Buttermilk Panna Cotta Recipes

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BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

Provided by Claire Robinson

Categories     dessert

Time 4h5m

Yield s: 8 servings

Number Of Ingredients 6

1 (.25-ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch kosher salt
2 cups buttermilk, at room temperature

Steps:

  • Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.
  • Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.
  • Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.
  • BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.

CHEF JOHN'S BUTTERMILK PANNA COTTA



Chef John's Buttermilk Panna Cotta image

This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h10m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
2 ½ cups heavy cream
½ cup white sugar
3 strips lemon peel
½ pinch kosher salt
⅛ teaspoon vanilla extract
½ cup buttermilk
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

Provided by Sara Foster

Categories     Milk/Cream     Berry     Dessert     Low Cal     High Fiber     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 9

2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick vegetable oil spray
1 cup whipping cream
1 teaspoon finely grated lemon peel
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Assorted frozen berries (such as blackberries, blueberries, and raspberries), thawed

Steps:

  • our 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
  • Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.

BUTTERMILK PANNA COTTA



Buttermilk Panna Cotta image

The Buttermilk in this Panna Cotta recipe gives a wonderful tang to a normally dull sweet-milk taste. This is just slightly sweet, and wonderfully easy to make. Use my strawberry-pomegranate coulis, or even just whipped cream on top to serve.

Provided by quotPink Eyedquot J

Categories     Gelatin

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/4 cups whipping cream
1/4 cup sugar
1 tablespoon sugar
1 teaspoon vanilla extract (or the seeds and pod of 1/2 vanilla bean)
1 (1/4 ounce) packet powdered gelatin
1 3/4 cups buttermilk

Steps:

  • In a small saucepan, combine the cream, sugar, and vanilla.
  • Heat until warm (about 140 degrees F) or until vanilla has had enough time to steep and sugar is dissolved.
  • While cream is heating, dissolve the gelatin in about 1/4 cup of room temperature water, in a medium bowl.
  • Once cream has heated sufficiently, pour the mixture over the gelatin in the bowl and stir until fully dissolved.
  • Stir in the buttermilk slowly, until just combined.
  • Divide into 8 ramekins, and chill for 2 hours, or until set.

Nutrition Facts : Calories 184.5, Fat 14.2, SaturatedFat 8.9, Cholesterol 53.1, Sodium 72.2, Carbohydrate 11.5, Sugar 10.5, Protein 3.3

BUTTERMILK PANNA COTTA WITH STRAWBERRIES



Buttermilk Panna Cotta with Strawberries image

In this elegant summertime dessert, fresh strawberries are spooned over buttermilk panna cotta, a custardlike pudding set with gelatin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

2 cups nonfat buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
3/4 cup sugar
1 pint strawberries, hulled and quartered

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



Buttermilk Panna Cotta image

Provided by Damaris Phillips

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 9

1 cup heavy cream
1/2 cup sugar
1 vanilla bean, split and seeds scraped
1 vanilla bean, split and seeds scraped
1 tablespoon honey powder (see Cook's Note)
1 1/2 teaspoons powdered gelatin
2 cups whole milk buttermilk
4 tablespoons buckwheat honey, plus more for drizzling
1/4 cup salted roasted pistachios, chopped

Steps:

  • Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk.
  • Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios.

BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY JELLY



Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly image

Provided by April Bloomfield

Categories     Milk/Cream     Dairy     Dessert     Strawberry     Spring     Chill     Rhubarb     Buttermilk     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

Panna cotta:
1 1/4 teaspoons unflavored powdered gelatin
1 1/4 cups heavy cream
1/3 cup sugar
1/4 teaspoons kosher salt
1/4 vanilla bean, halved lengthwise
1 1/4 cups buttermilk
1 cup crème fraîche or sour cream
Rhubarb-strawberry jelly:
6 ounces strawberries, hulled (about 1 cup)
1/4 cup sugar
12 ounces rhubarb, trimmed, sliced 1/4" thick (about 3 cups), divided
1/2 teaspoons unflavored powdered gelatin

Steps:

  • For panna cotta:
  • Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
  • Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
  • Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
  • For rhubarb-strawberry jelly:
  • Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
  • Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
  • Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
  • Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
  • Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
  • Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
  • DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.

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BUTTERMILK PANNA COTTA RECIPE | BON APPéTIT
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2007-11-01  · Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard …
From bonappetit.com
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  • Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
  • Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
  • Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
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BUTTERMILK PANNA COTTA RECIPE - GREAT BRITISH CHEFS
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ROSE & BUTTERMILK PANNA COTTA RECIPE - GREAT BRITISH CHEFS
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Add to the cool mixture, along with the buttermilk and rose water. Pour into the lightly oiled dariole moulds and leave to set in the fridge for at least 3 hours. 500ml of …
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BUTTERMILK CREAMSICLE PANNA COTTA RECIPE - GRACE PARISI ...
2013-12-07  · In the small saucepan, combine the cream with 1/4 cup of the sugar syrup. Sprinkle the remaining 1 1/2 teaspoons of gelatin over the cream and let stand until the gelatin softens, about 10 …
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5/5
Total Time 9 hrs 30 mins
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  • Peel the zest from 1 of the oranges in 1-inch-wide strips. In a small saucepan, combine the orange zest strips with the sugar, water, bay leaves and peppercorns and simmer over moderate heat until the sugar is dissolved. Pour the mixture into a heatproof bowl and let steep for 2 hours. Strain the syrup.
  • Meanwhile, in a small bowl, sprinkle 3/4 teaspoon of the gelatin over 1/4 cup of the orange juice and let stand until the gelatin softens, about 10 minutes. Scrape the orange gelatin into the small saucepan and set over low heat, stirring, until melted. Stir in the remaining 1/2 cup of orange juice. Pour the orange gelatin into wineglasses or parfait glasses and refrigerate until completely set, at least 1 hour.
  • In the small saucepan, combine the cream with 1/4 cup of the sugar syrup. Sprinkle the remaining 1 1/2 teaspoons of gelatin over the cream and let stand until the gelatin softens, about 10 minutes. Heat, stirring, just until melted, then pour the mixture into a glass measuring cup. Add the buttermilk and 1/4 cup of the syrup and let cool to room temperature. Gently pour the buttermilk mixture over the orange gelatin in each glass and refrigerate until very firm, at least 6 hours or overnight.
  • Working over a bowl, peel the oranges with a sharp knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into the bowl. Stir in any remaining orange sugar syrup and refrigerate until the panna cotta is chilled. Spoon the orange sections into the glasses just before serving.
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BUTTERMILK PANNA COTTA RECIPE - LISA DONOVAN | FOOD & …
2020-01-24  · This Buttermilk Panna Cotta recipe from Lisa Donovan gets its flavor from vanilla bean paste, buttermilk, and blood oranges. Get the recipe from Food & Wine.
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Servings 6
Category Desserts
  • Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5 minutes to dissolve, stirring once.
  • Meanwhile, combine heavy cream, sugar, vanilla, and salt in a small saucepan over medium, and cook, whisking often, until sugar dissolves and mixture is hot, 4 to 5 minutes (do not boil). Remove from heat.
  • Whisk gelatin mixture into cream mixture until fully dissolved. Pour mixture through a fine wire-mesh strainer into a large measuring cup with a spout; discard solids. Stir in buttermilk. Pour mixture evenly into 6 (6-ounce) ramekins or straight-sided glasses (about 1/2 cup each).
  • Chill, uncovered, until set, at least 8 hours or up to 2 days. Serve in ramekins, or invert onto serving plates. (To invert, run an offset spatula around edges of panna cotta. Dip bottom half of ramekin in hot water for 10 seconds. Invert panna cotta onto serving plate.) Serve with blood orange segments.
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BUTTERMILK PANNA COTTA RECIPE | THE ENDLESS MEAL
2013-07-07  · If you make Buttermilk Panna Cotta Recipe make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM …
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5/5
Estimated Reading Time 2 mins
  • Pour the buttermilk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
  • Stir in the sugar and heat gently over low heat until the sugar and gelatine have completely dissolved. DO NOT BOIL.
  • Remove from heat and whisk in the sour cream and whipping cream. Place in fridge for 30 minutes, or until cool to the touch.
  • Once cool, whisk the panna cotta once more and then pour into little mason jars, cups or whatever cute little jars you plan on serving it in.
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CITRUS BUTTERMILK PANNA COTTA IS THE PERFECT SUMMER ...
2021-05-15  · A basic Panna Cotta is made with less than 5 ingredients, and is gluten-free and egg-free for those with allergies. The recipe below uses grapefruit zest, buttermilk, and cream. You can use …
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Category Dessert
Servings 4-6
Total Time 453118 hrs 7 mins
  • Remove from the heat. Add the bloomed gelatin and gently stir until dissolved (about 30 seconds to 1 minute).
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BUTTERMILK PANNA COTTA RECIPE - CHOWHOUND
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3/5 (1)
Total Time 4 hrs 25 mins
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JASMINE-BUTTERMILK-PANNA COTTA WITH BERRY SAUCE RECIPE ...
2013-02-08  · Step 2. Meanwhile, combine cream and next 3 ingredients in a medium saucepan over medium heat. Split vanilla bean; scrape seeds into cream mixture, and place bean in mixture. Step 3. …
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Servings 8
Total Time 1 hr 10 mins
  • Meanwhile, combine cream and next 3 ingredients in a medium saucepan over medium heat. Split vanilla bean; scrape seeds into cream mixture, and place bean in mixture.
  • Cook over medium heat, stirring constantly, 5 minutes or just until mixture begins to boil. Remove from heat; immediately stir in gelatin mixture until smooth. Let stand 5 minutes.
  • Discard tea bags and vanilla bean. Stir in buttermilk and salt. Strain into a heatproof glass measuring cup. Divide among 8 (6-oz.) glasses. Cover and chill 24 hours. Serve with Berry Sauce.
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LEMON BUTTERMILK PANNA COTTA – HESTAN CUE RECIPES
Panna cotta is a molded Italian dessert of sweetened cream thickened with gelatin. We made this recipe with half cream, half buttermilk and lemon zest to give it that tangy richness that makes this dessert a …
From recipes.hestancue.com
Cuisine Italian
Category Desserts
Servings 4
Total Time 20 mins
  • Warm up the Cream; Set the temperature to 215°F/ 100°C (low) and plae the sauce pot over the burner. Add the ingreidnets and cook for 3 minutes while stirring occasionally.
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BUTTERMILK PANNA COTTA - A COOKIE NAMED DESIRE
2019-09-19  · Fortunately, they had this recipe for buttermilk panna cotta that stood out to me and I couldn't resist the chance to finally make it. It is irresistibly smooth, like a panna cotta should be. The …
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4.5/5 (2)
Estimated Reading Time 3 mins
Servings 6
Total Time 20 mins
  • In a small saucepan, mix together the heavy cream, sugar, vanilla bean seeds, and vanilla bean pod. Heat over low heat while continuously stirring until it reaches a low boil.
  • Slowly whisk in the buttermilk, then the gelatin. Stir until the gelatin is dissolved and thoroughly mixed in to the milk mixture.
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BUTTERMILK PANNA COTTA WITH ROASTED APRICOTS RECIPE - BBC FOOD
2014-10-06  · Method. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has …
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BUTTERMILK PANNA COTTA WITH CREPE FRAZZLES RECIPES | FOOD ...
2021-09-29  · Panna cotta means “cooked cream” in Italian and is a cool, refreshing dessert, that is lightened by the lemony characteristic of buttermilk. Adding buttermilk to the strawberry coulis creates a very feminine and rich pink sauce, full of bright flavour. The crispy crêpe frazzles add texture visually and on …
From foodnetwork.ca
3.5/5 (14)
Total Time 1 min
Servings 6
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BLUEBERRY AND BUTTERMILK PANNA COTTA RECIPE - BBC FOOD
Add the buttermilk and mix well. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds. Place in the fridge to set - this will take at least four hours, or ...
From bbc.co.uk
Servings 5
Category Desserts
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BUTTERMILK PANNA COTTA | THE MOST DELICIOUS RECIPES EVER ...
Buttermilk Panna Cotta with Honeyed Berries Local dairy products, honey, and garden-ripe berries are highlighted in this refreshing dessert. Serves 6. Ingredients: Panna Cotta 1 envelope (1 scant tablespoon) unflavored gelatin ¼ cup milk (not nonfat) 1½ cups heavy whipping cream ½ cup of sugar 1½ cups buttermilk 1 teaspoon pure vanilla extract
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BUTTERMILK PANNA COTTA RECIPE | THEBAKINGPAN.COM
Add the buttermilk and vanilla mixture, stir gently to thoroughly mix. Tip: stir gently to avoid adding air bubbles into the mixture as this will cause bubbles on the surface of the panna cotta. Pour or ladle the hot panna cotta mixture into 6 8-ounce ramekins or dessert cups. Let panna cottas cool to room temperature, 30 to 60 minutes. Cover ...
From thebakingpan.com
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BUTTERMILK PANNA COTTA FROM 'AMERICA'S TEST KITCHEN ...
2021-03-23  · Our silky-smooth, delicately textured buttermilk panna cotta is an elegant dessert that requires some waiting but hardly any work. We made it even simpler by skipping the traditional step of sprinkling gelatin over cold water to bloom it before dissolving it in hot cream. Instead, we whisked together the gelatin, sugar, and salt and then whisked in cold heavy cream. Dispersed by the sugar …
From interactive.wttw.com
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BUTTERMILK PANNA COTTA WITH BALSAMIC STRAWBERRIES RECIPES ...
Buttermilk Panna Cotta with Balsamic Strawberries (LC, GF, SF) Panna cotta (Italian for “cooked cream”) is made by setting sugar-sweetened cream and often milk, yogurt, or buttermilk with gelatin to produce a luscious, wobbly, opaque dessert with a clean, milky taste. The usual procedure is to warm the dairy with sugar and then stir in bloomed gelatin until it dissolves. Pour into 4 (6 to ...
From foodnewsnews.com
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BUTTERMILK PANNA COTTA | DONNA HAY
1½ cups (375ml) milk. 1½ cups (375ml) buttermilk. Place the water in a small bowl and sprinkle with the gelatine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream, sugar and vanilla in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine.
From donnahay.com.au
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BUTTERMILK VANILLA PANNA COTTA RECIPE - ALL INFORMATION ...
Buttermilk Vanilla Panna Cotta with Berries and Honey. SERVES 8. WHY THIS RECIPE WORKS: Our silky-smooth, delicately textured buttermilk panna cotta is an elegant dessert that requires some waiting but hardly any work. We made it even simpler by skipping the traditional step of sprinkling gelatin over cold water to bloom it before dissolving it in hot cream.
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Top Asked Questions

How to make buttermilk panna cotta with gelatin?
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.
Can you make lychee granita with buttermilk panna cotta?
The buttermilk panna cotta is a wonderfully creamy counterpart to the tangy lychee granita, while the raspberry and rose iced tea adds a fragrant element to the dish. Not feeling this? See related recipes. To make the lychee granita, heat 100g of the sparkling water with the sugar to dissolve.
What's the best way to make panna cotta?
If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets. 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.
How do you make blueberry sauce for Panna cotta?
For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour. Remove from the heat and add the blueberries.

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