Bone Marrow Panna Cotta Recipes

BONE MARROW PANNA COTTA

Steps:

• Preheat the oven to 425 degrees F and place a rack in the center position.
• Place the bones cut-side down on a half sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pan. Place a second half sheet pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up and nestled in foil.
• Bake until the marrow has just softened, 10 to 15 minutes. Remove from the oven and rest until cool enough to handle, 5 to 10 minutes.
• Scoop the marrow out of the bones and into a 2-quart saucepan. Place over medium-low heat and cook, breaking up large pieces of marrow with a wooden spoon, until all of the marrow has rendered, 10 to 15 minutes. Strain through a fine-mesh sieve set over a heat-proof jar or liquid measuring cup. Measure out 1/2 cup of the rendered marrow, reserving the remainder for another use, such as roasting potatoes. Clean the saucepan; you'll need it again.
• In a small bowl, stir together the gelatin and water and set aside to bloom for 5 minutes.
• Meanwhile, add the half-and-half, sugar, and kosher salt to the saucepan and place over medium-low heat until the mixture reaches between 160 to 170 degrees F, 3 to 5 minutes. Transfer to a blender and add the gelatin. Blend on low speed until the gelatin is dissolved, about 30 seconds.
• Add 6 tablespoons of the reserved rendered marrow to the blender, saving the remaining 2 tablespoons for the topping. Blend on medium speed for 1 minute, then strain through a fine-mesh sieve into a large measuring cup or bowl.
• Divide the mixture between six 4-ounce silicone molds, small bowls, 4-ounce glass jars, or teacups. Cover and refrigerate until the panna cottas are set, at least 5 hours.
• For the topping: Heat the remaining 2 tablespoons marrow in a skillet over medium heat. When the marrow is shimmering, add the cornflakes and cook, stirring frequently, until they turn golden brown, 2 to 3 minutes. Remove from the heat and stir in the smoked salt. Transfer to a paper towel-lined plate and cool.
• Transfer the cornflakes to a gallon-size zip-top bag and seal. Use a rolling pin to crush the flakes to form small flakes. Set aside for serving.
• When ready to serve, remove the panna cottas from the fridge and uncover. Top with the crushed cornflakes and a cherry. If you'd like to turn the panna cotta out onto a plate, top with a small plate, flip over, then gently push on the bottom of the mold to dislodge. Top and serve.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

THE BEST PANNA COTTA YOU WILL EVER HAVE

Steps:

• Place sixteen 4-ounce ramekins on a rimmed baking sheet.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Fill a large pot halfway with water and bring to a simmer over medium heat.
• Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
• Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
• Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
• Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
• Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
• Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

PANNA COTTA

Steps:

• Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
• Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.

VANILLA PANNA COTTAS

Steps:

• Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
• Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
• Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
• To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.