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Buttermilk Panna Cotta

May 4, 2008

Despite its luxurious texture and elegant presentation, panna cotta is simple to prepare.

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”, it generally refers to a creamy, set dessert from the Northern Italian region of Piedmont.

Servings: Makes 6 desserts (ramekins)

INGREDIENTS

  • 1/4 cup water
  • 4 tsp gelatin (unflavored powdered)
  • 1 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract (or equivalently 1 teaspoon vanilla powder)
  • 1 1/2 cup buttermilk
  • 6 tbsp (optional) strawberry sauce
  • 3 tbsp (optional) chocolate sauce

PREPARATION

  1. Combine the cream, sugar and vanilla in a small saucepan. Heat until warm or until sugar is dissolved and vanilla has had enough time to steep.
  2. While cream is heating, dissolve gelatin in ΒΌ cup water at room temperature.
  3. Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.
  4. Stir in the buttermilk slowly until just combined.
  5. Divide into 6 ramekins, cover and refrigerate for 6 hours and preferably overnight.
  6. When ready to serve, unmold each into a serving plate*. Add a tablespoon of strawberry sauce on top and drizzle chocolate sauce over (optinal).

* To unmold, use a sharp long knife. You may also pour some boiling water into a small bowl and then put each ramekin into the bowl for about 15 seconds (be careful that the water does not get into the ramekin).

Written by alice · Filed Under Recipes 

Comments

One Response to “Buttermilk Panna Cotta”

  1. Saint-Martin » M 3.6, Saint Martin region, Leeward Islands on May 17th, 2008 1:52 am

    [...] Buttermilk Panna CottaDespite its luxurious texture and elegant presentation, panna cotta is simple to prepare. Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. … [...]

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