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 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 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 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

PANNA COTTA



Panna Cotta image

Provided by Molly O'Neill

Categories     brunch, easy, dessert

Time 3h20m

Yield Six servings

Number Of Ingredients 7

1 cup plus 2 tablespoons heavy cream
1/2 cup sugar
3 tablespoons cold water
1 package powdered gelatin
1 2/3 cups buttermilk
1/8 teaspoon kosher salt
Fresh fruit for garnish

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.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 17 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 195 milligrams, Sugar 21 grams

VANILLA BUTTERMILK PANNA COTTA



Vanilla Buttermilk Panna Cotta image

This recipe can be prepared in a few minutes, not counting chilling time. It has the refreshing tang of buttermilk and uses condensed milk instead of sugar. Serve with your favorite fruit or fruit sauce. You might even try chocolate or caramel ice cream sauce.

Provided by StickyToffee

Categories     Gelatin

Time 6m

Yield 8 serving(s)

Number Of Ingredients 5

2 tablespoons unflavored gelatin
1/2 cup water
1 quart buttermilk
14 ounces sweetened condensed milk
1 teaspoon vanilla

Steps:

  • Sprinkle gelatine over cold water in small bowl or measuring cup until softened.
  • Heat on stovetop or in microwave until it dissolves.
  • Mix with remaining ingredients.
  • Pour into eight dessert bowls.
  • Chill until firm.

Nutrition Facts : Calories 215.6, Fat 5.4, SaturatedFat 3.4, Cholesterol 21.8, Sodium 195.4, Carbohydrate 32.9, Sugar 32.9, Protein 9.5

BUTTERMILK PANNA COTTA WITH BERRIES AND VANILLA SABAYON



Buttermilk Panna Cotta with Berries and Vanilla Sabayon image

Categories     Liqueur     Milk/Cream     Mixer     Egg     Dessert     Blackberry     Blueberry     Raspberry     Strawberry     Chill     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

For panna cotta
3/4 teaspoon powdered unflavored gelatin (1/4-ounce envelope)
1/2 cup heavy cream
1/4 cup sugar
1 vanilla bean, split lengthwise
1 cup well-shaken buttermilk
For panna cotta
1/2 cup heavy cream
3 large egg yolks
2 tablespoons sugar
2 tablespoons sweet dessert wine, such as sauterne
1 tablespoon orange liqueur such as Grand Marnier
To serve
1/2 cup mixed fresh berries such as blackberries, blueberries, and raspberries
1/4 cup fresh strawberries, hulled and quartered
Special Equipment
4 (4- to 6-ounce) ramekins, kitchen blowtorch (optional)

Steps:

  • Make panna cotta
  • In small bowl, sprinkle gelatin over 3 tablespoons water. Let stand until gelatin softens, about 1 minute.
  • In heavy, medium saucepan over moderate heat, whisk together cream and sugar. Scrape in seeds from vanilla bean; add bean. Heat, whisking occasionally, until sugar dissolves, about 2 minutes. Remove from heat and whisk in gelatin and buttermilk. Strain through fine-mesh sieve into medium, nonreactive bowl, discarding vanilla bean. Cover surface with plastic wrap and let rest at room temperature 15 minutes.
  • Divide mixture among ramekins and refrigerate until set, at least 8 hours or overnight.
  • Make sabayon
  • In medium bowl, using electric mixer or whisk, beat cream until stiff peaks form.
  • In large nonreactive metal bowl, using electric mixer or whisk, whisk together egg yolks and sugar until light and pale yellow, about 1 minute. Set bowl over saucepan of barely simmering water and whisk in wine. Cook, whisking constantly and being careful not to let mixture steam, until mixture thickens and instant-read thermometer inserted into center registers 140°F, about 5 minutes.
  • Remove bowl from saucepan and continue to whisk until mixture cools, 2 to 3 minutes. Fold in orange liqueur, then gently fold in whipped cream.
  • To assemble and serve
  • Using thin sharp knife, cut around inside edge of each ramekin to loosen. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate. Repeat to unmold remaining panna cottas.
  • Arrange berries atop and around each panna cotta and spoon sabayon over berries. If desired, use kitchen blowtorch to lightly brown sabayon and serve immediately.

BUTTERMILK PANNA COTTA WITH PASSION FRUIT SAUCE



Buttermilk Panna Cotta with Passion Fruit Sauce image

This buttermilk panna cotta, courtesy of John Barricelli, is the perfect dessert to make for your special someone this Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

Nonstick cooking spray
1 tablespoon granulated gelatin
3 cups heavy cream
1 cup buttermilk
1/2 cup granulated sugar
1 vanilla bean, split
Pinch of salt
6 passion fruits
Confectioners' sugar, as needed
6 Heart-Shaped Sugar Cookies
Edible flowers or raspberries, for garnish (optional)
Mint leaves, for garnish (optional)

Steps:

  • Lightly spray six 8-ounce molds with cooking spray; set aside. Place 3 tablespoons cold water in a small bowl; sprinkle gelatin over bowl and set aside to soften.
  • Place heavy cream and buttermilk in a medium saucepan and bring to a boil over medium-high heat. Add softened gelatin mixture and granulated sugar. Scrape vanilla bean seeds into cream mixture and add vanilla bean and salt; cook, whisking, until gelatin and sugar have dissolved. Strain mixture into a heatproof container with a pourable spout.
  • Divide cream mixture evenly between prepared molds. Transfer molds to refrigerator; chill until set, 6 to 8 hours and up to overnight.
  • Just before serving, scoop out flesh and seeds from passion fruits into a small bowl. Add enough confectioners' sugar to sweeten as desired; stir until well combined.
  • To serve, place a cookie in the center of each of 6 plates. Invert a panna cotta onto each cookie and serve with passion fruit sauce. Garnish as desired; serve immediately.

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2020-01-24 Directions. Step 1. Sprinkle gelatin over 3 tablespoons cold water in a small bowl; let stand 5 minutes to dissolve, stirring once. …
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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.
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From more.ctv.ca


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


BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY COMPOTE
Preparation Make the panna cotta. In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes. Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar.
From finecooking.com


CULTURED VANILLA BUTTERMILK PANNA COTTA RECIPE - CULTURES FOR HEALTH
2022-06-23 Pour into a bowl and cool to about 110°F. Pour buttermilk and vanilla extract in and whisk to combine. Pour into six serving containers such as ramekins or jam jars and cover tightly with lids or plastic wrap. Place in refrigerator to set for at least 4 hours, or up to 2 days. Serve cold topped with fresh fruit.
From culturesforhealth.com


ROSE & BUTTERMILK PANNA COTTA RECIPE - GREAT BRITISH CHEFS
3 gelatine leaves. 3. Add the gelatine to the hot cream and stir until completely dissolved. Pour through a fine sieve into a bowl over ice. Leave to cool. 4. Lightly whip the 150ml portion of cream. Add to the cool mixture, along with the buttermilk and rose water.
From greatbritishchefs.com


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Top Asked Questions

How do you make buttermilk Pannacotta?
For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved.
How do you make panna cotta?
To make the panna cotta, bring the sugar, vanilla, rosemary and half of the cream to the boil. Add the gelatine, stir to dissolve and pass into a container set over a bowl of ice to chill Add the buttermilk, lemon juice and the remaining cream, pour into dariole moulds and transfer to the fridge for at least 2 hours to set
How do you make panna cotta parfait with buttermilk?
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.
What is Paul Rankin's buttermilk panna cotta?
Paul Rankin's twist on the James Martin favourite, buttermilk panna cotta adds sweet roasted apricots. For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod. Remove from the heat once it has boiled, and add the condensed milk. Gently squeeze dry the gelatine leaves, and add to the hot cream.

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