Cardamom Buttermilk Panna Cotta With Pomegranate Food

CARDAMOM-BUTTERMILK PANNA COTTA WITH POMEGRANATE

Cardamom-Buttermilk Panna Cotta with Pomegranate image

This super simple recipe is equally great for breakfast or as a lightly sweet dessert.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 3h

Number Of Ingredients 8

Ingredients

One 1/4-ounce package unflavored gelatin
1 1/4 cups heavy cream
1/3 cup sugar
Pinch each ground cardamom and kosher salt
2 1/2 cups low-fat buttermilk
1/4 cup pomegranate seeds
3 small seedless mandarin oranges, thinly sliced
1/4 cup toasted coconut flakes

Steps:

In a small saucepan, soften gelatin in 1/4 cup water for 5 minutes. Add cream, sugar, cardamom, and salt; heat over medium, stirring, until sugar and gelatin dissolve. Stir in buttermilk. Pour into a 1 1/2-quart dish and refrigerate until set, about 3 hours. Serve,sprinkled with pomegranate seeds, oranges, and toasted coconut.

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

Ingredients

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

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