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
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 MACERATED STRAWBERRIES
Provided by Food Network
Number Of Ingredients 6
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.
LEMON-BUTTERMILK PANNA COTTA WITH BLUEBERRY SAUCE
I was lucky enough to enjoy a Cooking Light dinner and demonstration where this was the final course. It was soo silky and delicious, and you really couldn't tell that this Italian favorite had been lightened up. At the time, the recipe hadn't appeared in the magazine, so I couldn't recreate it right away but when it did... Hope you will enjoy it as much as I have. For Weight Watchers, this elegant dessert is just 4 points.
Provided by justcallmetoni
Categories Gelatin
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
- Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
- Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
- Add buttermilk and zest, stirring well.
- Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
- To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
- To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.
Nutrition Facts : Calories 167.5, Fat 1.2, SaturatedFat 0.7, Cholesterol 5.2, Sodium 113.7, Carbohydrate 35.1, Fiber 1, Sugar 33.1, Protein 5.5
LEMON VERBENA PANNA COTTA
This sounded so cool & refreshing. I love lemon verbena - so delicious & so easy to grow just about anywhere. This panna cotta sounds like a perfect little something to finish a summer meal on the deck or as a personal mid-afternoon treat paired with a cup of good rich coffee - the article from the Seattle Times suggested Starbucks Ethiopian Sidamo... The recipe is adapted from one created by pastry chef Karen DeMasco of Craft in NYC. ***Plan to make the lemon verbena sauce a day ahead so the flavor of the herb will have time to infuse the sauce.**** ***** Recipe editor would not allow me to add this - the jelly recipe NEEDS 1 TABLESPOON OF THE VERBENA SAUCE ADDED - this is in the body of the recipe but not in the ingredients.
Provided by Busters friend
Categories Lemon Cake
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
- To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
- To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
- Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
- To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.
Nutrition Facts : Calories 356, Fat 16.4, SaturatedFat 10.2, Cholesterol 60.9, Sodium 59.5, Carbohydrate 52.2, Sugar 30, Protein 3.7
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
More about "buttermilk panna cotta with lemon jelly food"
LEMON PANNA COTTA | RICARDO
From ricardocuisine.com
5/5 (29)Total Time 50 minsCategory DessertsCalories 335 per serving
- In a large saucepan of cold water, add the lemon slices, bring to a boil and simmer gently for about 10 minutes. Drain.
BUTTERMILK PANNA COTTA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (15)Author Sara FosterServings 6
- 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.
BUTTERMILK PANNA COTTA RECIPE - LISA DONOVAN - FOOD
From foodandwine.com
BUTTERMILK PANNA COTTA RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
LEMON PANNA COTTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
LEMON BUTTERMILK PANNA COTTA | CANADIAN LIVING
From canadianliving.com
BUTTERMILK PANNA COTTA WITH BLOOD ORANGE JELLY
From sugarsaltmagic.com
BUTTERMILK PANNA COTTA WITH ROASTED APRICOTS RECIPE - BBC FOOD
From bbc.co.uk
BUTTERMILK PANNA COTTA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO MAKE PANNA COTTA - ALLRECIPES
From allrecipes.com
PANNA COTTA & JELLY RECIPE BY NAEEMA MIA - HALAAL.RECIPES
From halaal.recipes
BUTTERMILK PANNA COTTA WITH BLACKBERRY SAUCE - DESSERT RECIPES
From goodhousekeeping.com
HOW TO MAKE PANNA COTTA - SUGENG.US.TO
From sugeng.us.to
BUTTERMILK PANNA COTTA WITH LEMON JELLY - ASTRAY
From astray.com
BUTTERMILK CREAMSICLE PANNA COTTA RECIPE - GRACE PARISI - FOOD
From foodandwine.com
PANNA COTTA RECIPES - BBC FOOD
From bbc.co.uk
LEMON AND BUTTERMILK PANNACOTTA WITH A CHERRY COMPOTE
From theglobeandmail.com
LEMON BUTTERMILK PANNA COTTA – HESTAN CUE RECIPES
From recipes.hestancue.com
HOW TO MAKE PANNA COTTA - KINJOUI.TIBET.ORG
From kinjoui.tibet.org
APRIL 2023 COOKING DEMO - BUTTERMILK PANNA COTTA WITH SAFFRON …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love