One of my favorite Easter sweets is panna cotta, or Italian “cooked cream.” It’s 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 from Meals.com
Ingredients for 4 servings:
PANNA COTTA
- 3 tablespoons water
- 1 envelope (7 grams) unflavored gelatin
- 1 can (12 fluid ounces) Evaporated Milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup crushed BUTTERFINGER BITES Candy
NESTS
- 1 cup shredded sweetened coconut
- 4 drops green liquid food coloring
- 2 drops yellow liquid food coloring
- BUTTERFINGER NestEggs
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.
- PANNA COTTA:
- 3 tablespoons water
- 1 envelope (7 grams) unflavored gelatin
- 1 can (12 fluid ounces) Evaporated Milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup crushed BUTTERFINGER BITES Candy
- NESTS:
- 1 cup shredded sweetened coconut
- 4 drops green liquid food coloring
- 2 drops yellow liquid food coloring
- BUTTERFINGER NestEggs
- 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.