Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded in ramekins. Today I would like to introduce you to a variation, a Buttermilk-vanilla Panna cotta, where the delicate sour aftertaste becomes more enjoyable and absolutely scrumptius.
This Panna cotta, as the classic one, may be aromatized with coffee, vanilla or other flavorings and topped with caramel, or honey, or fresh berries or melted chocolate.
Even though making Bittermilk-vanilla panna cotta could sound difficult (I know how gelatine as ingredient could worry at the beginning), preparing this silky dessert is quite easy and takes really little effort. I would suggest to choose this panna cotta as dessert for the holidays, or for some important dinner party, when you truly want to impress your guests. Believe me, with this delight, everyone will be speechless!
INGREDIENTS for eight 5 oz. servings
1/2 cup (3 1/2 oz.) sugar
1 pack unflavored gelatine
1 pinch sea salt
2 cups heavy cream
1 tbs. vanilla extract
2 cups buttermilk
For the topping
fresh rasberries and blackberries
optional: honey
DIRECTIONS
Whisk sugar, gelatin and sea salt in a saucepan very well combined. Whisk in cream and let sit for 5 minutes. Cook over medium heat, stirring occasionally, until mixture registers 150 to 160 F., about 5 minutes. Remove from heat and let mixture cool to 105 to 110 degrees, about 15 minutes.
Strain cream mixture through fine-mesh strainer into medium bowl, pressing on solids (if some) to extract as much liquid as possible. Gently whisk in buttermilk and vanilla extract .
Let eight 5-oz. ramekins on rimmed baking sheet. Divide buttermilk mixture evenly among ramekins or, as I did, pour the mixture equally in eight cute 5 oz. glass jar.
Cover with plastic wrap (or seal the lid of your jars) and refrigerate for at least 6 hours or up to 3 days.
In case you’d like to serve the Panna cotta out of the ramekins, working with one panna cotta a time, insert paring knife between panna cotta and side of ramekin. Gently run the knife around edge of ramekin to loosen the panna cotta. Flip the ramekin in a cold serving plate and drizzle each with honey and 3 to 5 berried to serve.
That is the easy way, but if you want to move it to the next level, heat the berries in a small saucepan with a couple of tbs. of sugar as for making jam. Let it boil for few minutes, then let it cool off, and top the panna cotta with it… so absolutely heaven!
LEARTN IT, MADE IT, LOVED IT!
TIPS: – Some people substitutes buttermilk with half and half, or totally skips it… I guess it’s according to tastes;
– My girls love it plain, with no toppings at all… again, according to tastes 🙂
– Make sure the topping you’ll use is not hot, otherwise you buttercream-vanilla pannacotta will melt before you know.
WHAT IS YOUR FAVORITE KIND OF PANNA COTTA? WOULD YOU CARE TO SHARE YOUR RECIPE?
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Much thanks,
Silvia
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