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
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
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
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.
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 PANNACOTTA WITH CINNAMON-CARAMEL SAUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Dessert Quick & Easy Vanilla Chill Cinnamon Simmer Ramekin Buttermilk Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
- Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
- Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
- Spoon slightly warm caramel sauce over each panna cotta and serve.
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
BUTTERMILK PANNA COTTA WITH CINNAMON-CARAMEL SAUCE
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours. Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla. Spoon slightly warm caramel sauce over each panna cotta and serve.
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- Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
- Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
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- Place the cream in a heavy saucepan. Either sprinkle the gelatin over the cream and let stand for 5 minutes or - if you are using leaf gelatin as I was - put them in a bowl with water until they are submerged and let stand for a couple of minutes till the gelatin is softened, squeeze them to remove excess water and then add to the cream.
- Add the brown sugar to the saucepan and cook and stir over low heat until both the gelatin and brown sugar are completely dissolved. Make sure not to bring the mixture to a boil. Whisk in the sour cream, vanillaseeds or extract and cinnamon until well blended and smooth.
- Pour the mixture into whatever form you fancy. I've used regular molds as well as tiny round glasses which I thought looked kind of cute. Loosely cover with plastic wrap and chill for 4 hours or up to overnight.
- Cut around the edges of the panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto a plate. I find that it helps if I then grab the plate and while holding the cup and plate together tightly give it one firm shake which then loosens up the panna cotta nicely. Spoon the apple compote (recipe below) onto the panna cotta and serve with whipped cream if you like.
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