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Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

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Butterfinger Panna Cotta Nests recipe

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 

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.

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Butterfinger Panna Cotta with Easter Egg Nests
Author: 
Recipe type: Dessert
Serves: 4
 
Scrumptious Italian dessert with chocolate for spring or Easter!
Ingredients
  • 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
Instructions
  1. FOR PANNA COTTA:
  2. GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
  3. PLACE water in a small bowl; add gelatin and let stand to soften.
  4. 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.
  5. POUR into prepared ramekins; sprinkle with crushed Butterfinger.
  6. REFRIGERATE for 2 hours or until panna cottas are firm.
  7. FOR NESTS:
  8. 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.
  9. TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.
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Whipping Evaporated Milk: Seasonal Fruit with Lime Whipped Topping

Whipping Evaporated Milk: Seasonal Fruit with Lime Whipped Topping

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Did you know you can whip evaporated milk to create a slimmer version of whipped cream? Evaporated milk is a lower-fat substitute for half-and-half, light cream or heavy cream. It’s also super convenient since it’s a pantry staple, and shelf-stable.

Seasonal Fruit with Sweetened Lime Topping recipe

Whipping evaporated milk is much easier than I expected! You only have to chill the milk well, then whip for several minutes with a mixer, adding any flavoring you like (I like to add Cognac and lemon) and a little bit of sugar (powdered and granulated both work fine).

Watch the video above to see how easy it is to whip evaporated milk.

Seasonal Fruit with Sweetened Lime Topping from Meals.com

Ingredients:

  • 1 cup Evaporated Milk
  • 1/4 to 1/2 cup granulated sugar
  • 1/4 to 1/2 cup fresh lime juice
  • 8 cups sliced seasonal fruit or berries, such as mangos and strawberries
  • Spiced chopped nuts (optional)

Directions:

POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Meanwhile, place about 1 cup fruit in each of eight dessert dishes.

BEAT evaporated milk on high speed for 1 minute or until very frothy. Gradually add sugar and lime juice; continue beating for 2 minutes or until mixture is stiff. Immediately top each serving of fruit with about ½ cup whipped topping. Sprinkle with nuts.

NOTE: For whipped evaporated milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup evaporated milk and dissolved gelatin into small mixer bowl; follow recipe above. Serve immediately or cover and refrigerate for up to 30 minutes.

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Seasonal Fruit with Lime Whipped Topping
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8 servings
 
Did you know you can whip evaporated milk to create a slimmer version of whipped cream? Evaporated milk is a lower-fat substitute for half-and-half, light cream or heavy cream. It's also super convenient since it's a pantry staple, and shelf-stable.
Ingredients
  • 1 cup Evaporated Milk
  • ¼ to ½ cup granulated sugar
  • ¼ to ½ cup fresh lime juice
  • 8 cups sliced seasonal fruit or berries, such as mangos and strawberries
  • Spiced chopped nuts (optional)
Instructions
  1. POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Meanwhile, place about 1 cup fruit in each of eight dessert dishes.
  2. BEAT evaporated milk on high speed for 1 minute or until very frothy. Gradually add sugar and lime juice; continue beating for 2 minutes or until mixture is stiff. Immediately top each serving of fruit with about ½ cup whipped topping. Sprinkle with nuts.
  3. NOTE: For whipped evaporated milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup evaporated milk and dissolved gelatin into small mixer bowl; follow recipe above. Serve immediately or cover and refrigerate for up to 30 minutes.
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