth…cream, milk, sugar
(early stop cream and milk to bowl). Panna Cotta means cook cream in
Italian. Can be flavored with anything, he does rum. Whisk in gelatin,
rich silky and smooth. disolve gelatin and pour. Sugar to the pan and pour
in pomegranate juice and bring to a bowl and consist to a sticky syrup.

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tikrasseo
- 5 Years ago

Wow, I always thought panacotta would be hard to make (I’ve never actually
tried to make one). On the other hand, everything that Gordon does looks
easy in his hands. Would it be crazy to add some mascarpone to the cream
for some flavour?

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Krille B
- 5 Years ago

is it possible to get it cooked and firm in 2,5 hours? or does anyone have
any great tips on vanilla desserts?

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