BUTTERMILK PANNA COTTA WITH APRICOT AND CANDIED FENNEL
Provided by Alison Roman
Categories Dessert Apricot Chill Buttermilk Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.
- Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.
- Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20-25 minutes. Let compote cool completely.
- Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.
- Serve panna cotta topped with compote and candied fennel seeds.
- DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.
BUTTERMILK PANNA COTTA
Provided by Claire Robinson
Categories dessert
Time 4h5m
Yield s: 8 servings
Number Of Ingredients 6
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.
BUTTERMILK PANNA COTTA WITH LEMON JELLY
Steps:
- Make panna cotta:
- Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes.
- Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours.
- Make jelly:
- Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes.
- In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature.
- Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.
CHEF JOHN'S BUTTERMILK PANNA COTTA
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
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
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
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
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