Buttermilk Panna Cotta With Sweetened Strawberries Recipes

BUTTERMILK PANNA COTTA WITH STRAWBERRIES

Steps:

• In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.
• Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.
• Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.
• Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

BUTTERMILK PANNA COTTA WITH SWEETENED STRAWBERRIES

Steps:

• Place six 3/4-cup custard cups on small baking sheet. Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin). Cool until caramel is set.
• Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves. Strain mixture into 4-cup glass measuring cup. Whisk in buttermilk. Divide mixture among caramel-lined custard cups. Refrigerate panna cotta uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• Toss strawberries and brown sugar in large bowl. Let stand until juices form, about 30 minutes and up to 2 hours.
• Run small knife between panna cotta and custard cups to loosen. Invert onto plates. Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta. Spoon sweetened strawberries alongside and serve.

CHEF JOHN'S BUTTERMILK PANNA COTTA

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

BUTTERMILK PANNA COTTA WITH MACERATED STRAWBERRIES

Steps:

• For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours).
• For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
• Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries.

BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• Place the buttermilk in a bowl and sprinkle the gelatin evenly on top without stirring. Let stand for 10 minutes, undisturbed.
• Place the cream in a small, heavy-bottomed saucepan and add the sugar, vanilla bean and reserved seeds, and salt. Place over medium heat and bring to a boil for about 1 minute, stirring to dissolve the sugar. Remove from the heat, discard the vanilla bean, and pour the cream mixture into the buttermilk mixture, stirring to dissolve the gelatin.
• Pour the panna cotta into six 4-ounce ramekins. Cover with plastic and refrigerate for at least 4 hours or overnight, until the panna cotta sets.
• When ready to serve, dip the bottom of each ramekin in hot water (taking care not to reach the rims) for about 5 seconds to loosen the panna cotta. Run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon the Balsamic Strawberries and their syrup over the panna cotta and serve.
• Balsamic Strawberries
• Place the strawberries in a bowl and sprinkle the sugar and vinegar on top, tossing to mix. Let stand for about 10 minutes, until the berries start to release their juices and the sugar is no longer grainy. Serve immediately or refrigerate in an airtight container until ready to serve.

BUTTERMILK PANNA COTTA WITH SWEETENED STRAWBERRIES

Steps:

• Place six 3/4-cup custard cups on small baking sheet.
• Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
• Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin).
• Cool until caramel is set.
• Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over.
• Let stand until gelatin softens, about 10 minutes.
• Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan.
• Scrape in seeds from vanilla bean; add bean.
• Bring just to simmer.
• Remove from heat.
• Add gelatin mixture and whisk until gelatin dissolves.
• Strain mixture into 4-cup glass measuring cup.
• Whisk in buttermilk.
• Divide mixture among caramel-lined custard cups.
• Refrigerate panna cotta uncovered overnight.
• (Can be made 2 days ahead. Cover; keep chilled.) Toss strawberries and brown sugar in large bowl.
• Let stand until juices form, about 30 minutes and up to 2 hours.
• Run small knife between panna cotta and custard cups to loosen.
• Invert onto plates.
• Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta.
• Spoon sweetened strawberries alongside and serve.

STRAWBERRIES AND CREAM PANNA COTTA

Steps:

• Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
• Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
• If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
• Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
• When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.

COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES

Steps:

• Slice the vanilla bean lengthwise in 2 halfs.
• In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
• Add the shredded coconut and on low heat stir or mix for 2 minutes.
• Add the Agar-Agar and bring to boil again, stirring for another minute.
• Take out the vanilla bean.
• Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
• Refrigerate for at least 4 hours.
• For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
• In a bowl, mix the lime juice, the ginger and the brown sugar.
• Add the strawberries and toss to coat.
• To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.